Poluição Interior: Abordagem ao Síndroma dos Edifícios Doentes

A vida quotidiana expõe-nos a um variado tipo de situações, substâncias, máquinas e dispositivos com as quais o corpo humano não está particularmente preparado para lidar. Dos aerossóis ao ar condicionado, e dos gases dos escape aos raios X, existem inúmeros factos que podem ser nocivos à nossa saúde. Neste trabalho, o autor, após fazer a introdução de conceitos importantes como medicina no trabalho e higiene no trabalho, aborda a problemática da qualidade do ar interior, em escritórios e edifícios públicos, relacionando estes aspectos com a saúde. Nos últimos anos temos assistido a uma maior sensibilização dos governos e das populações face à problemática da preservação do meio ambiente. Os media têm auxiliado, embora, por vezes de forma alarmista, as campanhas contra lixeiras, contra a libertação de gases tóxicos de chaminés... A verdade é que actualmente, mercê destes factos, da implementação de directivas comunitárias que visam a protecção ambiental e da obrigatoriedade de introduzir nos conteúdos programáticos das escolas os conceitos de ambiente, qualidade e protecção ambiental, a sociedade está cada vez mais consciente. Porém, parece termos esquecido um ponto essencial : a saúde do homem! Pois se é verdade que o homem exerce a sua acção sobre a natureza, também é verdade que a sua saúde é igualmente reflexo do meio que o rodeia. Hipócrates recomendava aos seus alunos a observação do meio que rodeava os seus doentes.Com efeito, esse é o pilar da medicina no trabalho

Identifying the geographical origin of Serra da Estrela PDO cheeses using fatty acids profiles

[Excerpt] Serra da Estrela is a traditional Portuguese cheese with a Protected Designation of Origin (PDO) certification. This cheese is produced from raw ewe’s milk from “Churra Mondegueira” and “Bordaleira” Portuguese autochthonous breeds and coagulated using wild thistle flower (Cynara cardunculus L.), and its production is geographically limited. Serra da Estrela is the most known and popular Portuguese cheese and is appreciated worldwide, being preferentially consumed as a soft cheese, with an average maturation of 30-45 days, although some consumers prefer to consume it as a hard cheese after at least 6 months of storage [1]. [...]Associate Laboratory LSRE-LCM-UID/EQU/50020/2019, strategic funding UID/BIO/04469/2019-CEB and BioTecNorte operation (NORTE-01-0145-FEDER-000004), strategic project PEst-OE/AGR/UI0690/2014–CIMO and by Project 02/SAICT/2016/23290-QCLASSE, funded by national funds through POCI-01-0145-FEDER-023290info:eu-repo/semantics/publishedVersio

Development of a UPLC-MS/MS method for establishing Serra da Estrela´s free amino acids profile

Associate Laboratory LSRE-LCM-UID/EQU/50020/2019,strategic funding UID/BIO/04469/2019-CEB and BioTecNorte operation (NORTE-01-0145-FEDER-000004), strategic project PEst-OE/AGR/UI0690/2014–CIMOand by Project 02/SAICT/ 2016/23290-QCLASSE, funded by national funds through FCT/MCTES (PIDDAC)info:eu-repo/semantics/publishedVersio

Fatty acids and related nutritional/healthy indexes regarding Serra da Estrela cheese: geographical origin and prodution date effects

[Extrato] Serra da Estrela (SE) is a traditional Portuguese cheese with a Protected Designation of Origin (PDO) certification. Although worl appreciated, consumers have perceived cheese as a food with a high fat content, rich in nutritionally controversial saturated fatty acids, which are usually related to the increase of blood plasma cholesterol concentration and for a growing incidence in coronary heart diseases.info:eu-repo/semantics/publishedVersio

Assessing Serra da Estrela PDO cheeses' origin-production date using fatty acids profiles

Serra da Estrela is a Portuguese traditional cheese produced with raw ewes milk from Churra Mondegueira and Bordaleira autochthonous breeds and the wild thistle flower (Cynara cardunculus L.), which benefits from the status of Protected Designation of Origin. Cheese chemical composition, namely the fatty acids profile, depends on milk composition and on manufacturing practices. Thus, the identification of possible chemical biomarkers capable of classifying Serra da Estrela cheeses according to the dairy manufacturing plant, geographical origin or production date would be of utmost relevance for producers and consumers. A typical fatty acids profile, including 23 saturated and unsaturated fatty acids, was identified for the studied cheeses, being butyric, caproic, caprilic, capric, lauric, miristic, palmitic, stearic, oleic, linoleic and its trans-isomer and -linolenic acids the most abundant ones (relative mean abundances ranging from 1.4%±0.5% to 23.9%±1.9%). Linear discriminant models were established based on the most discriminative fatty acids (namely, caproic, caprilic, undecanoic, lauric, pentadecanoic, palmitic, palmitoleic, heptadecanoic, oleic, linoleic trans-isomer, heneicosanoic and arachidonic acids) that included less abundant fatty acids, which were selected using the simulated annealing algorithm. The established models enabled assessing cheeses origin (models based on 1012 fatty acids) and/or production date (model based on 20 fatty acids) with predictive sensitivities of 7188%. Therefore, fatty acids profiles coupled with chemometric techniques, could be foreseen as a fingerprint of cheeses genuineness, enhancing the consumers confidence when purchasing this high-value cheeseThis work was financially supported by Associate Laboratory LSRE-LCM - UID/EQU/50020/2019, strategic funding UID/BIO/04469/2019-CEB and BioTecNorte operation (NORTE01-0145-FEDER-000004), and strategic project PEst-OE/AGR/ UI0690/2014–CIMO funded by—funded by national funds through FCT/MCTES (PIDDAC). The authors would also like to acknowledge the funding provided by the approved Project, with reference 02/ SAICT/ 2016/23290, entitled Characterization and Valorization of QSE PDO and its ability for health promotion (QCLASSE), financed by FCT.info:eu-repo/semantics/publishedVersio

Sirolimus ameliorates cyclosporin-induced nephrotoxicity in a rat model – focus on renal lesions, oxidative stress, inflammation, proliferation and angiogenesis

This work was supported by Portuguese Foundation for Science and Technology, Center for Studies in Education, Technologies and by Health and by strategic project PEst-OE/CED/UI4016/201