Antioxidant effect and phytochemical characterization of commercial phytotherapic and extracts obtained from red yeast rice

Efeito antioxidante e caracterização fitoquímica de fitoterápico comercial e extratos obtidos de arroz vermelho fermentado

Autores

Marcus Vinicius Carvalho de Sousa Universidade Federal do Triângulo Mineiro https://orcid.org/0009-0002-2220-8382
Simone Acrani Universidade Federal do Triângulo Mineiro https://orcid.org/0000-0002-6804-8743
Karina Ferrazzoli Devienne Vicentine Universidade Federal do Triângulo Mineiro - UFTM

Palavras-chave:

Red yeast rice, Antioxidant, Phenolic compounds

Resumo

The red yeast rice has been used in therapy for hypercholesterolemia, however data on the phytochemical constitution and other biological properties of this product are scarce in the scientific literature. This objective work evaluates the antioxidant capacity and phytochemical constitution of a commercial phytotherapic and extracts obtained from red yeast rice. The results demonstrated that both the commercial phytotherapic (EMFC), and aqueous (EA), hydroalcoholic (EHA) and ethanolic (EE) exctract presented antioxidant effects, and showed a direct relationship with the phenolic content. Among the extracts evaluated, EE has a higher amount of flavonols/flavones, while extract EA has a higher content of flavonones. The different methods used in the preparation of phytotherapics promote variations in the phytochemical constitution, which may compromise the efficacy and safety of such products. Given this, it is essential that phytotherapic and nutraceuticals are subjected to phytochemical constituents quantification processes in order to guarantee the therapeutic benefits of these natural products on cardiovascular diseases and those associated with oxidative stress.

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