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Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats

Author(s) : Ciz M., Gorinstein S., Jung ST., Leontowicz H., Leontowicz M., Lojek A., Martin-belloso O., Park YS., Soliva-fortuny R., Trakhtenberg S.
Date : Oct, 2002
Source(s) : Journal Of Nutritional Biochemistry #13:10 p603-610

The aim of this study was to compare some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity, in rats. The content of total polyphenols (g/100g) was 0.23 +/- 0.03; 0.22 +/- 0.03 and 0.68 +/- 0.1 in peeled fruits and 0.48 +/- 0.04, 0.47 +/- 0.04 and 1.2 +/- 0.12 in peels of peaches, pears and apples, respectively. Caffeic. p-coumaric and ferulic acids and the total radical-trapping antioxidative potential (TRAP) values in peeled apples and their peels were significantly higher than in peaches and pears, respectively. Contrarary, no significant differences in the content of dietary fiber among the studied fruits were found. The content of all studied indices in peels was significantly, higher than peeled fruits (p < 0.05). A good correlation between the total polyphenols and the TRAP values was found in all fruits. Diets supplemented with apples and to a less extent with peaches and pears have improved lipid metabolism and increased the plasma antioxidant potential especially in rats fed with added cholesterol. The highest content of biologically active compounds and the best results in the experiment on rats makes apple preferable for dietary prevention of atherosclerosis and other diseases.

Source : Pubmed


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