Acai Oil-Based Organogel Containing Hyaluronic Acid for Topical Cosmetic: In Vitro and Ex Vivo Assessment.

Organogels are semi-solid pharmaceutical forms whose dispersing phase is an organic liquid, for example, an oil, such as acai oil, immobilized by a three-dimensional network formed by the gelling agent. Organogels are being highlighted as innovative release systems for cosmetic active ingredients such as hyaluronic acid for topical applications. Acai oil was evaluated for its physicochemical parameters, fatty acid composition, lipid quality index, spectroscopic pattern (Attenuated total reflectance Fourier Transform Infrared Spectroscopy), thermal behavior, total phenolic, total flavonoids, and total carotenoids and ß-carotene content. The effectiveness of the organogel incorporated with hyaluronic acid (OG + HA) was evaluated through ex vivo permeation and skin retention tests, in vitro tests by Attenuated total reflectance Fourier Transform Infrared Spectroscopy and Differential Scanning Calorimetry. The physicochemical analyses highlighted that the acai oil exhibited quality standards in agreement with the regulatory bodies. Acai oil also showed high antioxidant capacity, which was correlated with the identified bioactive compounds. The cytotoxicity tests demonstrated that the formulation OG + HA does not release toxic substances into the biological environment that could impede cell growth, adhesion, and efficacy. In vitro and ex vivo analyses demonstrated that after 6 h of application, OG + HA presented a high level of hydration, thermal protection and release of HA. Thus, it can be concluded that the OG + HA formulation has the potential for physical-chemical applications, antioxidant quality, and potentially promising efficacy for application in the cosmetic areas.

Euterpe Oleracea Martius (Açaí) Extract and Resistance Exercise Modulate Cardiac Parameters of Hypertensive Rats.

BACKGROUND: The study evaluated the effects of resistance exercise training and açaí supplementation on cardiac parameters in hypertensive animals. METHODS: For this study, rats from the Wistar and SHR lines (spontaneously hypertensive rats) were used. The animals were divided into 5 groups: Wistar Control (C); Control Hypertensive (H); Trained Hypertensive (HT); Hypertensive and Supplemented with Açaí (HA); and Hypertensive Trained and Supplemented with Açaí (HAT). Resistance exercise training was carried out through climbing. The supplemented groups received 3 g of açaí/kg of body mass. The animals' systolic blood pressure (SBP), body mass, and physical test were measured at the beginning and end of the intervention. At the end, an echocardiographic analysis was performed. Histological analysis and oxidative stress of the LV were performed. RESULTS: It was found that hypertensive animals showed an increase in SBP, and the treatments reduced this parameter. The trained groups achieved higher values of maximum carrying load. Hypertension increased the dimension of the left ventricular free wall in diastole and reduced ejection and shortening fractions. The trained groups showed improvement in ejection and shortening fractions. The H group increased the proportion of extracellular matrix and reduced the proportion of cells, with the HAT group attenuating this change. Cell diameter was greater in group H, and all treatments reduced this parameter. Hypertension increased the concentration of malondialdehyde and decreased catalase activity in LV. The treatments managed to mitigate this damage. CONCLUSIONS: It is concluded that the treatments managed to generate positive cardiovascular adaptations, and their combination enhanced these effects.

Evaluation of Bioactive Compounds and Antioxidant and Cytotoxic Effects of Oil and Pulp without Açaí Fat (Euterpe oleracea) Obtained by Supercritical Extraction.

