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Patricia D.S. Spada,Caroline Dani,Giovana V. Bortolini,Claudia Funchal,João A.P. Henriques,Mirian Salvador 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.5
Oxidative stress is implicated in several human illnesses, including neurological disorders such as Parkinson's and Alzheimer's diseases. Acai is largely consumed in Brazil and contains high levels of antioxidant compounds. This work aims to study the antioxidant activity of acai frozen fruit pulp in the cerebral cortex, hippocampus, and cerebellum of rats treated with the oxidizing agent hydrogen peroxide (H2O2). Pretreatment of tissue with acai decreased H2O2-induced damage of both lipids and proteins in all tissues tested. This fruit was also able to reduce the activities of the antioxidant enzymes superoxide dismutase and catalase to basal levels. We observed a negative correlation between the polyphenol content of acai and the levels of lipid (r=−0.689; P≤.05) and protein damage (r=−0.569; P≤.05), suggesting the participation of polyphenols in the observed antioxidant activity. These data suggest that acai has a positive contribution in the development of age-related neurodegenerative diseases.