Apple juice reverse the oxidative effect of vanadium pentoxide in Saccharomyces cerevisiae

Abstract

The Malus domestica, Borkh, tients for over 2500 years, was domesticated and expanded in Europe by the Greeks and Romans. Due to their high adaptability to different climates and soils, the apple orchards were quickly installed throughout the world, from countries with relatively cool to subtropical climates. In Portugal, Romans have carried out their introduction and later by religious influence led to the spread of different varieties. The region of Beira Alta, Portugal, with its diversity of microclimates, of harsh winters and hot summers with high brightness, distinguished himself early as a conducive area to apple growing, being denominated IPG ( Protect geographical region) for the Golden Delicious variety. In the literature phenolic compounds of apples are described as potential inhibitors of oxidative processes, involving reactive oxygen species (ROS), implicated in chronic disorders such as cancer and cardiovascular disease. The main objective of this study was to evaluate the role of Golden Delicious apple juice in cell proliferation of yeast S. cerevisiae UE-ME3, and stress molecular markers, in the presence of a well-know oxidant, vanadium pentoxide.