For bioactivity studies, it is necessary to use products with a high degree of purity, which may influence the cytotoxic effects. Supercritical technology presents itself as an alternative to obtain these products. Therefore, the objective of this work was to obtain the bioactive compounds of oil and pulp of açaí fat-free supercritical technology and evaluate the cytotoxicity of products in MRC-5 and VERO cells in vitro. The açaí pulp was subjected to extraction with supercritical CO2 to obtain the oil and pulp without fat, under conditions of 323.15 K at 35 MPa, 333.15 K at 42 MPa, and 343.15 K at 49 MPa. The largest yields (51.74%), carotenoids (277.09 µg/g), DPPH (2.55 µmol TE/g), ABTS (2.60 µmol TE/g), and FRAP (15.25 µm of SF/g) of oil and ABTS (644.23 µmol TE/g) of pulp without fat were found in the condition 343.15 K at 49 MPa. The highest levels of compounds phenolics (150.20 mg GAE/g), DPPH (414.99 µmol TE/g), and FRAP (746.2 µm SF/g) of the pulp without fat were found in the condition of 323.15 K to 35 MPa. The fat-free pulp presented high levels of anthocyanins without significant variation in cytotoxicity. The developed process was efficient in obtaining oil rich in carotenoids, and the supercritical technology elucidated an efficient way to obtain açaí fat-free pulp.

High-Throughput Molecular Modeling and Evaluation of the Anti-Inflammatory Potential of Açaí Constituents against NLRP3 Inflammasome.

The search for bioactive compounds in natural products holds promise for discovering new pharmacologically active molecules. This study explores the anti-inflammatory potential of açaí (Euterpe oleracea Mart.) constituents against the NLRP3 inflammasome using high-throughput molecular modeling techniques. Utilizing methods such as molecular docking, molecular dynamics simulation, binding free energy calculations (MM/GBSA), and in silico toxicology, we compared açaí compounds with known NLRP3 inhibitors, MCC950 and NP3-146 (RM5). The docking studies revealed significant interactions between açaí constituents and the NLRP3 protein, while molecular dynamics simulations indicated structural stabilization. MM/GBSA calculations demonstrated favorable binding energies for catechin, apigenin, and epicatechin, although slightly lower than those of MCC950 and RM5. Importantly, in silico toxicology predicted lower toxicity for açaí compounds compared to synthetic inhibitors. These findings suggest that açaí-derived compounds are promising candidates for developing new anti-inflammatory therapies targeting the NLRP3 inflammasome, combining efficacy with a superior safety profile. Future research should include in vitro and in vivo validation to confirm the therapeutic potential and safety of these natural products. This study underscores the value of computational approaches in accelerating natural product-based drug discovery and highlights the pharmacological promise of Amazonian biodiversity.

Assessing the impact of voluntary sustainability standards in Amazonian enterprises involved in the açaí value chain.

The diversity of sustainable certifications raises questions about the credibility, intentions, and impacts of Voluntary Sustainability Standards (VSS) on Global Value Chains (GVC). Few studies show the impacts of VSS on different sustainable dimensions in sectors such as the non-timber forest product (NTFP) sector. This paper aims to investigate in the value chain of the most important NTFP in the Amazon, açaí, whether VSS contributes to sustainable outcomes in the Governance, Environmental, Economic, and Social dimensions. Using case studies in enterprises of the açaí chain and the use of tools and indicators was possible to generate information that is currently scarce for NTFPs in the Amazon from the VSS perspective. The results show that there is a great distance that the weakest links of the GVC (Micro, Small, and Medium Enterprises - MSMEs) must walk to adopt VSS and be inserted into the global market. The requirements are based on bureaucratic management activities, which are extraordinarily complex and involve many issues and indicators. The VSS lacks supplements that evaluate and validate the results reported by the companies as sustainable. Finally, the VSS is still far from ensuring an inclusive and fully sustainable chain by itself.

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties.

