Taller sobre productos forestales no madereros de las Yungas en Argentina - Workshop on non-timber forest products from the Yungas in Argentina

Chilto o tomate de árbol (http://static.elfederal.com.ar/)

PROGRAMA

3er Taller Nacional de Chilto: “Estado del conocimiento y Perspectivas de desarrollo del Cultivo de Tomate de Árbol”

1er Taller de PFNM (Productos Forestales No Madereros) de las Yungas”.

FECHAS: 28 y 29 de julio de 2016

LUGAR: Salón Hansen de la Facultad de Ciencias Agrarias de Universidad Nacional de Jujuy. Alberdi 47, San Salvador de Jujuy, Prov. de Jujuy, Argentina

CRONOGRAMA

3 er Taller Nacional de Chilto – Jueves 28 de Julio.

8:45 – 9:00 hs: Acreditaciones.

9:00 – 9:25 hs: Apertura.

9:30 – 9:55 hs: Ley de Bosques (MAyDS).

10:00 – 10:25 hs: Actualidad del Chilto (Solanum betaceum) en el Mundo y Argentina. Ing. Agr. Juan Pablo Moro

10:30 – 11:00 hs: CAFÉ.

11:00 – 11:25 hs: Presentación video. Chilto en Colombia. TVAgro de Colombia.

11:30 – 11:55 hs: Ensayo experimental de una clasificación comercial post-cosecha, muestral de Chilto de Yunga Jujeña”. Prof. Ec. Daniel R. Biagetti (INTI).

12:00 – 12:25 hs: Experiencias de cultivo de Chilto en Valle Grande. Prof. Elber Ríos y Orlando Jara. Representantes de Escuela Provincial Agrotécnica N° 13. Valle Grande, Jujuy.

12:30 – 12:55 hs: Experiencias de cultivo de Chilto en La Candelaria, Ledesma,  Jujuy. Matías Entrocassi.

13:00 – 14:00 hs: Almuerzo.

14:00 – 14:25 hs: Experiencia de Chilto en la Prov. de Tucumán. Norberto Primo, Fundación Ecologista Nuestra Tierra.

14:30 – 14:55 hs: Diversidad morfológica y genética del Chilto. Lic. G. Caruso, V. Broglia y F. Yañez (Consejo de Investigación. UNSa).

15:00 – 15:25 hs: Avances en el conocimiento de las propiedades nutricionales y funcionales de Chilto y productos derivados. Control de calidad de los productos derivados. Estudio de Variedades. Dra. María Inés Isla y Lic. Eugenia Orqueda (UNT – CONICET Tucumán).

15:30 – 15:55 hs: Distribución geográfica y economías vinculadas al Chilto. BGEN, UNSa.

16:00 – 16:30 hs: CAFE

16:30 – 16:55 hs: Caracterización de seis poblaciones nativas del Chilto. BGEN, UNSa.

17:00  – 17:25 hs: Prospección y conservación de poblaciones silvestres de Chilto en el Noroeste Argentino. Lic. Mariana Ferreyra, Banco de Germoplasma de la EEA Salta del INTA.

17:30 – 18:00 hs: Conclusiones Taller CHILTO 2016. Intercambio de ideas. Redacción de conclusiones y determinación de futuras acciones.

1er Taller de PFNM de las Yungas – Viernes 29 de Julio.

8:45 – 9:00 hs: Acreditaciones.

9:00 – 9:30 hs: Avances en el conocimiento de las propiedades nutricionales y funcionales de Eugenia uniflora  (arrayán /ñangapiri) y Myrcianthes pungens (Mato blanco/Mato arrayán / Guabiyú). Comparación. Dra. Catiana Zampini (UNT – CONICET Tucumán).

9:30 – 9:55 hs: Avances en el conocimiento de las propiedades nutricionales y funcionales de Achoscha o Achojcha (Cyclanthera pedata). Dra. Maria Rosa Alberto (UNT – CONICET Tucumán).

10:00 – 10:25 hs: Yacón. Alfredo Grau (UNT).

10:30 – 11:00 hs: CAFÉ.

11:00 – 11:25 hs: Procesamiento y conservación de productos derivados de frutos. Ing. Susana Monserrat (Tucumán).

11:30 – 11:55 hs: Papaya o higuera del monte (Vasconcellea quercifolia): una especie y varias potencialidades. María Manuela Urtasun (BGEN, UNSa).

12:00 – 12:25 hs: Uvilla o Uchuva (Physalis peruviana) o (Physalis pubescens). Matias Entrocassi.

