Natural Antioxidants in Anemia Treatment

Impacts of oxidative stress and anti-oxidants on the development, pathogenesis, and therapy of sickle cell disease: A comprehensive review

Sickle cell disease (SCD) is the most severe monogenic hemoglobinopathy caused by a single genetic mutation that leads to repeated polymerization and depolymerization of hemoglobin resulting in intravascular hemolysis, cell adhesion, vascular occlusion, and ischemia-reperfusion injury. Hemolysis causes oxidative damage indirectly by generating reactive oxygen species through various pathophysiological mechanisms, which include hemoglobin autoxidation, endothelial nitric oxide synthase uncoupling, reduced nitric oxide bioavailability, and elevated levels of asymmetric dimethylarginine. Red blood cells have a built-in anti-oxidant system that includes enzymes like sodium dismutase, catalase, and glutathione peroxidase, along with free radical scavenging molecules, such as vitamin C, vitamin E, and glutathione, which help them to fight oxidative damage. However, these anti-oxidants may not be sufficient to prevent the effects of oxidative stress in SCD patients. Therefore, in line with a recent FDA request that the focus to be placed on the development of innovative therapies for SCD that address the root cause of the disease, there is a need for therapies that target oxidative stress and restore redox balance in SCD patients. This review summarizes the current state of knowledge regarding the role of oxidative stress in SCD and the potential benefits of anti-oxidant therapies. It also discusses the challenges and limitations of these therapies and suggests future directions for research and development.

Sickle Cell Disease: Current Drug Treatments and Functional Foods with Therapeutic Potential

Sickle cell anemia (SCA), the most common form of sickle cell disease (SCD), is a genetic blood disorder. Red blood cells break down prematurely, causing anemia and often blocking blood vessels, leading to chronic pain, organ damage, and increased infection risk. SCD arises from a single-nucleotide mutation in the β-globin gene, substituting glutamic acid with valine in the β-globin chain. This review examines treatments evaluated through randomized controlled trials for managing SCD, analyzes the potential of functional foods (dietary components with health benefits) as a complementary strategy, and explores the use of bioactive compounds as functional food ingredients. While randomized trials show promise for certain drugs, functional foods enriched with bioactive compounds also hold therapeutic potential. Further research is needed to confirm clinical efficacy, optimal dosages, and specific effects of these compounds on SCD, potentially offering a cost-effective and accessible approach to managing the disease.

Red chili powder dietary supplementation regularized the performance, hematobiochemical indices, oxidative status, and 8-hydroxy-2'-deoxyguanosine of aflatoxin B1 exposed broiler chickens

The effects of red chili powder dietary supplementation on the performance, hematobiochemical indices, oxidative status, and DNA damage in broiler chickens fed aflatoxin B1 (AFB1) contaminated diets were studied. Two hundred and forty Cobb 500 breed day-old broiler chicks were randomly distributed into control group (CONT), 0.5 mg/kg AFB1-exposed group (AFTB), 0.5 g/kg red chili pericarp powder supplementation alongside the 0.5 mg/kg AFB1 exposed group (RCPA), and 0.5 g/kg red chili seed powder supplementation alongside the 0.5 mg/kg AFB1 exposed group (RCSA). The red chili supplementation, in both pericarp powder and seed powder, positively influenced broiler performance by improving (P < 0.05) weight gain, feed intake, and feed conversion ratio, with a reduction in mortality rates compared to the AFTB group. Hematological indices showed that AFB1 exposure decreased (P < 0.05) the red blood cell count, packed cell volume, and hemoglobin (Hb) concentration, but the red chili supplementation mitigated these reductions. Additionally, total white blood cell counts were maintained (P > 0.05) in red chili-supplemented groups compared to CONT. Red chili supplementation increased (P < 0.05) the total protein and globulin concentrations and reduced (P < 0.05) liver enzyme levels compared to the AFTB group. The oxidative enzyme levels in RCPA and RCSA were similar (P > 0.05) to CONT groups. The red chili supplementations counteracted DNA damage, as reflected by similar (P > 0.05) 8-hydroxy-2'-deoxyguanosine levels recorded in RCPA, RCSA, and CONT groups levels. These findings suggest that 0.5 g/kg red chili supplementation has the potential to ameliorate the adverse effects of AFB1 exposure on broiler chickens, improving their performance and health.

Health Effects of Natural Antioxidants

Free radicals are produced during metabolic processes in the human body and can lead to oxidative stress, cellular aging, and the development of various diseases [...].

Ethnomedicinal plants used for the prevention and treatment of anemia in the Philippines: a systematic review

BACKGROUND

Medicinal plants are still used in developing countries, including the Philippines, to treat common diseases in the community. Anemia is a common disease encountered in the community. It is characterized by a lower-than-normal level of red blood cell count. This systematic review identified the medicinal plants used for anemia treatment in the Philippines.