The Brazilian superfruit called Açaí or Assaí has gained interested from researcher and consumers worldwide, due to its health-related properties. In this context, this pioneering study aimed to compare the physicochemical, nutritional, and thermal properties of vegetable oils obtained from two varieties of açaí (Euterpe oleracea), purple and white. Both açaí oils from white (WAO) and purple (PAO) varieties were obtained by using the conventional solid-liquid extraction, which resulted in oil yields ranging from 52 to 61%. WAO and PAO were analyzed by their edibility quality parameters given the recommendations from Codex Alimentarius; their nutritional functionality indices and their composition of fatty acids and triglycerides content were estimated. Both oils showed low levels of acidity and peroxides, <1.8 mg KOH g-1 and < 1.7 mEq kg-1, respectively, which are good indicators of their preservation status, agreeing with the food regulations. PAO and WAO showed differences among the composition of fatty acids, mainly related to the content of monounsaturated fatty acids (MUFAs), which were 62.5 and 39.5%, respectively, mainly oleic acid. Regarding the polyunsaturated fatty acids (PUFAs), the WAO showed up to 23% of linoleic acid, whereas the PAO exhibited up to 11% of it. These differences reflect on the values of the nutritional functionality indices, atherogenic (AI), thrombogenic (IT), and hypocholesterolemic/hypercholesterolemic ratio (H/H). Both PAO and WAO showed low levels of AI and TI and superior values of H/H than other oilseeds from the literature. These results indicate the nutritional properties of açaí oils regarding a potential cardioprotective effect when included in a regular dietary intake. The thermogravimetric behavior and the evaluation of oxidation status by infrared spectroscopy (FTIR) were also studied. Both açaí oils demonstrated higher thermal stability (with an onset temperature ranging from 344 to 350 °C) and low indications of oxidation status, as no chemical groups related to it were noted in the FTIR spectrum, which agrees with the determined acidity and peroxide content. Moreover, the FTIR analysis unveiled characteristic chemical groups related to fatty acids and triglycerides, agreeing with the literature reports. These findings collectively contribute to a deeper comprehension of the nutritional and functional properties between white and purple açaí oils, offering valuable insights into their potential health, food, and industrial applications.

The Protective Effect of Juçara Fruit (Euterpe edulis Martius) Extracts on LPS-Activated J774 Macrophages.

This study investigated the anti-inflammatory effect of hydrophilic and lipophilic extracts from juçara fruits (Euterpe edulis Martius) through measurement of nitric oxide (NOx) and cytokines (IL-12p70, TNF-α, INF-γ, MCP-1, IL-6, and IL-10). J774 macrophages were stimulated with lipopolysaccharides (1 µg/mL) and treated with various concentrations (1-100 µg/mL) of juçara fruits extracts from crude extracts, and hexane, dichloromethane, ethyl acetate, and butanol fractions. Potential relationships between the phenolic composition of the extracts determined by LC-ESI-MS/MS and their anti-inflammatory capacity were also evaluated. Hexane and dichloromethane fractions inhibited NOx and IL-12p70 while increased IL-10. Hexane fractions also decreased IL-6 and IFN-γ production. Hexane and dichloromethane fractions showed a higher number of phenolic compounds (32 and 34, respectively) than the other extracts tested and were also the only ones that presented benzoic acid and pinocembrin. These results suggest juçara fruits compounds as potential anti-inflammatory agents, especially those of a more apolar nature.

A comparative metabolomics analysis of Açaí (Euterpe oleracea Mart.) fruit, food powder, and botanical dietary supplement extracts.

INTRODUCTION: Euterpe oleracea Mart. (açaí) is a botanical of interest to many who seek functional foods that provide antioxidant and anti-inflammatory properties. Cancer patients are increasingly taking botanical dietary supplements containing açaí to complement their conventional therapeutics, which may lead to serious adverse events. Before testing our açaí extracts in vitro for botanical-drug interactions, the goal is to chemically characterize our extracts for compounds whose biological activity in açaí is unknown. OBJECTIVE: The objective of this work was to develop a chemical fingerprinting method for untargeted characterization of açaí samples from a variety of sources, including food products and botanical dietary supplement capsules, made with multiple extraction solvents. METHODS: An optimized LC-MS method was generated for in-depth untargeted fingerprinting of chemical constituents in açaí extracts. Statistical analysis models were used to describe relationships between the açaí extracts based on molecular features found in both positive and negative mode ESI. RESULTS: In an attempt to elucidate the differences in metabolites among açaí extracts from different cultivars, we identified or tentatively identified 173 metabolites from the 16 extracts made from 6 different sources. Of these compounds, there are 138 reported in açaí for the first time. Statistical models showed similar yet distinct differences between the extracts tested based on the polarity of compounds present and the origin of the source material. CONCLUSION: A high-resolution mass spectrometry method was generated that allowed us to greatly characterize 16 complex extracts made from different sources of açaí with different extraction solvent polarities.

