Antioxidant Activity and Phenolic and Mineral Content of Rose Grape Juice

Dani, Caroline,Oliboni, Livia S.,Vanderlinde, Regina,Pra, Daniel,Dias, Johnny F.,Yoneama, Maria Lucia,Bonatto, Diego,Salvador, Mirian,Henriques, Joao A.P. The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.1

There are many studies related to the antioxidant activity of grape products; however, they concern only purple and white grape varieties. Up to now, there are no reports of studies on the Goethe rose grape variety, either on its antioxidant activity or on its phenolic and mineral quantification. Thus, the purpose of this study was to evaluate in vitro and in vivo antioxidant activity, as well as to quantify total phenolic compounds, ascorbic acid, and mineral content, in a Goethe rose grape juice. The results obtained showed that the Goethe rose grape juice is a great polyphenol source, which contains catechin, epicatechin, and procyanidins ($B_1$, $B_2$, $B_3$, and $B_4$). Of all metals analyzed, potassium, calcium, magnesium, and iron showed the highest values. We found that this rose grape juice shows an important antioxidant activity in in vitro (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity) and in vivo (using the Saccharomyces cerevisiae yeast cells) assays. The antioxidant activity could be explained by the significant phenolic content and ascorbic acid levels found in the juice. The results showed that rose grape juice is an excellent antioxidant source, which could contribute to the prevention of many diseases related to oxidative stress, such as atherosclerosis and Parkinson's disease.

Antioxidant and Antigenotoxic Activities of Purple Grape Juice—Organic and Conventional—in Adult Rats

Caroline Dani,Lívia S. Oliboni,Fernanda M. Umezu,Matheus A.B. Pasquali,Mirian Salvador,José Cláudio Fonseca Moreira,João Antonio Pegas Henriques 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.5

Oxidative damage to biomolecules occurs by the accumulation of molecular damage due to free radicals and/or a diminution of antioxidant protection. The aim of this study was to evaluate the protection of organic and conventional purple grape juices in brain, liver, and plasma from adult Wistar rats (7 months old) against the oxidative damage provoked by carbon tetrachloride (CCl4). Adult rats were divided into three groups (control, conventional purple grape juice, and organic purple grape juice). Half of the rats received CCl4, and the other half received the vehicle (vegetable oil). The chemical analytical determination showed that the highest levels of total phenolic, resveratrol, and catechins were seen in organic purple grape juices. Considering the treatment groups, it was observed that in all tissues (brain structures and liver) and plasma, CCl4 treatment increased the lipid peroxidation (LP) levels. Both grape juices were capable to reduce LP levels in cerebral cortex and hippocampus; however, in the striatum and substantia nigra only the organic grape juice reduced LP level. CCl4 caused an increase in catalase activity in cerebral cortex, hippocampus, and substantia nigra and in superoxide dismutase activity in substantia nigra. This increase was reduced by both juices in substantia nigra and hippocampus structures (P<.05). In the alkaline version of the comet assay performed on whole blood, it was observed that CCl4 was capable of inducing mainly DNA damage class 4 and 3 frequencies, which was significantly reduced in groups that received both purple grape juices. This implies that both grape juices have an important antigenotoxic activity.

Intake of Purple Grape Juice as a Hepatoprotective Agent in Wistar Rats

Caroline Dani,Livia S. Oliboni,Matheus A.B. Pasquali,Marcos R. Oliveira,Fernanda M. Umezu,Mirian Salvador,Jose C.F. Moreira,Joao A.P. Henriques 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1

Grape juice is a source of polyphenols, as catechin, anthocyanidins, resveratrol, and others. Some health benefits have been attributed to these compounds (e.g., antioxidant and antitumorigenic properties). In this study, we investigated the possible antioxidant activity of two different grape juices: organic purple grape juice and conventional purple grape juice. The antioxidant activity of both grape juices was evaluated by an animal model of three groups: control and organic and conventional juices. After 30 days, all animals were sacrificed, and blood and liver were collected to evaluate lipid peroxidation level (thiobarbituric acid-reactive substances [TBARS] assay), protein oxidative level (carbonyl assay), and catalase (CAT) and superoxide dismutase (SOD) activities. The group treated with organic grape juice showed the highest SOD and CAT activities in both plasma and liver when compared with the conventional and control groups (P .05). In plasma, we observed a positive correlation among SOD and CAT activities, resveratrol, and all anthocyanin contents, suggesting that these polyphenols may be, at least in part, responsible for this increased antioxidant defense. The grape juices were capable of reducing carbonyl and lipid peroxidation levels in plasma and liver. However, in plasma, the organic group showed lower carbonyl and TBARS levels when compared to the conventional grape juice group (P .05). Our findings suggest that the intake of purple grape juice, especially of organic juice, induces a better antioxidant capacity when compared to conventional juice and that this may be an important issue for further investigations in the area of biochemical functional foods.

