Combinatory Effect of Pequi Oil (Caryocar brasiliense)-Based Nanoemulsions Associated to Docetaxel and Anacardic Acid (Anacardium occidentale) in Triple-Negative Breast Cancer Cells In Vitro.

Combination therapy integrated with nanotechnology offers a promising alternative for breast cancer treatment. The inclusion of pequi oil, anacardic acid (AA), and docetaxel (DTX) in a nanoemulsion can amplify the antitumor effects of each molecule while reducing adverse effects. Therefore, the study aims to develop pequi oil-based nanoemulsions (PeNE) containing DTX (PDTX) or AA (PAA) and to evaluate their cytotoxicity against triple-negative breast cancer cells (4T1) in vitro. The PeNE without and with AA (PAA) and DTX (PDTX) were prepared by sonication and characterized by ZetaSizer® and electronic transmission microscopy. Viability testing and combination index (CI) were determined by MTT and Chou-Talalay methods, respectively. Flow cytometry was employed to investigate the effects of the formulations on cell structures. PeNE, PDTX, and PAA showed hydrodynamic diameter < 200 nm and a polydispersity index (PdI) of 0.3. The association PDTX + PAA induced a greater decrease in cell viability (~70%, p < 0.0001) and additive effect (CI < 1). In parallel, an association of the DTX + AA molecules led to antagonism (CI > 1). Additionally, PDTX + PAA induced an expressive morphological change, a major change in lysosome membrane permeation and mitochondria membrane permeation, cell cycle blockage in G2/M, and phosphatidylserine exposure. The study highlights the successful use of pequi oil nanoemulsions as delivery systems for DTX and AA, which enhances their antitumor effects against breast cancer cells. This nanotechnological approach shows significant potential for the treatment of triple-negative breast cancer.

Physicochemical and Nutritional Properties of Vegetable Oils from Brazil Diversity and Their Applications in the Food Industry.

In this study, the oils of açaí, passion fruit, pequi, and guava were submitted to physicochemical analysis to investigate their potential application in the food industry. Gas chromatography associated with mass spectroscopy showed that oleic and linoleic acids are mainly responsible for the nutritional quality of açaí, passion fruit, pequi, and guava oils, which exhibited 46.71%, 38.11%, 43.78%, and 35.69% of the former fatty acid, and 18.93%, 47.64%, 20.90%, and 44.72% of the latter, respectively. The atherogenicity index of the oils varied from 0.11 to 0.65, while the thrombogenicity index was 0.93 for açaí, 0.35 for guava, and 0.3 for passion fruit oils, but 1.39 for pequi oil, suggesting that the use of the first three oils may lead to a low incidence of coronary heart disease. Thermogravimetry showed that all tested oils were thermally stable above 180 °C; therefore, they can be considered resistant to cooking and frying temperatures. In general, the results of this study highlight possible applications of these oils in the food industry, either in natura or in typical food production processes.

Histological investigation in aging male and female gerbil prostates after prenatal exposure to pequi (Caryocar brasiliense Cambess) oil and 17α-ethinylestradiol.

The female prostate, also known as Skene's gland, is present in both humans and rodents. Prenatal exposure to ethinylestradiol (EE2), a synthetic estrogen found in oral contraceptives, induces pormotes neoplasic prostate lesions in gerbils (Meriones unguiculatus). Conversely, pequi oil (Pe), extracted from the Brazilian Cerrado fruit, has antioxidant, anti-inflammatory, and anticancer properties, mitigates risks associated with chronic diseases related to lifestyle and aging. This study evaluates the impact of prenatal exposure to Pe (300 mg/kg) on senile gerbil offspring's male and female prostates under normal conditions and EE2 exposure (15 µg/kg/day). Histological and morphometric analyses revealed that Pe reduced male body weight and prostate epithelial height, along with a thinner muscle layer. In females, EE2 exposure reduced prostatic weight, while Pe exposure lowered epithelial height and the relative stromal compartment volume, increasing the muscle layer. Pequi oil holds potential in mitigating alterations induced by exposure to the endocrine disruptor EE2.

