RESUMEN
Camu-camu (Myrciaria dubia) is known for its antioxidant properties, although little is known about its developmental safety effects, particularly on adult neural function under basal redox and oxidative stress conditions. Therefore, this study sought to address this gap by conducting three complementary protocols using Drosophila melanogaster to investigate these effects. The initial assays revealed that second-stage larvae consumed diets supplemented with various concentrations of camu-camu uniformly, establishing a 50% lethal concentration at 4.799 mg/mL. Hence, non-lethal (0.1, 0.5, and 1 mg/mL) and sub-lethal (5 and 10 mg/mL) concentrations were then chosen to evaluate the effects of camu-camu on preimaginal development and adult neural function. Our observations showed that camu-camu impacts the expression of antioxidant enzymes, reactive species, and lipoperoxidation. Notably, sub-lethal concentrations decreased preimaginal viability and locomotor activity, negatively influenced geotaxis and acetylcholinesterase activity, and increased reactive species, catalase, and glutathione S-transferase activity in flies. Additionally, the protective effects of camu-camu against oxidative stress induced by iron (20 mM) were assessed. Flies supplemented with 0.5 mg/mL of camu-camu during the larval period showed improved neural viability and function, and this supplementation was found to protect against oxidative stress. These findings are instrumental in evaluating the safety and efficacy of commercial supplements based on camu-camu, offering significant insights for future research and application.
RESUMEN
This study was undertaken to evaluate the sodium concentration in meat products, to ascertain their appropriateness for labels and agreements set up between the Health Ministry and the Brazilian Association of Food Industries. A total of 96 meat derivative samples (italian salami, chicken pate, cooked ham, ham, sausage, bologna, tuscan sausage and smoked mixed sausage) were collected from different brands and batches. Using flame emission spectroscopy, the samples were analyzed for sodium levels based on the official methodology. It was observed that 46.9% of the companies showed values in nutritional labeling to be noncompliant with the Brazilian legislation. In fact, 31.2% of the brands assessed failed to satisfy the sodium reduction target decided upon for 2017. The italian salami was the product with the higher sodium content present a average value among the brands of 1716.11 mg 100 g-1. It became evident that merely implementing voluntary agreements had failed to provide total adequacy in the sodium content of the meat products. There is also great need for the industries to be more engaged in finding substitutes to minimize the sodium levels in the foods, without inducing significant alterations in the physicochemical, microbiological and technological features of the products, apart from the higher inspection by the government agencies in terms of agreement compliance and population awareness.(AU)
O objetivo deste trabalho foi determinar a concentração de sódio em produtos cárneos a fim de verificar sua adequação aos rótulos e aos acordos de redução estabelecidos entre Ministério da Saúde e Associação Brasileira das Indústrias da Alimentação. Foram coletadas 96 amostras de derivados cárneos (salame tipo italiano, patê de frango, presunto cozido, apresuntado, salsicha, mortadela, linguiça toscana e linguiça mista defumada) de diferentes marcas e lotes. As amostras foram analisadas quanto ao conteúdo de sódio, empregando espectroscopia de emissão de chama, conforme metodologia oficial. Foi observado que 46,9% das empresas estavam com os valores expressos na rotulagem nutricional em desacordo com a legislação brasileira e 31,2% das marcas avaliadas não cumpriram a meta para redução de sódio acordada para 2017. O salame tipo italiano foi o produto que apresentou maior conteúdo de sódio, com valor médio entre as marcas de 1716,11 mg 100 g-1. Verificou-se que somente a implantação de acordos voluntários não resulta em uma adequação total no teor de sódio nos produtos cárneos, bem como, faz-se necessário um maior engajamento das indústrias em encontrar alternativas para a redução de sódio nos alimentos sem que haja alterações significativas nos aspectos físico-químicos, microbiológicos e tecnológicos dos produtos, além de uma maior fiscalização dos órgãos governamentais referente ao cumprimento dos acordos e a conscientização da população.(AU)