In vitro effects of citral on Trypanosoma cruzi metacyclogenesis

Citral, the main constituent of lemongrass (Cymbopogon citratus) essential oil, was added to Trypanosoma cruzi cultures grown in TAU3AAG medium to observe the effect on the epimastigote-to-trypomastigote differentiation process (metacyclogenesis). Our results showed that citral (20 μg/mL) did not affect epimastigote viability or inhibit the differentiation process. Concentrations higher than 60 μg/mL, however, led to 100% cell death (both epimastigote and trypomastigote forms). Although epimastigotes incubated with 30 μg/mL citral were viable and able to adhere to the substrate, we observed around 50% inhibition in metacyclogenesis, with a calculated concentration that inhibited metacyclogenesis by 50% after 24 h (IC50/24 h) of about 31 μg/mL. Treatment with 30 μg/mL citral did not hinder epimastigote multiplication because epimastigote growth resumed when treated cells were transferred to a drug-free liver infusion tryptose culture medium. Metacyclogenesis was almost totally abolished at 40 μg/mL after 24 h of incubation. Furthermore, the metacyclic trypomastigotes obtained in vitro were similarly susceptible to citral, with an IC50/24 h, concentration that killed 50% of the cells after 24 h, of about 24.5 μg/mL. Therefore, citral appears to be a good candidate as an inhibitory drug for further studies analyzing the T. cruzi metacyclogenesis process

Especiarias como antioxidantes naturais: aplicações em alimentos e implicação na saúde Spices as natural antioxidants: their application in food and implication for health

O crescente interesse na substituição de antioxidantes sintéticos por naturais em alimentos tem fomentado a pesquisa sobre fontes vegetais, caracterização de matérias-primas e identificação de novos compostos antioxidantes. As reações de oxidação não são uma preocupação exclusiva das indústrias alimentícias, seu estudo é também amplamente necessário para evitar implicações indesejáveis na saúde humana. O objetivo desta revisão, depois de apresentar aspectos gerais sobre a oxidação, é concentrar-se nos benefícios da utilização das especiarias como antioxidantes naturais, em especial as da família Labiatae, amplamente utilizadas na culinária brasileira.<br>The growing interest in replacing synthetic antioxidants by natural antioxidants in food has stimulated research on vegetable sources, raw material characterization and identification of new antioxidant compounds. Oxidation reactions are not an exclusive preoccupation of the food industry; studies regarding this issue are widely necessary in order to prevent undesired implications for human health. The aim of this review, after presenting overall aspects about oxidation, is to concentrate on the benefits of using spices as natural antioxidants, especially those from the Labiatae family, which are widely used in the Brazilian cuisine