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RISS 인기검색어
- 검색키워드
- 저자 : Patricia D.S. Spada (검색결과 2 건)
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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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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.
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