Caryocar brasiliense camb protects against genomic and oxidative damage in urethane-induced lung carcinogenesis

Colombo, Natália Beatriz Rigoldi; Rangel, Maristela Peres; Martins, Vanessa; Hage, Maria Cristina Ferrarini Nunes Soares; Gelain, Daniel Pens; Barbeiro, Denise Frediani; Grisólia, César Koppe; Parra, Edwin Roger; Capelozzi, Vera Luíza

doi:10.1590/1414-431x20154467

Cited by 48 publications

(29 citation statements)

References 39 publications

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“…However, this fruit has been poorly studied. To the author's knowledge, there are only some research showing healing (Quirino et al, 2009;Bezerra et al, 2015), chemopreventive (Palmeira et al, 2016;Colombo et al, 2015) and anti-inflammatory (MirandaVilela et al, 2009) properties of pequi oil. Studies regarding functional properties from pequi pulp intake are scarce (Teixeira et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Caryocar brasiliense fruit intake ameliorates hepatic fat deposition and improves intestinal structure of rats

Moreno¹,

Oliveira²,

Melo³

et al. 2016

J. Med. Plants Res.

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Caryocar brasiliense (pequi) is an exotic fruit, high in monounsaturated fat acids (MUFA) and bioactive compounds, which have beneficial effects on cardiometabolic risk factors. However, this fruit is poorly studied in this context. In this study, the effects of pequi pulp intake on cardiometabolic risk factors of rats were evaluated. Therefore, 16 male weaned rats were divided into two groups: Control group and Pequi group. Control group was feed a standard diet and pequi group, the same diet added pequi pulp (3.26 g.100 -1 ) for 15 weeks. At the end, plasma lipids, glucose, insulin, Homeostasis Model Assessment of Insulin Resistance index (HOMA-IR), blood pressure, heart rate, hepatic and fecal lipids and intestinal histomorphometric parameters were accessed. Liver and heart samples were harvested for redox status assays. There were no differences between experimental groups for blood pressure, heart rate, glucose, insulin, HOMA-IR, triglycerides, cholesterol, HDL-cholesterol, and liver and heart redox status (p<0.05). Pequi group had lowered lipid hepatic deposition and increased fecal output (p<0.05), increased intestinal villus height and crypt depth. Thus, pequi pulp intake minimized liver fat deposition by increasing its intestinal output and improved intestinal structure of rats, which can contribute for reducing cardiometabolic risk factors. MUFA, carotenoids and fibres can be associated, at last in part, with these effects.

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Section: Introductionmentioning

confidence: 99%

Caryocar brasiliense fruit intake ameliorates hepatic fat deposition and improves intestinal structure of rats

Moreno¹,

Oliveira²,

Melo³

et al. 2016

J. Med. Plants Res.

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“…In another study, C. brasiliense pulp oil and an ethanolic extract of the pulp affected urethaneinduced lung cancer in BALB/C mice and restored urethane-mediated conformational changes of deoxyribonucleic acid (DNA), suggesting that pequi may modify the carcinogenic process either by blocking the development of early lesions or by inhibiting the progression to invasive cancer (Colombo et al, 2015). Khouri et al (2007) and Miranda-Vilela et al (2008) suggested that C. brasiliense pulp, as chloroform or aqueous extract, has anticlastogenic and antimutagenic potentials, being able to inhibit cyclophosphamide (CP)-and bleomycin (BLM)-induced DNA damage in mice.…”

Section: Anticancer Activitymentioning

confidence: 99%

“…When combined, these compounds can act as preventive agents in cancer, scavenging free radicals, improving the antioxidant defense system, and increasing the activities and expression of antioxidant enzymes at the protein and genomic level, thus reducing oxidative stress and its consequences. Therefore, further investigations are required to elucidate the role of each active constituent of pequi to determine the molecular mechanisms involved and to develop targeted therapies for cancer treatment (Colombo et al, 2015;Miranda-Vilela et al, 2014;Almeida et al, 2012;Miranda-Vilela et al, 2011;Khouri et al, 2007).…”

Section: Anticancer Activitymentioning

confidence: 99%

“…tumors, respiratory diseases, wound lesions, gastric and inflammatory diseases, muscle pain, and chronic arthritis (Miranda-Vilela et al, 2014;Costa et al, 2011;Da Silva Quirino et al, 2009;MirandaVilela et al, 2008). Pequi presents some beneficial biological properties, such as wound-healing and anti-inflammatory activities, antimicrobial activity, and protection against genomic and oxidative damage, among others (Colombo et al, 2015;Costa et al, 2011;De Oliveira et al, 2010;Da Silva Quirino et al, 2009;Passos et al, 2002). These biological properties, along with the nutritional and health benefits, are mainly attributed to the presence of monounsaturated fatty acids (MUFA) and phytochemicals (Aguilar et al, 2011;Roesler et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive compounds and functional potential of pequi (<em>Caryocar</em> spp.), a native Brazilian fruit: a review

