A group of researchers from the University of Campinas University (IB-Unicamp), supported by the Foundation for Research Support of the State of São Paulo (FAPESP), found that the extract of the jabuticaba bark, a native fruit from Mata Atlântica, could fight before diabetes and increased accumulation of fat in the liver of older mice.
These animals were chosen because aging is directly associated with decreased metabolic capacity and changes in liver, glucose and lipid metabolism.
During the aging period there is a lack of blood glucose control, an increase of triglyceride deposition in the liver and hormonal imbalance.
In addition, older people typically have dyslipidaemia (increased blood fat), hyperinsulinemia (increased blood insulin), diabetes and cardiovascular disease.
To increase the aging damage, high fat mice encountered weight gain, increase liver fat, stimulate increased blood fat and increase glucose levels.
The diet had five times more fat than a regular diet.
"We observed that the intake of jabuticaba bark extract of aged mice on an obesity diet also caused a decrease in weight gain, increased blood fat and blood glucose surplus and improved HDL [colesterol bom] of animals, among other benefits, says project coordinator Valéria Helena Alves Cagnon Quitete, a professor at IB-Unicamp.
The studies also analyzed the appropriate amount of consumption because the diet offered to the mice had five times more lipids than a regular diet.
Further research has shown that if animals consume this diet for 60 days, it would be enough to develop before diabetes and liver changes.
The analyzes showed that the diet prevented the weight gain and inflammatory process and favored an improvement in the liver morphology.
Now, researchers study the use of jabuticabahus extract to delay prostate cancer progression in transgenic mice. Preliminary results showed reduced injuries.
"We noticed a significant improvement in mouse prostate morphology, as well as a reduction in oxidative stress and inflammation. The reduction of inflammation and the balance of oxidative stress led to a tissue and molecular improvement of the prostate of animals," Quitete said.
Excerpt of the shell of jabuticaba
Jabuticaba bark extract was developed in a partnership between IB researchers and the Faculty of Food Technology (FEA) in Unicamp.
Through the partnership, researchers have been able to produce a fruit extract that can be administered in a controlled manner and with a high concentration of bioactive compounds (substances naturally occurring in foods that interfere positively with metabolism but are not necessary for nutrition).
The chemical analyzes of the jabuticaba bark extract showed that the compound has a high content of phenolic compounds, such as anthocyanins, also present in red wine, with positive effects on organic metabolism. The extract resulted in a patent application, which is licensed by a Brazilian company.