EFFECT OF MANGO (Mangifera indica) CV. AZÚCAR JUICE CONSUMPTION ON PLASMA ANTIOXIDANT CAPACITY AND OXIDATIVE STRESS BIOMARKERS

Authors

  • Maria bibiana Zapata Universidad de Antioquia https://orcid.org/0000-0002-7976-1077
  • Ana Ramos Polo Universidad de Antioquia
  • Andres Felipe Alzate Universidad Nacional de Colombia
  • Luis Fernando Restrepo Betancur Universidad de Antioquia
  • Benjamin Rojano Universidad Nacional
  • Maria Elena Maldonado Universidad de Antioquia

DOI:

https://doi.org/10.17533/udea.vitae.v27n1a03

Keywords:

Mangifera indica, mangiferin, oxidative stress, plasma antioxidant capacity, polyphenols.

Abstract

Background: Mango (Mangifera indica L.) is one of the world’s most consumed fruit, and it is also a rich source of antioxidants that may prevent oxidative stress. Objectives: This study aimed to determine if mango (cv. Azúcar) juice can improve the antioxidant status of healthy individuals with low consumption of vegetables and fruit. Methods: This was a cross-over single-blind study carried out with 16 healthy individuals for 73 days. Participants were randomly assigned to either a mango juice period or a placebo period. Total phenolic content, antioxidant capacity, mangiferin, thiobarbituric acid reactive substances (TBARS), total glutathione, and 8-hydroxydeoxyguanosine levels were determined in plasma. Results: Plasma antioxidant activity was significantly higher in the juice consumption period than the placebo consumption period; however, total phenolic content, total glutathione, TBARS, and 8-hydroxydeoxyguanosine levels did not show significant differences between juice period and placebo period. Mangiferin was detected in every participant after juice consumption. Conclusions: Mango (cv. Azúcar) juice daily consumption improves plasma antioxidant capacity.

|Abstract
= 690 veces | PDF
= 342 veces| | HTML
= 85 veces|

Downloads

Download data is not yet available.

Author Biographies

Maria bibiana Zapata, Universidad de Antioquia

Group Impact of food components on health, School of Nutrition and Dietetics

Ana Ramos Polo, Universidad de Antioquia

Group Impact of food components on health, School of Nutrition and Dietetics

Andres Felipe Alzate, Universidad Nacional de Colombia

Chemical Group of Natural Products and Food, Faculty of Sciences

Luis Fernando Restrepo Betancur, Universidad de Antioquia

Grupo GISER, Faculty of Agricultural Sciences

Benjamin Rojano, Universidad Nacional

Chemical Group of Natural Products and Food, Faculty of Sciences

Maria Elena Maldonado, Universidad de Antioquia

Group Impact of food components on health, School of Nutrition and Dietetics

References

Pizzino G, Irrera N, Cucinotta M, Pallio G, Mannino F, Arcoraci V, et al. Oxidative Stress: Harms and Benefits for Human Health. Oxid Med Cell Longev. 2017;2017:8416763. DOI: https://doi.

org/10.1155/2017/8416763

Phaniendra A, Jestadi DB, Periyasamy L. Free Radicals: Properties, Sources, Targets, and Their Implication in Various Diseases. Indian J Clin Biochem. 2015;30(1):11-6. DOI: https://

doi.org/10.1007/s12291-014-0446-0

Thanan R, Oikawa S, Hiraku Y, Ohnishi S, Ma N, Pinlaor S, et al. Oxidative stress and its significant roles in neurodegenerative diseases and cancer. Int J Mol Sci. 2014;16(1):193-217. DOI:

https://doi.org/10.3390/ijms1601019

Saha SK, Lee SB, Won J, Choi HY, Kim K, Yang GM, et al. Correlation between Oxidative Stress, Nutrition, and Cancer Initiation. Int J Mol Sci. 2017;18(7):E1544. DOI: https://doi. org/10.3390/ijms18071544.

Suwimol S, Pimpanit L, Aporn M, Pichita S, Ratiyaporn S, Wiroj J. Impact of Fruit and Vegetables on Oxidative Status and Lipid Profiles in Healthy Individuals. Food and Public Health. 2012;2(4):113-8. DOI: https://doi.org/10.5923/j.fph.20120204.06

Tonin F, Steimbach LM, Wiens A, Perlin CM, Pontarolo R. Impact of natural juice consumption on plasma antioxidant status: A systematic review and meta-analysis. Molecules. 2015;20(12):22146-56. DOI: https://doi.org/10.5923/j. fph.20120204.06.

Chen CH, Han RM, Liang R, Fu LM, Wang P, Ai XC, et al. Direct observation of the β-carotene reaction with hydroxyl radical. J Phys Chem B. 2011;115:2082-9. DOI: https://doi. org/10.1021/jp1100889

Papuc C, Goran GV, Predescu CN, Nicorescu V, Stefan G. Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms. Compr Rev Food Sci Food Saf. 2017;16(6):1243-68. DOI: https://doi.org/10.1111/1541-4337.12298.

Pardo-Andreu GL, Barrios MF, Curti C, Hernández I, Merino N, Lemus Y, et al. Protective effects of Mangifera indica L extract (Vimang), and its major component mangiferin, on iron-induced oxidative damage to rat serum and liver. Pharmacol Res. 2008;57(1):79-86. DOI: https://doi.org/10.1016/j.phrs.2007.12.004.

