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Diuretic and Anti-Inflammatory Activities of the Microencapsulated Acrocomia aculeata (Arecaceae) Oil on Wistar Rats.

Authors
  • Lescano, Caroline Honaiser1
  • Iwamoto, Renan Donomae2
  • Sanjinez-Argandoña, Eliana Janet1
  • Kassuya, Cândida Aparecida Leite2
  • 1 1Faculty of Food Engineering, Federal University of Grande Dourados, Dourados, Brazil. , (Brazil)
  • 2 2Faculty of Health Sciences, Federal University of Grande Dourados, Dourados, Brazil. , (Brazil)
Type
Published Article
Journal
Journal of Medicinal Food
Publisher
Mary Ann Liebert
Publication Date
Jun 01, 2015
Volume
18
Issue
6
Pages
656–662
Identifiers
DOI: 10.1089/jmf.2014.0077
PMID: 25369069
Source
Medline
Keywords
License
Unknown

Abstract

Acrocomia aculeata, popularly known as "bocaiuva," is widely acknowledged in culinary and traditional medicines to treat cardiovascular diseases, a combined effect with diuretics that are also used for hypertension. However, there are no scientific data published to support its use as functional food and its ethnopharmacological use. This study intended to determine the composition of fatty acids of the pulp oil and evaluate the diuretic action and anti-inflammatory activity of the in natura and microencapsulated oil orally administrated on rats. The obtained results confirm the prevalence of monounsaturated fatty acids (68.51%), especially oleic acid (65.68%±1.05%), in the oil from the bocaiuva pulp. The in natura A. aculeata oil has diuretic (P<.01) and anti-inflammatory potential, which promoted a marked inhibition on the hind paw edema induced by carrageenan (67%±7% after 2 h) (P<.01). In addition, results show that the oral administration of the bocaiuva oil at 300 (P<.05) and 700 (P<.05) mg/kg doses significantly inhibited the leukocyte migration induced by carrageenan to the pleural cavity in rats. The inhibitions equaled 91%±3% and 81%±16%, respectively. The microencapsulated oil also showed antiedematogenic (P<.01) as well as diuretic activities (P<.01). The microencapsulation by complex coacervation was shown to be a technique that favors the bioavailability and preservation of bioactive components of the bocaiuva oil.

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