Anti-Inflammatory Activity of Pequi Oil (Caryocar brasiliense): A Systematic Review.

Disorders in the inflammatory process underlie the pathogenesis of numerous diseases. The utilization of natural products as anti-inflammatory agents is a well-established approach in both traditional medicine and scientific research, with studies consistently demonstrating their efficacy in managing inflammatory conditions. Pequi oil, derived from Caryocar brasiliense, is a rich source of bioactive compounds including fatty acids and carotenoids, which exhibit immunomodulatory potential. This systematic review aims to comprehensively summarize the scientific evidence regarding the anti-inflammatory activity of pequi oil. Extensive literature searches were conducted across prominent databases (Scopus, BVS, CINAHL, Cochrane, LILACS, Embase, MEDLINE, ProQuest, PubMed, FSTA, ScienceDirect, and Web of Science). Studies evaluating the immunomodulatory activity of crude pequi oil using in vitro, in vivo models, or clinical trials were included. Out of the 438 articles identified, 10 met the stringent inclusion criteria. These studies collectively elucidate the potential of pequi oil to modulate gene expression, regulate circulating levels of pro- and anti-inflammatory mediators, and mitigate oxidative stress, immune cell migration, and cardinal signs of inflammation. Moreover, negligible to no toxicity of pequi oil was observed across the diverse evaluated models. Notably, variations in the chemical profile of the oil were noted, depending on the extraction methodology and geographical origin. This systematic review strongly supports the utility of pequi oil in controlling the inflammatory process. However, further comparative studies involving oils obtained via different methods and sourced from various regions are warranted to reinforce our understanding of its effectiveness and safety.

Evaluation of Biocompatibility, Anti-Inflammatory, and Antinociceptive Activities of Pequi Oil-Based Nanoemulsions in In Vitro and In Vivo Models.

Pequi oil (Caryocar brasiliense) contains bioactive compounds capable of modulating the inflammatory process; however, its hydrophobic characteristic limits its therapeutic use. The encapsulation of pequi oil in nanoemulsions can improve its biodistribution and promote its immunomodulatory effects. Thus, the objective of the present study was to formulate pequi oil-based nanoemulsions (PeNE) to evaluate their biocompatibility, anti-inflammatory, and antinociceptive effects in in vitro (macrophages­J774.16) and in vivo (Rattus novergicus) models. PeNE were biocompatible, showed no cytotoxic and genotoxic effects and no changes in body weight, biochemistry, or histology of treated animals at all concentrations tested (90−360 µg/mL for 24 h, in vitro; 100−400 mg/kg p.o. 15 days, in vivo). It was possible to observe antinociceptive effects in a dose-dependent manner in the animals treated with PeNE, with a reduction of 27 and 40% in the doses of 100 and 400 mg/kg of PeNE, respectively (p < 0.05); however, the treatment with PeNE did not induce edema reduction in animals with carrageenan-induced edema. Thus, the promising results of this study point to the use of free and nanostructured pequi oil as a possible future approach to a preventive/therapeutic complementary treatment alongside existing conventional therapies for analgesia.

Pequi (Caryocar brasiliense Cambess)-Loaded Nanoemulsion, Orally Delivered, Modulates Inflammation in LPS-Induced Acute Lung Injury in Mice.

