Jabuticaba contributes to appetite control and cognition, study shows.

In addition to stimulating the senses, the shiny, dark-colored peel of the jaboticaba fruit concentrates antioxidant and anti-inflammatory substances that are behind positive impacts on appetite control and cognitive functions, as pointed out in an article published in the journal Food Research International .

The work was carried out by researchers from the State University of Campinas (Unicamp), in the interior of São Paulo state, led by food engineer Mário Maróstica, in partnership with a team from Lund University, in Sweden.

To arrive at the results, 19 participants consumed a special preparation made from jaboticaba peel for four weeks. Blood tests conducted throughout the study showed a reduction in inflammatory markers, such as interleukin-6, indicating a possible anti-inflammatory effect.

Furthermore, standardized questionnaires used to assess memory and reasoning showed improved cognition approximately 15 minutes after ingestion of the preparation. A test involving questions and answers to measure satiety was also administered.

It has been observed that consuming the fruit can help regulate hunger. "Appetite is influenced by many variables, and previous studies indicate that the fruit modulates the production of hormones, such as GLP-1, which may explain the effect," says Maróstica.

Regarding its effect on cognition, other studies have shown that substances from the fruit's peel promote insulin metabolism, which contributes to brain function.

Synergy of compounds

Over 17 years of studying the jabuticaba fruit, the Unicamp researcher proved that it is also potent against metabolic syndrome – a disorder marked by the accumulation of abdominal fat, high glucose levels, changes in cholesterol and triglyceride levels, as well as high blood pressure. "Among the substances responsible for these benefits, anthocyanins stand out," he states.

This refers to a group of pigments, from the phenolic family, that has accumulated evidence regarding its health benefits. The term comes from Greek: anthos means flower and kyanos means blue. It is believed that flowers such as hydrangeas and jacaranda trees served as inspiration. In nature, anthocyanins act as a kind of shield, protecting against sunlight, climatic variations, and other harsh weather conditions.

In our bodies, they help neutralize free radicals, unpaired molecules accused of damaging cells. Not surprisingly, they are associated with a reduced risk of cardiovascular disease and degenerative diseases, such as Alzheimer's. In fact, the good reputation of berries— which include fruits like cherries, raspberries, blackberries, blueberries, and strawberries—is partly due to the presence of these pigments.

But jabuticaba provides other bioactive compounds, such as quercetin, catechins, and tannins. "It contains minerals like magnesium, potassium, and phosphorus," adds nutritionist Isis Avelino from the Einstein Israelite Hospital. In addition, it contains fiber, which protects the intestinal microbiota, promoting a balance between bacteria and other microorganisms that inhabit the region.

All these components work synergistically to promote health, and are concentrated mainly in the outer part of the fruit, that is, in the peel. However, because it is thick and quite fibrous, many people discard it.

How to take advantage

“One strategy to take full advantage of its richness is to prepare juices,” advises the nutritionist. It’s important not to delay consuming them, because the flavor tends to change over time. Sauces, compotes, and jams are also welcome additions.

Another tip is to make a type of flour after baking the peel in the oven and blending it in a blender. "It can be used to enhance breads, biscuits, cakes, and even sprinkled on fruit salads and yogurts," suggests Avelino. Ideally, the peels should be thoroughly cleaned, and organic versions should be preferred.

Unfortunately, jabuticaba is not available year-round. Harvest time usually runs from September to November. It's worth taking advantage of seasonality, a concept that's gaining popularity and promoting fresher, cheaper foods. "Adding the fruit to the menu values ​​a native ingredient, which enhances Brazilian food culture and our biodiversity," notes the specialist from Einstein. And of course, there are all the nutritional benefits. Source: Einstein Agency

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