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Ye S, Qin J, Zongo AWS, Li J, Liang H, Li B. Physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice ( Oryza sativa L.). Food Funct 2023; 14:9767-9781. [PMID: 37840531 DOI: 10.1039/d3fo03199c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2023]
Abstract
Yangxian black rice, as one of the ancient Chinese black rice varieties, is widely planted in the Yangxian area of China. This study investigated the physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice under gradient milling treatment. The chemical composition, color, pasting and thermal properties of black rice with different milling degrees were comprehensively compared. In vitro digestion analysis indicated that cooked rice flour had higher rapidly digestible starch (RDS) and lower resistant starch (RS) contents compared with the uncooked one. Besides, all cooked black rice samples exhibited high predicted glycemic index (pGI) value and whole black rice showed a lower pGI than refined rice. The microstructure and the abundance of phenolic compounds in the solid matrix during different treatments or digestion stages were observed by CLSM. Furthermore, a total of 102 phenolic constituents were absolutely quantified by targeted metabolomics techniques. Methanol extraction and moderate cooking treatment contributed to the release of phenolic compounds from the solid matrix of whole black rice. Besides, compared to the gastric digestion stage, the transition in the intestinal environment caused a decrease in the majority of the analyzed polyphenols. Identifying the phenolic constituents was favorable for a better elucidation of the chemical basis of the function and nutritional value of Chinese black rice.
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Affiliation(s)
- Shuxin Ye
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Jiabin Qin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Abel Wend-Soo Zongo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
- Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
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Zhan Y, Ma M, Chen Z, Ma A, Li S, Xia J, Jia Y. A Review on Extracts, Chemical Composition and Product Development of Walnut Diaphragma Juglandis Fructus. Foods 2023; 12:3379. [PMID: 37761088 PMCID: PMC10529104 DOI: 10.3390/foods12183379] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/30/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
Walnuts are one of the world's most important nut species and are popular for their high nutritional value, but the processing of walnuts produces numerous by-products. Among them, Diaphragma Juglandis Fructus has attracted the attention of researchers due to its complex chemical composition and diverse bioactivities. However, comprehensive reviews of extract activity and mechanistic studies, chemical composition functionality, and product types are scarce. Therefore, the aim of this review is to analyze the extracts, chemical composition, and product development of Diaphragma Juglandis Fructus. Conclusions: For extracts, the biological activities of aqueous and ethanol extracts have been studied more extensively than those of methanol extracts, but almost all of the studies have been based on crude extracts, with fewer explorations of their mechanisms. For chemical composition, the bioactivities of polyphenols and polysaccharides were more intensively studied, while other chemical constituents were at the stage of content determination. For product development, walnuts are mainly used in food and medicine, but the product range is limited. In the future, research on the bioactivity and related mechanisms of Diaphragma Juglandis Fructus can be further expanded to improve its value as a potential natural plant resource applied in multiple industries.
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Affiliation(s)
- Yuanrong Zhan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (M.M.); (Z.C.); (A.M.); (S.L.)
| | - Mengge Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (M.M.); (Z.C.); (A.M.); (S.L.)
| | - Zhou Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (M.M.); (Z.C.); (A.M.); (S.L.)
| | - Aijin Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (M.M.); (Z.C.); (A.M.); (S.L.)
| | - Siting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (M.M.); (Z.C.); (A.M.); (S.L.)
| | - Junxia Xia
- Hebei Yangyuan ZhiHui Beverage Co., Ltd., Hengshui 053000, China;
- Institution of Chinese Walnut Industry, Hengshui 053000, China
- Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology, Hengshui 053000, China
| | - Yingmin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (M.M.); (Z.C.); (A.M.); (S.L.)
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Pawar VA, Srivastava S, Tyagi A, Tayal R, Shukla SK, Kumar V. Efficacy of Bioactive Compounds in the Regulation of Metabolism and Pathophysiology in Cardiovascular Diseases. Curr Cardiol Rep 2023; 25:1041-1052. [PMID: 37458865 DOI: 10.1007/s11886-023-01917-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 06/29/2023] [Indexed: 08/31/2023]
Abstract
PURPOSE OF REVIEW An imbalance in reactive oxygen species (ROS) homeostasis can wreak damage to metabolic and physiological processes which can eventually lead to an advancement in cardiovascular diseases (CVD). Mitochondrial dysfunction is considered as a key source of ROS. The purpose of the current review is to concisely discuss the role of bioactive compounds in the modulation of cardiovascular metabolism and their potential application in the management of cardiovascular diseases. RECENT FINDINGS Recently, it has been shown that bioactive compounds exhibit immunomodulatory function by regulating inflammatory pathways and ROS homeostasis. It has also been reported that bioactive compounds regulate mitochondria dynamics, thus modulating the autophagy and energy metabolism in the cells. In the present article, we have discussed the roles of different bioactive compounds in the modulation of different inflammatory drivers. The functional properties of bioactive compounds in mitochondrial dynamics and its impact on cardiac disease protection have been briefly summarized. Furthermore, we have also discussed various aspects of bioactive compounds with respect to metabolism, immune modulation, circadian rhythm, and its impact on CVD's pathophysiology.
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Affiliation(s)
| | - Shivani Srivastava
- Department of Pathology, School of Medicine, Yale University, New Haven, CT, 06520, USA
| | - Anuradha Tyagi
- Department of cBRN, Institute of Nuclear Medicine and Allied Science, Delhi, 110054, India
| | - Rajul Tayal
- National Institute of Plant Genome Research, New Delhi, 110067, India
| | - Surendra Kumar Shukla
- Department of Oncology Science, OU Health Stephenson Cancer Center, Oklahoma City, OK, 73104, USA.
| | - Vinay Kumar
- Department of Physiology and Cell Biology, The Ohio State University Wexner Medical Center, 473 W 12th Ave, Columbus, OH, 43210, USA.
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Mrázková M, Sumczynski D, Orsavová J. Influence of Storage Conditions on Stability of Phenolic Compounds and Antioxidant Activity Values in Nutraceutical Mixtures with Edible Flowers as New Dietary Supplements. Antioxidants (Basel) 2023; 12:antiox12040962. [PMID: 37107337 PMCID: PMC10135932 DOI: 10.3390/antiox12040962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
This paper investigates the effects of storage conditions on the stability of phenolics and their antioxidant activities in unique nutraceutical supplements containing non-traditional cereal flakes, edible flowers, fruits, nuts, and seeds. Significant total phenolic content (TPC) of 1170-2430 mg GAE/kg and total anthocyanin content (TAC) with the values of 322-663 mg C3G/kg were determined with the highest TPC content established in free phenolic fractions. The most notable declines in TPC (by 53%), TAC (by 62%), phenolics (e.g., glycosylated anthocyanins by 35-67%), and antioxidant activity (by 25% using DPPH) were established in the presence of sunlight at 23 °C followed by the storage at 40 °C. Quercetin, rutin, peonidin, pelargonidin, p-coumaric, ellagic, and p-hydroxybenzoic acids were identified as the least stable phenolics when exposed to sunlight. Furthermore, glycosylated forms of anthocyanins demonstrated a greater stability when compared with anthocyanidins. The mixtures considerably eliminated ABTS and DPPH radicals. In all samples, water-soluble substances showed a higher antioxidant activity than lipid-soluble substances with the main contributors in the following order: delphinidin-3-glucoside (r = +0.9839) > p-coumaric > gallic > sinapic > p-hydroxybenzoic acids > delphinidin > peonidin and malvidin (r = +0.6538). Gluten-free nutraceutical mixtures M3 (containing red rice and black quinoa flakes, red and blue cornflowers, blueberries, and barberries) and M4 (containing red and black rice flakes, rose, blue cornflower, blueberries, raspberries, and barberries) were evaluated as the least stable under all storage conditions although they showed considerable phenolic concentrations. Phenolic contents and antioxidant activity of the nutraceutical mixtures were the highest at 23 °C without the presence of sunlight with the most stable M1 nutraceutical mixture (containing oat and red wheat flakes, hibiscus, lavender, blueberries, raspberries, and barberries).
