Antioxidant, pro-oxidant and cytotoxic properties of parsley

Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing

Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste. Many of them are used not only to flavor foods, but also in traditional medicine and cosmetics. They have antioxidant, antiviral, antibiotic, anticoagulant and antiinflammatory properties and exciting potential for preventing chronic degenerative diseases such as cardiomyopathy and cancer when used in the daily diet. Research and development in this particular field are deeply rooted as the consumer inclination towards natural products is significant. It is essential to let consumers know the beneficial effects of the daily consumption of spices, condiments and extra virgin olive oil so that they can choose them based on effects proven by scientific works and not by the mere illusion that plant products are suitable only because they are natural and not chemicals. The study begins with the definition of spices, condiments and extra virgin olive oil. It continues by describing the pathologies that can be prevented with a spicy diet and it concludes by considering the molecules responsible for the beneficial effects on human health (phytochemical) and their eventual transformation when cooked.

Anticancer Effect in Human Glioblastoma and Antioxidant Activity of Petroselinum crispum L. Methanol Extract

Parsley (Petroselinum crispum L.) has been used as food, spices and in folkloric medicine. Several scientific researches have been focalized on anti-inflammatory, anti-proliferative, antioxidant and other pharmacological activities of parsley. The aim of the present study was to evaluate the phytochemical composition, antioxidant and anticancer activity of P. crispum L aqueous and methanol extracts against Human glioblastoma cells U87MG. Adhesion assay was realized on different protein matrices (fibrinogen, fibronectin and poly-L-lysine) and the anti-proliferative effect was performed. Compared to aqueous extract, the methanol extract presented an important level of phenol contents. Five phenolic compounds were found using HPLC-DAD with quinic acid as the most abounded followed by gallic acid, acacetin, protocatechuic acid and Cirsilineol with 120753.07 ± 27450; 190 ± 25; 53.83 ± 10; 13.7 ± 2.5 and 2 ± 0.3 µg/mL respectively.The DPPH, ABTS+, OH radical, Iron (II) chelation and FRAP assays exhibited that methanol extract show a modulate antioxidant activity. The methanol extract shows the highest ability to inhibit cell adhesion to different protein matrices. In addition, it was found as a potential anti-proliferative. These results suggest for the first time that P. crispum methanol extract presents anti-adhesion and anti-proliferative proprieties.

Botanical Therapeutics: Phytochemical Screening and Biological Assessment of Chamomile, Parsley and Celery Extracts against A375 Human Melanoma and Dendritic Cells

Chamomile, parsley, and celery represent major botanical sources of apigenin, a well-known flavone with chemopreventive properties. The aim of this study was to assess the phytochemical composition, antioxidant, and anti-inflammatory potential of methanol extracts obtained from chamomile, parsley, and celery collected from Romania, as well as the biological activity against A375 human melanoma and human dendritic cells. Results have shown that all three extracts are rich in polyphenolic compounds and flavonoids, and they generate a radical scavenger capacity, iron chelation potential, as well as lipoxygenase inhibition capacity. Chamomile and celery extracts present weak antiproliferative and pro-apoptotic properties in the set experimental conditions, while parsley extract draws out significant pro-apoptotic potential against A375 human melanoma cells. Parsley and chamomile extracts affected the fibroblast-like morphology of the screened tumor cell line. On the other hand, chamomile and celery extracts abrogated the expansion of LPS-activated dendritic cells, while the metabolic activity was attenuated by stimulation with celery extract; chamomile and parsley extracts had no effect upon this parameter. Chamomile and parsley extracts incubation with naive dendritic cells did not trigger cytokine secretion (TNF-alpha, IL-6, IL-10), but celery extract stimulation significantly reduced the anti-inflammatory, cytokine IL-10.

Petroselinum Crispum is Effective in Reducing Stress-Induced Gastric Oxidative Damage

Background:

Oxidative stress has been shown to play a principal role in the pathogenesis of stress-induced gastric injury. Parsley (Petroselinum crispum) contains many antioxidants such as flavanoids, carotenoids and ascorbic acid.

Aims:

In this study, the histopathological and biochemical results of nutrition with a parsley-rich diet in terms of eliminating stress-induced oxidative gastric injury were evaluated.

Study Design:

Animal experimentation

Methods:

Forty male Wistar albino rats were divided into five groups: control, stress, stress + standard diet, stress + parsley-added diet and stress + lansoprazole (LPZ) groups. Subjects were exposed to 72 hours of fasting and later immobilized and exposed to the cold at +4 degrees for 8 hours to create a severe stress condition. Samples from the animals’ stomachs were arranged for microscopic and biochemical examinations.

Results:

Gastric mucosal injury was obvious in rats exposed to stress. The histopathologic damage score of the stress group (7.00±0.57) was higher than that of the control group (1.50±0.22) (p<0.05). Significant differences in histopathologic damage score were found between the stress and stress + parsley-added diet groups (p<0.05), the stress and stress + standard diet groups (p<0.05), and the stress and stress + LPZ groups (p<0.05). The mean tissue malondialdehyde levels of the stress + parsley-added group and the stress + LPZ group were lower than that of the stress group (p<0.05). Parsley supported the cellular antioxidant system by increasing the mean tissue glutathione level (53.31±9.50) and superoxide dismutase (15.18±1.05) and catalase (16.68±2.29) activities.

Conclusion:

Oral administration of parsley is effective in reducing stress-induced gastric injury by supporting the cellular antioxidant defence system.

Induction of the superoxide anion radical scavenging capacity of dried 'funori'Gloiopeltis furcata by Lactobacillus plantarum S-SU1 fermentation

To understand the beneficial properties of edible algae obtained from the north-eastern (Sanriku) Satoumi region of Japan, the antioxidant properties of hot aqueous extract solutions (AES) obtained from 18 dried algal products were determined. The samples included 4 Ceratophyllum demersum (matsumo), 5 Undaria pinnatifida (wakame), 5 Laminaria japonica (kombu), and 2 each of Gloiopeltis furcate (funori) and G. tenax (funori). Of these products, the total phenolic content and Fe-reducing power were highest in matsumo. On the other hand, the polysaccharide content, viscosity, and superoxide anion radical (O2˙(-))-scavenging capacity were highest in funori. Lactobacillus plantarum S-SU3, isolated from the intestine of Japanese surfperch, and Lb. plantarum S-SU1, isolated from salted squid, could ferment the AES of matsumo and funori, respectively. Although the Fe-reducing power of the matsumo solution was reduced due to fermentation, the O2˙(-)-scavenging capacity of the funori solution was increased by fermentation. Furthermore, the fermented funori suspension protected Saccharomyces cerevisiae, a live cell model, against H2O2 toxicity. These results suggest that the fermented funori is a promising functional food material that is capable of protecting against reactive oxygen species.

Gallic acid: a versatile antioxidant with promising therapeutic and industrial applications

Oxidative stress, a result of an overproduction and accumulation of free radicals, is the leading cause of several degenerative diseases such as cancer, atherosclerosis, cardiovascular diseases, ageing and inflammatory diseases.