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Sreerama YN, Takahashi Y, Yamaki K. Phenolic Antioxidants in SomeVignaSpecies of Legumes and their Distinct Inhibitory Effects on α-Glucosidase and Pancreatic Lipase Activities. J Food Sci 2012; 77:C927-33. [DOI: 10.1111/j.1750-3841.2012.02848.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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52
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Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.077] [Citation(s) in RCA: 101] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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53
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Kaisoon O, Konczak I, Siriamornpun S. Potential health enhancing properties of edible flowers from Thailand. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.06.016] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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54
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Ojwang LO, Dykes L, Awika JM. Ultra performance liquid chromatography-tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3735-44. [PMID: 22429113 DOI: 10.1021/jf2052948] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The structure of flavonoids in food plants affects bioactivity and important nutritional attributes, like micronutrient bioavailability. This study investigated flavonol and anthocyanin compositions of cowpea (Vigna unguiculata) of varying genotypes. Black, red, green, white, light brown, and golden brown cowpea phenotypes were analyzed for anthocyanins and flavonols using ultra performance liquid chromatography-tandem quadrupole mass spectrometry. Eight anthocyanins and 23 flavonols (15 newly identified in cowpea) were characterized. Mono-, di-, and tri(acyl)glycosides of quercetin were predominant in most phenotypes; myricetin and kaempferol glycosides were present only in specific phenotypes. The red phenotypes had the highest flavonol content (880-1060 μg/g), whereas green and white phenotypes had the lowest (270-350 μg/g). Only black (1676-2094 μg/g) and green (875 μg/g) phenotypes had anthocyanins, predominantly delphinidin and cyanidin 3-O-glucosides. Cowpea phenotype influenced the type and amount of flavonoids accumulated in the seed; this may have implications in selecting varieties for nutrition and health applications.
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Affiliation(s)
- Leonnard O Ojwang
- Soil & Crop Science Department, Texas A&M University, College Station, Texas 77843-2474, United States
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55
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Xu B, Chang SKC. Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines. Food Chem 2012; 134:1287-96. [PMID: 25005945 DOI: 10.1016/j.foodchem.2012.02.212] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2011] [Revised: 01/29/2012] [Accepted: 02/29/2012] [Indexed: 11/28/2022]
Abstract
The aims of this work were to compare health promoting effects of commonly consumed food legumes in terms of cancer cell proliferation inhibitory effects and cellular antioxidant activities (CAA). The CAA was evaluated by fluorescence microplate reader based on in vitro animal cell cultivation. Antiproliferative properties were assayed by MTT method using in vitro cell culture system. Phytochemicals (including total phenolic, procyanidin, saponin and phytic acid) and chemical antioxidant activities (including DPPH free radical scavenging activity, oxygen radical absorbing capacity, peroxyl radical scavenging capacity (PRSC)) were also determined for comparison purposes. The results showed that different types of legumes possessed considerable variations in their phytochemicals, as well as chemical and cellular antioxidant activities. Adzuki bean exhibited the strongest antiproliferative properties in a dose-dependent manner against all digestive system cancer cell lines (CAL27, AGS, HepG2, SW480 and Caco-2), ovary cancer cell SK-OV-3 and breast cancer cell MCF-7 among all legumes tested. Black soybean exhibited the highest saponin, phytic acid content, PRSC values, and the strongest CAA values. These results indicate that commonly consumed food legumes may serve as an excellent dietary source of natural antioxidants for health promotion and cancer prevention.
