Açai (Euterpe oleracea Mart.) pulp dietary intake improves cellular antioxidant enzymes and biomarkers of serum in healthy women

Barbosa, Priscila Oliveira; Pala, Daniela; Silva, Carla Teixeira; Souza, Melina Oliveira de; Amaral, Joana Ferreira do; Vieira, Renata Adrielle Lima; Folly, Gilce Andrezza de Freitas; Volp, Ana Carolina Pinheiro; Freitas, Renata Nascimento de

doi:10.1016/j.nut.2015.12.030

Cited by 68 publications

(27 citation statements)

References 54 publications

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“…Among the constituents of açai pulp are very high amounts of fiber [34]. Although the amount of fiber was reduced in our filtered açai pulp, it was comparable to the açai pulp ingested by humans in another study [62]. Many of the health benefits ascribed to fiber are a consequence of fermentation by colonic microbiota and the secondary metabolites that are produced.…”

Section: Discussionmentioning

confidence: 52%

“…A recent study involving women showed that the daily intake of 200 g of açai pulp for four weeks improved the antioxidant status by increasing the activity of the enzyme catalase and total antioxidant capacity (TAC) in polymorphonuclear (PMN) cells and decreasing the production of ROS [62]. Resveratrol, a polyphenolic phytoalexin found in grapes and wine, was shown to increase PON1 activity levels in 24-month-old obese rats [75] and to increase PON1 gene expression in human hepatocyte primary cultures and in HuH7 cells [32].…”

Section: Discussionmentioning

confidence: 99%

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Açai (Euterpe oleraceaMart.) Upregulates Paraoxonase 1 Gene Expression and Activity with Concomitant Reduction of Hepatic Steatosis in High-Fat Diet-Fed Rats

Pereira

Abreu

Guerra

et al. 2016

Oxidative Medicine and Cellular Longevity

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Açai (Euterpe oleracea Mart.), a fruit from the Amazon region, has emerged as a promising source of polyphenols. Açai consumption has been increasing owing to ascribed health benefits and antioxidant properties; however, its effects on hepatic injury are limited. In this study, we evaluated the antioxidant effect of filtered açai pulp on the expression of paraoxonase (PON) isoforms and PON1 activity in rats with nonalcoholic fatty liver disease (NAFLD). The rats were fed a standard AIN-93M (control) diet or a high-fat (HF) diet containing 25% soy oil and 1% cholesterol with or without açai pulp (2 g/day) for 6 weeks. Our results show that açai pulp prevented low-density lipoprotein (LDL) oxidation, increased serum and hepatic PON1 activity, and upregulated the expression of PON1 and ApoA-I in the liver. In HF diet-fed rats, treatment with açai pulp attenuated liver damage, reducing fat infiltration and triglyceride (TG) content. In rats receiving açai, increased serum PON1 activity was correlated with a reduction in hepatic steatosis and hepatic injury. These findings suggest the use of açai as a potential therapy for liver injuries, supporting the idea that dietary antioxidants are a promising approach to enhance the defensive systems against oxidative stress.

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Section: Discussionmentioning

confidence: 52%

Section: Discussionmentioning

confidence: 99%

Açai (Euterpe oleraceaMart.) Upregulates Paraoxonase 1 Gene Expression and Activity with Concomitant Reduction of Hepatic Steatosis in High-Fat Diet-Fed Rats

Pereira

Abreu

Guerra

et al. 2016

Oxidative Medicine and Cellular Longevity

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“…Barbosa et al (2016) conclude that antioxidant effects of açai may stem from the neutralization of free radicals, preventing their attack on other molecules, and/or from the modulation of enzymes involved in oxidative stress, showing the importance of this fruit to health benefitis. Considering fermented products, the behavior of the antioxidant activity coincided with the quantification of anthocyanins so that the antioxidant activity increased as the açai pulp content increased (Table 4), and in addition, the DOI 10.1590/0100-29452017871…”

Section: Resultsmentioning

confidence: 91%

POST-ACIDIFICATION AND EVALUATION OF ANTHOCYANINS STABILITY AND ANTIOXIDAN ACTIVITY IN AÇAI FERMENTED MILK AND YOGURTS (Euterpe oleracea Mart.)

