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publicado em 09/10/2013 às 18h31:00
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Table 22 vegetables vitamin K is adapted to Brazilian

 
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Green vegetables were selected for study because they are the major sources of vitamin K
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Green vegetables were selected for study because they are the major sources of vitamin K

Brazilians may already know the amount of vitamin K contained in 22 vegetables produced in the country. Before, health professionals used the nutritional American. A study of the Faculty of Pharmaceutical Sciences, University of São Paulo (USP) shows that the numbers of the United States have significant differences from the values ​​found in the Brazilian production is more or less.

The amount of vitamin Brazilian in Chard (150.12 micrograms (mg) per 100 grams), for example, can be five times smaller than that found in vegetable produced in the United States, which has about 830 μg/100g. The difference occurs because the type of soil cultivation, the amount of light received, the rainfall data and the seasons.

"The importance [of measuring the Brazilian food] is to make the prescription of a diet rich in vitamin K in Brazil is made as accurately as possible," explains chemist Simone Conceição Aparecida dos Santos Faria, author of the doctoral thesis. The samples for the study were collected in Company General Warehouses of São Paulo (Ceagesp) among the ten largest wholesalers who have certification.

The green vegetables were selected for study because they are the major sources of the vitamin. Just lettuce showed similar nutritional values ​​between U.S. production and Brazil, with a rate of 127.84 μg/100g. "All other vegetables have different values. A table used does not match our reality", said Simone. After publication in a scientific journal, the study data will compose the Brazilian Table of Food Composition USP.

Had slightly higher rates in Brazil, vegetables such as lettuce (127.84 versus 102.3 μg/100g μg/100g the American table) and arugula (127.84 versus 108.6 μg/100g μg/100g). In the case of green cabbage (352.79 versus 76.00 μg/100g μg/100g) and broccoli (101.6 versus 368.97 μg/100g μg/100g), the differences were even thrice and four times higher , respectively.

On the contrary, parsley described in U.S. table 1640 has μg/100g while Brazilian presented μg/100g 500. Spinach also showed a lower concentration of vitamin K in the sample collected in Brazil: 375.01 versus 482.90 μg/100g μg/100g.

The researcher noted that vitamin has an important role to regulate blood clotting and recent studies indicate that her acting also in the prevention of osteoporosis. Moreover, the study favors a more careful limitation of a diet for elderly people who make use of antibiotics and anti-inflammatories for the treatment of thrombosis or pulmonary embolism as vitamin K has an inhibitory effect of these drugs.

Previous work nutritionist Wysllenny Nascimento de Souza reveals a daily intake of vitamin K deficient among Brazilians. The recommendation is 90 mg / day for women 120 mg / day for men. The average consumption found, however, were 88 g / day for young people, 98 mg / day for adults and 104 mg / day for people over 60 years.

Source: AGÊNCIA BRASIL
   Palavras-chave:   Vitamin K    Vegetables    Blood clotting    USP    United States    Health   
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Vitamin K    vegetables    blood clotting    USP    United States    Health   
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