Nutraceutic Potential of Bioactive Compounds of Eugenia dysenterica DC in Metabolic Alterations

Santana, Lidiani Figueiredo; Sasso, Sandramara; Aquino, Diana Figueiredo Santana; Freitas, Karine de Cássia; Guimarães, Rita de Cássia Avellaneda; Pott, Arnildo; Nascimento, Valter Aragão do; Bogo, Danielle; Figueiredo, Patrícia de Oliveira; Hiane, Priscila Aiko

doi:10.3390/molecules27082477

Cited by 4 publications

(3 citation statements)

References 83 publications

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“…Different parts of the EJ; especially fruits, seeds and stem bark possess promising activity against various diseases 14 . Jambosine, Gallic acid, Ellagic acid, Corilagin, 3,6-hexahydroxydiphenoylglucose, 1-galloylglucose, 3-galloylglucose, Quercetin, βsitoterol and 4,6 hexa hydroxy diphenoyl glucose are the important chemical constituents of EJ 15 . By correcting lipid levels in the body, its seeds are used to treat dyslipidemia and diabetic mellitus.…”

Section: Fig 9: Bar Diagram Showing Pre and Post Treatment Mean (±Sd)...mentioning

confidence: 99%

Untitled

2024

IJPSR

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Antidyslipidemic activity of extract of Eugenia jambolana (EJ, Jamun fruit) in adult Charles Foster rats of both sexes was studied and compared with that of Atorvastatin (Atorva). 4 groups were made [Gp 1-Control group (no drug), only high fat diet (HFD); Gp 2-HFD +EJ (evaluation of role of EJ in the prevention of dyslipidemia); Gps 3 & 4-only HFD]. This was the phase of disease production, lasting for 7 weeks, in which we also evaluated the preventive role of EJ. Thereafter, therapy phase started, which lasted for 90 days [Gp 1-Control group (no drug). Only HFD; Gp 3-HFD+ Atorva; Gp 4-HFD+EJ]. Parameters tested were TC (total cholesterol), TG (triglycerides), LDL (low density lipoproteins) and HDL (high density lipoproteins). During the prevention/ disease production phase, EJ brought an improvement in TC level as compared to control group, which was statistically not significant; but improvements in TG, LDL & HDL levels were significant. Moreover, in the therapy phase, EJ brought significant improvement in all the parameters. It means to say, EJ takes some time in the initiation of a significant response-as we know that natural products take some time for the onset of their therapeutic effects. During therapy phase, Atorva was slightly more effective than EJ. Therefore, Eugenia jambolana, as a low-cost herbal therapy, offers an inexpensive, safe & effective measure to combat major public health problems viz dyslipidemia/ Coronary Artery Disease/ Atherosclerosis. INTRODUCTION:Globally, the rate of premature deaths from cardiovascular diseases (CVD) is at an all-time high 1 . Over the past 30 years, the number of CVD fatalities in Asia has nearly doubled from 5.6 million to 10.8 million 2 . As dyslipidemia develops, the risk of CVD rises by two times 1 . Currently, in this world, dyslipidemia is to blame for about 4 million deaths from CVD.

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Section: Fig 9: Bar Diagram Showing Pre and Post Treatment Mean (±Sd)...mentioning

confidence: 99%

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2024

IJPSR

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“…Cagaita: Tem sido observado, que o consumo do suco da polpa da cagaita reduz a glicemia pósprandial e o estresse oxidativo. A polpa in natura aumenta o trânsito intestinal em 14,8% e o extrato de polpa reduziu o tamanho dos adipócitos, células de gordura, e o estado de hiperglicemia e dislipidemia (SANTANA et al, 2022).…”

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Frutos do Cerrado, você conhece?

Barbosa,

Silva,

Santos

et al. 2023

I Seven International Education Congress

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Um dos biomas com maior biodiversidade do mundo, o Cerrado, representa em torno de 23% do território nacional. Sua área abrange o sul do Mato Grosso, o norte do Piauí, o oeste da Bahia, o sul do Maranhão, os Estados de Goiás, Tocantins, Mato Grosso do Sul, Minas Gerais, Rondônia e São Paulo, e o Distrito Federal (SOARES et al., 2017). Apresenta uma rica fauna e flora, ressaltando os seus frutos que apresentam características sensoriais intrínsecas e com alta qualidade nutricional (ANGELLA, 2014; MORZELLE et al., 2015). Apesar de sua importância, o Cerrado vem sendo progressivamente desmatado e, uma das estratégias para minimizar este efeito é a recuperação de espécies nativas. Para isso, o estímulo às pesquisas sobre o seu potencial, o melhor conhecimento dos recursos genéticos da região, somada aos estudos de rentabilidade e sustentabilidade são de grande importância (JEPSON, 2005).

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“…Beverages 2024, 10, x FOR PEER REVIEW 2 of 11 preservation with economic opportunities, promoting the appreciation of the biome's flora [4]. Eugenia dysenterica DC., known as cagaita, stands out among the fruit species of the Cerrado, being an exotic fruit (Figure 1) from the Myrtaceae family [5]. Cagaita fruits are characterized by their round shape, light yellow color, and slightly acidic flavor, weighing 14 to 20 g on average and containing three to four seeds each [6].…”

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confidence: 99%

Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics

Santana,

Hercos,

Oliveira Filho

et al. 2024

Beverages

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The Brazilian Cerrado region has a rich plant diversity, with fruits that have peculiar and unique sensory characteristics. For these reasons, using these fruits for biotechnological production is a promising alternative, mainly to protect this biome from deforestation and degradation. The production of fermented acetic acid is an option to add value to native fruits and offer the market beverages with better nutritional quality and bioactive compounds. This work aimed to characterize fruits and to develop cagaita (Eugenia dysenterica DC.) acetic fermented beverage. The fruits were subjected to physical-chemical analyses in the first part. Subsequently, different treatments for fermentation were tested using two types of enzymes (amylase and pectinase), two subspecies of Saccharomyces cerevisiae yeast (UFLA CA11 and thermoresistant LNF Angel), and the chaptalization of the must with sucrose (16 °Brix). Alcoholic fermentation was carried out in an incubator with temperature control at 34 ± 1 °C. The pH, total soluble solids, titratable acidity, alcohol content, and density of the fermented products were monitored daily. The chaptalized must with amylase addition and thermoresistant yeast had the best performance during alcoholic fermentation, demonstrating that thermoresistant yeast is an economically advantageous and efficient alternative for the cagaita juice fermentation process. Subsequently, acetic fermentation was carried out using the slow method. Heat-resistant yeast without added enzymes was used to produce cagaita acetic fermented beverages within the parameters of the Brazilian legislation. Furthermore, phenolic compounds and antioxidant activity in the final product were observed. The work demonstrated the possibility of using cagaita fruits in biotechnological processes to produce new food products.

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Nutraceutic Potential of Bioactive Compounds of Eugenia dysenterica DC in Metabolic Alterations

Cited by 4 publications

References 83 publications

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Frutos do Cerrado, você conhece?

Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics

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