{"id":177758,"date":"2015-03-24T17:25:38","date_gmt":"2015-03-24T20:25:38","guid":{"rendered":"http:\/\/revistapesquisa.fapesp.br\/?p=177758"},"modified":"2015-04-24T17:43:34","modified_gmt":"2015-04-24T20:43:34","slug":"the-medicinal-side-of-fruit","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/the-medicinal-side-of-fruit\/","title":{"rendered":"The medicinal side of fruit"},"content":{"rendered":"<div id=\"attachment_177759\" style=\"max-width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-177759\" src=\"http:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2015\/04\/012-013_Tecno-4_229.jpg\" alt=\"A\u00e7a\u00ed: good antioxidant, not-so-great antibacterial\" width=\"290\" height=\"242\" srcset=\"https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2015\/04\/012-013_Tecno-4_229.jpg 290w, https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2015\/04\/012-013_Tecno-4_229-120x100.jpg 120w, https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2015\/04\/012-013_Tecno-4_229-250x209.jpg 250w\" sizes=\"auto, (max-width: 290px) 100vw, 290px\" \/><p class=\"wp-caption-text\"><span class=\"media-credits-inline\">L\u00e9o Ramos<\/span>A\u00e7a\u00ed: good antioxidant, not-so-great antibacterial<span class=\"media-credits\">L\u00e9o Ramos<\/span><\/p><\/div>\n<p>A\u00e7a\u00ed, acerola cherry, hog plum, guava, soursop, mango, pineapple, tamarind. Brazil has fruit to suit all tastes, but flavor is no longer their only important attribute. Today, the functional properties of food are also highly valued. During his doctoral studies at the Federal University of Cear\u00e1 \u2013 with a stint at the Polytechnic Institute of Porto, in Portugal \u2013, M\u00e1rio Paz tested the antioxidant and antibacterial activity of pulp from the eight types of fruit mentioned above (<em>Food Chemistry<\/em>, April 2015). Acerola cherries and a\u00e7a\u00ed were the winners when it came to antioxidant properties, which may be important in protecting against cardiovascular diseases, certain kinds of cancer, and other afflictions. In this category, pineapple and tamarind came in last. The ranking turned upside-down when Paz analyzed antibacterial activity, which can extend a food&#8217;s durability: tamarind performed well against every bacterium tested, including <em>Salmonella<\/em> and <em>Escherichia coli<\/em>, important agents of food contamination. A\u00e7a\u00ed, on the other hand, had only a minimal effect on microorganisms. This doesn&#8217;t mean that anyone should use a fruit bowl as a medicine cabinet, but the study suggests that tamarinds should be studied in greater depth for inclusion into the composition of certain medications to fight human or veterinary diseases.<\/p>\n","protected":false},"excerpt":{"rendered":"Research tests antioxidant and antibacterial properties of fruits","protected":false},"author":475,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[168],"tags":[259,251],"coauthors":[785],"class_list":["post-177758","post","type-post","status-publish","format-standard","hentry","category-technoscience","tag-chemistry","tag-nutrition"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/177758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/475"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=177758"}],"version-history":[{"count":0,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/177758\/revisions"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=177758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=177758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=177758"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=177758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}