Avaliação de atividade antioxidante e da resposta glicêmica e insulínica do suco de laranja fresco em comparação ao suco de laranja pasteurizado no soro sanguíneo de indivíduos saudáveis
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Data
2012-03-29
Autores
Bergamim, Simone Canuto [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O suco de laranja é fonte de vários tipos de compostos bioativos relacionados a benefícios à saúde e a atividade antioxidante deriva não somente da vitamina C, um dos principais nutrientes do suco de laranja, mas também dos flavonoides cítricos, denominados flavanonas. O presente estudo teve como objetivo avaliar o estresse oxidativo e a resposta glicêmica e insulínica em indivíduos adultos saudáveis submetidos a uma dose única de suco de laranja fresco em comparação ao suco de laranja pasteurizado. Participaram do estudo 21 voluntários que foram submetidos a duas colheitas de sangue, a primeira após ingestão de suco de laranja fresco, e a segunda depois de um intervalo de 30 dias, após a ingestão de suco de laranja pasteurizado. Foram realizadas dosagem das variáveis bioquímicas: triglicérides (TG), colesterol total (CT), colesterol de LDL (LDL-C), colesterol de HDL (HDL-C), glicemia de jejum e insulina de jejum. Para determinar o estresse oxidativo no soro dos pacientes foram realizados os ensaios de TBARS e DPPH, antes e após o consumo de cada suco de laranja. Após a ingestão de suco de laranja fresco, houve diminuição nos níveis de colesterol total, efeito não observado após a ingestão do suco de laranja pasteurizado. Os níveis da glicose sanguínea se mantiveram dentro da normalidade após à ingestão dos sucos de laranja, fresco e pasteurizado enquanto os níveis de insulina aumentaram após a ingestão do suco pasteurizado em relação ao suco fresco. A capacidade antioxidante apresentou diferença significativa nos períodos pré e pós a ingestão de suco de laranja fresco, com redução da porcentagem do radical DPPH no soro dos indivíduos, entretanto tal diferença não foi significativa para a ingestão do suco de laranja...
The orange juice is a source of various types of bioactive compounds. The orange juice's antioxidant activity, related to health benefits, derive not only from vitamin C, one of the main nutrients of orange juice, but also of flavonoids citrus, called flavanones. The present study aimed to evaluate the oxidative stress and glycemic and insulinic response in normal adult individuals subjected to a single dose of fresh orange juice compared to pasteurized orange juice. Twenty one volunteers that participated in the study were subjected to two samples of blood, the first after ingestion of fresh orange juice, and the second after an interval of 30 days after ingestion of pasteurized orange juice. Dosage of biochemical variables were carried out: triglycerides (TG), total cholesterol (TC) and LDL cholesterol (LDL-C), HDL cholesterol (HDL-C), reason LDH/HDL, fasting plasma glucose and insulin of fasting. To determine oxidative stress in individuals' serum tests were performed and TBARS, DPPH before and after the consumption of each orange juice. After 24h from ingestion of fresh orange juice, there was decrease in total cholesterol level, non-observed after ingestion of pasteurized orange juice. Glucose levels have remained within normal after ingestion of orange juices, fresh and pasteurized. Increased insulin levels after ingestion of pasteurized juice on fresh juice. The antioxidant capacity presented significant difference in pre and post ingestion of fresh orange juice, with a reduction of the percentage of DPPH radical in serum of individuals, however this difference was not significant to the ingestion of pasteurized orange juice. There was no statistically significant difference in levels of TBARS, 24 h... (Complete abstract click electronic access below)
The orange juice is a source of various types of bioactive compounds. The orange juice's antioxidant activity, related to health benefits, derive not only from vitamin C, one of the main nutrients of orange juice, but also of flavonoids citrus, called flavanones. The present study aimed to evaluate the oxidative stress and glycemic and insulinic response in normal adult individuals subjected to a single dose of fresh orange juice compared to pasteurized orange juice. Twenty one volunteers that participated in the study were subjected to two samples of blood, the first after ingestion of fresh orange juice, and the second after an interval of 30 days after ingestion of pasteurized orange juice. Dosage of biochemical variables were carried out: triglycerides (TG), total cholesterol (TC) and LDL cholesterol (LDL-C), HDL cholesterol (HDL-C), reason LDH/HDL, fasting plasma glucose and insulin of fasting. To determine oxidative stress in individuals' serum tests were performed and TBARS, DPPH before and after the consumption of each orange juice. After 24h from ingestion of fresh orange juice, there was decrease in total cholesterol level, non-observed after ingestion of pasteurized orange juice. Glucose levels have remained within normal after ingestion of orange juices, fresh and pasteurized. Increased insulin levels after ingestion of pasteurized juice on fresh juice. The antioxidant capacity presented significant difference in pre and post ingestion of fresh orange juice, with a reduction of the percentage of DPPH radical in serum of individuals, however this difference was not significant to the ingestion of pasteurized orange juice. There was no statistically significant difference in levels of TBARS, 24 h... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Suco de laranja - Pasteurização, Stress oxidativo, Compostos bioativos, Fresh orange juice, Pasteurized orange juice, Oxidative stress
Como citar
BERGAMIM, Simone Canuto. Avaliação de atividade antioxidante e da resposta glicêmica e insulínica do suco de laranja fresco em comparação ao suco de laranja pasteurizado no soro sanguíneo de indivíduos saudáveis. 2012. 45 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Ciências Farmacêuticas, 2012.