Is there any co-relation between in vitro and cellular antioxidant activity from fruits and vegetables recommended for Brazilian people's diet?

• Grant number: 09/53884-8
• Support Opportunities: Research Grants - Young Investigators Grants
• Start date: July 01, 2010
• End date: June 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Veridiana Vera de Rosso
• Grantee: Veridiana Vera de Rosso
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil

Abstract

The worldwide tendency related to functional food consumption with bioactive compounds has increased greatly for the last years, due to the results obtained from the association of the ingestion of fruits and vegetables and the consequent decreasing of the risk for some chronicle degenerative diseases development. The value of antioxidant activity of plant source food has been showed an important indicative related to its functional value, however the in vitro chemical assays being used do not reflect cellular physiological conditions and do not consider the bioavailability, the uptake, and the metabolism of the bioactive compounds; moreover, such assays use radicals that don't exist in actual biological systems in most of the cases. For this being, the use of the methodology to measure the .Cellular Antioxidant Activity (CAA) becomes extremely advantageous, because it supplies efficiently the deficiencies showed by the in vitro chemical methods and is simpler and cheaper than those performed with animal and human models. The establishment of a correlation between cellular and in vitro chemical antioxidant activities is important considering the aspect of corroboration obtained from results of several researches that exclusively use in vitro methods as well as to determinate the antioxidant activity values that consider both the uptake and cellular metabolism effect. (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)

OYAMA, L. M.; SILVA, F. P.; CARNIER, J.; DE MIRANDA, D. A.; SANTAMARINA, A. B.; RIBEIRO, E. B.; OLLER DO NASCIMENTO, C. M.; DE ROSSO, V. V.. Jucara pulp supplementation improves glucose tolerance in mice. DIABETOLOGY & METABOLIC SYNDROME, v. 8, JAN 22 2016. (13/12325-1, 09/53884-8)

MURADOR, DANIELLA CARISA; MERCADANTE, ADRIANA ZERLOTTI; DE ROSSO, VERIDIANA VERA. Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage. Food Chemistry, v. 196, p. 1101-1107, APR 1 2016. (09/53884-8)

MARTINS, GABRIELA FERREIRA; FABI, JOAO PAULO; MERCADANTE, ADRIANA ZERLOTTI; DE ROSSO, VERIDIANA VERA. The ripening influence of two papaya cultivars on carotenoid biosynthesis and radical scavenging capacity. Food Research International, v. 81, p. 197-202, MAR 2016. (09/53884-8)

DA SILVA, NATHALIA AZEVEDO; RODRIGUES, ELISEU; MERCADANTE, ADRIANA ZERLOTTI; DE ROSSO, VERIDIANA VERA. Phenolic Compounds and Carotenoids from Four Fruits Native from the Brazilian Atlantic Forest. Journal of Agricultural and Food Chemistry, v. 62, n. 22, p. 5072-5084, JUN 4 2014. (09/53884-8)