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Pantiora PD, Balaouras AI, Mina IK, Freris CI, Pappas AC, Danezis GP, Zoidis E, Georgiou CA. The Therapeutic Alliance between Pomegranate and Health Emphasizing on Anticancer Properties. Antioxidants (Basel) 2023; 12:187. [PMID: 36671048 PMCID: PMC9855163 DOI: 10.3390/antiox12010187] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/05/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Pomegranate is a fruit bearing-plant that is well known for its medicinal properties. Pomegranate is a good source of phenolic acids, tannins, and flavonoids. Pomegranate juice and by-products have attracted the scientific interest due to their potential health benefits. Currently, the medical community has showed great interest in exploiting pomegranate potential as a protective agent against several human diseases including cancer. This is demonstrated by the fact that there are more than 800 reports in the literature reporting pomegranate's anticancer properties. This review is an update on the research outcomes of pomegranate's potential against different types of human diseases, emphasizing on cancer. In addition, perspectives of potential applications of pomegranate, as a natural additive aiming to improve the quality of animal products, are discussed.
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Affiliation(s)
- Panagiota D. Pantiora
- Department of Biotechnology, Agricultural University of Athens, 11855 Athens, Greece
| | | | - Ioanna K. Mina
- Department of Biotechnology, Agricultural University of Athens, 11855 Athens, Greece
| | - Christoforos I. Freris
- Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, Greece
| | - Athanasios C. Pappas
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Georgios P. Danezis
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Evangelos Zoidis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Constantinos A. Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
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Rodríguez-Valdovinos KY, Salgado-Garciglia R, Vázquez-Sánchez M, Álvarez-Bernal D, Oregel-Zamudio E, Ceja-Torres LF, Medina-Medrano JR. Quantitative Analysis of Rutin by HPTLC and In Vitro Antioxidant and Antibacterial Activities of Phenolic-Rich Extracts from Verbesina sphaerocephala. PLANTS 2021; 10:plants10030475. [PMID: 33802461 PMCID: PMC8001813 DOI: 10.3390/plants10030475] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 02/25/2021] [Accepted: 02/27/2021] [Indexed: 11/27/2022]
Abstract
Verbesina sphaerocephala A. Gray, like other wild plants of the genus Verbesina, has been used in herbal medicine. There is information for other species of the genus related to their phenolic content, antioxidant capacity, and isolation of bioactive compounds with antimicrobial activity. However, there are no reports for V. sphaerocephala, although it has an important presence in the state of Michoacán, México. In this study, the phenolic composition, quantification of rutin, and in vitro antioxidant and antibacterial activities of methanolic extracts from V. sphaerocephala leaves and flowers were determined. The results showed that all the investigated extracts have high phenolic and flavonoid contents. The flavonoid rutin was identified in all the extracts from V. sphaerocephala by high-performance thin-layer chromatography (HPTLC). The V. sphaerocephala extracts showed scavenging activity against DPPH• and ABTS•+ radicals (IC50 and 5.83 ± 0.50 and 0.93 ± 0.01 mg/mL, respectively) as well as relevant antioxidant capacity (51.05 ± 0.36 mg of ascorbic acid/g of dry tissue). The experimental results show that V. sphaerocephala extracts possessed a strong antimicrobial activity against Escherichia coli and Staphylococcus aureus bacteria. This research indicates that V. sphaerocephala could be considered as a potential source of natural compounds from the point of ethnopharmacological usage.
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Affiliation(s)
- Kathia Yanelly Rodríguez-Valdovinos
- Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, Instituto Politécnico Nacional, Jiquilpan 59510, Michoacan, Mexico; (K.Y.R.-V.); (D.Á.-B.); (E.O.-Z.); (L.F.C.-T.)
| | - Rafael Salgado-Garciglia
- Instituto de Investigaciones Químico-Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Morelia 58030, Michoacan, Mexico;
| | - Monserrat Vázquez-Sánchez
- Programa de Posgrado en Botánica, Colegio de Postgraduados Campus Montecillo, Texcoco 56230, Estado de Mexico, Mexico;
| | - Dioselina Álvarez-Bernal
- Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, Instituto Politécnico Nacional, Jiquilpan 59510, Michoacan, Mexico; (K.Y.R.-V.); (D.Á.-B.); (E.O.-Z.); (L.F.C.-T.)
| | - Ernesto Oregel-Zamudio
- Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, Instituto Politécnico Nacional, Jiquilpan 59510, Michoacan, Mexico; (K.Y.R.-V.); (D.Á.-B.); (E.O.-Z.); (L.F.C.-T.)