et al. 2018

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SUMMARY:Pequi is an indigenous word that means "thorny covering" and is used to describe fruits from the Caryocar spp. These fruits are widely consumed as food and used in traditional medicine by Brazilians in the savannah (Cerrado biome) and the Amazon region. The fruit is rich in lipids, mainly oleic acid, and other bioactive substances including carotenoids, phenolics, and tocopherols. The oil extracted from the pulp or "almond" (seed) has a high local socioeconomic impact and is associated with nutritional and therapeutic benefits. A wide array of health benefits such as antioxidant, anti-inflammatory, antitumor, and antimicrobial effects, improved cardiac function, as well as an increased lymphocyte-dependent immunity have been attributed to the pequi fruit, especially its pulp. This review provides a comprehensive overview on the edible parts of pequi fruits (pulp and almond), more specifically the oil produced from these parts, as a source of functional compounds with biological activity. Moreover, it considers the differences among the three more commercially-important species from the genus Caryocar. KEYWORDS: Bioactive compounds; Caryocaraceae; Fruit; Health benefits; Oleic acid RESUMEN:Compuestos bioactivos y funcionalidad potencial del pequi (Caryocar spp.), fruta nativa brasileña. Revisión. Pequi es una palabra indígena que significa "piel espinosa" y es utilizada para describir los frutos de Caryocar spp. Estos frutos son ampliamente consumidos como alimentos y son utilizados en la medicina popular por los brasileños ubicados en el Savannah (bioma Cerrado) y en la región amazónica. La fruta es rica en grasas, ácido oleico y otros bioactivos, incluyendo carotenoides, fenoles y tocoferoles. El aceite procedente de la pulpa o de la almendra (semilla) tiene un importante impacto socioeconómico local y está asociado con beneficios nutricionales y terapéuticos. Una amplia gama de beneficios para la salud tales como antioxidante, antiinflamatorio, antitumoral, antimicrobiano, mejora de la función cardíaca, así como el aumento de la inmunidad linfocitaria han sido atribuidas a la fruta, especialmente a su pulpa. Esta revisión proporciona una descripción exhaustiva sobre las partes comestibles de la fruta del pequi (pulpa y almendra), más específicamente del aceite producido a partir de estas partes, como una fuente de compuestos funcionales con actividad biológica. Además se consideran las diferencias encontradas entre las tres especies comerciales más importantes del género Caryocar.

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“…Pequi pulp is rich in lipids, dietary fiber, carotenoids and phenolic compounds (CORDEIRO et al, 2013;RIBEIRO et al, 2014). According to in vivo studies, the consumption of pequi pulp oil can improve the antioxidant defense system (COLOMBO et al, 2015) and shows hypolipidemic effects, decreasing oxidative stress and inflammatory processes (FIGUEIREDO et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING

et al. 2017

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-Pequi (Caryocar brasiliense Camb.) pulp is rich in bioactive compounds. However, seasonality and perishability limit its availability in the market. This work aimed to determine the physicochemical characteristics, including phenolic compounds and carotenoid concentrations, as well as the antioxidant capacity of lyophilized pequi pulp during storage in various packaging materials for 180 days. Pequi fruits were pulped, ground, freeze-dried and then vacuum packaged in transparent polyethylene (TP), polyethylene coated by aluminum foil (PA) and laminated foil (LA), respectively. The samples were stored under controlled temperature, humidity and luminosity. Proximate composition, phenolic compounds and carotenoids concentrations, and antioxidant capacity (DPPH• assay) were determined at the beginning of the study and the end of each month, during 180 days. Lyophilized pequi pulp had 48.87, 6.17, and 4.20 g.100 g -1 lipids, proteins, and total dietary fiber, respectively, and 556.79 kcal.100 g -1 energy. PA and LA had similar effects against light-induced carotenoid oxidation. Negative correlations between the phenolic compound concentration and storage period, and antioxidant capacity and storage period; and a positive correlation between antioxidant capacity and phenolic compound content were observed. Light-resistant packaging decreased the carotenoid loss. Among the packaging, LA preserved the phenolic compounds and antioxidant capacity most effectively. Index terms: antioxidants, carotenoids, Caryocar brasiliense, Cerrado, pequi. LIOFILIZAÇÃO E EMBALAGENS PROTEGIDAS DA LUZ PRESERVAM A CAPACIDADE ANTIOXIDANTE DA POLPA DE PEQUI (Caryocar brasiliense Camb.)RESUMO -A polpa de pequi apresenta quantidade elevada de compostos bioativos, contudo, sua sazonalidade e alta perecibilidade limitam sua disponibilidade no mercado. Este trabalho foi desenvolvido com o objetivo de determinar as características físico-químicas, o conteúdo de compostos fenólicos e de carotenoides, e a capacidade antioxidante da polpa liofilizada de pequi, e avaliar sua estabilidade durante 180 dias de armazenamento, em diferentes embalagens. Os frutos de pequi foram despolpados, e a polpa foi triturada, liofilizada e acondicionada a vácuo em três embalagens diferentes: polietileno transparente, polietileno revestida com papel alumínio e laminada (bopp metalizado com pet). As amostras foram armazenadas em condições controladas de temperatura, umidade e luminosidade. Foram determinadas a composição centesimal, os teores de compostos fenólicos e carotenoides e a capacidade antioxidante (DPPH•), no início do estudo e ao final de cada mês, por 180 dias. A polpa liofilizada de pequi apresentou 48,87 g.100g-1 de lipídios; 6,17 g.100g-1 de proteína; 4,20 g.100g-1 de fibra alimentar total, e valor energético de 556,79 kcal.100g-1. A proteção à oxidação dos carotenoides pela ação da luz foi igualmente eficaz com o uso da embalagem de polietileno revestida com papel alumínio e da embalagem laminada. Observou-se correlação negativa entre concentraç...

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Caryocar brasiliense camb protects against genomic and oxidative damage in urethane-induced lung carcinogenesis

Cited by 48 publications

References 39 publications

Caryocar brasiliense fruit intake ameliorates hepatic fat deposition and improves intestinal structure of rats

Caryocar brasiliense fruit intake ameliorates hepatic fat deposition and improves intestinal structure of rats

Bioactive compounds and functional potential of pequi (<em>Caryocar</em> spp.), a native Brazilian fruit: a review

ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING

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