Pequi is a Brazilian fruit used in folk medicine for pulmonary diseases treatment, but its oil presents bioavailability limitations. The use of nanocarriers can overcome this limitation. We developed nanoemulsions containing pequi oil (pequi-NE) and evaluated their effects in a lipopolysaccharide (LPS)-induced lung injury model. Free pequi oil or pequi-NE (20 mg/kg) was orally administered to A/J mice 16 and 4 h prior to intranasal LPS exposure, and the analyses were performed 24 h after LPS provocation. The physicochemical results revealed that pequi-NE comprised particles with mean diameter of 174-223 nm, low polydispersity index (0.11 ± 0.01), zeta potential of -7.13 ± 0.08 mV, and pH of 5.83 ± 0.12. In vivo evaluation showed that free pequi oil pretreatment reduced the influx of inflammatory cells into bronchoalveolar fluid (BALF), while pequi-NE completely abolished leukocyte accumulation. Moreover, pequi-NE, but not free pequi oil, reduced myeloperoxidase (MPO), TNF-α, IL-1ß, IL-6, MCP-1, and KC levels. Similar anti-inflammatory effects were observed when LPS-exposed animals were pre-treated with the nanoemulsion containing pequi or oleic acid. These results suggest that the use of nanoemulsions as carriers enhances the anti-inflammatory properties of oleic acid-containing pequi oil. Moreover, pequi's beneficial effect is likely due its high levels of oleic acid.

Analgesic and Anti-inflammatory Effects of Caryocar brasiliense.

BACKGROUND: Caryocar brasiliense, popularly known as pequi, is widely distributed in the Amazon rainforest and Brazilian savannah. The fruit obtained from pequi is used in cooking and has folk use as an anti-inflammatory and for the treatment of respiratory disease. Until now, these two properties had not been scientifically demonstrated for Pequi oil in a carrageenan model. OBJECTIVE: Our group determined the composition and safe use of Pequi oil from the Savannah of Campo Grande, and the anti-inflammatory and anti-nociceptive activities of this pequi oil were investigated in vivo models. MATERIALS AND METHODS: Doses of 300, 700, and 1000 mg/kg of Pequi oil were administered orally (p.o.) to Swiss male mice, and three parameters of inflammation (mechanical hyperalgesia, cold, hyperalgesia, and oedema) were analyzed in a carrageenan model to induce an inflammatory paw state. RESULTS AND DISCUSSION: The effects of Pequi oil were also carrageenan in pleurisy model, formalin, and acetic acid induced nociception. Oral administration of 1,000 mg/kg orally Pequi oil (p.o.) inhibited (*P<0.05), the migration of total leukocytes, but not alter plasma extravasation, in the pleurisy model when compared to control groups. The paw edema was inhibited with doses of 700 (P <0.05) and 1,000 mg (P<0.001) of pequi oil after 1, 2, and 4 hours after carrageenan. Pequi oil (1,000 mg/kg) also blocked the mechanical hyperalgesy and reduced cold allodynia induced by carrageenan in paw (P <0.05). Pequi oil treatment (1,000 mg/kg) almost blocked (P < 0.001) all parameters of nociception observed in formalin and acid acetic test. CONCLUSION: This is the first time that the analgesic and anti-inflammatory effects of Pequi oil have been shown.

Additive effect of pulp pequi oil (Caryocar brasiliense Camb. ) on the biocompatibility of collagen and gelatin membranes in subcutaneous implants / Efeito aditivo do óleo de polpa de pequi (Caryocar brasiliense Camb. ) sobre a biocompatibilidade de membranas de colágeno e gelatina implantadas no subcutâneo

Trauma or disease inflicted by tissue injuries may cause tissue degeneration. The use of biomaterials for direct or indirect repair has emerged as a promising alternative, and has become an important research topic. The pequi fruit (Caryocar brasiliense Camb.) has shown antifungal, antibacterial, anti-inflammatory, healing, antitumor, and antioxidant properties. The objective of this study was to develop a new biomaterial using a combination of collagen, gelatin, and pulp pequi oil, and to evaluate its biocompatibility in comparison with that of biomaterials produced without pulp pequi oil. Membranes were prepared from a mixture of bovine tendon collagen, commercial gelatin, and pulp pequi oil. The inflammatory and cicatricial processes were assessed via histopathology of the tissue interface/implants in the subcutaneous tissues and quantitative evaluation of leukocyte and collagen production in Wistar rats. It was observed that the presence of pequi oil reduced the amount of foreign-body giant cells and favored the recruitment of fibroblasts (P< 0.01), thereby promoting greater production of collagen membrane than that in the membranes of control samples. Therefore, it can be concluded that the addition of pequi oil improved the biocompatibility of collagen and accelerated the healing process.(AU)

