Acute consumption of juçara juice (Euterpe edulis) and antioxidant activity in healthy individuals. (August 2015)

• Record Type: Journal Article
• Authors: Cardoso, Alyne Lizane; Di Pietro, Patricia Faria; Vieira, Francilene Graciele Kunradi; Boaventura, Brunna Cristina Bremer; de Liz, Sheyla; da Silva Campelo Borges, Graciele; Fett, Roseane; de Andrade, Dalton Francisco; da Silva, Edson Luiz
• Is Part Of: Journal of functional foods. Volume 17(2015)
• Page Start: 152
• Page End: 162
• Publication Date: 2015-08
• Subjects: Clinical trial -- Juçara fruit -- Euterpe edulis -- Anthocyanins -- Antioxidant status; Cyanidin-3-O-glucoside (PubChem CID: 12303203) -- Cyanidin-3-O-rutinoside (PubChem CID: 29232) -- Ferulic acid (PubChem CID: 445858) -- Gallic acid (PubChem CID: 370) -- Protocatechuic acid (PubChem CID: 72) -- Syringic acid (PubChem CID: 10742) -- Vanillic acid (PubChem CID: 8468) -- p-Coumaric acid (PubChem CID: 637542) -- Vitamin C (PubChem CID: 54670067); Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2015.05.014
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Antioxidant potential of juçara juice intake was evaluated in humans over 4-h. Juçara juice consumption promoted increase on serum antioxidant capacity after 1 h. Interaction effect between time and treatment was observed on lipid peroxidation. Significant treatment effects on GPx activity and on FRAP values were observed. Abstract: The nutritional properties of juçara fruit are similar to those of açaí fruit, rich in bioactive compounds with antioxidant potential. This cross-over study evaluated the effects of the acute consumption of juçara juice in eleven healthy volunteers. Blood samples were collected before and 1, 2, and 4 h after juice or water (control) intake to measure the ferric reducing antioxidant potential (FRAP), uric acid, reduced glutathione (GSH), glutathione peroxidase (GPx), superoxide dismutase (SOD), catalase (CAT), and lipid hydroperoxides (LH). Repeated measures analysis of variance verified that the treatment increased the FRAP ( p = 0.02) and the enzymatic activity of GPx ( p = 0.02). In addition, there was a significant treatment–time interaction, and a decrease in LH ( p = 0.02) was observed over time after the ingestion of juçara juice. Based on these results, further studies should be carried out to evaluate the clinical effects of juçara juice consumption, particularly regarding its antioxidant potential in humans.