Prooxidant properties of camu camu (Myrciaria dubia)

Authors

  • Henry Guija Facultad de Medicina, UNMSM. Lima, Perú
  • Luzmila Troncoso Facultad de Medicina, UNMSM. Lima, Perú
  • Emilio Guija Facultad de Medicina, UNMSM. Lima, Perú

DOI:

https://doi.org/10.15381/anales.v66i4.1320

Keywords:

Antioxidants, oxidants, free radicals, ascorbic acid, iron, ions of, Camu camu

Abstract

Objective: To determine the effect of ferric ion on the prooxidant properties of camu camu (Myrciaria dubia). Design: Analytic, experimental, prospective, and longitudinal study. Materials and Methods: Camu camu (Myrciaria dubia) is a fruit characterized for its high vitamin C content. The prooxidant properties of camu camu by the effect of Fe(III), EDTA, thiourea and mannitol was determined. Results: A mixture of camu camu and Fe-III in phosphate buffer at pH 7,4 notoriously increased the generation of free radicals by kinetic saturation mechanism. This effect depended on metal concentration. The presence of thiourea or mannitol, components with known antioxidant action, inhibited free radicals generation, while EDTA increased free radical formation. Conclusion: Camu camu increases free radicals generation in the presence of Fe(III) and EDTA.

Downloads

Published

2005-12-30

Issue

Vol. 66 No. 4 (2005)

Section

Trabajos originales

License

Copyright (c) 2005 Henry Guija, Luzmila Troncoso, Emilio Guija

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Those authors who have publications with this magazine accept the following terms:

  1. Authors will retain their copyrights and guarantee the journal the right of first publication of their work, which will be simultaneously subject to Creative Commons Attribution License that allows third parties to share the work as long as its author and its first publication this magazine are indicated.
  2. Authors may adopt other non-exclusive licensing agreements for the distribution of the version of the published work (eg, deposit it in an institutional electronic file or publish it in a monographic volume) provided that the initial publication in this magazine is indicated.
  3. Authors are allowed and recommended to disseminate their work over the Internet (eg: in institutional telematic archives or on their website) before and during the submission process, which It can produce interesting exchanges and increase quotes from the published work. (See El efecto del acceso abierto ).

How to Cite

1.
Guija H, Troncoso L, Guija E. Prooxidant properties of camu camu (Myrciaria dubia). An Fac med [Internet]. 2005 Dec. 30 [cited 2024 Jul. 3];66(4):261-8. Available from: https://revistasinvestigacion.unmsm.edu.pe/index.php/anales/article/view/1320