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Affiliation(s)
- Martina Mrázková
- Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - Jana Orsavová
- Language Centre, Tomas Bata University in Zlín, Štefánikova 5670, 760 01 Zlín, Czech Republic
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Alam M, Hasan GM, Eldin SM, Adnan M, Riaz MB, Islam A, Khan I, Hassan MI. Investigating regulated signaling pathways in therapeutic targeting of non-small cell lung carcinoma. Biomed Pharmacother 2023; 161:114452. [PMID: 36878052 DOI: 10.1016/j.biopha.2023.114452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/19/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023] Open
Abstract
Non-small cell lung carcinoma (NSCLC) is the most common malignancy worldwide. The signaling cascades are stimulated via genetic modifications in upstream signaling molecules, which affect apoptotic, proliferative, and differentiation pathways. Dysregulation of these signaling cascades causes cancer-initiating cell proliferation, cancer development, and drug resistance. Numerous efforts in the treatment of NSCLC have been undertaken in the past few decades, enhancing our understanding of the mechanisms of cancer development and moving forward to develop effective therapeutic approaches. Modifications of transcription factors and connected pathways are utilized to develop new treatment options for NSCLC. Developing designed inhibitors targeting specific cellular signaling pathways in tumor progression has been recommended for the therapeutic management of NSCLC. This comprehensive review provided deeper mechanistic insights into the molecular mechanism of action of various signaling molecules and their targeting in the clinical management of NSCLC.
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Affiliation(s)
- Manzar Alam
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, Jamia Nagar, New Delhi 110025, India
| | - Gulam Mustafa Hasan
- Department of Biochemistry, College of Medicine, Prince Sattam Bin Abdulaziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
| | - Sayed M Eldin
- Center of Research, Faculty of Engineering, Future University in Egypt, New Cairo 11835, Egypt
| | - Mohd Adnan
- Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia
| | - Muhammad Bilal Riaz
- Faculty of Applied Physics and Mathematics, Gdansk University of Technology, Narutowicza 11/12, 80-233 Gdnask, Poland; Department of Computer Science and Mathematics, Lebanese American University, Byblos, Lebanon
| | - Asimul Islam
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, Jamia Nagar, New Delhi 110025, India
| | - Ilyas Khan
- Department of Mathematics, College of Science Al-Zulfi, Majmaah University, Al-Majmaah 11952, Saudi Arabia.
| | - Md Imtaiyaz Hassan
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, Jamia Nagar, New Delhi 110025, India.
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Fuentes-Cardenas IS, Cuba-Puma R, Marcilla-Truyenque S, Begazo-Gutiérrez H, Zolla G, Fuentealba C, Shetty K, Ranilla LG. Diversity of the Peruvian Andean maize ( Zea mays L.) race Cabanita: Polyphenols, carotenoids, in vitro antioxidant capacity, and physical characteristics. Front Nutr 2022; 9:983208. [PMID: 36225880 PMCID: PMC9549777 DOI: 10.3389/fnut.2022.983208] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 08/29/2022] [Indexed: 12/03/2022] Open
Abstract
The high diversity of the Peruvian Andean maize (Zea mays L.) represents a biological and genetic heritage relevant for food security, but few studies are targeted toward its characterization and consequent valorization and preservation. The objective of this study was to evaluate the potential of the Peruvian Andean maize race Cabanita with respect to its bioactive profiles (free and bound phenolic and carotenoid composition), physical characteristics, and in vitro antioxidant properties. Maize landraces with variable kernel pigmentation were collected from two provinces (Caylloma and Castilla) within the Arequipa region (among ten Andean sites) and the phytochemical profile was evaluated by Ultra High-Performance Liquid Chromatography with diode array detector (UHPLC-DAD). All maize samples were important sources of phenolic compounds mainly soluble p-coumaric and ferulic acid derivatives whereas anthocyanins were only detected in maize with partially red pigmented kernels. Major phenolic compounds in the bound phenolic fractions were ferulic acid and its derivatives along with p-coumaric acid. Carotenoid compounds including xanthophylls such as lutein, lutein isomers, and zeaxanthin were only detected in orange and white-yellow pigmented maize and are reported for the first time in Peruvian landraces. The multivariate analysis using Principal Components Analysis (PCA) revealed low variability of all data which may indicate a level of similarity among maize samples based on evaluated variables. However, maize grown in Caylloma province showed more homogeneous physical characteristics and higher yield, whereas higher phenolic contents and antioxidant capacity were observed in maize from Castilla. Samples CAY (yellow-pigmented kernel, Castilla) and COM (orange-pigmented kernel, Caylloma) had the highest total phenolic (246.7 mg/100 g dried weight basis, DW) and carotenoid (1.95 μg/g DW) contents among all samples. The variable Andean environmental conditions along with differences in farming practices may play a role and should be confirmed with further studies. Current results provide the metabolomic basis for future research using integrated omics platforms targeted toward the complete characterization of the ethnic-relevant maize race Cabanita.
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Affiliation(s)
| | - Rody Cuba-Puma
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Arequipa, Perú
| | | | - Huber Begazo-Gutiérrez
- Estación Experimental Agraria Arequipa, Instituto Nacional de Innovación Agraria (INIA), Arequipa, Perú
| | - Gastón Zolla
- Laboratorio de Fisiologia Molecular de Plantas, PIPS de Cereales y Granos Nativos, Facultad de Agronomia, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Claudia Fuentealba
- Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Kalidas Shetty
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Lena Gálvez Ranilla
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Arequipa, Perú
- Escuela Profesional de Ingeniería de Industria Alimentaria, Facultad de Ciencias e Ingenierías Biológicas y Químicas, Universidad Catolica de Santa Maria, Arequipa, Perú
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Reta C, Atlabachew M, Asmellash T, Hilluf W, Yayinie M, Wubieneh TA. Polyphenol and flavonoid content in major Teff [Eragrostis tef (Zuccagni) Trotter] varieties in Amhara Region, Ethiopia. PLoS One 2022; 17:e0272010. [PMID: 35917310 PMCID: PMC9345355 DOI: 10.1371/journal.pone.0272010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Accepted: 07/12/2022] [Indexed: 11/18/2022] Open
Abstract
Teff [Eragrostis tef (Zuccagni) Trotter] is a small-sized cereal grain and an indigenous crop in Ethiopia. The Amhara region is one of the major teff producers regions in the country. However, information on the phenolic content of the region’s teff varieties is limited. Seventy-two teff samples were collected from three administrative zones (West Gojjam zone, Awi zone, and East Gojjam zone) of the Amhara region of Ethiopia. The samples’ total polyphenol and flavonoid contents were determined using colorimetric methods. The total flavonoid contents expressed as catechin equivalent, CE (i.e., under alkaline conditions) and quercetin equivalent, Q.E (i.e., under the methanolic solution of AlCl3) were found to be in the range of 7.66 ± 0.60–57.36 ± 3.87 mg C.E and 15.45 ± 0.15–113.12 ± 3.09 mg Q.E per 100 g of teff samples, respectively. The corresponding total polyphenol content (TPC), described as gallic acid equivalent (G.A.E.), was in the range of 46.21 ± 1.20–133.32 ± 5.44 mg G.A.E. The results showed that the mean TPC value of the teff samples from the West Gojjam zone was enriched with polyphenol than samples from the Awi zone and East Gojjam. Furthermore, it was noted that the mean TPC and TFC values did not vary significantly between samples of the East Gojjam and Awi zone (p > 0.05). In contrast, a significant difference in mean TPC and TFC-Q.E were noted between the sampling zone of East Gojjam and West Gojjam and between West Gojjam and Awi zones (p < 0.05). These significant variations in TPC and TFC might be due to observable variations in the agroecological zones and the genetic—make-up of the samples. Person correlation indicated a significant positive correlation matrix between the three variables (p = 0.01). The teff samples were trying to be classified based on their geographical origin using hierarchical cluster analysis (HCA) and biplots. Accordingly, the variance explained by component 1 (PC1) is 67.2%, and the variance explained by component 2 (PC2) is 20.0%.
