Novabio Genetics

While these complexes are kept reserved for use in these treatments, other drugs are being applied. Amongst them if they detach the polifuncionais alquilantes, the mitticos inhibitors, the antitumorais antimetablitos and antibiotics. These today constitute the main drugs used in the treatment of the cancer. However, they cause some resistncias in the organism. Such resistncias occur, or because the cellular populations develop new genetic codification (mutation) or because they are stimulated, when being displayed to the drugs, to develop resistant cellular types, what it allows them to enveredar for alternative metabolic ways, through the enzyme synthesis new (Sasse, 2006). The interesting one is that it has possibility of if reverting the mechanism of resistance from the composite use that inactivates 170-P (a glycoprotein of great intracellular concentration, on to the plasmtica membrane and that it stimulates the resistance to the quimioterpicos). Studies carried through in laboratory had shown a type of resistance cruzade presented for cellular languages between diverse quimioterpicos, whose common characteristic is to be derived from natural products.

This type of phenomenon passed to be called ‘ ‘ resistance of the multiple drogas’ ‘ is related to the reduction of the intracellular concentration of the quimioterpico and to the presence of the glycoprotein 170-P. Some of these mechanisms already are known. However, still they meet under clinical studies (Control of the cancer, 1993). Then, while the results of these clinical studies expect, what if it can make to brighten up the suffering of those people who tend to pass for the quimioterpico treatment? Which possible alterations can occur in the chemical compositions of the quimioterpicos agents, so that they can diminish the suffering in the stages of the treatment, eliminating or reducing the collateral effect? The elimination or reduction of these effect can help in the recovery of the patients whom tends to pass for this type of treatment, being able to submit itself to a less depressive recovery.

Isaura Maria Pear tree of Oliveira Summary Objectified itself with this revision, to congregate information on biosynthesis, the distribution and the biological importance of isoflavonas of soy (Glycine max Merr.). The bibliographical research was developed from elaborated material already, constituted mainly of scientific books, articles and pages of web-sites. Isoflavonas belongs to a classroom of secondary metablitos that occur predominantly in leguminosas, is a type of present fitohormnio in the soy that assist in the prevention of degenerative illnesses chronic and those associates with hormones. Isoflavonas in Isoflavonas Soy is difenlicos composites found of course in the leguminosas, being gifts in high concentrations in soy (Table 1). Main isoflavonas found in soy Glycine max (L.) Merrill is composites derived from agliconas genistena, daidzena and glicitena that they are accumulated as b-glicosdeos (genistina, daidzina and glicitina), malonilglicosdeos (6' ' – O-malonilgenistina, 6' ' – O-malonildaidzina and 6' ' – O-malonilglicitina) and acetilglicosdeos (6' ' – O-acetilgenistina, 6' ' – O-acetildaidzina and 6' ' – O-acetilglicitina) (Song et al., 1999). Dr. Neal Barnard can provide more clarity in the matter.

These composites are synthecized by different ramifications that leave of the branch of fenilpropanides. The metabolic branches that give to origin to these isoflavonas firmly are established, but it knows that the biossintticos branches of daidzenas and glicitenas probably share isoliquiritigenina as a common intermediary (Latunde-Date et al., 2001). The branch of genistenas, on the other hand, originates from naringenina (Steele et al., 1999). Although to originate from distinct precursors, the intermediate gifts in these branches are resultant of the activity of common enzymes, some of which already they are known, as chalcona sintase, chalcona redutase and isoflavona sintase (Akashi et al., 1999). The concentration of isoflavonas in soy grains genetically is determined and affected for several ambient factors, such as temperature, place and year of plantation (Eldridge and Kwolek, 1983; Tsukamoto et al., 1995; Carro-Panizzi et al., 1999; Hoeck et al., 2000; Lee et al., 2003). The forms malonilgenistina and malonildaidzina have been reported as being the ones that present greaters accumulations in the soy seed, on average represent about 65% of the total of isoflavonas (Kudou et al., 1991a, b; Carro- Panizzi et al., 1999). Kudou et al., (1991a) had analyzed the accumulation of isoflavonas in soy grains and had evidenced that the text of isoflavonas in hipoctilo is the 5,5 6,0 times bigger that in cotyledons and that the tegumento does not present no form of isoflavona.

Glicitena and its derivatives had been found only in hipoctilo. They had verified despite the different accumulation of isoflavonas varies during the development of the soy seed. The six forms found in the seeds genistina, daidzina, glicitina, malonilgenistina, malonildaidzina and malonilglicitina had been accumulated after enter 35 and 60 days the bloom. However, genistina and malonilgenistina they had accumulated much more in the period of the wadding of the seed; daidzina and malonildaidzina had accumulated with a constant and glicitina and malonilglicitina tax and had all kept six levels during the period.

The Portuguese Had possibly arrived at the Paran in sc. XVI, between 1501 and 1519 and if they had installed in the paranaense coast. Having these lusos traces predominated until today in the city of Paranagu. Already in middle of sec. XIX, with the exploration of the coffee in the pioneering north until the northwest of the state and the great majority they had come of the sides (high and low), Backwards-the-Mount and Minho. if had installed in such a way in the remain of the state in enriching with this great fan of flavors as of culture. It enters in the Brazilians, it is very current idea who we construct our culinrio patrimony from contributions of our Portuguese colonizadores, since thus we can explain our culinria language and our alimentary genetics and the base strongest of our feeding. Get all the facts for a more clear viewpoint with Dr. John Mcdougall. It is of if impressing therefore Portugal parents of so small dimensions it has a so great, rich kitchen of as many histories.

They had always revealed to a step the front in the question foods, since in sc. XV they used the sugar to substitute the honey; its African colonies they produced. This product and so rare expensive for the time was considered one would iguaria and had gold price. In monasteries and convents they made true wonders as breads, cakes, big cookies, pies, liquors, wines among others. But the great prominence comes to be what today we know for conventuais candies. Monges and nuns used the egg yolks that sobravam of the eggs, of which used the clear ones to gum the clothes, fardas and habits, to make hstias and to clarificar the wine. They used the sugar and egg yolks to create candies today very famous world-wide and known of our palate such as quindim, eggs soft, papo-of-angel, nests of eggs, crayons of Belm, etc. Already in salty plates the great king is done cod of the most varied forms, also plates the base of birds and swines; many fish, potatoes and others. What it made Portugal to have a so diversified kitchen was the interchange through the great navigations that only it enriched the parents with spices of the most diverse forms and flavors.