Browsing by Author "PARRA, Pedro Henrique Contini"

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    Desenvolvimento de suplemento alimentar cardioprotetor para cães obesos e cardiopatas
    (Centro Universitário da Fundação de Ensino Octávio Bastos, 2024-11-23) TEIXEIRA, Agatha Gabrielly da Silva; YASUMARO, Julia Mori; BOVO, Luiza Helena Vantini; PARRA, Pedro Henrique Contini; SILVA, Rafaela Ferreira da; BORGES, Rhaiany Ragazzo; ISAAC, Gustavo Elias Arten
    The project aims to develop an innovative dietary supplement, in paste form, for dogs with heart disease and obesity, targeting improved cardiovascular health and weight management. The supplement will include L-carnitine, which aids in fat metabolism, and taurine, which supports cardiac function. Aligned with Sustainable Development Goals (SDGs) 3 and 9, the project promotes global health and national industry innovation. The initial research was thorough, ensuring the prototype’s uniqueness and compliance with the Brazilian Health Regulatory Agency (ANVISA) standards, covering processing, preservation, and safety. The formulation is grounded in scientific studies and knowledge gained from the course, with an emphasis on product safety. Throughout development, all regulatory norms were followed, conducting tests to confirm the product's safety and legal compliance. The paste proved palatable and safe for dogs, with therapeutic doses. Preliminary analysis shows significant potential for "CardioPaws," though further studies, including clinical trials, are needed to validate its efficacy. The project received support from Pet Fórmulas, which provided essential raw materials.
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    Projeto Integrado de Análise Toxicológica e de Alimentos: Açaí e Coco - Beaunty Blend bebida funcional
    (Centro Universitário da Fundação de Ensino Octávio Bastos, 2024-06-30) FERREIRA, Ana Carolina Souza; FERREIRA, Ariane Gomes; FERREIRA, Isabela Maria; PARRA, Pedro Henrique Contini; CAMARGO, Ana Paula Rosa da Silva
    The idea for Beauty Blend came about when we thought of an innovative drink, in which we would mix functional foods that all members of the group would like and identify with what was being produced in class. It is aimed at men and women aged 16 to 70 who care about their health and well-being, value natural and functional products that promote muscle strengthening and help prevent sarcopenia. In addition, they are interested in antioxidants to combat free radicals.