Trauma ou lesões causadas por doenças podem enfraquecer e degenerar os tecidos humanos e animais. O uso de biomateriais para reparação direta ou indireta surgiu como uma alternativa promissora e tornou-se um importante tema de pesquisa. O óleo de pequi (Caryocar brasiliense Camb.) mostrou propriedades antifúngicas, antibacterianas, anti-inflamatórias, curativas, antitumorais e antioxidantes. O objetivo deste estudo foi obter um novo biomaterial, produzido pela combinação de óleo de pequi, colágeno e gelatina, para avaliar sua biocompatibilidade em comparação às membranas produzidas sem o óleo. As membranas foram preparadas por meio da mistura de colágeno de tendão bovino, gelatina comercial e óleo de pequi. Os processos inflamatórios e cicatriciais foram avaliados por histopatologia da interface / implantes de tecido subcutâneo de ratos Wistar para avaliação quantitativa da produção de leucócitos e colágeno. Observou-se que a presença de óleo de pequi reduziu a quantidade de células gigantes de corpo estranho e favoreceu o recrutamento de fibroblastos (P<0,01), promovendo, assim, maior produção da membrana de colágeno em comparação com a membrana de controle. Portanto, pode-se concluir que a adição de óleo de pequi melhorou a biocompatibilidade do colágeno e acelerou o processo de cicatrização.(AU)

Additive effect of pulp pequi oil (Caryocar brasiliense Camb. ) on the biocompatibility of collagen and gelatin membranes in subcutaneous implants / Efeito aditivo do óleo de polpa de pequi (Caryocar brasiliense Camb. ) sobre a biocompatibilidade de membranas de colágeno e gelatina implantadas no subcutâneo

Trauma or disease inflicted by tissue injuries may cause tissue degeneration. The use of biomaterials for direct or indirect repair has emerged as a promising alternative, and has become an important research topic. The pequi fruit (Caryocar brasiliense Camb.) has shown antifungal, antibacterial, anti-inflammatory, healing, antitumor, and antioxidant properties. The objective of this study was to develop a new biomaterial using a combination of collagen, gelatin, and pulp pequi oil, and to evaluate its biocompatibility in comparison with that of biomaterials produced without pulp pequi oil. Membranes were prepared from a mixture of bovine tendon collagen, commercial gelatin, and pulp pequi oil. The inflammatory and cicatricial processes were assessed via histopathology of the tissue interface/implants in the subcutaneous tissues and quantitative evaluation of leukocyte and collagen production in Wistar rats. It was observed that the presence of pequi oil reduced the amount of foreign-body giant cells and favored the recruitment of fibroblasts (P< 0.01), thereby promoting greater production of collagen membrane than that in the membranes of control samples. Therefore, it can be concluded that the addition of pequi oil improved the biocompatibility of collagen and accelerated the healing process.(AU)

Trauma ou lesões causadas por doenças podem enfraquecer e degenerar os tecidos humanos e animais. O uso de biomateriais para reparação direta ou indireta surgiu como uma alternativa promissora e tornou-se um importante tema de pesquisa. O óleo de pequi (Caryocar brasiliense Camb.) mostrou propriedades antifúngicas, antibacterianas, anti-inflamatórias, curativas, antitumorais e antioxidantes. O objetivo deste estudo foi obter um novo biomaterial, produzido pela combinação de óleo de pequi, colágeno e gelatina, para avaliar sua biocompatibilidade em comparação às membranas produzidas sem o óleo. As membranas foram preparadas por meio da mistura de colágeno de tendão bovino, gelatina comercial e óleo de pequi. Os processos inflamatórios e cicatriciais foram avaliados por histopatologia da interface / implantes de tecido subcutâneo de ratos Wistar para avaliação quantitativa da produção de leucócitos e colágeno. Observou-se que a presença de óleo de pequi reduziu a quantidade de células gigantes de corpo estranho e favoreceu o recrutamento de fibroblastos (P<0,01), promovendo, assim, maior produção da membrana de colágeno em comparação com a membrana de controle. Portanto, pode-se concluir que a adição de óleo de pequi melhorou a biocompatibilidade do colágeno e acelerou o processo de cicatrização.(AU)

Discrimination of pulp oil and kernel oil from pequi (Caryocar brasiliense) by fatty acid methyl esters fingerprinting, using GC-FID and multivariate analysis.

