Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals

• Autor(a) principal: VIANA,Daniela Soares
• Data de Publicação: 2017
• Outros Autores: CARVALHO,Lucia Maria Jaeger de, MOURA,Mirian Ribeiro Leite, PEIXOTO,Jacqueline Carvalho, CARVALHO,José Luiz Viana de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100090
• topic: açai; sensory analysis; biochemical evaluation

Abstract The relation between oxidative stress and inflammation induced by diseases and exercise has increased the interest in the benefits of antioxidant supplements in the improvement of health and physical and mental performance. The aim of this study was to evaluate the effectiveness of açai gel in reducing oxidative stress in individuals engaged in physical activities as well as their acceptance. Sensory evaluation was performed to determine its acceptability and the biochemical parameters related to immune profile and biomarkers of muscle, liver and oxidative stress, with and without the use of gel were evaluated. The appearance, sweetness and overall impression of the açai gel were considered good. It was observed a significant increase in CK enzyme, without the gel as well as the oxidative stress biomarkers, it was observed that the MDA (with and without gel) a significant increase (p < 0.05). Through biochemical evaluation, it is concluded that the gel provided protection for some of parameters studied, since it modulated the immunological parameter reducing the lymphocyte activity and muscular stress. However, more studies must be carried out with a larger number of individuals to confirm the gel functionality.