Abstract This work evaluated the effect of grape juice, red wine and resveratrol in liver parameters of rats submitted to high-fat diet. Experimental model was conducted with groups of adult females Rattus norvegicus: control (CG); high-fat (HG); grape juice (JG); red wine (RW) and resveratrol solution (RG). The high-fat diet significantly altered hepatocytes and Kupffer cells in all treated groups. HG group presented severe steatosis followed hepatocyte ballooning and tissue damages. JG group minimized hepatic histological lesion caused by high-fat diet and WG group also induced steatosis and inflammation in hepatocytes, similar to HG. Still, resveratrol protected the tissue against fatty liver disease by reducing fat infiltration and inflammation, indicating possible therapeutic effects on the liver. Cell cycle analysis showed that HG promoted damage to the tissue, reducing the viable cell content and increasing apoptosis, even when associated with wine consumption or isolated resveratrol. However, JG protected the liver against cell damage generated by the diet. Consumption of grape juice, even associated with a high-fat diet, represents a promising protection of the liver against cellular damage, but red wine further affects the tissue, and resveratrol alone was able to reduce damage but did not minimize cellular damage to the liver.
Abstract Breast cancer is the most frequent and lethal neoplastic disease among women worldwide. Psidium Guajava is a promising functional food against cancer, owing to a variety of bioactive compounds. This study aimed to evaluate the anticarcinogenic potential of Pedro Sato (PS), Hitigio (HI) and Tsumori (TS) guava cultivars fruit pulp extracts in MDA-MB-435 and MCF-7 human breast cancer cells. The antioxidant capacity of the extracts and their effect on cell viability, cell cycle and apoptosis were assessed. Additionally, the concentration of carotenoids, total phenolics, ascorbic acid and other physicochemical parameters were evaluated. PS pulp extract showed the highest in vitro antioxidative activity by all tested methods, as well as the highest content of lycopene and total phenolics, while TS pulp extract presented the highest concentration of β-carotene. After 48 hours treatment, all guava cultivars’ extracts caused reduction of MDA-MB-435 and MCF-7 cells viability, with PS and HI being the most effective extracts. All guava extracts caused MDA-MB-435 and MCF-7 cell count reduction in G0/G1 and G2/M phases and increased apoptosis. The present results strongly suggest that guava pulp exerts antiproliferative effect on breast adenocarcinoma cells.
O ácido ascórbico é uma vitamina hidrossolúvel de importância nutricional há muito estabelecida, por sua atuação como cofator em diversos processos fisiológicos e como antioxidante. O ser humano depende da ingestão diária desse micronutriente, cujas principais fontes são as frutas e hortaliças. Por ser um nutriente menos estável, o ácido ascórbico sofre perdas no processamento e no armazenamento, influenciadas por diversos fatores, como pH, temperatura, presença de íons, etc. A literatura apresenta escasso material sobre a estabilidade de ácido ascórbico em armazenamento doméstico, além de haver poucas informações sobre essa vitamina em sucos frescos. A metodologia padrão de análise dessa vitamina em sucos é o Método Titulométrico de Tillmans, que pode apresentar ponto de viragem de difícil visualização. Neste trabalho, foram avaliadas a concentração e a estabilidade do ácido ascórbico de sucos comerciais recém-preparados de laranja, abacaxi com hortelã e melancia, armazenados sob refrigeração e em temperatura ambiente, por dois métodos titulométricos distintos. O método alternativo de análise (NBS) superestimou a concentração de ácido ascórbico das amostras. Não houve diferença significativa na estabilidade da vitamina em sucos armazenados em temperaturas entre 6 e 30ºC, no período testado. O ácido ascórbico foi estável por 24h no suco de laranja, porém apresentou decréscimo significativo após 8h de armazenamento nos sucos de abacaxi e melancia, possivelmente em virtude das diferenças de acidez inicial desses sucos. Em comparação com a literatura disponível, verificou-se que sucos frescos apresentaram menor estabilidade de ácido ascórbico do que sucos industrializados.
Ascorbic acid is a water soluble vitamin of long-established nutritional importance for its role as a cofactor in many physiological processes and as an antioxidant. Human beings depend on daily intake of this micronutrient, whose main sources are fruits and vegetables. As the least stable nutrient, ascorbic acid suffers losses during processing and storage, influenced by several factors (pH, temperature, presence of ions, etc.). The literature provides little material on the stability of ascorbic acid in home storage and there is little information about this vitamin in fresh juices. The standard methodology for analysis of this vitamin in juices is the titrimetric method of Tillmans, which can present difficulties in visualizing the turning point. In this study, the concentration and stability of ascorbic acid in freshly prepared commercial juices of orange, pineapple with mint and watermelon, stored under refrigeration or at room temperature, were evaluated with two different titrimetric methods. The alternative method of analysis (NBS) overestimated the ascorbic acid concentration of the samples. There was no significant difference in the stability of this vitamin in juices stored in temperatures between 6 and 30ºC during the testing period. Ascorbic acid was stable for 24 h in orange juice, but showed significant decrease after 8 h storage in pineapple and watermelon juices, possibly due to differences in initial acidity of these juices. In comparison to the available literature it was found that fresh juices had lower ascorbic acid stability than industrialized juices.