Pequi is an oleaginous fruit whose edible oil is composed mainly by saturated and monounsaturated fatty acids. The biological and nutritional properties of pequi oil are dependent on its composition, which can change according to the oil source (pulp or kernel). There is little data in the scientific literature concerning the differences between the compositions of pequi kernel and pulp oils. Therefore, in this study, different pequi genotypes were evaluated to determine the fatty acid composition of pulp and kernel oils. PCA and PLS-DA were applied to develop a model to distinguish these oils. For all evaluated genotypes, the major fatty acids of both pulp and kernel oils were oleic and palmitic acids. Despite the apparent similarity between the analyzed samples, it was possible to discriminate pulp and kernel oils by means of their fatty acid composition using chemometrics, as well as the unique pequi genotype without endocarp spines (CPAC-PQ-SE-06).

Moisturizing effect of a cosmetic formulation containing pequi oil (Caryocar brasiliense) from the Brazilian cerrado biome

Caryocar brasiliense, popularly known in Brazil as “pequi”, is a species widely distributed in the Brazilian Cerrado. The seeds are surrounded by a woody endocarp coated with a yellow fleshy mesocarp rich in oil and vitamin A, whose oil has a useful role in the treatment of skin aging and protection of human skin against UV-induced damage and skin hydration. The aim of this study was to evaluate the effect of cosmetic formulations containing pequi oil (Caryocar brasiliense) on skin hydration, after a single application. Hydration effect assessment was performed by applying the formulations under study (Control – no formulation, vehicle, and vehicle + pequi oil) onto forearm skin of 30 human volunteers. Skin capacitance and Transepidermal Water Loss (TEWL) measurements were analyzed before, and at 1, 2 and 3 hours after, a single application. Evaluation results of a single application of the vehicle containing pequi oil showed an increase in stratum corneum water content, indicating a skin moisturizing effect. Results of the evaluation of immediate effects of TEWL demonstrated that the vehicle containing pequi oil significantly increased skin moisture during the 3 h evaluation period. The formulations containing pequi oil showed clinical efficacy, increasing stratum corneum water content and enhancing skin barrier function.

Caryocar brasiliense, popularmente conhecido como “Pequi”, é uma espécie amplamente distribuída no Cerrado Brasileiro. O fruto é composto por sementes com endocarpo rígido e lenhoso, recoberto pelo mesocarpo carnoso, amarelado, rico em óleos e vitamina A, útil na proteção da pele contra raios UV, no tratamento das marcas senis da pele, bem como na hidratação cutânea. O objetivo deste estudo foi avaliar o efeito cosmético de formulações contendo óleo de pequi (Caryocar brasiliense) na hidratação cutânea, após uma única aplicação. Este efeito foi avaliado instrumentalmente através de medidas da capacitância da pele e pela perda de água transepidérmica após 1, 2 e 3 horas de uma única aplicação das formulações em estudo (controle, veículo e veículo + óleo de pequi) na pele do antebraço de 30 voluntários. Por meio das avaliações, a formulação contendo óleo de pequi aumentou o conteúdo de água no estrato córneo após 1, 2 e 3 horas, além de diminuir a perda de água transepidérmica, aumentando, significativamente, a hidratação cutânea durante as 3 horas de avaliação. A formulação contendo óleo de pequi apresentou eficácia clínica, aumentando o conteúdo aquoso do estrato córneo, bem como promovendo o efeito barreira na pele.

Cinética da degradação de carotenoides e da alteração de cor do azeite de pequi submetido ao aquecimento em temperatura de fritura / Kinetics of carotenoids degradation and color change of pequi oil submitted to heating at frying temperature

O azeite de pequi possui coloração vermelho-alaranjada devido à presença de carotenoides. Possíveis alterações químicas nesses compostos durante o processamento podem influenciar em modificações físicas do produto que ocorrem quando este é submetido ao aquecimento. Este estudo teve como objetivo utilizar parâmetros cinéticos para avaliar a degradação de carotenoides e a alteração de cor do azeite de pequi submetido ao aquecimento em temperatura de fritura. Para avaliar o efeito do aquecimento, o azeite de pequi foi tratado termicamente a 180°C em intervalo crescente de 10 minutos até uma hora de aquecimento. Realizaram-se as análises de carotenoides totais e cor e com esses resultados determinaram-se os parâmetros cinéticos. Ao longo do aquecimento, o teor de carotenoides foi praticamente todo degradado e consequentemente a cor foi bastante alterada. A cinética de degradação dos carotenoides foi de primeira ordem e da alteração de cor foi de ordem zero. Essas cinéticas refletiram as observações visuais das amostras do azeite de pequi obtidas depois de cada tratamento.

The pequi oil has red-orange color due to carotenoids content. Possible chemical modifications on these compounds during processing may influence physical modifications to the product when this oil is submitted to heating. This study aimed to use kinetic parameters to evaluate carotenoids degradation and color change of the pequi oil submitted to heating at frying temperature. To evaluate the effect of heating, pequi oil was heated at 180°C in 10 minutes increasing intervals until one hour. Analyses were performed for total carotenoids and color and these results were used to determine kinetic parameters. Along the heating the carotenoids content was almost completed degraded and consequently, the color changed significantly. Kinetics of carotenoids degradation was of first order and the color change was of zero order. These kinetics reflected the visual observations of pequi oil samples obtained after each treatment.

Cinética da degradação de carotenoides e da alteração de cor do azeite de pequi submetido ao aquecimento em temperatura de fritura

The pequi oil has red-orange color due to carotenoids content. Possible chemical modifications on these compounds during processing may influence physical modifications to the product when this oil is submitted to heating. This study aimed to use kinetic parameters to evaluate carotenoids degradation and color change of the pequi oil submitted to heating at frying temperature. To evaluate the effect of heating, pequi oil was heated at 180°C in 10 minutes increasing intervals until one hour. Analyses were performed for total carotenoids and color and these results were used to determine kinetic parameters. Along the heating the carotenoids content was almost completed degraded and consequently, the color changed significantly. Kinetics of carotenoids degradation was of first order and the color change was of zero order. These kinetics reflected the visual observations of pequi oil samples obtained after each treatment.

O azeite de pequi possui coloração vermelho-alaranjada devido à presença de carotenoides. Possíveis alterações químicas nesses compostos durante o processamento podem influenciar em modificações físicas do produto que ocorrem quando este é submetido ao aquecimento. Este estudo teve como objetivo utilizar parâmetros cinéticos para avaliar a degradação de carotenoides e a alteração de cor do azeite de pequi submetido ao aquecimento em temperatura de fritura. Para avaliar o efeito do aquecimento, o azeite de pequi foi tratado termicamente a 180°C em intervalo crescente de 10 minutos até uma hora de aquecimento. Realizaram-se as análises de carotenoides totais e cor e com esses resultados determinaram-se os parâmetros cinéticos. Ao longo do aquecimento, o teor de carotenoides foi praticamente todo degradado e consequentemente a cor foi bastante alterada. A cinética de degradação dos carotenoides foi de primeira ordem e da alteração de cor foi de ordem zero. Essas cinéticas refletiram as observações visuais das amostras do azeite de pequi obtidas depois de cada tratamento.

