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Evidence for antioxidant and anti‐inflammatory potential of mango ( Mangifera indica L.) in naproxen‐induced gastric lesions in rat
2021; Wiley; Volume: 46; Issue: 3 Linguagem: Inglês
10.1111/jfbc.13880
ISSN1745-4514
AutoresCarla Catiúscia Ferreira Gomes, Luciana de Siqueira Oliveira, Delane C. Rodrigues, Paulo Riceli Vasconcelos Ribeiro, Kirley Marques Canuto, Antoniella Souza Gomes Duarte, Kaliana Sitônio Eça, Raimundo Wilane de Figueiredo,
Tópico(s)Ginger and Zingiberaceae research
ResumoJournal of Food BiochemistryVolume 46, Issue 3 e13880 SPECIAL ISSUE ORIGINAL ARTICLE Evidence for antioxidant and anti-inflammatory potential of mango (Mangifera indica L.) in naproxen-induced gastric lesions in rat Carla Catiúscia Ferreira Gomes, Carla Catiúscia Ferreira Gomes Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Contribution: Writing - review & editingSearch for more papers by this authorLuciana de Siqueira Oliveira, Corresponding Author Luciana de Siqueira Oliveira luciana.soy@gmail.com orcid.org/0000-0003-3047-9211 Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Correspondence Luciana de Siqueira Oliveira, Food Engineering Department, Federal University of Ceará, Fortaleza 60356-000, Brazil. Email: luciana.soy@gmail.com Contribution: Writing - review & editingSearch for more papers by this authorDelane C. Rodrigues, Delane C. Rodrigues Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Contribution: Writing - original draftSearch for more papers by this authorPaulo Riceli Vasconcelos Ribeiro, Paulo Riceli Vasconcelos Ribeiro Embrapa Agroindústria Tropical, Fortaleza, Brazil Contribution: ValidationSearch for more papers by this authorKirley Marques Canuto, Kirley Marques Canuto Embrapa Agroindústria Tropical, Fortaleza, Brazil Contribution: Writing - review & editingSearch for more papers by this authorAntoniella Souza Gomes Duarte, Antoniella Souza Gomes Duarte Department of Physiology and Pharmacology, School of Medicine, Federal University of Ceara, Fortaleza, Brazil Contribution: Writing - review & editingSearch for more papers by this authorKaliana Sitonio Eça, Kaliana Sitonio Eça Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Contribution: Writing - review & editingSearch for more papers by this authorRaimundo Wilane de Figueiredo, Raimundo Wilane de Figueiredo Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Contribution: SupervisionSearch for more papers by this author Carla Catiúscia Ferreira Gomes, Carla Catiúscia Ferreira Gomes Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Contribution: Writing - review & editingSearch for more papers by this authorLuciana de Siqueira Oliveira, Corresponding Author Luciana de Siqueira Oliveira luciana.soy@gmail.com orcid.org/0000-0003-3047-9211 Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Correspondence Luciana de Siqueira Oliveira, Food Engineering Department, Federal University of Ceará, Fortaleza 60356-000, Brazil. Email: luciana.soy@gmail.com Contribution: Writing - review & editingSearch for more papers by this authorDelane C. Rodrigues, Delane C. Rodrigues Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Contribution: Writing - original draftSearch for more papers by this authorPaulo Riceli Vasconcelos Ribeiro, Paulo Riceli Vasconcelos Ribeiro Embrapa Agroindústria Tropical, Fortaleza, Brazil Contribution: ValidationSearch for more papers by this authorKirley Marques Canuto, Kirley Marques Canuto Embrapa Agroindústria Tropical, Fortaleza, Brazil Contribution: Writing - review & editingSearch for more papers by this authorAntoniella Souza Gomes Duarte, Antoniella Souza Gomes Duarte Department of Physiology and Pharmacology, School of Medicine, Federal University of Ceara, Fortaleza, Brazil Contribution: Writing - review & editingSearch for more papers by this authorKaliana Sitonio Eça, Kaliana Sitonio Eça Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Contribution: Writing - review & editingSearch for more papers by this authorRaimundo Wilane de Figueiredo, Raimundo Wilane de Figueiredo Department of Food Engineering, Federal University of Ceara, Fortaleza, Brazil Contribution: SupervisionSearch for more papers by this author First published: 05 August 2021 https://doi.org/10.1111/jfbc.13880Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract This study investigated the anti-inflammatory and antioxidant effects of hydroalcoholic extracts of mango peel and pulp on oxidative damage in a naproxen-induced gastric injury rat model. The extracts were assessed for antioxidant activity (ABTS and FRAP methods), and the phenolic profile was investigated with UPLC-QToF-MSE. Gastric damage was evaluated in vivo by assessing the membrane lipid peroxidation (malondialdehyde (MDA) content), myeloperoxidase (MPO) enzyme activity, and glutathione (GSH) content. Mango peel and pulp contained high contents of bioactive compounds, particularly phenolics (69.50–5.287.70 mg gallic acid equivalents/100 g), carotenoids (651.30–665.50 μg/100 g), and vitamin C (21.59–108.19 mg/100 g). UPLC-QToF-MSE analysis identified 17 phenol compounds, including gallotannins, glycosylated flavonoids, and xanthone. The hydroalcoholic extracts of mango peel and pulp (LPe and LPu, respectively) significantly reduced the MPO activity and MDA content. In addition to preventing naproxen-induced GSH decline, LPe (30 mg/kg) and LPu (10 mg/kg) restored its content to normal levels. LPe and LPu neutralized the oxidizing agents triggered by naproxen and reduced the severity of gastric lesions owing to their antioxidant properties. Citing Literature Volume46, Issue3Special Issue: Food-derived BioactivesMarch 2022e13880 RelatedInformation
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