Protective Effects of Purple Grape Juice on Carbon Tetrachloride-Induced Oxidative Stress in Brains of Adult Wistar Rats

Caroline Dani,Matheus A.B. Pasquali,Marcos R. Oliveira,Fernanda M. Umezu,Mirian Salvador,Joao A.P. Henriques,Jose C.F. Moreira 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1

The antioxidant properties of purple grape juice, organic and conventional, in brain tissues are not well known.In this study our objective was to evaluate the antioxidant activity in substantia nigra and striatum of rats chronically treatedwith organic or conventional purple grape juice and to correlate the results obtained with the polyphenol content (total polyphe-nolic content, resveratrol, and anthocyanins [malvidin, delphinidin, peonidin, and cyanidin]). We observed that CCl4 damagedecreased significantly in the grape juice-treated groups when compared with the control group. In the grape juice-treatedgroups we further observed a decrease of lipid (thiobarbituric acid-reactive substances assay) and protein (carbonyl) peroxi-dation, as well as a significant antioxidant protection through the increase of enzyme activity. Antioxidant activities were sig-nificantly correlated with polyphenol content. These findings demonstrated that both grape juices have potent antioxidant prop-erties and these activities could be at least attributed to the high phenolic content present in these juices.

Antioxidant Activity and Phenolic and Mineral Content of Rose Grape Juice

Caroline Dani,Lívia S. Oliboni,Regina Vanderlinde,Daniel Pra,Johnny F. Dias,Maria Lucia Yoneama,Diego Bonatto,Mirian Salvador,João A.P. Henriques 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.1

There are many studies related to the antioxidant activity of grape products; however, they concern only purple and white grape varieties. Up to now, there are no reports of studies on the Goethe rose grape variety, either on its antioxidant activity or on its phenolic and mineral quantification. Thus, the purpose of this study was to evaluate in vitro and in vivo antioxidant activity, as well as to quantify total phenolic compounds, ascorbic acid, and mineral content, in a Goethe rose grape juice. The results obtained showed that the Goethe rose grape juice is a great polyphenol source, which contains catechin, epicatechin, and procyanidins (B1, B2, B3, and B4). Of all metals analyzed, potassium, calcium, magnesium, and iron showed the highest values. We found that this rose grape juice shows an important antioxidant activity in in vitro (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity) and in vivo (using the Saccharomyces cerevisiae yeast cells) assays. The antioxidant activity could be explained by the significant phenolic content and ascorbic acid levels found in the juice. The results showed that rose grape juice is an excellent antioxidant source, which could contribute to the prevention of many diseases related to oxidative stress, such as atherosclerosis and Parkinson's disease.

Frozen Fruit Pulp of Euterpe oleraceae Mart. (Acai) Prevents Hydrogen Peroxide-Induced Damage in the Cerebral Cortex, Cerebellum, and Hippocampus of Rats

Patricia D.S. Spada,Caroline Dani,Giovana V. Bortolini,Claudia Funchal,João A.P. Henriques,Mirian Salvador 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.5

Oxidative stress is implicated in several human illnesses, including neurological disorders such as Parkinson's and Alzheimer's diseases. Acai is largely consumed in Brazil and contains high levels of antioxidant compounds. This work aims to study the antioxidant activity of acai frozen fruit pulp in the cerebral cortex, hippocampus, and cerebellum of rats treated with the oxidizing agent hydrogen peroxide (H2O2). Pretreatment of tissue with acai decreased H2O2-induced damage of both lipids and proteins in all tissues tested. This fruit was also able to reduce the activities of the antioxidant enzymes superoxide dismutase and catalase to basal levels. We observed a negative correlation between the polyphenol content of acai and the levels of lipid (r=−0.689; P≤.05) and protein damage (r=−0.569; P≤.05), suggesting the participation of polyphenols in the observed antioxidant activity. These data suggest that acai has a positive contribution in the development of age-related neurodegenerative diseases.

90-Day Oral Toxicity Assessment of Tropaeolum majus L. in Rodents and Lagomorphs

Valdinei de Oliveira Araujo,Carlos Eduardo Linhares Andreotti,Michelle de Paula Reis,Daniely Alves de Lima,Karoline Bach Pauli,Bruna Caroline Nunes,Caroline Gomes,Ricardo de Melo Germano,Euclides Lara 한국식품영양과학회 2018 Journal of medicinal food Vol.21 No.8

Tropaeolum majus L., popularly known as nasturtium, is a species widely used in the form of infusions and salads. In the last years, the antihypertensive, diuretic, and calcium and potassium sparing activities of T. majus preparations were shown. Moreover, no preclinical 90-day oral toxicity studies were conducted. Thus, this study evaluated the toxicity of the hydroethanolic extract obtained from T. majus (HETM) leaves in female and male mice, rats, and rabbits. Swiss mice and Wistar rats were treated with HETM (75, 375, and 750 mg/kg). The doses of rabbits (30, 150, and 300 mg/kg) were calculated by allometric extrapolation. The control groups received vehicle. The animals were orally treated, daily, for 90 days. At the end, the animals were anesthetized, and body weight gain, relative weight of liver, kidney, and spleen, and histopathological changes were evaluated. Serum hematological and biochemical parameters were also analyzed. No alterations were found in body and organ weights or in histopathological and biochemical evaluation. Hematological analyses revealed small changes in lymphocytes and neutrophil counts in rats after administration of 750 mg/kg of HETM. These results showed that 90-day use of T. majus is safe in rodents and lagomorphs.