et al. 2017

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-This study evaluated the post-acidification, stability of anthocyanins and antioxidant activity in açai yogurts and fermented milks for 28 days of cold storage. For the determination of post-acidification and stability of the functional properties of açai yogurt (IA) and fermented milks (LFA), products stored at 4°C were evaluated on day 0 and every 7 days for pH, titratable acidity in lactic acid, instrumental color, anthocyanins and antioxidant activity by the DPPH free radical method. Acidification of both food matrixes was more evident between days 0 and 7 of evaluation. IA presented reduction in parameter L *, while chromaticity a * and b * of IA and LFA increased as the Açai pulp content increased; however, considering the evaluation period, it was found increase in L * and b * relating to anthocyanin degradation. Anthocyanins, as well as the antioxidant activity of IA and LFA, showed an increase in their values as the pulp content increased, but their concentrations reduced at the end of the storage period. IA and LFA can be considered excellent sources of antioxidants, being alternative to individuals not used to the consumption of fruits and vegetables. Index terms: Dairy products, functional foods, native fruits, Amazon. ESTUDO DE PÓS-ACIDIFICAÇÃO E AVALIAÇÃO DA ESTABILIDADE DE ANTOCIANINAS E ATIVIDADE ANTIOXIDANTE EM IOGURTES E LEITES FERMENTADOS DE AÇAÍ (Euterpe oleracea Mart.)RESUMO -Neste trabalho foi avaliada a pós-acidificação, a estabilidade das antocianinas e da atividade antioxidante em iogurtes e leites fermentados de açaí durante 28 dias de armazenamento refrigerado. Para determinação da pós-acidificação, assim como da estabilidade das propriedades funcionais dos iogurtes (IA) e leites fermentados (LFA) de açaí, os produtos armazenados a 4 ºC, foram avaliados no dia 0 e a cada 7 dias, quanto ao pH, acidez titulável em ácido lático, cor instrumental, antocianinas e atividade antioxidante pelo método do radical livre DPPH. A acidificação de ambas as matrizes alimentares foram mais evidentes entre os dias 0 e 7 de avaliação. Os IA apesentaram redução no parâmetro L*, enquanto que as cromaticidade a* e b* dos IA e LFA aumentaram seus valores, à medida que o teor de polpa de açaí foi aumentado, entretanto considerando o período de avaliação, verificou-se aumento de L* e b* relacionando-se as degradações nas antocianinas. As antocianinas, assim como a atividade antioxidante dos IA e LFA mostraram aumento em seus valores conforme os teores de polpa foram aumentados, porém reduziram suas concentrações ao fim do período de armazenamento. Os IA e LFA, podem ser considerados excelentes fontes de substâncias antioxidantes, sendo alternativa a indivíduos não habituados ao consumo de frutas e legumes. Termos para indexação: Produtos lácteos, alimentos funcionais, frutos nativos, Amazônia.

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“…Dietary polyphenols such as those found in Aç ai may play an important role in improving antioxidant status, as they neutralize ROS, chelate metal ions, and modulate the activity of enzymes, including paraoxonase (Rock et al, 2008). A recent study of women showed that the daily intake of 200 g of Açai pulp for 4 weeks improved the antioxidant status by increasing the activity of the enzyme CAT and total antioxidant capacity in polymorphonuclear cells and decreasing the production of ROS (Barbosa et al, 2016). Administration of Aç ai prevented these abnormalities by stabilizing the cell membrane and protecting the tissue from free radical-mediated toxicity (Udani et al, 2011).…”

Section: Journal Of Biology and Life Sciencementioning

confidence: 99%

Protective Effects of Açai in Combination with Vitamin C against Aluminum-Induced Toxicity in Rat Liver

Ahmed

Hamaad²

2017

JBLS

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Aluminum is associated with the pathogenesis of several diseases. Aç ai has recently emerged as a natural source of antioxidants. The present study was conducted to evaluate the protective effect of Aç ai in combination with vitamin C against the aluminum chloride induced toxicity. Seventy rats were divided into 7 groups:-Group (GP) 1: control group, GP 2: treated with AlCl3, GP 3: treated with Aç ai, GP 4: treated with vitamin C, GP 5: treated with AlCl3 and Aç ai , GP 6: treated with AlCl3 and vitamin C, GP 7: treated with AlCl3, Aç ai and vitamin C. After 4 weeks, blood and liver specimens were collected to evaluate biochemical alterations and hepatic antioxidant and inflammatory parameters. AlCl3 treatment decreased liver enzymes (alanine aminotransferase, aspartate amino transferase, alkaline phosphatase), tumor necrosis factor-α and IL-6 while hepatic malondialdehyde was elevated. In contrast, hepatic glutathione, super oxide dismutase, catalase were decreased. Aç ai and vitamin C treatment improved the adverse effects induced by AlCl3, while co-administration with vitamin C promoted the action of aç ai on hepatic damage and antioxidant parameters. Aç ai showed a protective effect against AlCl3 induced toxicity, particularly in combination with vitamin C.

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Açai (Euterpe oleracea Mart.) pulp dietary intake improves cellular antioxidant enzymes and biomarkers of serum in healthy women

Abstract: These results show the antioxidant benefit of dietary açai for the healthy women included in the present study, and may increase understanding of the beneficial health properties of this fruit.

Cited by 68 publications

References 54 publications

Açai (Euterpe oleraceaMart.) Upregulates Paraoxonase 1 Gene Expression and Activity with Concomitant Reduction of Hepatic Steatosis in High-Fat Diet-Fed Rats

Açai (Euterpe oleraceaMart.) Upregulates Paraoxonase 1 Gene Expression and Activity with Concomitant Reduction of Hepatic Steatosis in High-Fat Diet-Fed Rats

POST-ACIDIFICATION AND EVALUATION OF ANTHOCYANINS STABILITY AND ANTIOXIDAN ACTIVITY IN AÇAI FERMENTED MILK AND YOGURTS (Euterpe oleracea Mart.)

Protective Effects of Açai in Combination with Vitamin C against Aluminum-Induced Toxicity in Rat Liver

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