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Araújo C, Oliveira RD, Pinto-Ribeiro F, Almeida-Aguiar C. An Insight on the Biomedical Potential of Portuguese Propolis from Gerês. Foods 2022; 11:3431. [PMID: 36360044 PMCID: PMC9656172 DOI: 10.3390/foods11213431] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/22/2022] [Accepted: 10/26/2022] [Indexed: 09/29/2023] Open
Abstract
Osteoarthritis (OA), a progressive degenerative disease of weight-bearing joints, is the second leading cause of disability in the world. Despite all the advances and research over the last years, none of the proposed strategies has been effective in generating functional and long-lasting tissue. Due to the high prevalence of OA and the urgent need for an effective and successful treatment, interest in natural products as anti-inflammatory agents, such as propolis and its components, has emerged. In this work, we estimate the biomedical potential of Portuguese propolis, evaluating the in vitro antioxidant and anti-inflammatory effects of single hydroalcoholic extracts prepared with propolis from Gerês sampled over a five-year period (2011-2015) (G.EE70 and G.EE35). The in vivo and in vitro anti-inflammatory potential of the hydroalcoholic extract of mixtures of the same samples (mG.EE70 and mG.EE35) was evaluated for the first time too. DPPH• radical scavenging and superoxide anion scavenging assays showed the strong antioxidant potential of both hydroalcoholic extracts, either prepared from single propolis samples or from the mixtures of the same samples. Results also revealed an anti-inflammatory effect of mG.EE35, both in vitro by inhibiting BSA denaturation and in vivo in the OA-induced model by improving mechanical hyperalgesia as well as the gait pattern parameters. Results further support the use of propolis blends as a better and more efficient approach to take full advantage of the bioactive potential of propolis.
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Affiliation(s)
- Carina Araújo
- Biology Department, University of Minho, 4710-057 Braga, Portugal
- Life and Health Sciences Research Institute (ICVS), University of Minho, 4710-057 Braga, Portugal
| | - Rafaela Dias Oliveira
- Biology Department, University of Minho, 4710-057 Braga, Portugal
- Life and Health Sciences Research Institute (ICVS), University of Minho, 4710-057 Braga, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4710-057 Braga/4806-909 Guimarães, Portugal
- CBMA—Centre of Molecular and Environmental Biology, University of Minho, 4710-057 Braga, Portugal
| | - Filipa Pinto-Ribeiro
- Life and Health Sciences Research Institute (ICVS), University of Minho, 4710-057 Braga, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4710-057 Braga/4806-909 Guimarães, Portugal
| | - Cristina Almeida-Aguiar
- Biology Department, University of Minho, 4710-057 Braga, Portugal
- CBMA—Centre of Molecular and Environmental Biology, University of Minho, 4710-057 Braga, Portugal
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dos Santos LC, Álvarez-Rivera G, Sánchez-Martínez JD, Johner JCF, Barrales FM, de Oliveira AL, Cifuentes A, Ibáñez E, Martínez J. Comparison of different extraction methods of Brazilian "pacová" ( Renealmia petasites Gagnep.) oilseeds for the determination of lipid and terpene composition, antioxidant capacity, and inhibitory effect on neurodegenerative enzymes. Food Chem X 2021; 12:100140. [PMID: 34746747 PMCID: PMC8550982 DOI: 10.1016/j.fochx.2021.100140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/08/2021] [Accepted: 10/08/2021] [Indexed: 11/24/2022] Open
Abstract
Lipid and terpene composition of R. petasites seeds were reported for the 1st time. 2-Carene, spathulenol, labdadiene, and cis-α-bergamotene were the main terpenes. Supercritical CO2 was most selective to MUFAs and PUFAs. Soxhlet extract demonstrated potential inhibitory effect against lipoxygenase.
Pacová (Renealmia petasites Gagnep.) is a Brazilian native plant, usually cultivated in south regions of the country. Pacová was previously reported concerning their possible health benefits, mostly from folk medicine. However, only few works relates the health benefits with the composition of the fruit parts. In this context, this work aimed to bring, for the first time in literature, the chemical characterization in respect to lipid and terpene composition of R. petasites oilseed, performed by three different extraction methods (supercritical fluid extraction (SFE) with CO2, Soxhlet with petroleum ether (SOX), and maceration with hexane (MAC)). SFE was most selective for MUFAs, PUFAs, sesqui- and diterpenes. The main terpene identified in all extracts was 2-carene. The extracts presented poor AChE inhibition, and SOX presented potential inhibitory effect against lipoxygenase activity. Overall, R. petasites oilseed is a natural source of terpenes and their potential health benefits are highly encouraged to be investigated.
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Affiliation(s)
- Luana Cristina dos Santos
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - José David Sánchez-Martínez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Julio César Flores Johner
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Francisco Manuel Barrales
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Alessandra Lopes de Oliveira
- Natural Products and High Pressure Technology Laboratory (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), 13635-900 Pirassununga, SP, Brazil
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
- Corresponding author.
| | - Julian Martínez
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
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