- Programa de Doctorado en Ciencias en Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional, Ticomán 07340, Ciudad de Mexico, Mexico
| | - Luis Fernando Ceja-Torres
- Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, Instituto Politécnico Nacional, Jiquilpan 59510, Michoacan, Mexico; (K.Y.R.-V.); (D.Á.-B.); (E.O.-Z.); (L.F.C.-T.)
| | - José Roberto Medina-Medrano
- CONACYT—Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, Instituto Politécnico Nacional, Jiquilpan 59510, Michoacan, Mexico
- Correspondence: ; Tel.: +52-(353)-533-0218 (ext. 82951)
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Benkadri S, Salvador A, Sanz T, Nasreddine Zidoune M. Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology. Foods 2020; 10:foods10010012. [PMID: 33374600 PMCID: PMC7822444 DOI: 10.3390/foods10010012] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 12/17/2020] [Accepted: 12/21/2020] [Indexed: 11/16/2022] Open
Abstract
Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the composite gluten-free flour. Analysis was based on the rheological (hardness and viscoelastic) characteristics of the dough and specific volume, water activity, and hardness of the biscuit. The results revealed that the regression and variance analysis coefficients related to the rheological and physical properties of dough and biscuit under the influence of independent variables were sufficient for an adequate and well-fitted response surface model. Linear terms of variables significantly affect most of the dough and biscuit parameters, where the xanthan gum effect was found to be more pronounced than locust bean gum. Interaction terms showed a significant positive effect on the specific volume of the biscuits and a negative effect on the water activity. However, the interactive effect of gums did not significantly affect the rheological parameters of the dough. Optimized conditions were developed to maximize the specific volume of biscuit and minimize water activity and biscuit hardness, while keeping hardness and viscoelastic properties of the dough in range. Predicted responses were found satisfactory for both rheological and physical characteristics of dough and biscuit.
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Affiliation(s)
- Soulef Benkadri
- Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A.), Route Ain El bey, 25000 Constantine, Algeria; (S.B.); (M.N.Z.)
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain;
| | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain;
- Correspondence:
| | - Teresa Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain;
| | - Mohammed Nasreddine Zidoune
- Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A.), Route Ain El bey, 25000 Constantine, Algeria; (S.B.); (M.N.Z.)
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Seyed Hashemi M, Namiranian N, Tavahen H, Dehghanpour A, Rad MH, Jam-Ashkezari S, Emtiazy M, Hashempur MH. Efficacy of Pomegranate Seed Powder on Glucose and Lipid Metabolism in Patients with Type 2 Diabetes: A Prospective Randomized Double-Blind Placebo-Controlled Clinical Trial. Complement Med Res 2020; 28:226-233. [PMID: 33302270 DOI: 10.1159/000510986] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 08/16/2020] [Indexed: 11/19/2022]
Abstract
INTRODUCTION Pomegranate is known as a functional food which has multiple health-promoting activities. It has been assessed for patients with metabolic syndrome. Specifically, an antidiabetic activity of its juice and plausible mechanisms for its action have been shown in multitudinous studies. The aim of this study was assessing the effects of complementary treatment with pomegranate seed powder (PSP) oral supplementation on patients with type 2 diabetes mellitus (T2DM). METHODS Sixty patients were treated for 8 weeks by 5 g PSP or placebo, twice daily. Fasting blood glucose (FBG), glycated hemoglobin (HbA1c), total cholesterol, and triglyceride (TG) were recorded as the outcome measures at the beginning and after the intervention. The findings were analyzed using the independent t test and Mann-Whitney U test. RESULTS After 8 weeks, the mean differences of FBG, HbA1c, cholesterol, and TG were significantly decreased in the PSP group when compared with the placebo group (p value <0.05). In addition, post-intervention values of FBG and HbA1c were significantly lower in patients treated with PSP compared to the placebo group (p values = 0.02 and 0.01, respectively). However, the latter comparison regarding cholesterol and TG showed no significant differences (p values = 0.51 and 0.26, respectively). CONCLUSION It seems that complementary treatment with PSP may have beneficial effects on FBG and HbA1c of patients with T2DM. However, its effect on TG and cholesterol was equivocal.
