Efeito do néctar de camu-camu (Myrciaria dubia (Kunth) McVaugh) nos níveis séricos de colesterol, triglicerídeos e glicose em adultos

• Ano de defesa: 2012
• Autor(a) principal: Gonçalves, Flávia Amaro
• Orientador(a): Yuyama, Lucia Kiyoko Ozaki
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Amazonas
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciências de Alimentos
• Departamento: Faculdade de Ciências Farmacêuticas
• País: Brasil
• Palavras-chave em Português: Fruto amazônico; Perfil lipídico; Saúde pública; Camu-camu
• Área do conhecimento CNPq: CIÊNCIAS AGRÁRIAS: CIÊNCIA E TECNOLOGIA DE ALIMENTOS: CIÊNCIA DE ALIMENTOS
• Link de acesso: http://tede.ufam.edu.br/handle/tede/5169

The chronic diseases have increased considerably, currently representing one of the most important public health problems. In this scenario, preventive measures have a prominent place where it should be combined guidelines for reducing cardiovascular disease, such as encouraging a healthy diet rich in fruits and vegetables. The Amazon region holds various vegetative species that have high potential for industrial use and can contribute to the health of the population, among which is the camu-camu is a fruit that stands out for its remarkable vitamin C. Therefore, this study aimed to evaluate the effect of the camu-camu (Myrciaria dubia (Kunth) McVaugh) in serum cholesterol, triglycerides and glucose in adults. The camu-camu fruit were acquired at the stage of commercial maturity, Yurican on the farm, located at km 100 of the AM-010 highway, in the city of Rio Preto da Eva (Amazonas). Are pulped for formulating the nectar and then stored in sterile bottles properly. Participants were 17 adults normocholesterolemic. After selecting the sample, subjects were divided into two groups: the intervention group (IG) received the camu-camu and the second group, the control group (CG) received vitamica C synthetic, both at a concentration of 500 mg of ascorbic for 15 days. Biochemical tests were performed at the beginning and end of the intervention in order to check for possible interferences in total cholesterol and fractions, triglycerides and glucose. After fifteen days of consumption of the camu-camu, GI presented a reduction of 4.0% in average total cholesterol. In the control group the mean initial cholesterol was found to be 145 mg / dL and end of 148 mg / dL but no significant difference between the study groups. Regarding the concentrations of HDL-cholesterol, there was no significant difference between treatments (p> 0.05), regardless of the type of intervention, but the CG showed a trend of 11% increase in HDL-cholesterol. As for the plasma concentration of LDL-cholesterol was observed in GI a reduction of 2.4% in GC and there was an increase of 10.8%, but these values do not differ statistically. The present study showed a tendency to decrease triglyceride levels in both groups, a decrease of 10.2% for GI and 25.8% for GC. The glucose concentration decreased by 2.4% for GI and an increase of 10.8% for the GC, but with no significant difference between groups (p> 0.05). It is concluded that ingestion of the camu-camu result showed more efficient when compared to synthetic vitamin C. The 500 mg dose of vitamin C may be established as reference for future studies in patients with hypercholesterolemia or have an inadequate intake of the vitamin.