| Texto completo | |
| Autor(es): |
Batista, Angela Giovana
;
Zanzer, Yoghatama Cindya
;
Marostica Junior, Mario Roberto
;
Ostman, Elin M.
Número total de Autores: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 221, p. 9-pg., 2025-12-01. |
| Resumo | |
Jaboticaba (Plinia jaboticaba) is an underutilized Brazilian berry and a source of dietary fiber, cyanidin-3-O-glucoside, and ellagic acid derivatives. Non-clinical studies have shown the potential of jaboticaba to alleviate insulin resistance, low-grade inflammation, and obesity-related cognitive decline, although clinical evidence remains limited. A clinical study was conducted to investigate whether similar effects could be replicated in human subjects following the intake of jaboticaba peel powder (JPP). Nineteen healthy adults (8 men; 11 women; average age 27.5 years and body mass index 24.6 kg/m(2)) completed a 4-week randomized, controlled, crossover intervention with a 28-day washout period. Participants consumed either 7 g/day of JPP, providing 225 mg of total polyphenols (including 78 mg of cyanidin-3-O-glucoside and 50 mg of ellagic acid), 2.4 g of dietary fiber, and 1.8 g of insoluble fiber, or a matched control containing equivalent sugar and insoluble fiber, blended in water. A standardized carbohydrate-rich meal was also administered. Fasting and postprandial blood samples were collected on days 1 and 28. The interventions did not show a significant effect on postprandial glucose, insulin, adiponectin, or non-esterified fatty acids (p > 0.05). However, fasting and postprandial levels of the proinflammatory cytokine interleukin-6 were 30-40 % lower following JPP consumption (p < 0.05). Additionally, oxidative species decreased by 9 % postprandially (p < 0.01). Furthermore, JPP significantly improved subjective appetite (similar to 10 %, p < 0.05) and enhanced postprandial selective attention after 45 min (p < 0.05). These findings suggest that jaboticaba peel may provide anti-inflammatory, antioxidant, and cognitive benefits in healthy individuals, supporting its potential as a functional food ingredient. (AU) | |
| Processo FAPESP: | 23/17076-1 - Potencial tecnológico, nutricional e funcional de farinhas de subprodutos da cadeia produtiva de Cambuci (Campomanesia phaea) e maracujá da Caatinga (Passiflora cincinnata Mast.) |
| Beneficiário: | Mário Roberto Maróstica Junior |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 22/09493-9 - Estudos in vitro do metaboloma de antocianinas de frutas visando entender seus mecanismos de ação contra a Obesidade |
| Beneficiário: | Juliano Lemos Bicas |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |