Nutritional characterization and in vitro anti-inflammatory activity of guava-Aloe vera puree and its histopathological effect in gastric lesion-induced rats

Abstract

The prevalence of gastritis requires the consumption of functional foods to counteract this disease. The objective of this work was to characterize guava-Aloe vera purees, evaluate their in vitro anti-inflammatory effect and demonstrate the gastroprotective effect in a murine model induced to the gastric lesion. The nutritional composition, physicochemical parameters, and bioactive compounds were determined in fresh guava-Aloe vera puree (FP) as well as in guava-Aloe vera puree stored at 4 ºC for six months (RP). The in vitro anti-inflammatory activity of polyphenolic extracts from purees and the effect of FP intake on gastric lesion-induced rats were also evaluated. FP was rich in dietary fibre (10%), vitamin C (238.81 mg/100 g), phenolic compounds (1969.70 mg/100 g), and minerals such as Cu, Fe, and K; while RP decreased in 80%, 64%, and 69% of vitamin C, minerals, and phenolic compounds, respectively. The polyphenolic extracts from the purees showed high in vitro anti-inflammatory activity (~60-80%). The purees did not cause significant changes (p>0.05) in the plasma biochemical parameters. The activity of the enzyme lactate dehydrogenase decreased in the gastric lesion-induced rats after treatment with the puree. The intake of FP by gastric lesion-induced rats accelerated the cell regeneration of the gastric tissue, showing a fast recovery. Guava-Aloe vera puree is a healthy alternative and serves as a gastroprotective