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Affiliation(s)
- Chaltu Reta
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
| | - Minaleshewa Atlabachew
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
- * E-mail:
| | - Tihitinna Asmellash
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
| | - Woldegiorgis Hilluf
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
| | - Marie Yayinie
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
- Department of Chemistry, College of Natural Science, Debre Tabor University, Debre Tabor, Ethiopia
| | - Tessera Alemneh Wubieneh
- Material Science and Engineering Department, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
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Lu X, Huang Q, Xiao J, Wang Y. Milled miscellaneous black rice particles stabilized Pickering emulsions with enhanced antioxidation activity. Food Chem 2022; 385:132639. [DOI: 10.1016/j.foodchem.2022.132639] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/21/2022] [Accepted: 03/03/2022] [Indexed: 11/16/2022]
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Indigenous vegetables of family Cucurbitaceae of Azad Kashmir: A key emphasis on their pharmacological potential. PLoS One 2022; 17:e0269444. [PMID: 35658061 PMCID: PMC9165879 DOI: 10.1371/journal.pone.0269444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 05/21/2022] [Indexed: 11/22/2022] Open
Abstract
The antioxidant capacity of extracts of different parts of Cucurbitaceae vegetables was evaluated by DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ABTS (2, 2’-azino bis (ethyl benzothiazoline 6)-sulphonic acid) methods. Total phenolic content (TPC) and total flavonoid content (TFC) were also determined. The correlation of TPC, TFC, DPPH, and ABTS in different extracts of Cucurbitaceae vegetables was analyzed. The peel extracts of studied vegetables had the highest TPC, (C. grandis 3.00±0.86, T. cucumerina 3.24±0.70 and C. moschata 3.12±0.06 mg gallic acid equivalent (GAE) g-1 DW) and TFC (C. grandis 18.96±1.5, T. cucumerina 13.92±1.41 and C. moschata 15.31±0.97 mg rutin equivalent (RE) g-1 DW). The maximum antioxidant potential was obtained by the ABTS method in peel extracts of C. grandis (78.7%) and C. moschata (63.5%) while in pulp extract of T. cucumerina (50.1%) at 10 μg/mL. The percent radical scavenging activity (% RSA) by the DPPH method found maximum for peel and pulp of C. grandis (45.15 and 45.15%, respectively) and peel of T. cucumerina (45.15%) and C. moschata (34.15%). The EC50 obtained in the ABTS method was 0.54 and 7.15 μg/mL for C. grandis and C. moschata, respectively while 0.81 μg/mL for the pulp of T. cucumerina compared to standard ascorbic acid (1.05 μg/mL). The EC50 calculated in the DPPH method was 11.78 μg/mL, 13.34 μg/mL, and 21.00 μg/mL for C. grandis, T. cucumerina, and C. moschata peel respectively compared to the standard Butylated hydroxytoluene (BHT). Among each variable, the correlation between ABTS and TPC provided the highest positive correlation (r = 0.998, p< 0.05) in peel extracts.
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Mendonça JDS, Guimarães RDCA, Zorgetto-Pinheiro VA, Fernandes CDP, Marcelino G, Bogo D, Freitas KDC, Hiane PA, de Pádua Melo ES, Vilela MLB, do Nascimento VA. Natural Antioxidant Evaluation: A Review of Detection Methods. Molecules 2022; 27:3563. [PMID: 35684500 PMCID: PMC9182375 DOI: 10.3390/molecules27113563] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/19/2021] [Accepted: 11/24/2021] [Indexed: 02/04/2023] Open
Abstract
Antioxidants have drawn the attention of the scientific community due to being related to the prevention of various degenerative diseases. The antioxidant capacity has been extensively studied in vitro, and different methods have been used to assess its activity. However, the main issues related to studying natural antioxidants are evaluating whether these antioxidants demonstrate a key role in the biological system and assessing their bioavailability in the organism. The majority of outcomes in the literature are controversial due to a lack of method standardization and their proper application. Therefore, this study aims to compile the main issues concerning the natural antioxidant field of study, comparing the most common in vitro methods to evaluate the antioxidant activity of natural compounds, demonstrating the antioxidant activity in biological systems and the role of the main antioxidant enzymes of redox cellular signaling and explaining how the bioavailability of bioactive compounds is evaluated in animal models and human clinical trials.
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Affiliation(s)
- Jenifer da Silva Mendonça
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Rita de Cássia Avellaneda Guimarães
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Verônica Assalin Zorgetto-Pinheiro
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Carolina Di Pietro Fernandes
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
| | - Gabriela Marcelino
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Danielle Bogo
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Karine de Cássia Freitas
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Priscila Aiko Hiane
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Elaine Silva de Pádua Melo
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
- School of Medicine, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
| | | | - Valter Aragão do Nascimento
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
- School of Medicine, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
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11
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Zannou O, Pashazadeh H, Ibrahim SA, Koca I, Galanakis CM. Green and highly extraction of phenolic compounds and antioxidant capacity from kinkeliba (Combretum micranthum G. Don) by natural deep eutectic solvents (NADESs) using maceration, ultrasound-assisted extraction and homogenate-assisted extraction. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.103752] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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12
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Arcusa R, Villaño D, Marhuenda J, Cano M, Cerdà B, Zafrilla P. Potential Role of Ginger (Zingiber officinale Roscoe) in the Prevention of Neurodegenerative Diseases. Front Nutr 2022; 9:809621. [PMID: 35369082 PMCID: PMC8971783 DOI: 10.3389/fnut.2022.809621] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 02/15/2022] [Indexed: 12/30/2022] Open
Abstract
Ginger is composed of multiple bioactive compounds, including 6-gingerol, 6-shogaol, 10-gingerol, gingerdiones, gingerdiols, paradols, 6-dehydrogingerols, 5-acetoxy-6-gingerol, 3,5-diacetoxy-6-gingerdiol, and 12-gingerol, that contribute to its recognized biological activities. Among them, the major active compounds are 6-shogaol and 6-gingerol. Scientific evidence supports the beneficial properties of ginger, including antioxidant and anti-inflammatory capacities and in contrast, a specific and less studied bioactivity is the possible neuroprotective effect. The increase in life expectancy has raised the incidence of neurodegenerative diseases (NDs), which present common neuropathological features as increased oxidative stress, neuroinflammation and protein misfolding. The structure-activity relationships of ginger phytochemicals show that ginger can be a candidate to treat NDs by targeting different ligand sites. Its bioactive compounds may improve neurological symptoms and pathological conditions by modulating cell death or cell survival signaling molecules. The cognitive enhancing effects of ginger might be partly explained via alteration of both the monoamine and the cholinergic systems in various brain areas. Moreover, ginger decreases the production of inflammatory related factors. The aim of the present review is to summarize the effects of ginger in the prevention of major neurodegenerative diseases such as Alzheimer's disease, Parkinson's disease and multiple sclerosis.
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Jerbi M, Labidi S, Laruelle F, Tisserant B, Ben Jeddi F, Lounès-Hadj Sahraoui A. Mycorrhizal biofertilization improves grain yield and quality of hulless Barley (Hordeum vulgare ssp. nudum L.) under water stress conditions. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107268] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Gribkova IN, Kharlamova LN, Lazareva IV, Zakharov MA, Zakharova VA, Kozlov VI. The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030740. [PMID: 35164005 PMCID: PMC8838744 DOI: 10.3390/molecules27030740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 11/19/2022]
Abstract
Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.
