Guaraná (Paullinia cupana Kunth) effects on LDL oxidation in elderly people: an in vitro and in vivo study

Lipids in Health and Disease

Research

Edovando José Flores da Rosa¹  Rafael de Lima Portella¹  Rômulo Pillon Barcelos¹  Leila Suleiman¹  Felix Alexandre Antunes Soares¹  Ivana Beatrice Mânica da Cruz²  Euler Esteves Ribeiro³ 

[1] Departamento de Química, Centro de Ciências Naturais e Exatas, Universidade Federal de Santa Maria, Campus UFSM, Santa Maria, RS, Brazil;Departamento de Química, Centro de Ciências Naturais e Exatas, Universidade Federal de Santa Maria, Campus UFSM, Santa Maria, RS, Brazil;Universidade Aberta da Terceira Idade, Universidade do Estado do Amazonas, Amazonas, Brazil;Departamento de Morfologia, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Campus UFSM, Santa Maria, RS, Brazil;Universidade Aberta da Terceira Idade, Universidade do Estado do Amazonas, Amazonas, Brazil;

关键词: Lipoperoxidation;    Humans;    Antioxidant;    Plant extract;   

DOI  :  10.1186/1476-511X-12-12

 received in 2012-10-23, accepted in 2013-01-31,  发布年份 2013

来源: Springer

【 摘 要 】

BackgroundPrevious experimental investigations have suggested that guaraná (Paullinia cupana Kunth, supplied by EMBRAPA Oriental) consumption is associated with a lower prevalence of cardiovascular metabolic diseases and has positive effects on lipid metabolism, mainly related to low density lipoprotein (LDL) levels. As LDL oxidation is an important initial event in the development of atherosclerosis, we performed in vitro and in vivo studies to observe the potential effects of guaraná on LDL and serum oxidation.MethodsThe in vivo protocol was performed using blood samples from 42 healthy elderly subjects who habitually ingested guaraná (GI) or never ingested guaraná (NG). The formation of conjugated dienes (CDs) was analyzed from serum samples. The in vitro protocols were performed using LDL obtained from 3 healthy, non-fasted, normolipidemic voluntary donors who did not habitually ingest guaraná in their diets. The LDL samples were exposed to 5 different guaraná concentrations (0.05, 0.1, 0.5, 1, and 5 μg/mL).ResultsGI subjects demonstrated lower LDL oxidation than did NG subjects (reduction of 27%, p < 0.0014), independent of other variables. In the GI group the total polyphenols was positively associated with LDL levels. Also, guaraná demonstrated a high antioxidant activity in vitro, mainly at concentrations of 1 and 5 μg/mL, demonstrated by suppression of CDs and TBARS productions, tryptophan destruction and high TRAP activity.ConclusionsGuaraná, similar to other foods rich in caffeine and catechins such as green tea, has some effect on LDL oxidation that could partially explain the protective effects of this food in cardiometabolic diseases.

【 授权许可】

Unknown   
© Portella et al; licensee BioMed Central Ltd. 2013. This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.