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Affiliation(s)
- Monire Seyed Hashemi
- Department of Persian Medicine, The School of Persian Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Nasim Namiranian
- Yazd Diabetes Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Hemaseh Tavahen
- Department of Persian Medicine, The School of Persian Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Abolfazl Dehghanpour
- Department of Persian Medicine, The School of Persian Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mohammad Hadi Rad
- Agricultural and Natural Resource Research and Education Center, Agriculture Research Education and Extension Organization (AREEO), Yazd, Iran
| | - Saeedeh Jam-Ashkezari
- Yazd Diabetes Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Majid Emtiazy
- Department of Persian Medicine, The School of Persian Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Research Center of Persian Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mohammad Hashem Hashempur
- Noncommunicable Diseases Research Center, Fasa University of Medical Sciences, Fasa, Iran, .,Department of Persian Medicine, Fasa University of Medical Sciences, Fasa, Iran,
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Oniszczuk A, Wójtowicz A, Oniszczuk T, Matwijczuk A, Dib A, Markut-Miotła E. Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products. Molecules 2020; 25:E916. [PMID: 32085649 PMCID: PMC7070420 DOI: 10.3390/molecules25040916] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 02/14/2020] [Accepted: 02/14/2020] [Indexed: 11/16/2022] Open
Abstract
Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the phenolic acids, betalains, and flavonoids are notable in that they are largely responsible for the health-promoting properties of this plant. The purpose of the presented research was to first determine the antioxidant properties and the content of polyphenolic compounds (including individual phenolic acids) in prickly pear fruit, then to produce an innovative gluten-free pasta from rice-field bean flour enriched with various amounts of pear prickly fruit. The content of free phenolic acids, the sum of polyphenols and antioxidant properties of pasta were subsequently determined in the supplemented pasta. Chromatographic analysis (HPLC-ESI-MS/MS) showed a wide variety of phenolic acids. In the fruit sample, 14 acids were detected, whereas in the pasta sample without additives, 9. The dominant acid was isoferulic. The total content of free phenolic acids and the sum of polyphenols increased with increasing content of the functional additive. Moreover, the content of individual acids generally increased as the Opuntia fruit was added. The antioxidant activity was also positively correlated with the addition of fruit, with the content of free phenolic acids and the sum of polyphenols. Our research has shown that our innovative pasta with the addition of prickly fruit can become a source of the free phenolic acids indispensable for human health.
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Affiliation(s)
- Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Ahlem Dib
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 25017, Algeria;
| | - Ewa Markut-Miotła
- Departament of Lung Diseases & Rheumatology, Medical University of Lublin, 20-093 Lublin, Poland;
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Kandylis P, Kokkinomagoulos E. Food Applications and Potential Health Benefits of Pomegranate and its Derivatives. Foods 2020; 9:E122. [PMID: 31979390 PMCID: PMC7074153 DOI: 10.3390/foods9020122] [Citation(s) in RCA: 102] [Impact Index Per Article: 25.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 01/16/2020] [Accepted: 01/21/2020] [Indexed: 12/15/2022] Open
Abstract
Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world. Since ancient years, its consumption has been associated with numerous health benefits. In recent years, several in vitro and in vivo studies have revealed its beneficial physiological activities, especially its antioxidative, antimicrobial and anti-inflammatory properties. Furthermore, human-based studies have shown promising results and have indicated pomegranate potential as a protective agent of several diseases. Following that trend and the food industry's demand for antioxidants and antimicrobials from natural sources, the application of pomegranate and its extracts (mainly as antioxidants and antimicrobials), has been studied extensively in different types of food products with satisfactory results. This review aims to present all the recent studies and trends in the applications of pomegranate in the food industry and how these trends have affected product's physicochemical characteristics and shelf-life. In addition, recent in vitro and in vivo studies are presented in order to reveal pomegranate's potential in the treatment of several diseases.
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Affiliation(s)
- Panagiotis Kandylis
- Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece;
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Orsini F, Vovk I, Glavnik V, Jug U, Corradini D. HPTLC, HPTLC-MS/MS and HPTLC-DPPH methods for analyses of flavonoids and their antioxidant activity in Cyclanthera pedata leaves, fruits and dietary supplement. J LIQ CHROMATOGR R T 2019. [DOI: 10.1080/10826076.2019.1585630] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Francesca Orsini
- Department of Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia
- Campus Bio-Medico, University of Rome, Rome, Italy
- National Research Council, Institute of Biological Systems, Rome, Italy
| | - Irena Vovk
- Department of Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia
| | - Vesna Glavnik
- Department of Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia
| | - Urška Jug
- Department of Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia
| | - Danilo Corradini
- National Research Council, Institute of Biological Systems, Rome, Italy
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