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16
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Kim DW, Han HA, Kim JK, Kim DH, Kim MK. Comparison of Phytochemicals and Antioxidant Activities of Berries Cultivated in Korea: Identification of Phenolic Compounds in Aronia by HPLC/Q-TOF MS. Prev Nutr Food Sci 2021; 26:459-468. [PMID: 35047443 PMCID: PMC8747965 DOI: 10.3746/pnf.2021.26.4.459] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 10/19/2021] [Accepted: 11/04/2021] [Indexed: 11/29/2022] Open
Abstract
Aronia, blueberry, Korean raspberry, blackberry, mulberry, and red raspberry fruits cultivated in Korea were evaluated for total phenol content (TPC), total flavonoid content (TFC), total anthocyanin, and ascorbic acid content. All berries were assayed for antioxidant activities determined as 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline)-6 sulphonic acid free radical scavenging activity, and ferric reducing antioxidant power. Individual phenolic compounds in aronia were also identified using high-performance liquid chromatography/quadrupole-time of flight mass spectrometry. TPC, TFC, total anthocyanin, and ascorbic acid contents of the fruit samples ranged from 17.05 to 135.55 mg of gallic acid equivalent/g dry weight (dw), 1.0 to 8.59 mg of rutin equivalent/g dw, 2.55 to 24.43 mg of cyanidin-3-O-glucoside equivalent/g dw, and 3.14 to 19.45 mg of ascorbic acid equivalent/g dw, respec-tively. Aronia and Korean raspberry showed the highest TPC, TFC, and total anthocyanin while red raspberry had the high-est ascorbic acid content. Antioxidant activities showed positive correlations to phenolic and anthocyanin contents suggesting antioxidant activity of berry samples is due to these compounds. Aronia had the highest antioxidant value among fruits.
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Affiliation(s)
- Dae-Woon Kim
- Department of Food Science and Technology, Jeonbuk National University, Jeonbuk 54896, Korea
| | - Hyun-Ah Han
- Department of Food Science and Technology, Jeonbuk National University, Jeonbuk 54896, Korea
| | - Jong-Kuk Kim
- Department of Food Science and Technology, Jeonbuk National University, Jeonbuk 54896, Korea
| | - Da-Ham Kim
- Department of Food Science and Technology, Jeonbuk National University, Jeonbuk 54896, Korea
| | - Myung-Kon Kim
- Department of Food Science and Technology, Jeonbuk National University, Jeonbuk 54896, Korea
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17
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Comparative analysis of total phenol, total flavonoid and in vitro antioxidant capacity of white and brown teff (Eragrostis tef), and identification of individual compounds using UPLC-qTOF-MS. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01113-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Liu Y, Liu Y, Zhang J, Hou H. Effects of degree of milling on phenolics and antioxidant activity of cooked rice during in vitro digestion. Cereal Chem 2021. [DOI: 10.1002/cche.10501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yanxiaoxue Liu
- Engineering and Technology Center for Grain Processing of Shandong Province College of Food Science and Engineering Shandong Agricultural University Tai’an China
| | - Yuqian Liu
- Engineering and Technology Center for Grain Processing of Shandong Province College of Food Science and Engineering Shandong Agricultural University Tai’an China
| | - Jinli Zhang
- Engineering and Technology Center for Grain Processing of Shandong Province College of Food Science and Engineering Shandong Agricultural University Tai’an China
| | - Hanxue Hou
- Engineering and Technology Center for Grain Processing of Shandong Province College of Food Science and Engineering Shandong Agricultural University Tai’an China
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Tiozon RJN, Sartagoda KJD, Fernie AR, Sreenivasulu N. The nutritional profile and human health benefit of pigmented rice and the impact of post-harvest processes and product development on the nutritional components: A review. Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34709089 DOI: 10.1080/10408398.2021.1995697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Pigmented rice has attracted considerable attention due to its nutritional value, which is in large conferred by its abundant content of phenolic compounds, considerable micronutrient concentrations, as well as its higher resistant starch and thereby slower digestibility properties. A wide range of phenolic compounds identified in pigmented rice exhibit biological activities such as antioxidant activity, anti-inflammatory, anticancer, and antidiabetic properties. Post-harvest processes significantly reduce the levels of these phytochemicals, but recent developments in processing methods have allowed greater retention of their contents. Pigmented rice has also been converted to different products for food preservation and to derive functional foods. Profiling a large set of pigmented rice cultivars will thus not only provide new insights into the phytochemical diversity of rice and the genes underlying the vast array of secondary metabolites present in this species but also provide information concerning their nutritional benefits, which will be instrumental in breeding healthier rice. The present review mainly focuses on the nutritional composition of pigmented rice and how it can impact human health alongside the effects of post-harvest processes and product development methods to retain the ambient level of phytochemicals in the final processed form in which it is consumed.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines.,Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Kristel June D Sartagoda
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
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20
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Malev AL, Zakharova AN, Kaliberdenko VB, Fominykh TA, Kulanthaivel S, Balasundaram K. Structural and Morphological Changes in the Liver Due to Intestinal Endotoxins. Rev Recent Clin Trials 2021; 15:205-213. [PMID: 32552644 DOI: 10.2174/1574887115666200617143422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 05/08/2020] [Accepted: 05/10/2020] [Indexed: 02/06/2023]
Abstract
BACKGROUND Under normal physiological conditions, endotoxin (ET) released during self-renewal of the colibacillus pool is an obligate stimulus for the formation of the immune system and homeostasis of the body. Violation of the barrier function of the intestinal wall and the mechanisms of neutralization of endotoxin lead to systemic endotoxemia of intestinal origin. Its development is facilitated by stress, intoxication, a decrease in nonspecific resistance of the body, as well as damage to the intestinal mucosa and dysbiosis, where the mucous membrane is more vulnerable and permeable to endotoxin. PURPOSE OF THE RESEARCH The aim of this study is to compare and assess the severity and nature of hepatocyte damage from endotoxin exposure and the degree of manifestation of stress due to oxidation, to determine the characteristics of structural changes in hepatocytes and to assess the oxidation stress during endotoxin intoxication in the experiment with biochemical markers. MATERIALS AND METHODS The experiments were conducted on 40 non-linear rats, divided into two groups of 20 animals. Group 1 animals received intraperitoneal injections of ET of Escherichia coli drug (Sigma USA K-235) for seven days at a rate of 0.1 mg/kg of the body weight. Animals of the second group served as the control group. Character and stage of liver damage were studied using morphological methods, including electron and light microscopy. In studying oxidizing stress, biochemical methods were used to define the changes, such as conjugated dienes and dienketones, spontaneous oxidizing modification of proteins. RESULTS AND CONCLUSION 1. The severity and depth of morphological changes in the liver during endotoxin intoxication were correlated with the dynamics of the content of lipid oxidation products (CD and DK, MDA) and proteins. There was a tendency for a more significant increase in the oxidative modification of proteins in serum. This confirms the data on the primary damage of proteins by free radicals. 2. When exposed to intestinal microflora endotoxin, pronounced dyscirculatory changes, fatty and hydropic degeneration of hepatocytes with signs of toxic damage to their nuclei were determined, but at the same time, the increased hyperplastic activity of sinusoidal cells remained associated with the effects of endotoxin. These changes are associated with both the direct toxic effect of endotoxin, and the effects of oxidative stress, in which endotoxin is a potent inducer.
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Affiliation(s)
- Alexander L Malev
- Department of Internal medicine No.1, V.I. Vernadsky Crimean Federal University, Simferopol, Russian Federation
| | - Anna N Zakharova
- Department of Internal medicine No.1, V.I. Vernadsky Crimean Federal University, Simferopol, Russian Federation
| | - Vitalii B Kaliberdenko
- Department of Internal medicine No.2, V.I. Vernadsky Crimean Federal University, Simferopol, Russian Federation
| | - Tatyana A Fominykh
- Department of Forensic Medicine, V.I. Vernadsky Crimean Federal University, Simferopol, Russian Federation
| | - Shanmugaraj Kulanthaivel
- Department of Internal medicine No.2, V.I. Vernadsky Crimean Federal University, Simferopol, Russian Federation
| | - Keerthanaa Balasundaram
- Department of Internal medicine No.2, V.I. Vernadsky Crimean Federal University, Simferopol, Russian Federation
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21
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Bhinder S, Kumari S, Singh B, Kaur A, Singh N. Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour. Food Chem 2021; 346:128915. [PMID: 33418417 DOI: 10.1016/j.foodchem.2020.128915] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/11/2020] [Accepted: 12/15/2020] [Indexed: 11/20/2022]
Abstract
The study aimed at improving and comparing the nutritional profile of black (BQ) and white quinoa (WQ) through malting at different germination periods (24, 48, 72 and 96 h), followed by drying at 50 °C, decluming, grinding and sieving to obtain malt flour. The changes in protein, reducing sugar, Maillard reaction products (MRPs), minerals, free and bound polyphenols and antioxidant activity were noted. Malting caused significant increase in polyphenolic content, antioxidant capacity and fluorescence of advanced MRP (FAST) index. The highest increment was noted in malts germinated for 48 and 72 h. BQ malts were marked by higher bound hydroxycinnamic acids, flavan-3-ols, magnesium, potassium and antioxidant activity, while, WQ malts had lower saponin, phytic acid but higher protein, iron, calcium, FAST index. WQ exhibited highest increment (27.23%) in antioxidant activity even though it had lower polyphenols than BQ after malting. Major loss in polyphenols and proteins occurred in malt germinated for 96 h.
