Resumo A inflamação é um dos primeiros componentes da resposta imune à infecção e que pode estar ... more Resumo A inflamação é um dos primeiros componentes da resposta imune à infecção e que pode estar envolvida em uma série de doenças como artrite, câncer, diabetes e hepatite. Durante o processo inflamató-rio ocorre à liberação de compostos inflamatórios os quais podem ser inibidos por substâncias com propriedades antiinflamatórias que po-dem ser obtidos através da alimentação, dentre estes os produtos de ori-gem vegetal. Os vegetais são fontes destes compostos antiinflamatórios, e por isso, seu consumo deve ser incluído na dieta. Diante do exposto, o presente trabalho teve como objetivo trazer informações sobre a im-portância de uma dieta rica em vegetais no controle de doenças infla-matórias. O trabalho está dividido em quatro seções: a primeira aborda a recomendação da ingestão de frutas; a segunda apresenta como se desenvolve o processo inflamatório; a terceira aborda as propriedades antiinflamatórias presentes nos vegetais; e a quarta contempla as frutas ricas em compostos que po...
The objective of this work was investigate the synergistic, additive and antagonistic effects of ... more The objective of this work was investigate the synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices, and optimize its formulation by the response surface methodology based on the responses: total polyphenols (TP), total antioxidant capacity (TAC), ascorbic acid content and sensorial acceptance. Camu-camu, acerola and acai were the major factors that influenced the antioxidant potential of the juice; and the yellow mombin showed a positive effect on the acceptance of the tropical juice. It was observed an/antagonistic effect between acerola and camu-camu for the TAC response. The optimum formulation obtained was 20% acerola, 10% camu-camu, 10% yellow mombin, 10% cashew apple and 10% acai, which was responsible for a response of 155.46 mg.100 g(-1) of ascorbic acid, 103.01 mg of GAE.100 g-1 of TP, 10.27 µM Trolox g(-1) of TAC and approximately 6.1 of acceptance.
Pitanga, Eugenia uniflora L., is a tropical fruit, which may be consumed as juice. While benefici... more Pitanga, Eugenia uniflora L., is a tropical fruit, which may be consumed as juice. While beneficial health effects of Eugenia uniflora L. leaf extracts have extensively been studied, limited data are available on an anti-inflammatory potential of pitanga juice. The aim of the presented study was to investigate anti-inflammatory properties of pitanga juice with regards to a prevention of inflammation-related periodontal diseases. For this purpose, six healthy volunteers swirled pitanga juice, containing 35% pitanga pulp, for 10 min. Thereafter, oral gum epithelial cells were harvested using a sterile brush and stimulated with lipopolysaccharides from Porphyromonas gingivalis (PG-LPS) for 6 h. Furthermore, human gingival fibroblasts (HGF-1) were used to elucidate the anti-inflammatory potential of pitanga juice constituents, cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one, in juice representative concentrations of 119 μg ml(-1) and 30 μg ml(-1), respectively. For the first time, an anti-inflammatory impact of pitanga juice on gingival epithelial cells was shown by means of an attenuation of IL-8 release by 55 ± 8.2% and 52 ± 11% in non-stimulated and PG-LPS-stimulated cells, respectively. In addition, both cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one reduced the LPS-stimulated CXCL8 mRNA expression by 50 ± 15% and 37 ± 18% and IL-8 release by 52 ± 9.9% and 45 ± 3.7% in HGF-1 cells, when concomitantly incubated with 10 μg ml(-1)PG-LPS for 6 h, revealing an anti-inflammatory potential of the volatile compound oxidoselina-1,3,7(11)-trien-8-one for the first time.
Summary The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiol... more Summary The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the same conditions as market (28 ± 2 � C). At the end of the storage period, the juice presented good microbiological stability showing a reduction of the overall
Resumo A inflamação é um dos primeiros componentes da resposta imune à infecção e que pode estar ... more Resumo A inflamação é um dos primeiros componentes da resposta imune à infecção e que pode estar envolvida em uma série de doenças como artrite, câncer, diabetes e hepatite. Durante o processo inflamató-rio ocorre à liberação de compostos inflamatórios os quais podem ser inibidos por substâncias com propriedades antiinflamatórias que po-dem ser obtidos através da alimentação, dentre estes os produtos de ori-gem vegetal. Os vegetais são fontes destes compostos antiinflamatórios, e por isso, seu consumo deve ser incluído na dieta. Diante do exposto, o presente trabalho teve como objetivo trazer informações sobre a im-portância de uma dieta rica em vegetais no controle de doenças infla-matórias. O trabalho está dividido em quatro seções: a primeira aborda a recomendação da ingestão de frutas; a segunda apresenta como se desenvolve o processo inflamatório; a terceira aborda as propriedades antiinflamatórias presentes nos vegetais; e a quarta contempla as frutas ricas em compostos que po...
The objective of this work was investigate the synergistic, additive and antagonistic effects of ... more The objective of this work was investigate the synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices, and optimize its formulation by the response surface methodology based on the responses: total polyphenols (TP), total antioxidant capacity (TAC), ascorbic acid content and sensorial acceptance. Camu-camu, acerola and acai were the major factors that influenced the antioxidant potential of the juice; and the yellow mombin showed a positive effect on the acceptance of the tropical juice. It was observed an/antagonistic effect between acerola and camu-camu for the TAC response. The optimum formulation obtained was 20% acerola, 10% camu-camu, 10% yellow mombin, 10% cashew apple and 10% acai, which was responsible for a response of 155.46 mg.100 g(-1) of ascorbic acid, 103.01 mg of GAE.100 g-1 of TP, 10.27 µM Trolox g(-1) of TAC and approximately 6.1 of acceptance.
Pitanga, Eugenia uniflora L., is a tropical fruit, which may be consumed as juice. While benefici... more Pitanga, Eugenia uniflora L., is a tropical fruit, which may be consumed as juice. While beneficial health effects of Eugenia uniflora L. leaf extracts have extensively been studied, limited data are available on an anti-inflammatory potential of pitanga juice. The aim of the presented study was to investigate anti-inflammatory properties of pitanga juice with regards to a prevention of inflammation-related periodontal diseases. For this purpose, six healthy volunteers swirled pitanga juice, containing 35% pitanga pulp, for 10 min. Thereafter, oral gum epithelial cells were harvested using a sterile brush and stimulated with lipopolysaccharides from Porphyromonas gingivalis (PG-LPS) for 6 h. Furthermore, human gingival fibroblasts (HGF-1) were used to elucidate the anti-inflammatory potential of pitanga juice constituents, cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one, in juice representative concentrations of 119 μg ml(-1) and 30 μg ml(-1), respectively. For the first time, an anti-inflammatory impact of pitanga juice on gingival epithelial cells was shown by means of an attenuation of IL-8 release by 55 ± 8.2% and 52 ± 11% in non-stimulated and PG-LPS-stimulated cells, respectively. In addition, both cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one reduced the LPS-stimulated CXCL8 mRNA expression by 50 ± 15% and 37 ± 18% and IL-8 release by 52 ± 9.9% and 45 ± 3.7% in HGF-1 cells, when concomitantly incubated with 10 μg ml(-1)PG-LPS for 6 h, revealing an anti-inflammatory potential of the volatile compound oxidoselina-1,3,7(11)-trien-8-one for the first time.
Summary The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiol... more Summary The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the same conditions as market (28 ± 2 � C). At the end of the storage period, the juice presented good microbiological stability showing a reduction of the overall
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