12:30 – 12:55 hs: El Picante que nos da el campo, el Ají Kitucho (Capsicum microcarpum subesp. baccatum). Ing. Agr. (MSc.) María Julia Fagiani (INTA EECT Yuto).

13:00 – 14:00 hs: Almuerzo.

14:00 – 14:25 hs: Granadilla, la pasionaria del campo (Passiflora caerulea). Ing. Agr. (MSc.) María Julia Fagiani (INTA EECT Yuto).

14:30 – 14:55 hs: Aspectos generales sobre la Chirimoya (Rollinia occidentalis). Ing. Sebastián Horacio Buono (FCA – UNJu e INTA AER San Pedro).

15:00 – 15:25 hs: El Nogal de las Yungas (Junglans australis). Ing. Agr. Dante Aramayo (UNJu).

15:30 – 15:55 hs:  "Conclusiones del Seminario “Etnobiología. El inventario de los saberes locales: ¿hacia dónde y para qué?” y sus proyecciones". Dra. Nilda Dora Vignale, Lics. Estela Noemí Flores, Marina Eva Acosta y Leila A. S. Giménez y Bromat. Analía Vera INECOA, UNJu-CONICET y Referente Cs.Naturales-Unidad de Investigación. Sede UNJu San Pedro de Jujuy.

16:00 – 16:30 hs: CAFE

16:35 – 17:00 hs: ProYungas: Actividades en las Yungas. Amelie Lester.

17:00  – 17:30 hs: Conclusiones Finales

Fuente: Juan Pablo Moro: jpmoro@ambiente.gob.ar 

Recent discovery of chili PEPPERS’ analgesic role - Reciente descubrimiento del rol analgésico de los AJÍES picantes

The health effects of hot chili peppers in our diet have been debated for some time and numerous biomedical studies have been carried out regarding this topic. Many results are favorable even if there are some contraindications that have often been questioned by the majority of experts.      

 

Not only has the antibacterial role of hot chili peppers been ascertained but also its high vitamin-C content antioxidant power, and positive digestive effect—to mention just some of its properties. In early 2015, the use of hot chili peppers as a painkiller was authoritatively confirmed. As is well-known, hot chili peppers owe this effect to the presence in their fruit -unique in the vegetable world - of an alkaloid called capsaicin, a substance that “cheats” the TRPV1 receptor by making us feel a high temperature and therefore a strong burning sensation.

   

In February 2015, Science Signaling*, a scientific journal of the American Society for the Advancement of Science (AAAS), published an article on how this alkaloid works reporting the results of a carefully researched study carried out by a group of scientists from the Rutgers University Medical School (New Jersey). This substance has numerous properties often beneficial to human health. Specifically, capsaicin’s pain-relief action was analyzed, which takes place by inactivating the mechanosensitive channels found in the neuronal membranes.

 

For a long time, it had been observed that, as a topical pain medication, capsaicin caused numbness in the tissue. However, researchers had never been able to understand how that effect was obtained. Now we know that the initial attenuation of pain is the consequence of capsaicin activating a vanilloid receptor’s (TRPV1) ion channels in the sensory neurons. It is interesting to observe that the term “vanilloid” derives from the sensitivity of those receptors reacting to all substances having a vanillic functional group (vanillin is the one that gives vanilla its characteristic smell) which is also precisely that of capsaicin, closely correlated structurally to vanillin.

 

The final result is that prolonged stimulus with capsaicin desensitizes these neurons. The importance of this research carried out by the New Jersey group lies in having discovered the link between capsaicin’s heat-stimulating function (which everyone experiences when eating a hot chili pepper) and its ability to relieve neuralgic, neuropathic and muscle pain.

 

Essentially, the activation of the TRPV1 receptor involves, in its turn, the (almost 100%) inhibition of other ion channels in the neuronal membrane, causing the attenuation of the above-mentioned conditions. What is unique in this study is how the biochemical processes that take place in one kind of channel regulate the activity of a different kind of ion channel. In other words, it is a cross-talk, i.e., an unusual “molecular dialogue”, between ion channels, mediated by specific molecules, phospholipids, which this same study also identified. 

 

Despite using terms unfamiliar to most people, I hope it can be understood how the studies being carried out on hot chili peppers are able to give us increasingly more scientific explanations on this special vegetable’s various positive roles for our well-being.

*"Borbiro I. et al., Activation of TRPV1 channels inhibits mechanosensitive Piezo channel activity by depleting membrane phosphoinositides. Science Signalling, doi:10.1126/scisignal.2005667,2015

Source: Amedeo Alpi (http://www.georgofili.world)