A Comparative Study of the Biological Properties of Eugenia uniflora L. Fruits and Leaves Related to the Prevention of Cardiovascular Diseases

Cardiovascular diseases (CVDs) remain the leading cause of death globally, emphasizing the need for effective preventive strategies. Plant-based foods, rich in phytochemicals, offer a promising potential in CVD prevention. This study investigated the antioxidant, anti-inflammatory, and antihypertensive properties of two Eugenia uniflora L. varieties (orange and purple pitanga) and their leaves. Their antioxidant activity was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity assays, while their antihypertensive activity was evaluated through angiotensin-converting enzyme (ACE) inhibition. Their anti-inflammatory potential was determined via protein denaturation inhibition. Both fruit varieties exhibited similar bioactivities, with the purple variety showing a slightly higher activity, except in the DPPH and ABTS assays. The leaves consistently demonstrated the lowest activities across all assays. Free polyphenols, dominated by gallic acid, were quantified using µ-QuEChERS followed by ultrahigh-performance liquid chromatography (UHPLC-PDA). The orange variety contained the highest concentration of gallic acid (13.1 mg/100 g DW). These findings highlight the potential of Eugenia uniflora L. extracts as natural antioxidant, anti-inflammatory, and antihypertensive agents, suggesting their value in food, pharmaceutical, and cosmetic applications for promoting human health and preventing CVDs.