Abstract Title:

Camu-camu (Myrciaria dubia) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic effects in vivo.

Abstract Source:

J Sci Food Agric. 2018 Jun 27. Epub 2018 Jun 27. PMID: 29952005

Abstract Author(s):

Luciana Azevedo, Paula Ferreira de Araujo Ribeiro, Jéssica Aparecida de Carvalho Oliveira, Maryana Gonçalves Correia, Flávia Marquini Ramos, Eduardo Basílio de Oliveira, Frederico Barros, Paulo Cesar Stringheta

Article Affiliation:

Luciana Azevedo


BACKGROUND: Camu-camu (Myrciaria dubia) is a typical Amazonian fruit and has high antioxidant capacity due to its high levels of vitamin C and phenolic compounds. This study aimed to determine the phytochemicals, antioxidant capacity and antimutagenic effects of camu-camu fruits with different maturity stages grown in dry (commercial cultivation) or flooded environments (native cultivation, Amazon).

RESULTS: Total polyphenols, ascorbic acid and in vitro antioxidant capacity levels were higher in ripe fruits grown in a commercial cultivation. The extracts from ripe camu-camu grown in a commercial cultivation exerted antioxidant effects and high percentage of protection against doxorubicin (DXR) and 1,2-dimethylhydrazine (DMH) in all tested systems (liver, bone marrow and gut), for three camu-camu extract concentrations (17, 85 and 170 mg/kg b.w.), as follows: bone marrow minocronucleus (37.91%, 41.75%, 43.95%); micronucleus gut test (61.01%, 64.40%, 50.28%); apoptosis index (60.26%, 62.44%, 58.22%); comet assay through the tail moment (71.64%, 72.31%, 70.70%), % DNA in the tail (64.54%, 68.75%, 76.79%) and tail intensity (76.43%, 81.02%, 68.33%).

CONCLUSION: The results of this study contribute to increase the production of camu-camu fruits grown in dry environments and their use as a health promoting food. This article is protected by copyright. All rights reserved.

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