Nanocellulose extraction from acai bagasse through mixed acid hydrolysis and oxidative techniques.

Exploring new biomass sources for nanocellulose (NC) extraction is crucial in elevating the economic value of readily available renewable resources. This study compares NC extracted from acai (Euterpe oleracea) bagasse using different methods: mixed acid hydrolysis, 2,2,6,6-tetramethylpiperidinyl-1-oxy (TEMPO) mediation, and ammonium persulfate (APS) oxidations. A comprehensive analysis investigates the impact of each treatment on the physical-chemical properties of the nanoparticles, including chemical structure, crystallinity, morphology, and thermal and suspension stability. NCs obtained through mixed acid hydrolysis exhibit the highest crystallinity (62 %) and low sulfate groups on their surfaces. Consequently, they demonstrate excellent thermal stability but poor colloidal stability in water. Oxidized NCs undergo chemical modification, converting alcoholic groups into carboxyl, resulting in NCs with zeta potentials ranging between -25.30 ± 0.81 and - 27.49 ± 1.07 mV. APS oxidation produces nanoparticles with superior thermal stability compared to TEMPO oxidation. Atomic Force Microscopy (AFM) images reveal that all nanocelluloses share characteristics of nanofibers (CNFs). This comprehensive characterization highlights the potential of acai bagasse for yielding high-added-value bioproducts suitable for versatile applications.

In vitro assessment of the genotoxic and cytotoxic effects of clarified açai (Euterpe oleracea MART) extract in a gastric cancer cell line (AGP01 cells).

Açaí (Euterpe oleracea MART) is a fruit of great importance for the Amazon region in nutritional, cultural and socioeconomic terms. In recent years, açaí has been the subject of several studies due to its beneficial properties for health, including effects against tumor cells. Therefore, the present work aimed to evaluate in vitro the genotoxic and cytotoxic effects of the clarified extract of açaí juice in a human metastatic gastric cancer cell line (AGP01 cells). For comparison purposes, a non-transformed cell line of African green monkey renal epithelial cells (VERO cells) was used. The viability assay by resazurin reduction, the comet assay, the determination of cell death by differential fluorescent dyes and the wound healing migration assay were performed. A reduction in viability was observed only in the AGP01 line within 72 h. There was no genotoxic damage or cell death (through apoptosis or necrosis) in any of the cell lines. However, açaí extract induced motility reduction in both cell lines. The reduction in cell viability and the induction of the anti-migratory effect in the AGP01 cell line opens perspectives for exploring the potential of açaí as an adjuvant in the treatment of gastric cancer.

Physicochemical and Nutritional Properties of Vegetable Oils from Brazil Diversity and Their Applications in the Food Industry.

In this study, the oils of açaí, passion fruit, pequi, and guava were submitted to physicochemical analysis to investigate their potential application in the food industry. Gas chromatography associated with mass spectroscopy showed that oleic and linoleic acids are mainly responsible for the nutritional quality of açaí, passion fruit, pequi, and guava oils, which exhibited 46.71%, 38.11%, 43.78%, and 35.69% of the former fatty acid, and 18.93%, 47.64%, 20.90%, and 44.72% of the latter, respectively. The atherogenicity index of the oils varied from 0.11 to 0.65, while the thrombogenicity index was 0.93 for açaí, 0.35 for guava, and 0.3 for passion fruit oils, but 1.39 for pequi oil, suggesting that the use of the first three oils may lead to a low incidence of coronary heart disease. Thermogravimetry showed that all tested oils were thermally stable above 180 °C; therefore, they can be considered resistant to cooking and frying temperatures. In general, the results of this study highlight possible applications of these oils in the food industry, either in natura or in typical food production processes.