Cinética da degradação de carotenoides e da alteração de cor do azeite de pequi submetido ao aquecimento em temperatura de fritura

The pequi oil has red-orange color due to carotenoids content. Possible chemical modifications on these compounds during processing may influence physical modifications to the product when this oil is submitted to heating. This study aimed to use kinetic parameters to evaluate carotenoids degradation and color change of the pequi oil submitted to heating at frying temperature. To evaluate the effect of heating, pequi oil was heated at 180°C in 10 minutes increasing intervals until one hour. Analyses were performed for total carotenoids and color and these results were used to determine kinetic parameters. Along the heating the carotenoids content was almost completed degraded and consequently, the color changed significantly. Kinetics of carotenoids degradation was of first order and the color change was of zero order. These kinetics reflected the visual observations of pequi oil samples obtained after each treatment.

O azeite de pequi possui coloração vermelho-alaranjada devido à presença de carotenoides. Possíveis alterações químicas nesses compostos durante o processamento podem influenciar em modificações físicas do produto que ocorrem quando este é submetido ao aquecimento. Este estudo teve como objetivo utilizar parâmetros cinéticos para avaliar a degradação de carotenoides e a alteração de cor do azeite de pequi submetido ao aquecimento em temperatura de fritura. Para avaliar o efeito do aquecimento, o azeite de pequi foi tratado termicamente a 180°C em intervalo crescente de 10 minutos até uma hora de aquecimento. Realizaram-se as análises de carotenoides totais e cor e com esses resultados determinaram-se os parâmetros cinéticos. Ao longo do aquecimento, o teor de carotenoides foi praticamente todo degradado e consequentemente a cor foi bastante alterada. A cinética de degradação dos carotenoides foi de primeira ordem e da alteração de cor foi de ordem zero. Essas cinéticas refletiram as observações visuais das amostras do azeite de pequi obtidas depois de cada tratamento.

Paradoxical effect of a pequi oil-rich diet on the development of atherosclerosis: balance between antioxidant and hyperlipidemic properties

Pequi is the fruit of Caryocar brasiliense and its oil has a high concentration of monounsaturated and saturated fatty acids, which are anti- and pro-atherogenic agents, respectively, and of carotenoids, which give it antioxidant properties. Our objective was to study the effect of the intake of a cholesterol-rich diet supplemented with pequi oil, compared to the same diet containing soybean oil, on atherosclerosis development, and oxidative stress in atherosclerosis-susceptible LDL receptor-deficient mice (LDLr-/-, C57BL/6-background). Female mice were fed a cholesterol-rich diet containing 7% soybean oil (Soybean group, N = 12) or 7% pequi oil (Pequi group, N = 12) for 6 weeks. The Pequi group presented a more atherogenic lipid profile and more advanced atherosclerotic lesions in the aortic root compared to the Soybean group. However, the Pequi group presented a less advanced lesion in the aorta than the Soybean group and showed lower lipid peroxidation (Soybean group: 50.2 ± 7.1; Pequi group: 30.0 ± 4.8 µmol MDA/mg protein) and anti-oxidized LDL autoantibodies (Soybean group: 35.7 ± 9.4; Pequi group: 15.6 ± 3.7 arbitrary units). Peritoneal macrophages from the Pequi group stimulated with zymosan showed a reduction in the release of reactive oxygen species compared to the Soybean group. Our data suggest that a pequi oil-rich diet slows atherogenesis in the initial stages, possibly due to its antioxidant activity. However, the increase of serum cholesterol induces a more prominent LDL migration toward the intimae of arteries, increasing the advanced atherosclerotic plaque. In conclusion, pequi oil associated with an atherogenic diet worsens the lipid profile and accelerates the formation of advanced atherosclerotic lesions despite its antioxidant action.

