J. MANCINI-FILHO1, L. C. Pamplona1, R. M. Z. Mendonça2, and D. A. P. Mancini2. (1) Food Science & Nutrition Dept., São Paulo Univ., 580 Av. Prof. Lineu Prestes, São Paulo, SP, 05508-900, Brazil, (2) Virology Laboratory, Butantan Institute, São Paulo, SP, 05500-900, Brazil
Some studies are relating with the participation of the reactive oxygen species (ROS) in the process of viral pathogeny. The Influenza virus acts on the cells and in the increase of ROS that are substances that elevate the viral infectivity besides a fast increase of the lipidic peroxidation. The rosemary, oreganum and salva are spices used to increase the food aroma and flavour. The presence of phenolic compounds in foods and in particular in the spices it is related with lipids antioxidant activity. In our previous assays it was verified that spices extracts obtained of sequential form presented antioxidant activity, standing out the aqueous extract as the more actives. The objective of this work it was to evaluate the inhibitory activity of the aqueous extract of the spices aforementioned in the replication of the virus influenza type A (H3N2) in cells MDCK (Madin Darby Canine Kidney). The inhibitory activity was evaluated by the hemagglutimation (H.A.) test in different times (0,5; 10 and 20 minutes) of contact between the virus and the aqueous spices extracts. The aqueous extract was obtained from spices by boiling water. The determination of the total phenolic was accomplished through the spectrophotometric method being used Folin-Denis's reagent and catechins as standard. The antioxidant activity was measured in the b-carotene/linoleic acid system. It can be observed that spices aqueous extracts from rosemary, oreganum and salva induced in 20 minutes the biggest decrease in the process of viral replication with the reduction in 75%, 65% and 50%, respectively, in the Influenza virus hemagglutinating activity. Our data demonstrated that the rosemary aqueous extract has better antioxidant activity that is correlated to the anti-viral action. Further studies are in progress to analyses the synergic association of rosemary extracts with synthetic antioxidants.
Session 33F, Nutraceuticals & Functional Foods: Antioxidants and phytochemical analysis