Modulação das enzimas catalase e superóxido dismutase em tecidos animal e vegetal expostos a naringenina livre e encapsulada
The growing demand for foods with beneficial health properties has been increasingly promoting the search for formulations containing bioactive compounds that have a positive performance in helping the body’s antioxidant system, thus preventing the development of diseases, and helping to repair the...
| Autor principal: | Rossi, Bruna Franzon |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/29570 |
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| Resumo: |
The growing demand for foods with beneficial health properties has been increasingly promoting the search for formulations containing bioactive compounds that have a positive performance in helping the body’s antioxidant system, thus preventing the development of diseases, and helping to repair the damage caused by the oxidative stress. In this context, the objective of the present work was to produce solid dispersions containing naringenin, analyzing the effectiveness of the method used and the effect on the enzymes belonging to the endogenous system of the organism, catalase and superoxide dismutase. To evaluate the behavior of the dispersions in the enzymes, Allium cepa L. (onions) and Drosophila melanogaster (fruit flies) were used as biological models. The physical-chemical characterization indicated that there was the formation of a solid dispersion containing naringenin. The results showed, in general, that the use of naringenin both in the free form and incorporated in the solid dispersion did not inhibit the activity of superoxide dismutase for the tissues of the two biological models evaluated. For catalase, the high standard deviation did not allow to give significance to the results in Allium cepa L. The present work encourages the continuation of studies related to the use of bioactive compounds encapsulated in food to improve the damage caused by oxidizing substances in the body. |
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