Psychological Distress in the Galapagos Islands During the COVID-19 Pandemic.

Objectives: to explore the emotional impact of the COVID-19 pandemic in the Galapagos Islands. Methods: an online survey of 369 participants, conducted on October of 2020, was used to assess levels of depression, anxiety, and stress, as well as specific behavioral and emotional reactions to the pandemic. Results: the prevalence of anxiety was 4% and depression 3.65%. Perceived stress level was higher, with 52% of the sample reporting moderate amounts. Women had higher levels of depression and perceived stress. Financial distress, interpersonal conflicts, feelings of isolation and fear of contagion of COVID-19 were all associated with higher levels of anxiety, depression, and stress. Conclusion: prevalence of anxiety and depression is lower in the Galápagos Islands during the pandemic compared to other regions, while stress levels are more significant and may warrant intervention. Despite being low, anxiety and depression were associated with potentially problematic behaviors and emotional reactions.

Three Amazonian palms as underestimated and little-known sources of nutrients, bioactive compounds and edible insects.

Mauritia flexuosa, Bactris gasipaes, and Oenocarpus bataua are among the main palms in the Amazon used for food and medicinal purposes. The food most commonly derived from these are fruits, oil, and the larvae of the insect Rhynchophorus palmarum reared in their trunks. Palm fruits are used for oil extraction as they are rich in saturated fatty acids, fiber, pro-vitamin A, carotenoids, tocopherols, macro and microelements, and polyphenols. Furthermore, the larvae of R. palmarum are rich in lipids, vitamin E, and proteins. This review analyzes the chemical composition of the fruit and oil of these palm species, as well as the R. palmarum larvae that breed in them. Our aim is to present information that is not widely known in order to demonstrate the potential of these palms as sources of plant-based and animal food with high nutritional and functional values.

Crucial contribution of the universities to SARS-CoV-2 surveillance in Ecuador: Lessons for developing countries.

COVID-19 pandemic has challenged public health systems worldwide, particularly affecting developing countries in Latin America like Ecuador. In this report, we exposed the fundamental role of the Ecuadorian universities to improve COVID-19 surveillance in the country, with an overall contribution over 15% of the total SARS-CoV-2 RT-PCR tests done. We highlight the role of our university during the first semester of the COVID-19 pandemic, contributing to a massive free SARS-CoV-2 testing up to almost 10% of the total diagnosis completed in the country, mainly focus on underserved urban, rural and indigenous communities. Finally, we described our contribution to a high quality and low-cost SARS-CoV-2 RT-PCR diagnostic in Ecuador.

Pechiche (Vitex Cymosa Berteo ex Speng), a Nontraditional Fruit from Ecuador, is a Dietary Source of Phenolic Acids and Nutrient Minerals, in Addition to Efficiently Counteracting the Oxidative-Induced Damage in Human Dermal Fibroblasts.

Pechiche fruits (Vitex cymosa Berteo ex Speng) from Ecuador were studied to determine their phenolic acid profile, nutrient minerals and capacity to protect primary human dermal fibroblasts (HDFa) against oxidative-induced damage. Up to five phenolic acids were identified, with homovanillic acid as the main one. Vitamin C, ß-carotene and lutein were also determined. Phosphorus and potassium were the main macrominerals, while iron was the principal micromineral. HDFa were preincubated with a crude pechiche extract (PCext) and then subjected to oxidative stress. The activity of five antioxidant enzymes, intracellular reactive oxygen species (ROS) and ATP levels and lipid peroxidation and protein oxidation were used as markers of oxidative damage. Preincubation with PCext for 24 h allowed for the significant reduction of intracellular ROS levels, improved the intracellular ATP levels and protected lipids and proteins against oxidative damage (p 0.05). Additionally, preincubation with PCext was also able to significantly (p < 0.05) improve the activity of the antioxidant enzymes catalase, superoxide dismutase, glutathione peroxidase, glutathione reductase and glutathione transferase, compared to the stressed group without pretreatment. The results obtained in this study suggest the potential of pechiche as a source of bioactive compounds, as well as its beneficial effect against oxidative stress.

Bioactive compounds and antioxidant capacity of Chuquiraga jussieui J.F.Gmel from the highlands of Ecuador.

Chuquiraga jussieui J.F.Gmel is grown between 3000 and 5000 meters above sea level throughout the Andean region of Ecuador and used by the indigenous populations of the Andes for medicinal purposes. Here, we determined the total phenolic, flavonoids, vitamin C and carotenoids content of the leaves and flowers of Ch. jussieui J.F.Gmel from different highlands of Ecuador as well as the capacity of a crude methanolic extract from the both parts of the plant to scavenge free radicals and protect red blood cell membranes from lipid oxidation. The leaves showed a high bioactive compound content in comparison to the flowers. The crude extract from the leaves proved to be more effective than the flowers in reducing iron and scavenging the DPPH, O2- and H2O2 radicals, as well as in protecting cellular membrane against lipid oxidation, demonstrating that Ch. jussieui J.F.Gmel represents an important source of bioactive compounds with relevant healthy properties.

