The Immune-Boosting Magic Of Jabuticaba

Introduction

Jabuticaba, a small Brazilian berry, has long been a staple in Brazilian culture, celebrated for its unique characteristics and versatility. Recent studies have shed light on the often-overlooked peel of this fruit, revealing a treasure trove of antioxidants and soluble dietary fibres.¹ This article uncovers the immune-boosting magic of jabuticaba.

Immune-boosting and antioxidant properties

In a study, the potential health benefits of jabuticaba aqueous extract (JPE) were investigated on streptozotocin-induced diabetic rats. The administration of JPE for 30 days resulted in a significant reduction in serum levels of total cholesterol, non-HDL cholesterol, and triglycerides in diabetic rats. HDL cholesterol levels increased in both diabetic and healthy rats after JPE treatment.²

Furthermore, JPE treatment prevented diabetes-induced changes in the immune system, demonstrated by the prevention of reductions in total leukocyte and lymphocyte counts. Additionally, JPE reduced oxidative stress and modulated antioxidant enzyme activities, indicating its potential as a treatment for diabetic patients.²

Postprandial response and antioxidant status

A randomised crossover study investigated the effects of jabuticaba juice on postprandial response in healthy subjects. The results showed that jabuticaba juice led to a higher GLP-1 (body’s natural response to food) response and increased antioxidant capacity compared to a placebo. The study concluded that 250 mL of jabuticaba juice before a carbohydrate meal could improve antioxidant status and GLP-1 concentrations in healthy individuals.³

Bioactive compounds and phospholipid vesicles

To enhance the stability and effectiveness of jabuticaba peel extract, researchers explored its incorporation into flexible liquid bubbles. These bubbles, enriched with polymers such as hydroxyethyl cellulose and sodium hyaluronate, demonstrated superior activities compared to the solution used as a reference. They were particularly effective in counteracting the toxic effect of hydrogen peroxide and accelerating wound healing in cell monolayers.⁴

Nutritional composition and biological activities

Jabuticaba, originating from the Atlantic Forest, has gained recognition for its high nutritional value and bioactive compounds, including anthocyanins, tannins, flavonoids, and phenolic acids. Jabuticaba has been highlighted as a potential as source of beneficial compounds, showcasing its anti-inflammatory, hypoglycemic, hypolipidemic, analgesic, and chemopreventive properties.⁵

Jabuticaba: a health-promoting powerhouse

Jabuticaba, a fruit native to Brazil, reveals a plethora of health-promoting properties across all its parts. Rich in bioactive compounds, the epicarp (peel), mesocarp (pulp), and even the usually discarded seeds showcase the potential for various biological activities. Regular consumption of jabuticaba, particularly the peel and pulp, aligns with healthy habits, including physical activity and proper hydration, contributing to a reduced risk of chronic diseases like metabolic syndrome, cancer, gastrointestinal issues, and inflammatory diseases.⁶

Metabolic syndrome, a cluster of risk factors leading to conditions like obesity and cardiovascular problems, saw positive outcomes in studies using polyphenol-rich extracts from jabuticaba. These extracts effectively mitigated symptoms such as increased body weight, high blood glucose, and hyperinsulinemia in experimental settings. Additionally, jabuticaba's phenolic compounds demonstrated chemoprotective effects against colorectal cancer, indicating potential applications in the pharmaceutical realm.⁶

Oxidative stress, linked to DNA mutation and cancer development, found a formidable adversary in jabuticaba. The fruit's phenolic compounds, known for their antioxidant properties, exhibited chemoprotective effects against colorectal cancer and reduced oxidative stress markers in ageing male mice.⁶

Inflammatory diseases affecting the digestive system may find relief through jabuticaba. The ellagitannins in jabuticaba peel and seeds showcased anti-inflammatory properties and exhibited a protective effect on the gastrointestinal system. These compounds, metabolised in the colon, demonstrated individual variability among participants but hinted at shared similarities in gut microbiota's response.⁶

Moreover, jabuticaba displayed potential anti-inflammatory effects in chronic obstructive pulmonary disease and showed gastrointestinal protective properties against the harmful impacts of a high-fat diet in mice. Additionally, the fruit's phenolic compounds presented antimicrobial properties, particularly against pathogenic bacteria strains.⁶

In essence, the consumption of jabuticaba, with its diverse array of bioactive compounds, emerges as a promising strategy for reducing the risk of various diseases. The fruit's potential applications in the food and pharmaceutical industries underscore its status as a health-promoting powerhouse.⁶

Jabuticaba sauce for meat: simple homemade recipe⁷

Ingredients

• 2 cups fresh Jabuticaba berries
• 1 cup white sugar
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Method

1. Prep the Jabuticaba Berries:

Wash 2 cups of fresh Jabuticaba berries thoroughly under running water to remove any dirt or unwanted particles.

2. Saute Aromatics:

Heat 2 tbsp olive oil in a large saucepan over medium heat.

Add finely chopped onion and minced garlic, sauté until softened and aromatic.

3. Add Fresh Ginger:

Stir in 1 tbsp grated fresh ginger, ensuring it combines well with the onion and garlic. Cook for an additional minute.

4. Cook Jabuticaba Berries:

Add the washed Jabuticaba berries to the pan.

Cook until they pop and release their juice, approximately 10-15 minutes.

5. Sweeten and Flavor:

Pour in 1 cup white sugar, 1/2 cup apple cider vinegar, and 1/2 cup water.

Stir until the sugar completely dissolves.

6. Simmer and Thicken:

Reduce heat to low and let the mixture simmer.

Stir occasionally to prevent sticking.

Simmer until the sauce thickens to your liking (around 20-30 minutes), noting that it will thicken further as it cools.

7. Season:

Season the sauce with salt and pepper according to your taste.

Optionally, strain the sauce to remove berry skins and seeds.

8. Cool and Store:

Let the Jabuticaba sauce cool before transferring it to a storage container.

Store in the refrigerator for up to a week.

9. Serve and Enjoy:

Your homemade Jabuticaba Sauce for Meat is ready.

Serve it over your favourite meat dishes and savour the unique flavour!

Conclusion

Jabuticaba, often underestimated, proves to be a versatile and health-promoting fruit, with its peel showcasing remarkable potential. From immune-boosting pectin extraction to nutraceutical applications and cosmeceutical formulations, jabuticaba emerges as a valuable asset in promoting human health. As research continues, the untapped potential of jabuticaba in various industries awaits discovery, promising a brighter and healthier future.

Summary 

• Ultrasound and enzyme methods reveal antioxidants and fibres in jabuticaba peel.
• Jabuticaba extract (JPE) lowers cholesterol, fortifies immunity, and acts as an antioxidant.
• Jabuticaba juice enhances antioxidants and aids metabolism.
• Jabuticaba extract accelerates wound healing; fresh berries create a unique, flavorful sauce.