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Effect of jabuticaba (Plinia jaboticaba) peel supplementation on metabolic profile in obese pre-diabetic subjects: a randomized, double-blinded, controlled trial

Grant number: 19/12244-8
Support Opportunities:Scholarships in Brazil - Doctorate
Effective date (Start): January 01, 2020
Effective date (End): April 30, 2023
Field of knowledge:Health Sciences - Nutrition - Nutrition Biochemistry
Principal Investigator:Mário Roberto Maróstica Junior
Grantee:Marina Vilar Geraldi
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated research grant:15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops, AP.TEM


Jabuticaba (Plinia jaboticaba) is a native Brazilian fruit, recognized source of phenolic compounds, present mainly in its peel. Previous studies have demonstrated that jabuticaba peel flour has the potential to increase antioxidante potential, promote benefits against oxidative stress, insulin resistance, improve lipid profile and have anti-mutagenic properties in vivo studies. The aim is to evaluate the effect of jabuticaba peel flour consumption on glycemic homeostasis, lipid and inflammatory profile, as well as evaluate metabolomic changes in obese and pre-diabetic individuals. In a randomized, double-blind, placebo-controlled clinical study, subjects of the intervention group will receive jaboticaba peel flour (500 mg of polyphenols) for 8 weeks. Before and after 8 weeks, participants should attend the clinic to perform baseline and postprandial study. Venous blood samples will be collected at fasting (0) and at 30, 60, 120 and 180 min after consumption of a standard meal, and glucose, insulin and GLP-1 will be dosed. In addition, anthropometric measures will be collected and the evaluation of the body composition, basal metabolic rate; and baseline lipid, inflammatory, hepatic, renal and glycemic profiles. Analysis of biomarkers in plasma, urine and metabolites of the skin will be performed by mass spectrometry. The effect of jabuticaba peel supplementation on pre-diabetic subjects may contribute to the investigation of Obesity management, prevention of diabetes progression and improvement of metabolic status. This study will be the first clinical trial with chronic supplementation of jabuticaba peel to be performed with pre-diabetic obese individuals. (AU)

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Scientific publications (5)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
BELMIRO, RICARDO HENRIQUE; OLIVEIRA, LUDMILLA DE CARVALHO; GERALDI, MARINA VILAR; MAROSTICA JUNIOR, MARIO ROBERTO; CRISTIANINI, MARCELO. Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 68, . (19/12244-8)
MACHADO, ANA PAULA DA FONSECA; GERALDI, MARINA VILAR; NASCIMENTO, ROBERTO DE PAULA DO; MOYA, AMANDA MARIA TOMAZINI MUNHOZ; VEZZA, TERESA; DIEZ-ECHAVE, PATRICIA; JUAN GALVAZ, JULIO; CAZARIN, CINTHIA BAU BETIM; MAROSTICA JUNIOR, MARIO ROBERTO. Polyphenols from food by-products: An alternative or complementary therapy to IBD conventional treatments. Food Research International, v. 140, . (18/11069-5, 19/12244-8, 15/50333-1, 17/23657-6)
NERI-NUMA, IRAMAIA ANGELICA; ARRUDA, HENRIQUE SILVANO; GERALDI, MARINA VILAR; MAROSTICA JUNIOR, MARIO ROBERTO; PASTORE, GLAUCIA MARIA. Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems. CURRENT OPINION IN FOOD SCIENCE, v. 33, p. 98-107, . (19/12244-8, 15/50333-1)
GERALDI, MARINA VILAR; BETIM CAZARIN, CINTHIA BAU; DIAS-AUDIBERT, FLAVIA LUISA; PEREIRA, GUSTAVO ARAUJO; CARVALHO, GABRIELA GUIMARAES; KABUKI, DIRCE YORIKA; CATHARINO, RODRIGO RAMOS; PASTORE, GLAUCIA MARIA; BEHRENS, JORGE HERMAN; CRISTIANINI, MARCELO; et al. Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 139, . (15/50333-1, 18/11069-5, 19/12244-8, 15/13320-9)
DO NASCIMENTO, ROBERTO DE PAULA; MOYA, AMANDA MARIA TOMAZINI MUNHOZ; MACHADO, ANA PAULA DA FONSECA; GERALDI, MARINA VILAR; DIEZ-ECHAVE, PATRICIA; VEZZA, TERESA; GALVEZ, JULIO; CAZARIN, CINTHIA BAIL BETIM; MAROSTICA, JR., MARIO ROBERTO. Review on the potential application of non-phenolic compounds from native Latin American food byproducts in inflammatory bowel diseases. Food Research International, v. 139, . (15/50333-1, 15/13320-9, 19/12244-8, 17/23657-6, 18/11069-5)

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