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Affiliation(s)
- Seerat Bhinder
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Supriya Kumari
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India.
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
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Lakshmi Balasubramaniam S, Singh Patel A, Nayak B. Fabrication of antioxidative food packaging films using cellulose nanofibers, kappa‐Carrageenan, and gallic acid. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15480] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Avinash Singh Patel
- Food Science and Human Nutrition School of Food and Agriculture University of Maine Orono ME USA
| | - Balunkeswar Nayak
- Food Science and Human Nutrition School of Food and Agriculture University of Maine Orono ME USA
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Haldipur AC, Srividya N. A comparative evaluation of in vitro antihyperglycemic potential of Bamboo seed rice (Bambusa arundinacea) and Garudan samba (Oryza sativa): An integrated metabolomics, enzymatic and molecular docking approach. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103200] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Dada FA, Oyeleye SI, Adefegha SA, Babatola LJ, Adebayo A. Evaluation of different almond ( Terminalia catappa) extracts against oxidative stress induced by cyclosporine in brain and liver of rats. JOURNAL OF COMPLEMENTARY & INTEGRATIVE MEDICINE 2021; 18:727-735. [PMID: 33852232 DOI: 10.1515/jcim-2020-0193] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Accepted: 09/21/2020] [Indexed: 11/15/2022]
Abstract
OBJECTIVES This study was designed to evaluate the ameliorative effect of almond (Terminalia catappa) leaf (ALE) and stem bark (ABE) extracts on the enzyme activities and oxidative stress markers in the brain and liver tissues of cyclosporine-A (CsA) stressed male albino rats. METHODS Eighty-eight adult male rats weighing between 200 and 220 g were randomly distributed to into 11 groups (n=8) and different doses (100 and 200 mg/kg bwt.) of ALE and ABE were administered through oral gavages to the normal rats and 50 mg/kg/bwt/day CsA-stressed, while normal control rats was given a saline solution (p.o), and the treatment lasted for 14 days. Blood plasma, liver and brain tissues were prepared for biochemical analysis. RESULTS Neuronal [acetylcholinesterase (AChE) and butrylcholinesterase (BChE) and arginase] enzyme activities and thiobarbituric acid reactive species (TBARS) level, plasma aspartate transferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALP) activities, liver non-protein thiol (NPSH) level were analyzed. The results revealed that, the administration of CsA induced a significant increase in neuronal AChE, BChE, arginase, TBARS level, but decreased nitric oxide (NO) level. CsA also increased ALT, AST, and ALP activities in the blood plasma of CsA stress rats compared to normal control, but were significantly reversed respectively (p<0.001) upon treatment with the ALE and ABE dose-dependently. CONCLUSIONS The study revealed that ALE and ABE could prevent neuronal dysfunction and liver toxicity induced by CsA administration, however, higher dose (200 mg/kg) of the studied extracts appears to be more potent.
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Affiliation(s)
- Felix Abayomi Dada
- Science Laboratory Technology Department (Biochemistry Unit), Federal Polytechnic Ede, Ede, Osun State, Nigeria
| | - Sunday Idowu Oyeleye
- Functional Foods and Nutraceuticals Research Laboratory, Biochemistry Department, Federal University of Technology, Akure, Nigeria
- Department of Biomedical Technology, Federal University of Technology, Akure, Nigeria
| | - Stephen Adeniyi Adefegha
- Functional Foods and Nutraceuticals Research Laboratory, Biochemistry Department, Federal University of Technology, Akure, Nigeria
| | - Leye Jonathan Babatola
- Department of Chemical Sciences, Joseph Ayo Babalola University, Ikeji Arakeji, Osun State, Nigeria
| | - Adeniyi Adebayo
- Department of Chemical Sciences, Joseph Ayo Babalola University, Ikeji Arakeji, Osun State, Nigeria
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Wang Z, Tang C, Dai F, Xiao G, Luo G. HPLC determination of phenolic compounds in different solvent extracts of mulberry leaves and antioxidant capacity of extracts. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1904980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Zhenjiang Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, China
- Key Laboratory of Urban Agriculture in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, China
| | - Cuiming Tang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, China
- Key Laboratory of Urban Agriculture in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, China
| | - Fanwei Dai
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, China
- Key Laboratory of Urban Agriculture in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, China
| | - Gengsheng Xiao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Guoqing Luo
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, China
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Ruiz-Hernández AA, Cárdenas-López JL, Cortez-Rocha MO, González-Aguilar GA, Robles-Sánchez RM. Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1853814] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Alan A. Ruiz-Hernández
- Departamento de Investigación y Posgrado en Alimentos, Universidad De Sonora, Sonora, México
| | - José L. Cárdenas-López
- Departamento de Investigación y Posgrado en Alimentos, Universidad De Sonora, Sonora, México
| | - Mario O. Cortez-Rocha
- Departamento de Investigación y Posgrado en Alimentos, Universidad De Sonora, Sonora, México
| | - Gustavo A. González-Aguilar
- Coordinación de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, México
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Lin J, Wu Y, Hsiao Y, Wang C. Acceleration of the ageing process in mei (
Prunus mume
Siebold) liqueur by high hydrostatic pressure treatment. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14835] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jia‐Ying Lin
- Department of Biotechnology National Formosa University Yunlin632Taiwan
| | - Yi‐Jing Wu
- Department of Biotechnology National Formosa University Yunlin632Taiwan
| | - Yun‐Ting Hsiao
- Department of Biotechnology National Formosa University Yunlin632Taiwan
| | - Chung‐Yi Wang
- Department of Biotechnology National Formosa University Yunlin632Taiwan
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Phenolic profiles, antioxidant activities, and antiproliferative activities of different mung bean (Vigna radiata) varieties from Sri Lanka. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100705] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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29
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Zhang H, Kai G, Xia Y, Wang G, Ai L. Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0260] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractA comparison study between whole grain and rice bran to evaluate the antioxidant activity and starch digestion property of black rice was conducted. Total phenolics content (TPC) and total anthocyanins content (TAC) analysis found that TPC and TAC contribution of rice bran to the whole grain were over 73 and 91%, respectively. Cyanidin-3-glucoside with minor peonidin-3-glucoside were identified in all whole grain and rice bran samples by HPLC-ESI-MS. The rice bran exhibited much stronger antioxidant activities than the whole grain, acting as the major antioxidant contributor to the black rice due to the high levels of TPC and TAC. In vitro digestion analysis found that rice bran could significantly decrease the digestibility and predicted glycemic index (pGI) of rice flour by lowering the rapid digestion starch and increasing the resistant starch (RS). This study revealed that rice bran could be a potential edible resource of phenolic-enriched antioxidant and glycemic regulator in food industry.
