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Use este identificador para citar ou linkar para este item: https://ri.ufs.br/jspui/handle/riufs/25897
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dc.contributor.authorBispo, Vanderson da Silva-
dc.contributor.authorDantas, Lucas Souza-
dc.contributor.authorChaves Filho, Adriano de Britto-
dc.contributor.authorPinto, Isabella Fernanda Dantas-
dc.contributor.authorSilva, Railmara Pereira da-
dc.contributor.authorOtsuka, Felipe Akihiro Melo-
dc.contributor.authorSantos, Rodrigo Brito-
dc.contributor.authorSantos, Aline C.-
dc.contributor.authorTrindade, Danielle J.-
dc.contributor.authorMatos, Humberto Reis-
dc.date.accessioned2026-08-26T18:01:16Z-
dc.date.available2026-08-26T18:01:16Z-
dc.date.issued2017-
dc.identifier.citationBISPO, V. S. et al. Reduction of the DNA damages, hepatoprotective effect and antioxidant potential of the coconut water, ascorbic and caffeic acids in oxidative stress mediated by ethanol. Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 89, n. 2, p. 1095–1109, 2017. DOI: https://doi.org/10.1590/0001-3765201720160581. Disponível em: https://www.scielo.br/j/aabc/a/LznHjX3nszhTZtHDdsZLWkH/abstract/?lang=en. Acesso em: 26 ago. 2026.pt_BR
dc.identifier.issn1678-2690-
dc.identifier.urihttps://ri.ufs.br/jspui/handle/riufs/25897-
dc.languageengpt_BR
dc.publisherAcademia Brasileira de Ciênciaspt_BR
dc.relation.ispartofAnais da Academia Brasileira de Ciênciaspt_BR
dc.subjectCoconut watereng
dc.subjectEthanoleng
dc.subjectOxidative stresseng
dc.subjectPhenolic compoundseng
dc.titleReduction of the DNA damages, hepatoprotective effect and antioxidant potential of the coconut water, ascorbic and caffeic acids in oxidative stress mediated by ethanolpt_BR
dc.typeArtigopt_BR
dc.identifier.licenseCreative Commons Atribuição 4.0 Internacional (CC BY 4.0)pt_BR
dc.description.resumoHepatic disorders such as steatosis and alcoholic steatohepatitis are common diseases that affect thousands of people around the globe. This study aims to identify the main phenol compounds using a new HPLCESI+ -MS/MS method, to evaluate some oxidative stress parameters and the hepatoprotective action of green dwarf coconut water, caffeic and ascorbic acids on the liver and serum of rats treated with ethanol. The results showed five polyphenols in the lyophilized coconut water spiked with standards: chlorogenic acid (0.18 µM), caffeic acid (1.1 µM), methyl caffeate (0.03 µM), quercetin (0.08 µM) and ferulic acid (0.02 µM) isomers. In the animals, the activity of the serum γ-glutamyltranspeptidase (γ-GT) was reduced to 1.8 I.U/L in the coconut water group, 3.6 I.U/L in the ascorbic acid group and 2.9 I.U/L in the caffeic acid groups, when compared with the ethanol group (5.1 I.U/L, p<0.05). Still in liver, the DNA analysis demonstrated a decrease of oxidized bases compared to ethanol group of 36.2% and 48.0% for pretreated and post treated coconut water group respectively, 42.5% for the caffeic acid group, and 34.5% for the ascorbic acid group. The ascorbic acid was efficient in inhibiting the thiobarbituric acid reactive substances (TBARS) in the liver by 16.5% in comparison with the ethanol group. These data indicate that the green dwarf coconut water, caffeic and ascorbic acids have antioxidant, hepatoprotective and reduced DNA damage properties, thus decreasing the oxidative stress induced by ethanol metabolism.pt_BR
dc.description.localRio de Janeiropt_BR
dc.identifier.doihttps://doi.org/10.1590/0001-3765201720160581-
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