The Development of a One-Step RT-qPCR for the Detection and Quantification of Viable Forms of Trypanosoma cruzi in Açai Samples from Areas at Risk of Chagas Disease through Oral Transmission.

Currently, approximately 70% of new cases of Chagas disease (CD) in Brazil are attributed to oral transmission, particularly through foods such as açaí, bacaba, and sugarcane juice, primarily in the northern and northeastern regions of the country. This underscores the imperative need to control the spread of the disease. The methods utilized to conduct quality control for food associated with outbreaks and to assess the potential for the oral transmission of CD through consuming açaí primarily rely on isolating the parasite or inoculating food into experimental animals, restricting the analyses to major research centers. While there are existing studies in the literature on the detection and quantification of T. cruzi DNA in açaí, the evaluation of parasites' viability using molecular methods in this type of sample and differentiating between live and dead parasites in açaí pulp remain challenging. Consequently, we developed a molecular methodology based on RT-qPCR for detecting and quantifying viable T. cruzi in açaí pulp samples. This protocol enables the stabilization and preservation of nucleic acids in açaí, along with incorporating an exogenous internal amplification control. The standardization of the RNA extraction method involved a simple and reproducible approach, coupled with a one-step RT-qPCR assay. The assay underwent validation with various T. cruzi DTUs and demonstrated sensitivity in detecting up to 0.1 viable parasite equivalents/mL in açaí samples. Furthermore, we investigated the effectiveness of a bleaching method in eliminating viable parasites in açaí samples contaminated with T. cruzi by comparing the detection of DNA versus RNA. Finally, we validated this methodology using açaí pulp samples positive for T. cruzi DNA, which were collected in a municipality with a history of oral CD outbreaks (Coari-AM). This validation involved comparing the detection and quantification of total versus viable T. cruzi. Collectively, our findings demonstrate the feasibility of this methodology in detecting viable forms of T. cruzi in açaí pulp samples, emerging as a crucial tool for monitoring oral outbreaks of Chagas disease resulting from açaí consumption.

Açaí (Euterpe oleracea Mart.) Seed Oil and Its Nanoemulsion: Chemical Characterisation, Toxicity Evaluation, Antioxidant and Anticancer Activities.

This study explores a nanoemulsion formulated with açaí seed oil, known for its rich fatty acid composition and diverse biological activities. This study aimed to characterise a nanoemulsion formulated with açaí seed oil and explore its cytotoxic effects on HeLa and SiHa cervical cancer cell lines, alongside assessing its antioxidant and toxicity properties both in vitro and in vivo. Extracted from fruits sourced in Brazil, the oil underwent thorough chemical characterization using gas chromatography-mass spectrometry. The resulting nanoemulsion was prepared and evaluated for stability, particle size, and antioxidant properties. The nanoemulsion exhibited translucency, fluidity, and stability post centrifugation and temperature tests, with a droplet size of 238.37, PDI -9.59, pH 7, and turbidity 0.267. In vitro assessments on cervical cancer cell lines revealed antitumour effects, including inhibition of cell proliferation, migration, and colony formation. Toxicity tests conducted in cell cultures and female Swiss mice demonstrated no adverse effects of both açaí seed oil and nanoemulsion. Overall, açaí seed oil, particularly when formulated into a nanoemulsion, presents potential for cancer treatment due to its bioactive properties and safety profile.

Açai (Euterpe oleracea Mart.) supplementation promotes histological and ultrastructural changes in rats' alveolar bone.

The açai juice contains high concentrations of phenolic compounds, including cyanidin-3-glucoside and others flavonoids. The aim of this study was to evaluate the impact of açai supplementation on healthy mandibular alveolar bone in male albino rats of the Wistar strain. 24 rats were divided into 3 groups, in which one group received a daily dose of saline solution and the other two groups were treated with daily doses of clarified açai juice for 14 or 28 days. After the experiment, hemimandibles were collected and analyzed using Scanning Electron Microscopy (SEM), histological assessments, and micro-CT. Results showed changes in the integrity of the alveolar bone as seen in SEM, increased osteocyte density and higher collagen matrix area in the açai group compared to the control group as seen in histological analysis, and increased bone volume, trabecular thickness and number, and cortical bone as seen in micro-CT analysis. The space between bone trabeculae showed no difference among the groups. These results suggest that açai supplementation may have a structural change effect on alveolar bone, but further research is needed to confirm these findings in humans and to determine the exact mechanisms behind these effects.

