1. Antigenotoxicity and antioxidant activity of Acerola fruit (Malpighia glabra L.) at two stages of ripeness.
- Author
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Nunes Rda S, Kahl VF, Sarmento Mda S, Richter MF, Costa-Lotufo LV, Rodrigues FA, Abin-Carriquiry JA, Martinez MM, Ferronatto S, Ferraz Ade B, and da Silva J
- Subjects
- Animals, Antimutagenic Agents pharmacology, Ascorbic Acid analysis, Biphenyl Compounds metabolism, Chromatography, High Pressure Liquid, Comet Assay, Cytotoxicity Tests, Immunologic, Free Radicals metabolism, Fruit chemistry, Fruit physiology, Leukocytes drug effects, Leukocytes physiology, Male, Mice, Oxidative Stress drug effects, Picrates metabolism, Antioxidants pharmacology, DNA Damage drug effects, Malpighiaceae chemistry, Malpighiaceae physiology, Plant Extracts pharmacology
- Abstract
Genotoxic and antigenotoxic effects of acerola fruit at two stages of ripeness were investigated using mice blood cells. The results show that no ripeness stage of acerola extracts presented any genotoxic potential to damage DNA (Comet assay) or cytotoxicity (MTT assay). When antigenotoxic activity was analyzed, unripe fruit presented higher DNA protection than ripe fruit (red color) extract. The antioxidant capacity of substances also showed that unripe samples inhibit the free radical DPPH more significantly than the ripe ones. The results about determination of compounds made using HPLC showed that unripe acerola presents higher levels of vitamin C as compared to ripe acerola. Thus, vitamin C and the complex mixture of nutrients of Malpighia glabra L., and especially its ripeness stages, influenced the interaction of the fruit extract with the DNA. Acerola is usually consumed when ripe (red fruit), although it is the green fruit (unripe) that has higher potential as beneficial to DNA, protecting it against oxidative stress.
- Published
- 2011
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