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      Bioactive Compounds Found in Brazilian Cerrado Fruits

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          Abstract

          Functional foods include any natural product that presents health-promoting effects, thereby reducing the risk of chronic diseases. Cerrado fruits are considered a source of bioactive substances, mainly phenolic compounds, making them important functional foods. Despite this, the losses of natural vegetation in the Cerrado are progressive. Hence, the knowledge propagation about the importance of the species found in Cerrado could contribute to the preservation of this biome. This review provides information about Cerrado fruits and highlights the structures and pharmacologic potential of functional compounds found in these fruits. Compounds detected in Caryocar brasiliense Camb. (pequi), Dipteryx alata Vog. (baru), Eugenia dysenterica DC. (cagaita), Eugenia uniflora L. (pitanga), Genipa americana L. (jenipapo), Hancornia speciosa Gomes (mangaba), Mauritia flexuosa L.f. (buriti), Myrciaria cauliflora (DC) Berg (jabuticaba), Psidium guajava L. (goiaba), Psidium spp. (araçá), Solanum lycocarpum St. Hill (lobeira), Spondias mombin L. (cajá), Annona crassiflora Mart. (araticum), among others are reported here.

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          Structure-antioxidant activity relationships of flavonoids and phenolic acids.

          The recent explosion of interest in the bioactivity of the flavonoids of higher plants is due, at least in part, to the potential health benefits of these polyphenolic components of major dietary constituents. This review article discusses the biological properties of the flavonoids and focuses on the relationship between their antioxidant activity, as hydrogen donating free radical scavengers, and their chemical structures. This culminates in a proposed hierarchy of antioxidant activity in the aqueous phase. The cumulative findings concerning structure-antioxidant activity relationships in the lipophilic phase derive from studies on fatty acids, liposomes, and low-density lipoproteins; the factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase.
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            Conservation of the Brazilian Cerrado

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              Antimicrobial herb and spice compounds in food

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                Author and article information

                Contributors
                Role: Academic Editor
                Journal
                Int J Mol Sci
                Int J Mol Sci
                ijms
                International Journal of Molecular Sciences
                MDPI
                1422-0067
                09 October 2015
                October 2015
                : 16
                : 10
                : 23760-23783
                Affiliations
                [1 ]Câmpus Henrique Santillo, Universidade Estadual de Goiás, Anápolis, Goiás CEP 75132-903, Brasil; E-Mails: elisaflavia@ 123456gmail.com (E.F.L.C.B.); ivano.devilla@ 123456gmail.com (I.A.D.)
                [2 ]Laboratório de Pesquisa em Produtos Naturais, Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Goiás CEP 74605-170, Brasil; E-Mail: ecardosoufg@ 123456gmail.com
                [3 ]Escola de Ciências Médicas, Farmacêuticas e Biomédicas, Pontifícia Universidade Católica de Goiás, Goiânia, Goiás CEP 74605-010, Brasil
                Author notes
                [* ]Author to whom correspondence should be addressed; E-Mail: leonardoquimica@ 123456gmail.com ; Tel.: +55-62-3946-1000.
                Article
                ijms-16-23760
                10.3390/ijms161023760
                4632725
                26473827
                ff5c8609-f937-46aa-93ad-3e4bf097b627
                © 2015 by the authors; licensee MDPI, Basel, Switzerland.

                This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 03 August 2015
                : 21 September 2015
                Categories
                Review

                Molecular biology
                brazilian savanna,functional foods,phenolic compounds,secondary metabolites
                Molecular biology
                brazilian savanna, functional foods, phenolic compounds, secondary metabolites

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