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Affiliation(s)
- Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
| | - Guoyin Kai
- Development Center of Plant Germplasm Resources, College of Life and Environmental Sciences, Shanghai Normal University, Shanghai, 200234, China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
| | - Guangqiang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
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El-Far AH, Lebda MA, Noreldin AE, Atta MS, Elewa YHA, Elfeky M, Mousa SA. Quercetin Attenuates Pancreatic and Renal D-Galactose-Induced Aging-Related Oxidative Alterations in Rats. Int J Mol Sci 2020; 21:E4348. [PMID: 32570962 PMCID: PMC7352460 DOI: 10.3390/ijms21124348] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/11/2020] [Accepted: 06/15/2020] [Indexed: 02/07/2023] Open
Abstract
Aging is an oxidative stress-associated process that progresses with age. Our aim is to delay or attenuate these oxidative alterations and to keep individuals healthy as they age using natural compounds supplementation. Therefore, we conducted the present study to investigate the protective potentials of quercetin against D-galactose (D-gal)-associated oxidative alterations that were induced experimentally in male Wistar rats. Forty-five rats were randomly allocated into five groups of nine rats each. The groups were a control group that was reared on a basal diet and injected subcutaneously with 120 mg D-gal dissolved in physiological saline solution (0.9% NaCl) per kg body weight daily and quercetin-treated groups that received the same basal diet and subcutaneous daily D-gal injections were supplemented orally with 25, 50, and 100 mg of quercetin per kg body weight for 42 days. Pancreatic and renal samples were subjected to histopathological, immunohistochemical, and relative mRNA expression assessments. Aging (p53, p21, IL-6, and IL-8), apoptotic (Bax, CASP-3, and caspase-3 protein), proliferative (Ki67 protein), antiapoptotic (Bcl2 and Bcl2 protein), inflammatory (NF-κB, IL-1β, and TNF-α), antioxidant (SOD1), and functional markers (GCLC and GCLM genes and insulin, glucagon, and podocin proteins) were determined to evaluate the oxidative alterations induced by D-gal and the protective role of quercetin. D-gal caused oxidative alterations of the pancreas and kidneys observed via upregulations of aging, apoptotic, and inflammatory markers and downregulated the antiapoptotic, proliferative, antioxidant, and functional markers. Quercetin potentially attenuated these aging-related oxidative alterations in a dose-dependent manner. Finally, we can conclude that quercetin supplementation is considered as a promising natural protective compound that could be used to delay the aging process and to maintain human health.
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Affiliation(s)
- Ali H. El-Far
- Department of Biochemistry, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, Egypt
| | - Mohamed A. Lebda
- Biochemistry Department, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt; (M.A.L.); (M.E.)
| | - Ahmed E. Noreldin
- Histology and Cytology Department, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, Egypt;
| | - Mustafa S. Atta
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt;
| | - Yaser H. A. Elewa
- Histology and Cytology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt;
- Laboratory of Anatomy, Faculty of Veterinary Medicine, Basic Veterinary Sciences, Hokkaido University, Sapporo 060-0818, Japan
| | - Mohamed Elfeky
- Biochemistry Department, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt; (M.A.L.); (M.E.)
| | - Shaker A. Mousa
- Pharmaceutical Research Institute, Albany College of Pharmacy and Health Sciences, Rensselaer, NY 12144, USA
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Semi-targeted metabolomic analysis provides the basis for enhanced antioxidant capacities in pigmented rice grains. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00367-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Kumari S, Bhinder S, Singh B, Kaur A, Singh N. Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109042] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Mehrabani S, Arab A, Mohammadi H, Amani R. The effect of cocoa consumption on markers of oxidative stress: A systematic review and meta-analysis of interventional studies. Complement Ther Med 2019; 48:102240. [PMID: 31987247 DOI: 10.1016/j.ctim.2019.102240] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 11/03/2019] [Accepted: 11/05/2019] [Indexed: 12/12/2022] Open
Abstract
A number of studies have examined the beneficial effects of cocoa consumption on markers of oxidative stress in different population, however, the findings have been inconclusive. Herein, we systematically reviewed available interventional studies to elucidate the overall impact of cocoa consumption on markers of oxidative stress among adult population. PubMed, Cochrane's library, Science Direct, Scopus, Google scholar and ISI web of science databases were searched for all available literature until March 2019 for relevant studies. The Jadad scale was used to assess the quality of each study. A total of 48 studies out of 1402 met the inclusion criteria and were included in our systematic review and 16 of them were entered in meta-analysis. The pooled estimate from the random-effect model showed cocoa consumption significantly reduced malondialdehyde (SMD: -0.71; 95 % CI, -1.41 to -0.01; P = 0.048) and 8-iso-prostaglandin F2α (WMD: -43.76; 95 % CI, -76.25 to -11.28; P = 0.008) but not the other markers of oxidative stress. Our findings support the concept that cocoa consumption plays an important role in the human metabolic pathway through reducing the oxidative stress. In order to draw a firm link between cocoa and oxidative stress, more clinical trials with adequate sample size and sufficient follow-up periods are warranted.
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Affiliation(s)
- Sanaz Mehrabani
- Student Research Committee, Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Arman Arab
- Department of Community Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Hamed Mohammadi
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Reza Amani
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
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34
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Aprodu I, Milea ȘA, Anghel RM, Enachi E, Barbu V, Crăciunescu O, Râpeanu G, Bahrim GE, Oancea A, Stănciuc N. New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice ( Oryza sativa L.). Molecules 2019; 24:molecules24183389. [PMID: 31540422 PMCID: PMC6766832 DOI: 10.3390/molecules24183389] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 09/08/2019] [Accepted: 09/08/2019] [Indexed: 12/12/2022] Open
Abstract
The aqueous anthocyanin-rich extract derived from black rice (Oryza sativa L.) was encapsulated by freeze drying using milk proteins and peptides as coating materials. The molecular modelling approach indicated that all major casein fractions and whey proteins were able to bind at least one anthocyanin molecule. The hydrophobic interactions and hydrogen bonding across the interfaces appeared to be mainly responsible for the stabilizations of the complexes formed between the coating material and bioactive compounds. Two dark purple colored powders, differentiated by the ratio of the encapsulation materials used, rich in phytochemicals were obtained, with an encapsulation efficiency of up to 99%. The powders were tested for antioxidant activity, cytocompatibility, and thermal stability. The morphological structure of the powders highlighted the presence of encapsulated anthocyanins. Both powders showed a remarkable antioxidant activity of about 46 mM Trolox/g D.W., and cytocompatibility on the L929 fibroblast culture. At certain concentrations, both powders stimulated cell proliferation. The powders showed a good thermal stability between 75 and 100 °C for 15 min. The powders were tested in a food model system and checked for stability of phytochemicals during storage. The added value of the powders was demonstrated throughout the antioxidant activity, which remained unchanged during storage.
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Affiliation(s)
- Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, Romania.
| | - Ștefania Adelina Milea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, Romania.
| | - Roxana-Mădălina Anghel
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, Romania.
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, Romania.
| | - Vasilica Barbu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, Romania.
| | - Oana Crăciunescu
- National Institute of Research and Development for Biological Sciences, 296, Splaiul Independentei, 060031 Bucharest, Romania.
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, Romania.
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, Romania.
| | - Anca Oancea
- National Institute of Research and Development for Biological Sciences, 296, Splaiul Independentei, 060031 Bucharest, Romania.
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania, 111, Domnească Street, 800201 Galati, Romania.
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Shang A, Cao SY, Xu XY, Gan RY, Tang GY, Corke H, Mavumengwana V, Li HB. Bioactive Compounds and Biological Functions of Garlic ( Allium sativum L.). Foods 2019. [PMID: 31284512 DOI: 10.3390/foods807024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
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Affiliation(s)
- Ao Shang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Shi-Yu Cao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.
| | - Guo-Yi Tang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Vuyo Mavumengwana
- DST/NRF Centre of Excellence for Biomedical Tuberculosis Research, US/SAMRC Centre for Tuberculosis Research, Division of Molecular Biology and Human Genetics, Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town 8000, South Africa
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
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36
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Shang A, Cao SY, Xu XY, Gan RY, Tang GY, Corke H, Mavumengwana V, Li HB. Bioactive Compounds and Biological Functions of Garlic ( Allium sativum L.). Foods 2019; 8:E246. [PMID: 31284512 PMCID: PMC6678835 DOI: 10.3390/foods8070246] [Citation(s) in RCA: 289] [Impact Index Per Article: 57.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 06/27/2019] [Accepted: 07/04/2019] [Indexed: 12/24/2022] Open
Abstract
Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
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Affiliation(s)
- Ao Shang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Shi-Yu Cao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.
