Passion of the antioxidant kind
In a study jointly led (1) at the universities of Liège and Sao Paulo, researchers have demonstrated the antioxidant properties of passion fruit by using original research methods. In this way they have laid the foundations for a new approach to the research of vegetable extracts that are endowed with the ability to modulate the potential excesses of antioxidant species and in particular, free radicals in the cell, excesses which can be particularly damaging during inflammatory reactions, in case of infection, accident, muscular trauma etc.
Natural extract with active ingredients
Research has been carried out on numerous plants in order to determine if they can be a source of antioxidants and potentially become future medicines. In this way it has been shown that curcumin, the principal pigment of curcuma (Curcuma longa) possesses antioxidant properties. In practice, the researchers work on natural extracts and develop tools in order to test the antioxidant effects of these natural extracts and to establish a precise profile of their mode of action. In the study which has just been published, the antioxidant profile of the passion fruit (Passiflora edulis and Passiflora alata) has been established and demonstrated by techniques which make a distinction between the capacity of the extracts from passion fruit to neutralize the oxidizing species and their capacity to reduce the activity of the enzymes that produce these oxidizing species. Very common in Brazil, the passion fruit has shown itself to be an interesting source of antioxidants which are active on the oxidizing enzymes.
(1) Evaluation of the antioxydant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays. Maria Luiza Zeraik, Didier Serteyn, Ginette Deby-Dupont, Jean-Noël Wauters, Monique Tits, Janete H. Yariwake, Luc Angenot, Thierry Franck. Food Chemistry, Elsevier, 2011.