NDLI: Propiedades prooxidantes del camu camu (Myrciaria dubia)

Content Provider	Semantic Scholar
Author	Guija, Henry Troncoso, Luzmila Guija, Emilio
Copyright Year	2013
Abstract	Objetivo: Determinar el efecto del ion ferrico sobre las propiedades prooxidantes del camu camu (Myrciaria dubia). Diseno: Estudio analitico, experimental, prospectivo y longitudinal. Materiales y Metodos: Se ha evaluado las propiedades prooxidantes del camu camu (Myrciaria dubia), fruto caracterizado por tener un elevado contenido de vitamina C, frente a Fe(III), etilendiamino tetraacetico (EDTA), tiourea y manitol. Resultados: El camu camu en presencia de Fe-III en tampon fosfato a pH 7,4 incremento notablemente la generacion de radicales libres a traves de una cinetica de saturacion, efecto que fue dependiente de la concentracion del metal. La presencia de tiourea o manitol, compuestos de conocida accion antioxidante, inhibieron la formacion de radicales libres, en cambio el EDTA lo incremento. Conclusion: El camu camu incrementa la generacion de radicales libres en presencia de Fe(III) y EDTA.
Starting Page	261
Ending Page	268
Page Count	8
File Format	PDF HTM / HTML
DOI	10.15381/anales.v66i4.1320
Volume Number	66
Alternate Webpage(s)	http://www.scielo.org.pe/pdf/afm/v66n4/a02v66n4.pdf
Alternate Webpage(s)	https://doi.org/10.15381/anales.v66i4.1320
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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