( 3)ĭifferent varieties of peaches ( Prunus persica L. ( 8) A reduced risk of developing diseases commonly associated to oxidative stress has been associated to diets enriched in these compounds. Phenolic compounds and carotenoids obtained from dietary vegetables and fruits exert prominent roles in the protection against oxidative damage.
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Among the nonenzymatic antioxidants, exogenous compounds obtained from the diet exert an important role in the detoxification of free radicals and, in turn, in disease prevention. ( 7) To cope with reactive species, cells must maintain an adequate pool of enzymatic and nonenzymatic antioxidants to properly clean/detoxify these species. Consequently, increased risk for developing diseases associated oxidative stress, such as cancer, cardiovascular diseases and neurodegenerative conditions, may arise. Excessive production of reactive species may lead to oxidative stress, which results in oxidative damage to lipids, proteins and DNA. ( 6)įree radicals and related species (collectively known as reactive species) are constantly produced by cells as result of aerobic metabolism. ( 5) Some fruit and vegetable also may play an important role in delaying the onset of Alzheimer’s disease, particularly among those who are at high risk for the disease. ( 4) It was also reported that fruit dietary intake may be associated with a reduced risk of Alzheimer’s disease and lower cognitive decline with age. ( 3) A meta-analysis of cohort studies observed that the risk of developing coronary heart disease and stroke decreased significantly for each additional portion of fruit consumed per day, indicating a protective effect. ( 1, 2) The regular consumption of fruits and vegetables is associated to prevention of esophageal, stomach, pancreatic, bladder and cervical cancers fruits and vegetables-enriched diets may prevent 20% of most types of cancers. Poor dietary intake of fruits and vegetables constitute a risk factor for several diseases such as cancer, coronary heart disease, stroke and insulin resistance. Fresh peach pulps and Peel demonstrated high antioxidant and anti-inflammatory effects preventing against induced damage. Total phenolic determination and HPLC analysis of carotenoids showed that the content of secondary metabolites in Fresh peach pulps and peel is significantly higher than in preserve peach pulps, while the syrup had only small or trace amounts of these compounds. Release of tumor necrosis factor-α and interleukin-1β was also significantly decreased by Fresh peach pulps and peel, followed by preserve peach pulps.
Fresh peach pulps and peel conferred higher protection against cytotoxicity and oxidative stress than preserve peach pulps in most tissues.
Rat liver, kidney and brain cortex tissue slices were pre-incubated with peach samples, subjected to oxidative stress with FeSO 4 and hydrogen peroxide. Fresh peach pulps, peels, preserve peach pulps and the preserve syrup were prepared at equal concentrations. Antioxidant, anti-glycation and anti-inflammatory activities of fresh and conserved peach fruits ( Prunus persica L.
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