A preliminary exploration of the potential of Eugenia uvalha Cambess juice intake to counter oxidative stress. (March 2018)

• Record Type: Journal Article
• Authors: Lopes, J.M.M.; Lage, N.N.; Guerra, J.F.C.; Silva, M.; Bonomo, L.F.; Paulino, A.H.S.; Regis, A.L.R.S.; Pedrosa, M.L.; Silva, M.E.
• Is Part Of: Food research international. Volume 105(2018)
• Page Start: 563
• Page End: 569
• Publication Date: 2018-03
• Subjects: Eugenia uvalha Cambess -- Oxidative stress -- Antioxidant activity -- Protein carbonyls -- Rats; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.11.067
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Purpose: The ability of foods to aid in the prevention of chronic metabolic diseases, has recently become an area of increased interest. In addition, there is growing interest in exploring the benefits of consuming underutilized fruits as alternatives to commercially available fruits. Eugenia uvalha Cambess (uvaia) is a native fruit of Brazil with great market and phytotherapy potential. The present study was conducted to investigate the effects of uvaia juice (UJ) on the levels of protein carbonyls (PCO) and antioxidant enzymes in the livers of rats fed a high-fat diet. Methods: Thirty-two female rats were randomly assigned to four groups. The rats were fed either a standard diet (group C) or a high-fat diet (group HF). In addition, groups CUJ and HFUJ were treated with UJ (2 mL/day) administered via gavage for 8 weeks. Results: In our study, UJ displayed high antioxidant activity (135.14 ± 9.74 GAE/100 g). Administration of UJ caused a significantly reduced concentration of rat liver PCO (47.4%), which was associated with a 29% increase in catalase activity. A significant increase in the concentration of oxidized glutathione (GSSG) (15.04 ± 5.08 nmol/ml) and a reduction in the reduced glutathione/oxidized glutathione ratio (GSH/GSSG) (11.30 ± 2.68) were found in the HF group, whilst these changes were not observed in the HFUJ group (a result similar to that of group C). Conclusions: Our results demonstrate that UJ decreases oxidative damage by improving antioxidant efficiency and attenuating oxidative damage to proteins. Graphical abstract: Highlights: In our study, uvaia juice displayed high antioxidant activity. Uvaia juice significantly reduced the concentration of liver protein carbonyls. Administration of uvaia juice significantly increased catalase activity. Uvaia juice modulated oxidative stress and improve of antioxidant defense mechanisms.