| | - Guo-Yi Tang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Vuyo Mavumengwana
- DST/NRF Centre of Excellence for Biomedical Tuberculosis Research, US/SAMRC Centre for Tuberculosis Research, Division of Molecular Biology and Human Genetics, Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town 8000, South Africa
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
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37
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Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties. Food Chem 2019; 285:240-251. [DOI: 10.1016/j.foodchem.2019.01.141] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 01/21/2019] [Accepted: 01/22/2019] [Indexed: 01/03/2023]
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38
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Huang HW, Cheng MC, Chen BY, Wang CY. Effects of high pressure extraction on the extraction yield, phenolic compounds, antioxidant and anti-tyrosinase activity of Djulis hull. Journal of Food Science and Technology 2019; 56:4016-4024. [PMID: 31477973 DOI: 10.1007/s13197-019-03870-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/28/2019] [Accepted: 06/03/2019] [Indexed: 11/25/2022]
Abstract
The hulls of Djulis (Chenopodium formosanum) are a type of agricultural waste. Using 70% ethanol as the extraction solvent, this study compared the extraction yields of high-pressure-assisted extraction (HPE) and conventional oscillation extraction (CE) for Djulis hulls (DH). The total phenolic and flavonoid contents, and antioxidant, anti-inflammatory and anti-tyrosinase activities were also compared. Our findings indicated that 600 MPa/5 min of HPE resulted in higher total phenolic (567-642 mg GAE/g) and flavonoid (47.2-57.2 mg QU/g) concentrations; gallic acid (44.5-53.2 μg/g) and rutin (26.8-34.2 μg/g) were the main phenolic and flavonoid compounds. When the extraction pressure was greater than 450 MPa, HPE extracts showed stronger antioxidant capacity and anti-tyrosinase activity than CE extracts. In a LPS-induced RAW 264.7 cell model of inflammation, HPE extracts had significant inhibitory effects on the cumulative concentrations of nitric oxide and prostaglandin E2. These results indicate that HPE had a better extraction yield, and required a shorter time for the extraction of functional ingredients from DH. Hence, DH could be a potential source for natural antioxidants for the food and biotechnology industries.
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Affiliation(s)
- Hsiao-Wen Huang
- 1Department of Animal Science and Technology, National Taiwan University, Taipei, 10617 Taiwan
| | - Ming-Ching Cheng
- 2Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, 510 Taiwan
| | - Bang-Yuan Chen
- 3Department of Food Science, Fu Jen Catholic University, Taipei, 24205 Taiwan
| | - Chung-Yi Wang
- 4Department of Biotechnology, National Formosa University, No. 64, Wunhua Rd, Huwei, Yunlin 632 Taiwan
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39
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Cao SY, Zhao CN, Gan RY, Xu XY, Wei XL, Corke H, Atanasov AG, Li HB. Effects and Mechanisms of Tea and Its Bioactive Compounds for the Prevention and Treatment of Cardiovascular Diseases: An Updated Review. Antioxidants (Basel) 2019; 8:E166. [PMID: 31174371 PMCID: PMC6617169 DOI: 10.3390/antiox8060166] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 06/03/2019] [Accepted: 06/04/2019] [Indexed: 12/16/2022] Open
Abstract
Cardiovascular diseases (CVDs) are critical global public health issues with high morbidity and mortality. Epidemiological studies have revealed that regular tea drinking is inversely associated with the risk of CVDs. Additionally, substantial in vitro and in vivo experimental studies have shown that tea and its bioactive compounds are effective in protecting against CVDs. The relevant mechanisms include reducing blood lipid, alleviating ischemia/reperfusion injury, inhibiting oxidative stress, enhancing endothelial function, attenuating inflammation, and protecting cardiomyocyte function. Moreover, some clinical trials also proved the protective role of tea against CVDs. In order to provide a better understanding of the relationship between tea and CVDs, this review summarizes the effects of tea and its bioactive compounds against CVDs and discusses potential mechanisms of action based on evidence from epidemiological, experimental, and clinical studies.
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Affiliation(s)
- Shi-Yu Cao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Cai-Ning Zhao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Xin-Lin Wei
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Atanas G Atanasov
- The Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzębiec, 05-552 Magdalenka, Poland.
- Department of Pharmacognosy, University of Vienna, 1090 Vienna, Austria.
- Institute of Neurobiology, Bulgarian Academy of Sciences, 23 Acad. G. Bonchev str., 1113 Sofia, Bulgaria.
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
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40
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Mao QQ, Xu XY, Cao SY, Gan RY, Corke H, Beta T, Li HB. Bioactive Compounds and Bioactivities of Ginger ( Zingiber officinale Roscoe). Foods 2019; 8:E185. [PMID: 31151279 PMCID: PMC6616534 DOI: 10.3390/foods8060185] [Citation(s) in RCA: 373] [Impact Index Per Article: 74.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Revised: 05/26/2019] [Accepted: 05/28/2019] [Indexed: 02/07/2023] Open
Abstract
Ginger (Zingiber officinale Roscoe) is a common and widely used spice. It is rich in various chemical constituents, including phenolic compounds, terpenes, polysaccharides, lipids, organic acids, and raw fibers. The health benefits of ginger are mainly attributed to its phenolic compounds, such as gingerols and shogaols. Accumulated investigations have demonstrated that ginger possesses multiple biological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, neuroprotective, cardiovascular protective, respiratory protective, antiobesity, antidiabetic, antinausea, and antiemetic activities. In this review, we summarize current knowledge about the bioactive compounds and bioactivities of ginger, and the mechanisms of action are also discussed. We hope that this updated review paper will attract more attention to ginger and its further applications, including its potential to be developed into functional foods or nutraceuticals for the prevention and management of chronic diseases.
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Affiliation(s)
- Qian-Qian Mao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Shi-Yu Cao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
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41
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Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols. J FOOD QUALITY 2019. [DOI: 10.1155/2019/2793973] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Phenolic compounds are important products of secondary metabolism in plants. They cannot be synthesized in the human body and are mainly taken from food. Cereals, especially whole grains, are important sources of dietary polyphenols. Compared with vegetables and fruits, the content and biological activities of polyphenols in cereals have long been underestimated. Polyphenols in whole grains are non-nutritive compounds, which are distributed in all structural areas of cereal substances, mainly phenolic acids, flavonoids, and lignans. In recent years, the health effects of whole grains are closely related to their phenolic compounds and their antioxidant activities. Now, different physicochemical processing treatments and their effects have been summarized in order to provide the basis for promoting the development and utilization of food. The various functions of whole grains are closely related to the antioxidant effect of polyphenols. As the basic research on evaluating the antioxidant effect of active substances, in vitro antioxidant tests are faster and more convenient.
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42
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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43
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Therapeutic potential of rice-derived polyphenols on obesity-related oxidative stress and inflammation. J Appl Biomed 2018. [DOI: 10.1016/j.jab.2018.03.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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44
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Tang GY, Zhao CN, Liu Q, Feng XL, Xu XY, Cao SY, Meng X, Li S, Gan RY, Li HB. Potential of Grape Wastes as a Natural Source of Bioactive Compounds. Molecules 2018; 23:E2598. [PMID: 30314259 PMCID: PMC6222388 DOI: 10.3390/molecules23102598] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 10/03/2018] [Accepted: 10/04/2018] [Indexed: 12/15/2022] Open
Abstract
Grapes are widely used in the wine and juice industries, which can lead to massive amounts of waste, mostly grape peels and seeds. The antioxidant capacities, total phenolic and flavonoid contents and phenolic profiles of peels and seeds from 30 grape varieties were systemically assessed. The antioxidant activities of fat-soluble, water-soluble and insoluble-bound fractions of grape peels and seeds were evaluated using ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays, and their total phenolic contents and total flavonoid contents were determined by the Folin-Ciocalteu method and AlCl₃ colorimetry, respectively. It was found that the antioxidant capacities were diverse among different grape peels and seeds. Moreover, several phenolic compounds were identified and quantified, including gallic acid, cyanidin-3-glucoside, epicatechin, catechin gallate, ferulaic acid, rutin and resveratrol, which could contribute to the antioxidant capacities of these grape peels and seeds. Several grape wastes with strong antioxidant activity could be abundant sources of natural bioactive compounds, and have the potential for development into functional foods, food additives and pharmaceuticals.
