Propriedades anti-inflamatórias e antioxidantes de blends do suco de Malpighia emarginata D. C. (acerola) e infusão de Camellia sinensis L. (chá verde)

Abstract

Medicinal plants have been studied for centuries for their medicinal properties, including Malpighia emarginata D. C. (acerola) and Camellia sinensis L. (green tea) has been an alternative preventive and medicinal approach for various pathologies. In view of the potential anti-inflammatory and antioxidant uses, in this work we developed a mixture formulated in powder with Malpighia emarginata D. C. and Camellia sinensis L. which have a higher content of ascorbic acid and epigallatecatechin-3-gallate, respectively. The production of the blend was carried out through the spray drying process, using microencapsulation methods. Subsequently, the antioxidant and anti-inflammatory properties of the formulated blends were evaluated in an in vitro inflammatory model, using the RAW-264.7 macrophage cell line in two treatments, cells against extract and co-treatment, which are the blends against stimulated cells by lipopolysaccharide. We observed that co-treatment with blends was able to modulate redox parameters in cells during the in vitro inflammatory response. Furthermore, the co-treatment with the blends was able to modulate the inflammatory response, altering the secretion of IL-1β, IL-6, IL-10 and TNF-α cytokines. Thus, our results observed together demonstrate for the first time the synergistic antioxidant and anti-inflammatory effects of Malpighia emarginata D. C. and Camellia sinensis L. Thus justifying the additional use of this mixture in products that may bring health benefits, especially in terms of prevention of chronic diseases.