, 2007). Araçá, independently of the genotype and extraction method, constituted a good antioxidant protection towards eukaryotic cells when evaluated using yeast sensitive to oxidative stress. All accessions induced more than 82% survival rate while cells not previously treated with the extracts showed a survival rate of 44.5%. LGK-974 order Araçá extracts also exhibited antimicrobial effect against S. enteritidis. The mechanism for antimicrobial activity of many plant extracts have been attributed to phenolic compounds that can react with the cell membrane,

and inactivate essential enzymes and/or that form complexes with metallic ions, limiting their availability to the microbial metabolism. In general, phenolic compounds are capable of stabilizing free radicals, avoiding oxidative stress and limiting the production of more free radicals ( Caillet et al., see more 2007). It has been shown that extracts from fruit rich in secondary metabolites usually prevents bacterial cell proliferation.

Extracts from araçá fruit were effective to prevent bacterial cell proliferation; however, this bioactivity did not correlate with antioxidant activity measured by DPPH. The lack of correlation between antioxidant activity towards the yeast S. cerevisiae and antimicrobial activity against S. enteritidis might be explained considering the structural differences between these organisms. Phenolic compounds could act destabilizating bacterial cell membrane, primary responsible for the respirations of this microorganism. In MEK inhibitor yeast, phenolics could act as metal chelators or scavenging free radicals which are otherwise harmful to the cell. In this case, cell membrane is not harmed and consequently mitochondria, vital for respiration, would not be not affected by the action of phenolic compounds. All araçá extracts reduced survival rates of breast cancer cells (MCF-7) and colon cancer cells (Caco-2), by a mechanism other than toxicity since these extracts did not affect fibroblast cells (3T3). MCF-7 cell survival was more affected by extracts rich in polyphenols than by extracts rich in anthocyanin which is the case of Green tea and araçá.

The observed effects could be due to the measured compounds or yet to other compounds present in the extract not determined by the analytical methods used. A more thorough investigation by GC–MS and LC–MS of the same extracts may be able to suggest other candidate compounds that could also be responsible for the extract’s functional properties. This study showed antioxidant activity, antimicrobial, and antiproliferative effects of araçá extracts. Acetone extracts showed higher antioxidant activity, which was correlated to high levels of phenolic compounds. Both aqueous and acetone extracts were efficient on antioxidant assays towards S. cerevisiae, providing protection against hydrogen peroxide leading to cell survival rates of above 80%.