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Affiliation(s)
- Guo-Yi Tang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Cai-Ning Zhao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Qing Liu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | | | - Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Shi-Yu Cao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Xiao Meng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Sha Li
- School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China.
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
- South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China.
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45
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Yefrida Y, Suyani H, Aziz H, Efdi M. Comparison of Iron Reduction Methods on the Determination of Antioxidants Content in Vegetables Sample. ACTA ACUST UNITED AC 2018. [DOI: 10.13005/ojc/340525] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Determination of antioxidant content in 14 vegetables has been done using Modified Phenanthroline (MPM), Phenanthroline (PM) and Ferric Reducing Antioxidant Power (FRAP) methods. The SDR values obtained for the MPM and PM methods were (2.65 ± 1.26) % and (3.51 ± 0.88) %, while the recovery values were (100.86 ± 4.45)% and (99.93 ± 3.50) %, respectively. The antioxidant content of vegetables obtained by MPM, PM and FRAP methods were (30.4 ± 1.46 - 515.9 ± 3.32), (25.9 ± 1.13 - 327.3 ± 2.57) and (21.4 ± 0.51 - 371.7 ± 1.10) μmol Fe / g DW, respectively. The antioxidant content obtained with the three methods showed no significant different. The correlation values between MPM - PM, MPM - FRAP, and PM - FRAP methods are 0.9712, 0.9896 and 0.9611, respectively. These values indicate a very strong correlation among the three methods.
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Affiliation(s)
- Yefrida Yefrida
- Chemistry Department, Faculty of Mathematics and Natural Sciences, Andalas University, Kampus Limau Manis, Padang 25163, Indonasia
| | - Hamzar Suyani
- Chemistry Department, Faculty of Mathematics and Natural Sciences, Andalas University, Kampus Limau Manis, Padang 25163, Indonasia
| | - Hermansyah Aziz
- Chemistry Department, Faculty of Mathematics and Natural Sciences, Andalas University, Kampus Limau Manis, Padang 25163, Indonasia
| | - Mai Efdi
- Chemistry Department, Faculty of Mathematics and Natural Sciences, Andalas University, Kampus Limau Manis, Padang 25163, Indonasia
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46
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Liu Q, Tang GY, Zhao CN, Feng XL, Xu XY, Cao SY, Meng X, Li S, Gan RY, Li HB. Comparison of Antioxidant Activities of Different Grape Varieties. Molecules 2018; 23:E2432. [PMID: 30249027 PMCID: PMC6222363 DOI: 10.3390/molecules23102432] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 09/14/2018] [Accepted: 09/18/2018] [Indexed: 12/28/2022] Open
Abstract
Grapes are widely consumed in the world, and different grape varieties could exhibit distinctly different antioxidant activities. In this study, the free radical-scavenging and antioxidant activities of lipophilic, hydrophilic, and insoluble-bound fractions from 30 grape varieties were evaluated by ferric-reducing antioxidant powers (FRAP), Trolox equivalent antioxidant capacities (TEAC), total phenolic contents (TPC), and total flavonoid contents (TFC). The results indicated that the 30 grape varieties exhibited diverse FRAP values (1.289⁻11.767 μmol Fe(II)/g FW), TEAC values (0.339⁻4.839 μmol Trolox/g FW), TPC values (0.294⁻1.407 mg GAE/g FW) and TFC values (0.082⁻0.132 mg QE/g FW). Several grapes, such as Pearl Black Grape (Xinjiang), Summer Black Grape (Shaanxi), Pearl Green Grape (Xinjiang), Seedless Green Grape (Xinjiang), and Seedless Red Grape (Yunnan), exhibited strong free radical-scavenging and antioxidant activities, which could be consumed as good sources of natural antioxidants to prevent several diseases induced by oxidative stress, such as cardiovascular disease and cancer. Furthermore, several antioxidants were identified and quantified, including caffeic acid, catechin gallate, epicatechin, gallic acid, protocatechuic acid and rutin, which could contribute to the antioxidant activities of grapes.
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Affiliation(s)
- Qing Liu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Guo-Yi Tang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Cai-Ning Zhao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | | | - Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Shi-Yu Cao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Xiao Meng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Sha Li
- School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong, China.
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
- South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-sen University, Guangzhou 510006, China.
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47
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Gunathilake KDPP, Ranaweera KKDS, Rupasinghe HPV. Analysis of rutin, β‐carotene, and lutein content and evaluation of antioxidant activities of six edible leaves on free radicals and reactive oxygen species. J Food Biochem 2018. [DOI: 10.1111/jfbc.12579] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- K. D. P. P. Gunathilake
- Department of Food Science & Technology, Faculty of Livestock, Fisheries, & NutritionWayamba University of Sri LankaGonawilaSri LankaMakandura
- Department of Food Science and Technology, Faculty of Applied SciencesUniversity of Sri Jayewardenepura GangodawilaSri LankaNugegoda
| | - K. K. D. S. Ranaweera
- Department of Food Science and Technology, Faculty of Applied SciencesUniversity of Sri Jayewardenepura GangodawilaSri LankaNugegoda
| | - H. P. V. Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of AgricultureDalhousie UniversityTruroNova Scotia Canada
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48
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Benítez V, Esteban RM, Moniz E, Casado N, Aguilera Y, Mollá E. Breads fortified with wholegrain cereals and seeds as source of antioxidant dietary fibre and other bioactive compounds. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.06.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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49
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Antioxidant activity of hopeaphenol isolated from Shorea roxburghii stem bark extract. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2018. [DOI: 10.1016/j.jtusci.2014.11.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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50
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Li S, Tan HY, Wang N, Cheung F, Hong M, Feng Y. The Potential and Action Mechanism of Polyphenols in the Treatment of Liver Diseases. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2018; 2018:8394818. [PMID: 29507653 PMCID: PMC5817364 DOI: 10.1155/2018/8394818] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 01/09/2018] [Indexed: 12/16/2022]
Abstract
Liver disease, involving a wide range of liver pathologies from fatty liver, hepatitis, and fibrosis to cirrhosis and hepatocellular carcinoma, is a serious health problem worldwide. In recent years, many natural foods and herbs with abundant phytochemicals have been proposed as health supplementation for patients with hepatic disorders. As an important category of phytochemicals, natural polyphenols have attracted increasing attention as potential agents for the prevention and treatment of liver diseases. The striking capacities in remitting oxidative stress, lipid metabolism, insulin resistance, and inflammation put polyphenols in the spotlight for the therapies of liver diseases. It has been reported that many polyphenols from a wide range of foods and herbs exert therapeutic effects on liver injuries via complicated mechanisms. Therefore, it is necessary to have a systematical review to sort out current researches to help better understand the potentials of polyphenols in liver diseases. In this review, we aim to summarize and update the existing evidence of natural polyphenols in the treatment of various liver diseases by in vitro, in vivo, and clinical studies, while special attention is paid to the action mechanisms.
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Affiliation(s)
- Sha Li
- School of Chinese Medicine, The University of Hong Kong, Pok Fu Lam, Hong Kong
| | - Hor Yue Tan
- School of Chinese Medicine, The University of Hong Kong, Pok Fu Lam, Hong Kong
| | - Ning Wang
- School of Chinese Medicine, The University of Hong Kong, Pok Fu Lam, Hong Kong
- Shenzhen Institute of Research and Innovation, Pok Fu Lam, The University of Hong Kong, Hong Kong
| | - Fan Cheung
- School of Chinese Medicine, The University of Hong Kong, Pok Fu Lam, Hong Kong
| | - Ming Hong
- School of Chinese Medicine, The University of Hong Kong, Pok Fu Lam, Hong Kong
- Institute of Clinical Pharmacology, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yibin Feng
- School of Chinese Medicine, The University of Hong Kong, Pok Fu Lam, Hong Kong
- Shenzhen Institute of Research and Innovation, Pok Fu Lam, The University of Hong Kong, Hong Kong
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