Corrales-Bernal A, Maldonado ME, Urango LA, Franco MC, Rojano BA. Mango de azúcar (Mangifera indica), variedad de Colombia: características antioxidantes, nutricionales y sensoriales. Revista Chilena de Nutrición. 2014;41(3):312-8. DOI: https://doi.org/10.4067/S0717-75182014000300013.

Food and Drug administration. Bacteriological Analytical Manual [Internet], eight ed. Washington, D.C: Association of Official Analytical Chemists; 1998 [cited 2018 Jan 8]. Available from: https://www.fda.gov/food/laboratory-methods-food/ bacteriological-analytical-manual-bam.

World Health Organization. Obesity: preventing and managing the global epidemic. Geneva, Switzerland: WHO; 2000. 252p. Series No: 894. Available in: https://www.who.int/nutrition/publications/obesity/WHO_TRS_894/en/

Zapata B, Chaparro D, Rojano BA, Alzate AF Restrepo LF, Maldonado-Celis M. Effect of storage time on physicochemical, sensorial, and antioxidant characteristics and composition of mango (cv. Azúcar) juice. Emirates Journal of Food and Agriculture. 2017; 29(5):367-77. DOI: : https://doi.org/10.9755/ejfa.2016-09-1256.

Luo F, LV Q, Zhao Y, Hu G, Huang G, Zhang J, et al. Quantification and purification of mangiferin from Chinese

mango (Mangifera indica L.) cultivars and its protective effect on human umbilical vein endothelial cells under H2O2-induced stress. Int J Mol Sci. 2012; 13(9):11260-74. DOI: https://doi.org/10.3390/ijms130911260.

Alzate-Arbeláez AF, Cogollo-Pacheco A, Rojano, B. Composition, antioxidant activity, thermal and oxidative stability of Lecythis tuyrana oil. J Food Nutr Res. 2018;57(1):87-97. Available from: http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=57&article=2094.

García-García JA, Reding-Bernal A, López-Alvarenga JC. Cálculo del tamaño de la muestra en investigación en educación médica. Inv Ed Med. 2013;2(8):217-24. DOI: https://doi.org/10.1016/S2007-5057(13)72715-7.

Samuel VT. Fructose induced lipogenesis: from sugar to fat to insulin resistance. Trends Endocrinol Metab. 2011;22(2):60-5. DOI: https://doi.org/10.1016/j.tem.2010.10.003.

World Cancer Research Fund International/American Institute For Cancer Research. Continuous Update Project Report: Diet, Nutrition, Physical Activity and Colorectal Cancer. 2017. 110p. Available from: wcrf.org/colorectal-cancer-2017.

Shopov N, Yordanova M, Grudeva L. Changes in the oxidative stress of divers following a diet without fruits and vegetables. Int J Adv Res. 2018; 7(5):12880-3. DOI: http://dx.doi.org/10.24327/ijcar.2018.12883.2281.

Holt EM, Steffen LM, Moran A, Basu S, Steinberger J, Ross JA, Hong CP, Sinaiko AR. Fruit and vegetable consumption and its relation to markers of inflammation and oxidative stress in adolescents. J Am Diet Assoc. 2009; 109(3): 414-421. DOI: https://10.1016/j.jada.2008.11.036.

Cadet J, Richard-Wagner J. DNA base damage by reactive oxygen species, oxidizing agents, and UV radiation. Cold Spring Harbor Perspect Biol. 2013;5(2):pii: a012559. DOI: https://doi.org/10.1101/cshperspect.a012559.

Wang Y, Yang M, Lee SG, Davis CG, Koo SI, Chun OK. Dietary total antioxidant capacity is associated with diet and

plasma antioxidant status in healthy young adults. J Acad Nutr. Diet. 2012;112(10):1626-35. DOI:https://doi.org/10.1016/j.jand.2012.06.007.

Estrela JM, Mena S, Obrador E, Benlloch M, Castellano G, Salvador R, et al. Polyphenolic Phytochemicals in Cancer

Prevention and Therapy: Bioavailability versus Bioefficacy. J Med Chem. 2017; 60(23):9413-36. DOI: https://doi.org/10.1021/acs.jmedchem.6b01026.

Robles-Sánchez M, Astiazarán-García H, Martín-Belloso O, Gorinstein S, Alvarez-Parrilla E, De La Rosa La, et al.

Influence of whole and fresh-cut mango consumption on plasma lipids and antioxidant capacity of healthy adults. Food Res Int. 2011; 44(5):1386-91. DOI: https://doi.org/10.1016/j.foodres.2011.01.052

Downloads

Published

10-08-2020

How to Cite

Zapata, M. bibiana, Ramos Polo, A., Alzate, A. F., Restrepo Betancur, L. F., Rojano, B., & Maldonado, M. E. (2020). EFFECT OF MANGO (Mangifera indica) CV. AZÚCAR JUICE CONSUMPTION ON PLASMA ANTIOXIDANT CAPACITY AND OXIDATIVE STRESS BIOMARKERS . Vitae, 27(1). https://doi.org/10.17533/udea.vitae.v27n1a03

Issue

Section

Complete Articles

Similar Articles

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 > >> 

You may also start an advanced similarity search for this article.