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Affiliation(s)
- Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519085, China
| | - Sam K C Chang
- Department of Cereal and Food Sciences, North Dakota State University, Dept. 2710, Fargo, ND 58105-6050, United States
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56
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Xu B, Chang SK. Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing. Food Chem 2011; 129:974-81. [DOI: 10.1016/j.foodchem.2011.05.057] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2010] [Revised: 03/09/2011] [Accepted: 05/09/2011] [Indexed: 12/01/2022]
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57
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Wang Q, Chen Q, He M, Mir P, Su J, Yang Q. Inhibitory effect of antioxidant extracts from various potatoes on the proliferation of human colon and liver cancer cells. Nutr Cancer 2011; 63:1044-52. [PMID: 21888504 DOI: 10.1080/01635581.2011.597538] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Antioxidant extracts from 5 potato lines were evaluated for antioxidant activity, total phenolics, chlorogenic acid, anthocyanin content, and in vitro anticancer capacity. Analysis showed that Mexican wild species S. pinnatisectum had the highest antioxidant activity, total phenolic, and chlorogenic acid content. The proliferation of colon cancer and liver cancer cells was significantly inhibited by potato antioxidant extracts. The highest antiproliferative activity was observed in extracts of S. pinnatisectum and the lowest in Northstar. An inverse correlation was found between total phenolics and the EC(50) of colon cancer cell (R(2) = 0.9303), as well as liver cancer cell proliferation (R(2) = 0.8992). The relationship between antioxidant activity and EC(50) of colon cancer/liver cancer cell proliferation was significant (R(2) = 0.8144; R(2) = 0.956, respectively). A significant difference in inhibition of cancer cells (P < 0.01) existed between the 3 polyphenols: chlorogenic acid, pelargonidin chloride, and malvidin chloride, suggesting that chlorogenic acid was a critical factor in the antiproliferation of colon cancer and liver cancer cells.
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Affiliation(s)
- Quanyi Wang
- State Key Laboratory of Crop Genetics and Germplasm Enhancement/College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu Province, China
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58
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Nayak B, Liu RH, Berrios JDJ, Tang J, Derito C. Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8233-43. [PMID: 21615124 DOI: 10.1021/jf200732p] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Measuring antioxidant activity using a biologically relevant assay adds important evidence to aid in understanding the role of phytochemicals based on data from in vivo and chemical assays of extrusion processed purple potato and pea flours. A cellular antioxidant activity assay could provide biologically relevant information on bioactive compounds in raw as well as processed food products. The objective of this study was to investigate the complete phytochemical profiles, antioxidant activity, cellular antioxidant activity, and their contribution to bioactivity in purple potato flour, dry pea flour, raw formulations, and extrusion cooked products prepared with the above ingredients. The free fraction of extracts contributed 68, 64, and 88% to total phenolics, total antioxidant activity (ORAC value), and total flavonoids, respectively, in purple potato flour (PPF). Similarly, extracts in the free fraction contributed 87, 86, and 64% to total phenolics, total antioxidant activity (ORAC value), and total flavonoids, respectively, in dry pea flour (DPF). The amount of total phenolics and total flavonoids in purple potato flour and the antioxidant activity of PPF and DPF were comparable to published data. However, a higher amount in the total flavonoids and lower in the total phenolics of DPF were observed. Caffeic, p-coumaric, and ferulic acids were mostly observed in the bound extracts of raw formulations as in the extrudates, whereas chlorogenic acid was predominant in the free extracts. The extruded products had significantly higher (p < 0.05) content of total phenolics, ORAC antioxidant activity, and flavonoids, compared to the raw formulations. Extrusion processing increased the cellular antioxidant activity of the extrudates prepared from 35:65 and 50:50 PPF/DPF (w/w) of ingredients compared with control raw formulations in a dose-dependent manner. Increase of PPF significantly increased (p < 0.05) the cellular antioxidant activity of 35-50% PPF formulations.
