Mecanismos moleculares de ação anti-inflamatória e antioxidante de polifenóis de uvas e vinho tinto na aterosclerose

Séfora-Sousa, M.; Angelis-Pereira, Michel Cardoso de

doi:10.1590/s1516-05722013000400020

Cited by 8 publications

(9 citation statements)

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“…gives rise to SOD activity as a protection mechanism (Ferreira & Matsubara, 1997;Séfora-Sousa & De Angelis-Pereira, 2013). The cassava flour was able to partially prevent the increase of this enzyme activity, probably because in this group there is less free radicals formation.…”

Section: Discussionmentioning

confidence: 99%

“…It is possible that the high‐fat/high‐cholesterol diet causes an increase in free radicals leading to an unbalance and stimulating antioxidant defenses. In other words, the increase in free radicals content gives rise to SOD activity as a protection mechanism (Ferreira & Matsubara, 1997; Séfora‐Sousa & De Angelis‐Pereira, 2013). The cassava flour was able to partially prevent the increase of this enzyme activity, probably because in this group there is less free radicals formation.…”

Section: Discussionmentioning

confidence: 99%

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Effect of cassava flour on the lipidic and redox profile of Wistar rats with dyslipidemia

et al. 2020

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Cardiovascular diseases account for 17.3 million deaths per year worldwide and this number is estimated to double in the next 15 years (WHO, 2013). It is now known that there is a strong relationship between cardiovascular diseases and genetic, environmental, and lifestyle factors. When these factors coexist with risk factors for these diseases, the risk of coronary artery disease (CAD) increases exponentially (Castro, Vidigal, Franceschini, Priore, & Pelúzio, 2004). The main risk factors associated with these diseases are hypertension, high total cholesterol, reduced HDL cholesterol, smoking, Diabetes Mellitus type 2, and age (Cardiologia, 2017).

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of cassava flour on the lipidic and redox profile of Wistar rats with dyslipidemia

et al. 2020

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“…Os mecanismos moleculares de ação dos polifenóis não são totalmente esclarecidos. Nos estudos farmacocinéticos em animais e humanos, que são limitados, o resveratrol é absorvido no trato gastrintestinal após sua ingestão, porém, a farmacocinética não é integralmente conhecida (8,30).…”

Section: Compostos Fenólicos Compostos Fenólicosunclassified

“…Em estudo realizado ressaltando maiores detalhes, a administração sistêmica de resveratrol bloqueia o aumento da agregação de plaquetas, entre outros benefícios. Além disso, como fitoestrogênico, o resveratrol pode fornecer proteção cardiovascular, além de propriedades anti-inflamatórias e anticancerígenas (5,8).…”

Section: Compostos Fenólicos Compostos Fenólicosunclassified

“…Em estudo realizado ressaltando maiores detalhes, a administração sistêmica de resveratrol bloqueou o aumento da agregação de plaquetas e, sua atividade anti-inflamatória foi explicada pela inibição da transcrição e atividade da ciclooxigenase (COX-1 e COX-2) inibindo, também, a síntese de tromboxinas e, portanto, atuando como anticoagulante (5,7,8).…”

Section: Introductionunclassified

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Polifenóis No Vinho: Resveratrol E Seus Benefícios