Chemical constituents of açai berry pulp (Euterpe oleracea Mart.) by LC-UV-BPSU/NMR and LC-UV-SPE/NMR.

The techniques LC-UV-BPSU and LC-UV-SPE/NMR were applied for the first time in the analysis of açai berry (Euterpe oleracea Mart.) pulp extracts. Those techniques allowed the identification of twenty-three metabolites: Valine (1), citric acid (2), tachioside (3), isotachioside (4), α-guaiacylglycerol (5), syringylglycerol (6), uridine (7), adenosine (8), dimethoxy-1,4-benzoquinone (9), koaburaside (10), protocatechuic acid (11), eurycorymboside B (12), 7',8'-dihydroxy-dihydrodehydroconiferyl alcohol-9-O-ß-D-glucopyranoside (13), orientin (14), homoorientin (15), dihydrokaempferol-3-glucoside (16), isolariciresinol-9'-O-ß-D-glucopyranoside (17), 5'-methoxyisolariciresinol-9'-O-ß-D-glucopyranoside (18), cyanidin-3-O-glucoside (19), cyandin-3-O-rutenoside (20), 9,12-octadecadienoic acid (Z,Z)-2-hydroxy-1-(hydroxymethyl) ethyl ester (21), linolenic acid (22), and 1,2-di-O-α-linolenoyl-3-O-ß-D-galactopyranosyl-sn-glycerol (23). In this plant, compounds 3, 4, 5, 6, 8, 10, 12, 17, 18, 21, and 23 are reported for the first time. All the structures were determined through extensive analyses of 1D and 2D NMR data, mass spectrometry, and comparison with published data. This methodology has proven to be an efficient alternative to the analysis of complex extracts containing a large variety of compounds.

A polyphenol-rich açaí seed extract protects against 5-fluorouracil-induced intestinal mucositis in mice through the TLR-4/MyD88/PI3K/mTOR/NF-κBp65 signaling pathway.

Açaí seed extract (ASE) is obtained from Euterpe oleracea Mart. (açaí) plant (Amazon region) has high nutritional and functional value. ASE is rich in polyphenolic compounds, mainly proanthocyanidins. Proanthocyanidins can modulate the immune system and oxidative stress by inhibiting the toll-like receptor-4 (TLR-4)/myeloid differentiation primary response 88 (MyD88)/nuclear factor-κB (NF-κB) pathway. A great deal of evidence suggests that inflammatory cytokines and oxidative stress contribute to the pathogenesis of intestinal mucositis, and these events can lead to intestinal dysmotility. We hypothesized that ASE acts as an anti-inflammatory and antioxidant compound in intestinal mucositis induced by 5-fluorouracil (5-FU) through modulation of the TLR-4/MyD88/phosphatidylinositol-3-kinase α/mechanistic target of rapamycin/NF-κBp65 pathway. The animals were divided into linear 5-FU (450 mg/kg) and 5-FU + ASE (10, 30, and 100 mg/kg) groups. The weight loss of the animals was evaluated daily. Samples from duodenum, jejunum, and ileum were obtained for histopathological, biochemical, and functional analyses. ASE reduced weight loss, inflammatory parameters (interleukin-1ß; tumor necrosis factor-α; myeloperoxidase activity) and the gene expression of mediators involved in the TLR-2/MyD88/NF-κB pathway. ASE prevented histopathological changes with beneficial effects on gastrointestinal transit delay, gastric emptying, and intestinal absorption/permeability. In conclusion, ASE protects the integrity of the intestinal epithelial barrier by inhibiting the TLR/MyD88/PI3K/mechanistic target of rapamycin/NF-κBp65 pathway.