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Affiliation(s)
- Balunkeswar Nayak
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99163, United States
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59
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60
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Phytic acid and mineral micronutrients in field-grown chickpea (Cicer arietinum L.) cultivars from western Canada. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1495-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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61
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Aguilera Y, Dueñas M, Estrella I, Hernández T, Benitez V, Esteban RM, Martín-Cabrejas MA. Evaluation of phenolic profile and antioxidant properties of Pardina lentil as affected by industrial dehydration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10101-10108. [PMID: 20735138 DOI: 10.1021/jf102222t] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
This study presents the effects of soaking, cooking, and industrial dehydration treatments on phenolic profile and also on antioxidant properties in Pardina lentil. HPLC-PAC and HPLC-MS (ESI) analysis identified a total of 35 phenolic compounds in raw and processed lentil flours, corresponding to catechins and procyanidins (69% of the total of identified phenolic compounds), flavonols (17%), flavones, and flavanones (5%), and hydroxybenzoic and hydroxycinnamic compounds (5 and 4%, respectively). During the industrial process, catechins and procyanidins, flavonols, flavones, and flavanones decreased, while hydroxybenzoic compounds exhibited an important increase. In addition, raw lentils showed high values of the antioxidant activity (66.97 μmol Trolox/g); although the thermal processing promotes decreased, the levels of antioxidant activity were still relevant. Thus, the significant occurrence of bioactive phenolic compounds along with the interesting antioxidant capacity of dehydrated lentil flours make them useful for daily inclusion in the human diet as ready-to-use for special meals to specific populations.
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Affiliation(s)
- Yolanda Aguilera
- Instituto de Ciencias de la Alimentación (CIAL), Departamento de Química Agrícola, Facultad de Ciencias, C/Nicolás Cabrera 9, Campus Universidad Autónoma de Madrid (UAM), 28049-Madrid, Spain
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62
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Bioavailability of the polyphenols: status and controversies. Int J Mol Sci 2010; 11:1321-42. [PMID: 20480022 PMCID: PMC2871118 DOI: 10.3390/ijms11041321] [Citation(s) in RCA: 539] [Impact Index Per Article: 38.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2010] [Revised: 02/28/2010] [Accepted: 03/15/2010] [Indexed: 12/15/2022] Open
Abstract
The current interest in polyphenols has been driven primarily by epidemiological studies. However, to establish conclusive evidence for the effectiveness of dietary polyphenols in disease prevention, it is useful to better define the bioavailability of the polyphenols, so that their biological activity can be evaluated. The bioavailability appears to differ greatly among the various phenolic compounds, and the most abundant ones in our diet are not necessarily those that have the best bioavailability profile. In the present review, we focus on the factors influencing the bioavailability of the polyphenols. Moreover, a critical overview on the difficulties and the controversies of the studies on the bioavailability is discussed.
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63
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Xu B, Chang SKC, Liu Z, Yuan S, Zou Y, Tan Y. Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and commercial UHT methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3558-3566. [PMID: 20158254 DOI: 10.1021/jf903796c] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The aims of this work were to compare antiproliferation, antioxidant activities and total phytochemicals and individual isoflavone profiles in soy milk processed by various methods including traditional stove cooking, direct steam injection, direct ultrahigh temperature (UHT), indirect UHT, and a two-stage simulated industry method, and a selected commercial soy milk product. Various processing methods significantly affected total saponin, phytic acid, and total phenolic content and individual isoflavone distribution. The laboratory UHT and the two-stage processed soy milk exhibited relatively higher total phenolic content, total flavonoid content, saponin and phytic acid than those processed by the traditional and steam processed methods. Thermal processing caused obvious intertransformation but did not cause severe degradation except for breaking down of aglycons. Thermal processing significantly increased antioxidant capacities of soy milk determined by chemical analyses, but decreased cellular antioxidant capacities as compared to the raw soy milk. The raw and all processed soy milk exhibited antipoliferative activities against human HL-60 leukemia cells, AGS gastric tumor cells, and DU145 prostate cancer cells in a dose-dependent manner. The raw soy milk, but not the processed soy milk, exhibited a dose-dependent antiproliferative effect against colorectal adenocarcinoma Caco-2 cells. Taken together, these results indicate that various thermal processing methods change not only phytochemcials but also potential health-promoting effects of soy milk.
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Affiliation(s)
- Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University-United International College, Zhuhai, China
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