Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats

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• 作者：Ana Carolina da Silva Pereira^a ; Ana Paula Dioní ; sio^b ; ^{ana.dionisio@embrapa.br" class="auth_mail} ; Nedio Jair Wurlitzer^b ; Ricardo Elesbã ; o Alves^b ; Edy Souza de Brito^b ; Ana Mara de Oliveira e Silva^c ; Isabella Montenegro Brasil^a ; Jorge Mancini Filho^c
• 关键词：Tropical fruits ; Antioxidant defense system ; Oxidative stress ; Total antioxidant capacity ; Catalase ; Glutathione peroxidase ; Superoxide dismutase ; In vivo assay
• 刊名：Food Chemistry
• 出版年：15 August, 2014
• 年：2014
• 卷：157
• 期：Complete
• 页码：179-185
• 全文大小：678 K

文摘

Fruits are a rich source of a variety of biologically active compounds that can have complementary and overlapping mechanisms of action, including detoxification, enzyme modulation and antioxidant effects. Although the effects of tropical fruits have been examined individually, the interactive antioxidant capacity of the bioactive compounds in these formulations has not been sufficiently explored. For this reason, this study investigated the effect of two tropical fruit juices (FA and FB) on lipid peroxidation and antioxidant enzymes in rats. Seven groups, with eight rats each, were fed a normal diet for 4 weeks, and were force-fed daily either water (control), 100, 200, or 400 mg of FA or FB per kg. The results showed that the liver superoxide dismutase and catalase activities (FA200), erythrocytes glutathione peroxidase (FB400) and thiobarbituric acid-reactive substances (FB100, FA400, FB200, FB400) were efficiently reduced by fruit juices when compared with control; whereas HDL-c increased (FB400).