In vitro effects of fermented papaya ( Carica papaya , L.) on platelets obtained from patients with type 2 diabetes

Abstract Background and aim Oxidative stress is associated with insulin resistance pathogenesis, insulin secretion deficiency, and complication onset. Fermented papaya preparation (FPP), a dietary supplement obtained by fermentation of the papaya fruit, may be used as an antioxidant in the preventio...

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Published inNutrition, metabolism, and cardiovascular diseases Vol. 25; no. 2; pp. 224 - 229
Main Authors Raffaelli, F, Nanetti, L, Montecchiani, G, Borroni, F, Salvolini, E, Faloia, E, Ferretti, G, Mazzanti, L, Vignini, A
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier B.V 01.02.2015
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Summary:Abstract Background and aim Oxidative stress is associated with insulin resistance pathogenesis, insulin secretion deficiency, and complication onset. Fermented papaya preparation (FPP), a dietary supplement obtained by fermentation of the papaya fruit, may be used as an antioxidant in the prevention of diabetic complications. Methods and results Platelets from 30 patients with type 2 diabetes mellitus (DM 2) and 15 healthy subjects were analyzed to evaluate the in vitro effects of FPP incubation. Na+ /K+ -adenosine triphosphatase (ATPase) activity, membrane fluidity, total antioxidant capacity (TAC), superoxide dismutase (SOD) activity, and conjugated diene levels were determined. In vitro FPP incubation improved platelet function, by enhancing Na+ /K+ -ATPase activity and membrane fluidity, and ameliorated the antioxidant system functionality, through an increase in TAC and SOD activity and a parallel decrease in conjugated diene levels in patients with DM 2. Conclusion Our data suggest that the incubation with FPP may have a protective effect on platelets from patients with DM 2, by preventing the progression of oxidative damage associated with diabetes and its complications.
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ISSN:0939-4753
1590-3729
DOI:10.1016/j.numecd.2014.10.013