Effects of different products of peach (Prunus persica L. Batsch) from a variety developed in southern Brazil on oxidative stress and inflammatory parameters in vitro and ex vivo

Abstract

Antioxidant, anti-glycation and anti-inflammatory activities of fresh and conserved peach fruits (Prunus persica L. Batsch) were compared. Fresh peach pulps, peels, preserve peach pulps and the preserve syrup were prepared at equal concentrations. Rat liver, kidney and brain cortex tissue slices were pre-incubated with peach samples, subjected to oxidative stress with FeSO4 and hydrogen peroxide. Fresh peach pulps and peel conferred higher protection against cytotoxicity and oxidative stress than preserve peach pulps in most tissues. Release of tumor necrosis factor-α and interleukin-1β was also significantly decreased by Fresh peach pulps and peel, followed by preserve peach pulps. Total phenolic determination and HPLC analysis of carotenoids showed that the content of secondary metabolites in Fresh peach pulps and peel is significantly higher than in preserve peach pulps, while the syrup had only small or trace amounts of these compounds. Fresh peach pulps and Peel demonstrated high antioxidant and anti-inflammatory effects preventing against induced damage.

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

“…In addition, these properties have not been evaluated in guava byproducts containing seeds, its main residue. Regarding peach, its peel has been reported to exert a protective effect against liver cytotoxicity and oxidative stress in vitro and ex vivo, which was associated to its content of polyphenols and carotenoids (Gasparotto et al, 2014). The effect of these juice by-products on obesity-related hepatic steatosis has not been evaluated.…”

Anti-inflammatory property and redox profile of the leaves extract from Morinda citrifolia L.

“…While TRAP indicates the quantity of antioxidants presents in the plant extracts, the TAR indicates their antioxidant effectiveness (Gasparotto et al, 2014). The study results on TRAP/TAR assays showed that the EAMC had a significant antioxidant capacity can be attributed to the total phenolic content.…”

“…This method is based on the quenching of luminol-enhanced chemiluminescence (CL) derived from the thermolysis of AAPH as the free radical source (Lissi et al, 1992;Gasparotto et al, 2014). The background CL was measured by adding 4 ml of AAPH (10 mM) dissolved in glycine buffer (0.1 M, pH 8.6) to a glass scintillation vial.…”

Anti‑inflammatory role of Prunus persica L. Batsch methanol extract on lipopolysaccharide‑stimulated glial cells

“…epidemiological studies have suggested that phenolic compounds and carotenoid from peach pulps and peel decrease the risk of cardiac disorders, brain disorders and cancer because of their antioxidant and anti-inflammatory effect (58,59). In addition, P. persica flower extract suppressed inflammation in lPS-simulated macrophages (60).…”