Hypoglycemic, anti-glycation and antioxidant in vitro properties of phenolic extracts: a relation to their phenolic composition

• Grant number: 18/24868-3
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2019
• End date: June 30, 2021
• Field of knowledge: Health Sciences - Nutrition - Nutrition Biochemistry
• Principal Investigator: Gabriela Alves Macedo
• Grantee: Gabriela Alves Macedo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 19/21020-6 - Hypoglycemic, anti-glycation and antioxidant in vitro properties of phenolic extracts: a relation to their phenolic composition, BP.TT

Abstract

The glycation reaction occurs between sugars and amino acids in food and in human body. When they occur in processed foods, it is called Maillard Reaction and is responsible for flavor, savory and color formation in food products such as bread, cakes, roasted meat, cocoa, etc. In the body however, these reactions generate a range of compounds called advanced glycation products (AGEs) that alter irreversibly the structure of macromolecules, compromising their biological function. This process, when it occurs in the body, causes oxidative stress, inflammatory responses promoting the development of various chronic degenerative diseases. The formation of AGEs and accumulation is toxic to cells and can accelerate diabetic complications, including retinopathy, neuropathy and atherosclerosis. Current studies focus on the development of therapeutic drugs to control the AGEs formation which is greater and more deleterious among diabetics and the elderly. Recently, phenolic compounds have raised attention due to the potential of inhibiting the formation of advanced glycation end products presenting promising results. Various fruits and vegetables rich in these compounds, can be considered as natural sources of antiglicant capacity, either as food ingredients or as nutraceutical preparations. In this sense, this project aims to investigate vegetable residues as sources of bioactive phenolic compounds with potential antiglicante, antioxidant and hypoglycemic activity. To meet these objectives, we intend to study the extraction and biotransformation process of phenolics in order to formulate and test extracts that act against the formation of advanced glycation products. The aim is to establish a relationship between the composition and quantification of phenolics and biological activity that allows the preparation of an extract that can be incorporated into the diet. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FERNANDES, ANNAYARA C. F.; SANTANA, ADINA L.; VIEIRA, NATALIA C.; GANDRA, RENATA L. P.; RUBIA, CAMILA; CASTRO-GAMBOA, IAN; MACEDO, JULIANA A.; MACEDO, GABRIELA A.. In vitro effects of peanut skin polyphenolic extract on oxidative stress, adipogenesis, and lipid accumulation. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 10, AUG 2021. (18/24868-3)

FERREIRA FERNANDES, ANNAYARA CELESTINA; VIEIRA, NATALIA CAROLINA; DE SANTANA, ADINA LIMA; DE PADUA GANDRA, RENATA LUANA; RUBIA, CAMILA; CASTRO-GAMBOA, IAN; MACEDO, JULIANA ALVES; MACEDO, GABRIELA ALVES. Peanut skin polyphenols inhibit toxicity induced by advanced glycation end-products in RAW264.7 macrophages. Food and Chemical Toxicology, v. 145, NOV 2020. (18/24868-3)

FERREIRA FERNANDES, ANNAYARA CELESTINA; MARTINS, ISABELA MATEUS; TAKETA MOREIRA, DEBORA KONO; MACEDO, GABRIELA ALVES. Use of agro-industrial residues as potent antioxidant, antiglycation agents, and alpha-amylase and pancreatic lipase inhibitory activity. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 4, FEB 2020. (18/24868-3)

GENOVA, VANIZE M.; FERNANDES, ANNAYARA C. F.; HIRAMATSU, ERIKA; QUEIROS, LIVIA D.; MACEDO, JULIANA A.; MACEDO, GABRIELA A.. Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products. Food Biotechnology, v. 35, n. 1, p. 50-66, JAN 2 2021. (18/24868-3)