Chemical Composition and Antioxidant Activity of the Main Fruits Consumed in the Western Coastal Region of Ecuador as a Source of Health-Promoting Compounds.

We studied 19 different tropical fruits traditionally consumed in the coastal lowlands of Ecuador to determine their chemical composition and antioxidant activity. Carambola (Averrhoa carambola L.) had the highest total phenolic, flavonoid, and total antioxidant capacity values, whereas guava fruits (Psidium guajava L.) had the highest vitamin C values. The main organic acids identified were lactic, citric, and acetic acids, and the highest amount of lactic acid was found in soursop fruits (Annona muricata L.), whereas Ecuadorian ivory palm (Phytelephas aequatorialis Spruce) and guava fruits had the highest acetic acid content. Guava also had the highest citric acid content; the highest concentration of oxalic acid was found in carambola. In terms of sugar content, giant granadilla (Passiflora quadrangularis L.) had the highest values of glucose, and red mombin (Spondias mombin L.) had the largest values for fructose and guava for sucrose. Chili pepper (Capsicum chinense Jacq) proved to be the main source of carotenoids, lutein, and ß-carotene, anthocyanins, and vitamin C. The results here increase our knowledge regarding the composition of the main fruits consumed on the west coast of Ecuador to facilitate recommendations as potential sources of health-promoting compounds.

Anti-inflammatory effect of the medicinal herbal mixture infusion, Horchata, from southern Ecuador against LPS-induced cytotoxic damage in RAW 264.7 macrophages.

The phytochemical composition and the antioxidant and anti-inflammatory activities of a mixture of 23 plants, named Horchata, traditionally consumed in Ecuador, have been evaluated. The study was carried out using the hydroalcoholic extract (HHext) and infusion (IHext) of the horchata plant mixture. It was verified that thermal treatment affected the contents of vitamin C and carotenoids, but hardly those of polyphenols, which would be the main bioactive compounds in the infusion, the common form of preparation of horchata for consumption. Among phenolic compounds, caffeoylquinic acids, flavones and flavonols (mostly quercetin glycosides) were prominent. Both HHext and IHext extracts managed to protect RAW 264.7 macrophages against LPS-induced cytotoxic damage, increasing the levels of endogenous antioxidant enzymes and modulating the production of pro-inflammatory and anti-inflammatory cytokines. Greater protective effects were obtained for HHext compared to IHext, which was in agreement with its higher content of phenolic compounds favoured by a more efficient extraction in the hydroalcoholic medium. Nonetheless, the infusion still maintained a significant antioxidant and anti-inflammatory activity, which would support the protective effects on health traditionally attributed to its consumption by the population.

Chemical Composition and Antioxidant Activity of the Main Fruits, Tubers and Legumes Traditionally Consumed in the Andean Regions of Ecuador as a Source of Health-Promoting Compounds.

Thirteen fruits, eight legumes and three tubers consumed in the Andean regions of Ecuador were studied to determine their bioactive compounds, organic acids, sugars content, total antioxidant capacity, as well as to determine which among them showed the greatest contribution in terms of antioxidant activity and which compounds contributed to it. Among fruits, taxo fruits (Passiflora mollissima (Kunth) L.H. Bailey) presented the highest values of total phenolic, carotene content, and total antioxidant capacity. The ají ratón (Capsicum chinense Jacq) showed the highest content of vitamin C. Taxo showed the highest content of ß carotene, whilst lycopene was identified only in guayaba fruits (Psidium guajava L.) and ají ratón was the principal source of lutein. In legumes, chocho perla (Lupinus mutabilis Sweet) showed the highest values for both total phenolic and flavonoid content, whilst frejol negro (Phaseolus vulgaris L.) and frejol canario (Vigna unguiculata (L.) Walp) showed the highest values for FRAP and DPPH assay, respectively. Between tubers, the jícama (Smallanthus sonchifolius (Poepp.) H. Rob.) had the majors values in terms of total phenolic, flavonoid content, and total antioxidant capacity. In terms of total antioxidant capacity, taxo fruits have the highest contribution in terms of total antioxidant capacity, whilst the dendogram shown the occurrence of five distinct groups in which taxo was located in the first largest group. Our data contributing towards gaining better knowledge about the Andean Ecuadorian diet and the composition of Andean food in order to estimate dietary intakes of health-promoting components.