Protective effect of guabiju (<i>Myrcianthes pungens</i> (O. Berg) D. Legrand) and red guava (<i>Psidium cattleyanum Sabine</i>) against cisplatin-induced hypercholesterolemia in rats

Nora, Cleice Dalla; Danelli, Daiane; Souza, Lucéia Fátima; Rios, Alessandro de Oliveira; Jong, Erna Vogt de; Flôres, Simone Hickmann

doi:10.1590/S1984-82502014000300006

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Brazilian Journal of Pharmaceutical Sciences

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Articles • Braz. J. Pharm. Sci. 50 (3) • Jul-Sep 2014 • https://doi.org/10.1590/S1984-82502014000300006 copy

Protective effect of guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine) against cisplatin-induced hypercholesterolemia in rats

Authorship SCIMAGO INSTITUTIONS RANKINGS

The present study was the first to examine the protective effect and antioxidant potential of two fruits native to the south of Brazil, namely guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine), with respect to reducing the effects of cisplatin-induced hypercholesterolemia in male Wistar rats. The cisplatin-treated animals showed high glucose, LDL cholesterol, oxidized LDL cholesterol and total cholesterol levels. These native fruits reversed the increase in these parameters. The fat levels in the liver improved with supplementation with the fruits, and there were no differences in the thiobarbituric acid reactive substances (TBARS), creatinine, urea or HDL cholesterol levels, nor in the weight of the organs analyzed, indicating that the dose used did not affect these markers.

Guabiju/protective effect; Red guava/protective effect; Myrcianthes pungens (O. Berg) D; Legrand/protective effect; Psidium cattleyanum Sabine/protective effect; Hypercholesterolemia/experimental study; Cisplatin

	Red guava	Guabiju
	Fruits
Moisture	30.66±0.06ª	13.33±0.02^b
Ash	1.54±0.02^b	2.81±0.02^a
Protein	3.25±0.02^b	8.41±0.07^a
Lipid	0.71±0.01^b	0.82±0.01^a
Carbohydrate	39.19	55.58
Non-reducing sugar	10.56±0.22^b	15.11±0.23ª
Reducing sugar	21.72±0.01^b	31.99±0.20ª
Dietary fiber	55.31± 0.27^b	32.38±0.16ª
Total soluble solids (TSS)	35±0.10^b	54±0.10^a
pH	3.31±0.01^b	4.71±0.04^a
Total titratable acidity (TTA) (% citric acid)	3.76±0.02^a	0.54±0.04^b

	WG (g)	Consumption (g)	FEC
CG	105.67±27.51^a	918.20±75.63^a	0.11±0.02^a
CPG	128.72±24.82^a	932.85±94.07^a	0.14±0.01^a
CPRG	110.85±10.38^a	914.67±73.32^a	0.12±0.01^a
CPGG	123.70±25.03^a	891.16±53.68^a	0.14±0.02^a

	Liver	Heart	Spleen	Right kidney	Left kidney
GC	3.21±0.22^a	0.32±0.03^a	0.22±0.03^a	0.37±0.03^a	0.36±0.03^a
CPG	3.13±0.20^a	0.29±0.03^a	0.21±0.02^a	0.36±0.04^a	0.36±0.04^a
CPRG	3.26±0.50^a	0.33±0.04^a	0.19±0.03^a	0.38±0.05^a	0.40±0.07^a
CPGG	3.19±0.36^a	0.31±0.03^a	0.20±0.03^a	0.38±0.04^a	0.36±0.01^a

	TC (mg/dL)	TAG (mg/dL)	HDL (mg/dL)	LDL (mg/dL)	Ox-LDL (g/L)
CG	55.75±6.18^b	66.00±12.57^a	24.00±1.41^a	18.55±4.32^b	58.91±6.92^b
CPG	73.50±6.14^a	43.25±9.03^b	24.00±2.16^a	40.85±7.45^a	70.44±8.69ª
CPRG	58.75±6.75^b	48.50±6.61^ab	24.50±1.73^a	24.55±6.43^b	59.63±6.07^ab
CPGG	50.75±4.99^b	43.25±4.65^b	23.50±0.58^a	18.60±5.98^b	54.71±7.29^b

	AST (U/L)	ALT (U/L)	Creatinine (mg/dL)	Urea (mg/dL)	Glucose (mg/dL)
CG	85.25±11.56^b	40.00±5.23^ab	0.47±0.04^a	40.00±2.16^a	137.50±25.32^c
CPG	83.50±10.02^b	33.75±2.36^b	0.41±0.05^a	38.25 ±2.50^a	241.75±47.53^ab
CPRG	108.25±10.56^a	43.50±7.72^a	0.52±0.09^a	38.75±7.63^a	178.00±14.5^bc
CPGG	76.5±6.95^b	30.75±4.11^b	0.55±0.08^a	42.50±4.04^a	224.00±45.59^ab

	Fat	TBARS
CG	5.19±0.14^a	146.04±5.40^a
CPG	5.01±0.22^ab	138.58±12.70^a
CPRG	4.34±0.21^c	135.34±16.13^a
CPGG	4.56±0.24^bc	134.30±13.65^a

Universidade de São Paulo, Faculdade de Ciências Farmacêuticas Av. Prof. Lineu Prestes, n. 580, 05508-000 S. Paulo/SP Brasil, Tel.: (55 11) 3091-3824 - São Paulo - SP - Brazil
E-mail: bjps@usp.br

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[1] *Correspondence: S. H. Flores. Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul. Avenida Bento Gonçalves, 9500, Prédio 43212 - Campus do Vale, CP 15090, 91501-970 - Porto Alegre - RS, Brasil. E-mail: simone.flores@ufrgs.br