Antioxidant Effect of Physalis Peruviana Fruit Aqueous Extract − The Antioxidant Effect of Physalis

The acid 2,4-dichlorophenoxyacetic (2,4-D), agrochemical widely applied to the improvement of the agricultural productivity, is recognized as extremely toxic, once that its effects are accompanied by the occurrence of oxidative stress. On this context it becomes fundamental to explore components that are able to reduce the damages caused to the organism by this pesticide. The P. Peruviana, is a plant known that it presents components which contribute to the neutralization of the reactive species. Thus, this study had as purpose to evaluate the effect of P. Peruviana fruit aqueous extract on the bio-markers of oxidative stress in erythrocytes exposed to the 2,4-D. The exposition of samples to the 2,4-D has been done, followed to the treatment of these ones with different concentrations of the P. Peruviana Extract (1; 10; 25; 50 e 83 g/L). The results show an increase of the TBARS, PCs, and GSH after the exposure to the 2,4-D. On the other hand, after the treatment of the samples there was a reduction of the PCs and GSH levels in all the treated groups, and a decrease of the lipid peroxidation levels on the groups that were exposed to the Extract on the concentrations of 1 and 10g/L. The results show that the P. Peruviana owns an effect on the antioxidant system of the organism, viewing that it stimulated the consumption of GSH and thus it was able to fix damages in lipids and proteins provoked by 2,4-D specially on the concentrations of 1 and 10 g/L.