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RISS 인기검색어
- 검색키워드
- 저자 : Joao A.P. Henriques (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
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Antioxidant, Mutagenic, and Antimutagenic Activity of Frozen Fruits
Patricia D.S. Spada,Gabrielle Gianna Nunes de Souza,Giovana Vera Bortolini,Joao A.P. Henriques,Mirian Salvador 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1
Many studies have focused on the effect of fresh fruits on the risk of developing cancer and other diseases in-volved with reactive species and free radicals. The intake of frozen fruits has spread widely in the last years, but, until now,their biological activity is not completely known. In this study, 23 samples of frozen fruits were analyzed for their nutritionalcomposition, total polyphenols, total carotenoids, and vitamin C content. Antioxidant, mutagenic, and antimutagenic effectswere also evaluated. Antioxidant assays included 2,2-diphenyl-1-picrylhydrazyl radical (DPPH.) scavenging activity and de-termination of superoxide dismutase (SOD)- and catalase (CAT)-like activities. Mutagenic and antimutagenic evaluations wereperformed in eukaryotic cells of Saccharomyces cerevisiae yeast. Most samples (74%) showed antioxidant activity similar tovitamin C in the DPPH.assay, and this activity was positively correlated (r. 0.366; P. .01) with carotenoid contents. Allsamples showed CAT-like activity. SOD-like activity was detected in 56% of samples assayed. Only four fruits (acai, cashewapple, kiwi fruit, and strawberry) showed mutagenic activity when tested in high (5%, 10%, and 15% [wt/vol]) concentra-tions. Twelve samples presented antimutagenic effects against hydrogen peroxide, and this effect was positively correlatedwith CAT-like activity (r. 0.400; P. .01). Evaluation of polyphenols, carotenoids, and ascorbic acid showed considerablelevels of these compounds in frozen fruits, even after freezing. These data suggest that frozen fruits contribute to the pre-vention of biological damages.
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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.
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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.
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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.
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