Evaluation of in vitro percutaneous enhancement effect of papain and pequi oil on diclofenac sodium permeation through human skin / Avaliação in vitro da papaína e do óleo de pequi como promotores de permeação cutânea para diclofenaco de sódio em pele humana

The purpose of this research was to determine the potential of papain and pequi oil as penetration enhancers for diclofenac sodium (DS) across human skin in vitro. The permeation studies were conducted with vertical diffusion cells. The enhancers were associated or not in gels in different concentrations. In vitro studies reveled that papain 0.2 percent (w/v) presented an elevated enhancer property for diclofenac sodium (J = 0.3369 mg/cm²x h). Pequi oil 10 percent (w/v) generated a reduced flux value (J = 0.1848 mg/cm²x h) and a combination of both enhancers presented a medium value of J = 0.2187 mg/cm²x h. Papain was found to be better enhancer than pequi oil.

O objetivo desta pesquisa foi determinar in vitro o potencial da papaína e do óleo de pequi como promotores de penetração cutânea para o diclofenaco de sódio (DS) através de pele humana. Os estudos de penetração foram conduzidos em células de difusão vertical. Os promotores foram associados ou não em géis em concentrações distintas. A avaliação in vitro revelou que a papaína 0,2 por cento p/p apresentou propriedade promotora maior para o diclofenaco de sódio (J = 0,3369 mg/cm²x h). O óleo de pequi 10,0 por cento p/v promoveu redução do fluxo (J = 0,1848 mg/cm²x h) e a combinação de ambos os promotores apresentou valor mediano de fluxo de J = 0,2187 mg/cm²x h. A partir dos resultados, verificou-se que a papaína exerceu ação promotora de penetração cutânea melhor que o óleo de pequi.

Uso do óleo de pequi (caryocar brasiliense) em emulsões cosméticas: desenvolvimento e avaliação da estabilidade física / Use of pequi oil (caryocar brasiliense) in cosmetics emulsions: development and evaluate of physical stability

Os objetivos deste trabalho foram desenvolver e avaliar a estabilidade física de emulsões O/A contendo óleo de pequi (Caryocar brasiliense). Emulsões O/A contendo 10,0 por cento (p/p) de óleo de pequi foram preparadas e, para promover a estabilidade, a adição de carbomer, magnesium sulfate, sodium chloride e sorbitan oleate, foram estudadas. O tipo de emulsão foi verificado pelo método de diluição e o aspecto, homogeneidade e características organolépticas avaliadas através de análises macroscópicas. Como testes preliminares foram utilizados a centrifugação, ciclo gela-degela e o estresse térmico. Para avaliar a estabilidade acelerada as amostras foram submetidas em diferentes condições de estresse e analisadas a partir do valor de pH, análises macroscópicas e comportamento reológico. As emulsões preparadas com óleo de pequi, 0,3 por cento (p/p) de Acrylates/C10-30 Alkyl Acrilate Crosspolymer e 0,2 por cento (p/p) de carbomer apresentaram-se estáveis com propriedades pseudoplásticas e tixotrópicas. As características macroscópicas e valores obtidos de pH, viscosidade aparente, índices de fluxo e de consistência da área de histerese durante a estocagem indicaram estabilidade da formulação.

The aims of this study were to development and evaluated the physical stability of O/W emulsions containing "Pequi" oil (Caryocar brasiliense). O/W emulsions containing 10.0 percent (w/w) of Pequi oil were prepared, and to improve the stability, the carbomer, magnesium sulfate, sodium chloride and sorbitan oleate were added and studied. The direction of the emulsions was evaluated by dilution method and by macroscopic analysis, the appearance, homogeneity and organoleptic properties were evaluated. The centrifugation, freeze/defrost cycles and stress thermal were used to investigate the preliminary stability. To evaluate the accelerated stability, the samples were stored at different stress conditions and evaluated the pH value, macroscopic analysis and rheological behaviour. The O/W emulsions prepared with Pequi oil, 0.3 percent (w/w) of Acrylates/C10-30 Alkyl Acrilate Crosspolymer and 0.2 percent (w/w) of Carbomer have been found to be stables. These presented pseudoplastic flow behaviour and thixotropy. The macroscopic characteristics, the pH values and the values of the apparent viscosity, both consistency and flow index and hysteresis areas during aging indicated good long-term stability of this formulation.