Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study.
Brazilian berries, such as Myrciaria jaboticaba (jaboticaba), are good sources of polyphenols with a recognized function in oxidative stress attenuation proved in non-clinical studies. In the present study, the polyphenols profile and their contribution to the antioxidant capacity of the jaboticaba peel were analyzed using high-performance liquid chromatography (HPLC) with photodiode array (DAD), electrochemical (ECD), charged aerosol (CAD), and mass spectrometry (MS) detections. Anthocyanins, ellagitannins and gallotannins, ellagic acid and derivatives, and flavonols were found in jaboticaba. Anthocyanins were the phenolics found in higher concentrations. However, ellagitannins were the main contributors to the total antioxidant capacity. Moreover, the effect of jaboticaba peel intake on antioxidant and glucose parameters in a single-blind placebo-controlled crossover study was investigated. The serum antioxidant capacity was significantly higher when the subjects had consumed the test meal containing jaboticaba. Serum insulin decreased subsequent to the second meal at 4h after jaboticaba peel consumption.
Lund University, Department of Chemistry, Centre for Analysis and Synthesis, P.O. Box 124, SE-221 00 Lund, Sweden. Electronic address: Merichel.Plaza@chem.lu.se.
Merichel
M
Plaza
School of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas-SP, Brazil.
Ângela Giovana
ÂG
Batista
School of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas-SP, Brazil.
Cinthia Baú Betim
CB
Cazarin
Lund University, Department of Chemistry, Centre for Analysis and Synthesis, P.O. Box 124, SE-221 00 Lund, Sweden.
Margareta
M
Sandahl
Lund University, Department of Chemistry, Centre for Analysis and Synthesis, P.O. Box 124, SE-221 00 Lund, Sweden.
Charlotta
C
Turner
Food for Health Science Centre, Lund University, Sweden.
Elin
E
Östman
School of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas-SP, Brazil.
Mário Roberto
MR
Maróstica Júnior
D000328:Adult; D000336:Aerosols / Q000737:chemistry; D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000378:metabolism*; D019540:Area Under Curve; D001786:Blood Glucose / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D018592:Cross-Over Studies; D004610:Ellagic Acid / Q000032:analysis; D005260:Female; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D047348:Hydrolyzable Tannins / Q000032:analysis; D008027:Light; D008297:Male; D013058:Mass Spectrometry; D027822:Myrtaceae / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D010777:Photochemistry; D010865:Pilot Projects; D010936:Plant Extracts / Q000032:analysis; D059808:Polyphenols / Q000032:analysis*; D016037:Single-Blind Method; D055815:Young Adult
D000336:Aerosols; D000872:Anthocyanins; D000975:Antioxidants; D001786:Blood Glucose; D047348:Hydrolyzable Tannins; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D004610:Ellagic Acid
Antioxidant capacity; Glycemia; HPLC-DAD-ECD-CAD; HPLC-qTOF-MS; Insulin; Jaboticaba; Myrciaria jaboticaba; Polyphenols