Martins

Nicoletti

2016

Infarma

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The research was directed to the peculiar characteristics of the wine, aiming to clarify the benefits, considering some assets present its composition. The objective was to elucidate what, how and why the substances in wine (especially resveratrol) benefit the human body, by a retrospective descriptive study using as sources of technical and scientific information: Electronic database of the Scientific Electronic Library Online (SciELO), National Institutes of Health (PubMed and MEDLINE), Regional Library of Medicine (BIREME), and sources secondary in the period 1994-2015, which was to search focus studies and research conducted on animals and human models, and scientific evidence that addressed mainly the effects of resveratrol. The research showed resveratrol's ability to prevent atherosclerosis, inflammatory and allergic diseases, heart problems, among other ailments. Among the substances found in wine, resveratrol stands out for its therapeutically beneficial properties.Keywords: Polyphenols, Tannin, Wine. RESUMOA pesquisa foi direcionada para abordar as características peculiares do vinho, visando esclarecer os seus benefícios, considerando alguns ativos presentes sua composição. O objetivo foi elucidar o quê, como e o porquê as substâncias contidas no vinho (em especial, o resveratrol) beneficiam o organismo humano, por meio de um estudo descritivo e retrospectivo utilizando-se como fontes de informação técnico-científica: bases eletrônicas de dados da Scientific Electronic Library Online (SciELO), National Institutes of Health (PubMed e MedLine), Biblioteca Regional de Medicina (BIREME), além de fontes secundárias, no período de 1994 a 2015, que teve como foco de busca os estudos com evidência científica realizados com modelos animais e, também, em humanos, principalmente, quanto aos efeitos do resveratrol. A pesquisa evidenciou a capacidade do resveratrol em evitar a arteriosclerose, as doenças inflamatórias e alérgicas, os problemas cardíacos, entre outros agravos à saúde. Dentre as substâncias encontradas no vinho, o resveratrol destaca-se por suas propriedades terapêuticas benéficas. 10.14450/2318-9312.v28.e4.a2016.pp216-225 INTRODUÇÃOA grande procura da humanidade por meios que favoreçam uma vida saudável tem impulsionado as pesquisas por novas substâncias capazes de satisfazer tais necessidades. Entre estas substâncias encontram-se os polifenóis, destacando-se as pesquisas do resveratrol que está presente em diversas plantas, em especial na uva e seus derivados (1).A produção de vinho brasileiro tornou-se uma atividade comercial a partir do século XX, sendo que até a década de 60, a viticultura limitou-se às regiões Sul e Sudeste. As características sensoriais atraem o consumo do vinho, porém, são os compostos fenólicos, os dignos de mérito quanto aos benefícios à saúde (2,3).O vinho é uma bebida alcoólica resultante da transformação biológica da uva que contém substâncias fenólicas, como os flavonoides, os estilbenos (resve-

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Hydroethanolic Extract of Grape Peel from Vitis labrusca Winemaking Waste: Antinociceptive and Anti-Inflammatory Activities

Silva

Fattori

Tonetti

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Extracts from grape pomace, including the wine, showed many biological effects such as antioxidant and anti-inflammatory activities. Unfortunately winemakers discard the bagasse and the waste is less useful, however it contains bioactive compounds which result in antioxidant and anti-inflammatory properties. The work aimed to analyze the hydroethanolic extract of peels from agro-industrial waste from Vitis labrusca and to evaluate its antinociceptive and anti-inflammatory assays. This study is relevant for reusing a residue and adding value to the grape economic chain. Experimental approach. A representative sample of pomace was obtained and the peels were applied to produce the extract. The phenolic compounds were determined by multiple reaction monitoring mode of mass spectrometry methods and Folin-Ciocalteu, using gallic acid as standard. The biological analyzes were carried out using mice orally treated with crude extract at doses (30, 100, and 300 mg/kg). We evaluated mechanical hyperalgesia by the von Frey method, thermal heat hyperalgesia using a hot plate at 55 °C, paw edema using a pachymeter, and neutrophil recruitment by measurement of myeloperoxidase enzyme activity. The nephrotoxicity and hepatotoxicity were evaluated by biochemical analyses using blood samples that were collected after the Vitis labrusca administration. Results and conclusions. The peels correspond to 75 % of all wet winemaking residue and 59 % on a dry basis. We identified nine anthocyanins (3-O-glucoside: peonidin, delphinidin, petunidin, and malvidin; 3-p-coumaroyl-glucoside: cyanidin, peonidin, petunidin, and malvidin, and malvidin-3,5-diglucoside), five flavonoids (apigenin-7-glucoside, luteolin-7-glucoside, quercetin-3-galactoside, isorhamnetin-3-glucoside, and myricetin-3-rutinoside), and 26.62 mg GAE/g of phenolic compounds. In vivo assays, showed that Vitis labrusca extract at concentrations 100 and 300 mg/kg reduced carrageenan-induced mechanical and thermal hyperalgesia, 50 % of the paw edema, and neutrophil recruitment. In addition, there were no nephrotoxicity and hepatotoxicity. Our extract obtained from winemaking residue has analgesic and anti-inflammatory action, related at least in part to the presence of phenolic compounds, and it has no toxicity to renal and hepatic tissues. Novelty and scientific contribution. We demonstrated that this waste can be used for the production of antioxidant and anti-inflammatory products (pharmaceutical and cosmetics) without toxicity, contributing to the environmental economy.

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Mecanismos moleculares de ação anti-inflamatória e antioxidante de polifenóis de uvas e vinho tinto na aterosclerose

Cited by 8 publications

References 75 publications

Effect of cassava flour on the lipidic and redox profile of Wistar rats with dyslipidemia

Effect of cassava flour on the lipidic and redox profile of Wistar rats with dyslipidemia

Polifenóis No Vinho: Resveratrol E Seus Benefícios

Hydroethanolic Extract of Grape Peel from Vitis labrusca Winemaking Waste: Antinociceptive and Anti-Inflammatory Activities

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