Amazonian palm tree fruits: From nutritional value to diversity of new food products.

The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (Euterpe oleracea), pupunha (Bactris gasipaes), buriti (Mauritia flexuosa), and tucumã (Astrocaryum aculeatum). This paper aims to inspire new ideas for researching and developing products for the food industry. It also explores the impacts of Amazonian palm fruits on health, highlighting their role in disease prevention through their nutritional effects.

Açai pulp improves cognition and insulin sensitivity in obese mice.

SCOPE: Obesity and insulin resistance constitute risk factors for the development of tauopathies and other neurodegenerative diseases. (Poly)phenol compounds are under study for its role in protecting effects against neural injuries and degeneration. Here, we investigated the effect of Amazonian açai pulp (AP) intake in the prevention of memory and cognitive impairment resulting from a high-fat diet intake in mice. METHODS AND RESULTS: Obesity and insulin resistance was induced with a high-fat diet and supplemented with 2% AP to investigate peripheral insulin resistance, recognition memory and tau protein stability via AKT/GSK3-ß signaling pathway. The consumption of AP for 70 days improved peripheral insulin sensitivity and phosphorylation of AKT/GSK3-ß in mice hippocampi. The animals fed high-fat diets supplemented with AP showed better performance in the novel object recognition test (NOR) in comparison to the H group. Catalase activity and reduced glutathione (GSH) values were improved in the treated mice. CONCLUSIONS: These results suggest that the supplementation of AP can attenuate the effects of high-fat diet consumption in peripheral insulin resistance and improve cognitive behavior.

Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity.

This work describes the kinetic study of different types (spontaneous, lactic and alcoholic) of açai fermentation in terms of total phenolics and total anthocyanins, as well as antioxidant capacity, before and after simulated digestion (SD). Cytotoxicity (A549, HCT8 and IMR90 cells) and formation of reactive oxygen species (A549 cells) were also evaluated. The results revealed that spontaneous fermentation (SF) for 24 h, followed by SD, generated a product with greater bioaccessibility of phenolics (52.68%) and cyanidin-3-glucoside (27.01%) than unfermented açai. Likewise, lactic fermentation (LF) for 72 h improved the bioavailability of phenolics (64.49%) and cyanidin-3-rutinoside (20.00%). On the other hand, alcoholic fermentation (AF) decreased the bioaccessibility of phenolic compounds and anthocyanins after SD. The SF 24 h (10.16 ± 1.25 µmol Trolox /g) and LF 72 h (15.90 ± 0.51 µmol Trolox /g) significantly increased the antioxidant capacity after SD, when compared to unfermented açai (SF 0 h, 4.00 ± 0.09 µmol Trolox /g; LF 0 h, 10.57 ± 0.91 µmol Trolox /g). It was concluded that the samples did not show cytotoxicity in the cell lines tested and, in addition, AF 24 h showed antioxidant and antimutagenic effects in vitro, reducing about 40% of chromosomal aberrations. The results obtained provide important information that can be used to produce foods with greater bioaccessibility of bioactive compounds.

An integrative review of Açaí (Euterpe oleracea and Euterpe precatoria): Traditional uses, phytochemical composition, market trends, and emerging applications.

The increasing trade and popularity of açaí prompt this review. Therefore, it is imperative to provide an overview of the fruit's characteristics and the available data on its marketing, research, and products derived from its pulp and seeds to comprehend the current state of the açaí industry. Concerning food applications, it was observed that there is still room for developing processes that effectively preserve the bioactive compounds of the fruit while also being economically feasible, which presents an opportunity for future research. A notable research trend has been focused on utilizing the fruit's seeds, a byproduct of açaí processing, which is still considered a significant technological challenge. Furthermore, the studies compiled in this review attest to the industry's considerable progress and ongoing efforts to demonstrate the various properties of açaí, driving the sector's exponential growth in Brazil and worldwide.