METHODS

The study was conducted based on the PRISMA flow diagram, starting with a data search on electronic databases. The collected studies were screened based on the inclusion and exclusion criteria. The necessary information was extracted from the eligible research papers, and the studies' quality was assessed through a developed quality assessment tool.

RESULTS

A total of 20 ethnobotanical studies on medicinal plants used for anemia treatment were obtained from different provinces within the 12 regions of the Philippines. Most ethnobotanical studies were conducted in Region X (Northern Mindanao), CAR (Cordillera Administrative Region), and Region XIII (CARAGA), Philippines. The most common plant family is Convovulaceae, with nine records (21.95%), followed by Cucurbitaceae, with six records (14.63%), and Moringaceae, with five records (12.2%). The most common plant part used was the leaves. Others involved mixing  different plant parts, with fruits and leaves being the most common combination. The most common route of administration utilized was drinking the decoction, followed by eating the plant. Most medicinal plants used to treat anemia in the Philippines had records of toxicologic (four species, 15.38%) or teratogenic (one species, 3.85%) properties. Eight plant species were reported as nontoxic (30.77%). In addition, ten plant species (38.46%) had no data on toxicity or teratogenicity.

CONCLUSION

There were only 20 ethnobotanical studies that documented the use of plants in treating anemia in the Philippines. This study listed several medicinal plants used in treating anemia in the Philippines. However, pharmacological and toxicological studies are still needed to determine their safety and efficacy in treating anemia in the community.

Biological Activities and Phytochemicals of Lungworts (Genus Pulmonaria) Focusing on Pulmonaria officinalis

Lungworts (members of genus Pulmonaria), especially Pulmonaria officinalis, have been used as medicinal plants in folk and traditional medicine. The potential biological activities of lungworts, such as antioxidant, anti-inflammatory, anti-neurodegenerative, skin whitening, anticoagulant, antibacterial, anti-anemic, anticonvulsant, and wound-healing properties, have been observed in different studies. More than 90 phytochemicals belonging to pharmacologically active phytochemical classes have been reported for lungworts, which can be considered as one of the important contributors to the biological properties along with micronutrients. However, safety studies and clinical trials are missing for lungworts to establish most of their potential biological properties. Similarly, in vivo studies are lacking for anti-inflammatory and anti-neurodegenerative disorders and more in vivo studies are required to strengthen the knowledge of their antioxidant, anticoagulant, and anti-convulsant properties. A comprehensive compilation of the phytochemicals and biological properties of lungworts is also lacking in the literature, which can provide future direction for further pharmacological research. Hence, an attempt has been made in this study to compile the phytochemicals and biological properties to not only provide the resources for the design of further research to develop the pharmacological application of lungworts, but also to highlight the gaps and provide suggestions for future development.

Toxicity Studies on Essential Oil from Phoenix dactylifera (L.) Seed in Wistar Rats

This study evaluated the toxicological effect of oral administration of Phoenix dactylifera seed essential oil (PDEO) in Wistar rats. PDEO was extracted through a steam-distillation technique. Acute toxicity study evaluated administration of a single dose of the oil in a group (n = 5) of rats followed by 24 h observation, for sub-acute toxicity evaluation, the animals were randomly divided into five groups (n = 3). Group 1 to 4 rats, respectively, received 62.5, 125, 250, and 500 mg/kg bw of PDEO for fourteen days, while the fifth group served as control. At the termination of the study, blood samples were obtained for biochemical and hematological analyses, while vital organs were histopathologically examined. Results from this study revealed no mortality or abnormal behavioral changes in the animals. A dose-related increase in bodyweight and hematological parameters was observed across the treated groups (p < 0.05). At a dosage of 500 mg/kg bw, PDEO caused slight elevation in biochemical marker levels and mild changes in histological architecture of liver and kidney of the test rats. This study revealed that PDEO exhibited significant hematopoietic attributes with no adverse effect on the experimental rats’ vital organs at concentrations below 500 mg/kg bw.

Benefits of Fermented Papaya in Human Health

Fermented foods have been used for several years all over the world, due to their unique nutritional characteristics and because fermentation promotes conservation and food security. Moreover, fermented foods and beverages have a strong impact on human gut microbiota. Papaya is the fruit of the Carica papaya plant, traditionally used as a medicinal fruit, but there are also references to the use of the fermented form of this fruit. The main purpose of this review is to provide an improved understanding of fermented papaya nutritional and health applications. A literature search was conducted in the PubMed and Google Scholar databases. Both in vitro and in vivo studies were included. According to the retrieved studies, fermented papaya has proven to be an excellent antioxidant and an excellent nutraceutical adjuvant in combined therapies against several diseases, such as Alzheimer’s disease, allergic reactions, anticancer activity, and anemias. Therefore, it is concluded that fermented papaya has many benefits for human health and can be used as prevention or aid in the treatment of various diseases.

Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims to analyse the products’ antioxidative activities, chemical and sensory properties, as well as the probiotic survivability in the dry matrices. The basic chemical composition showed that 100 g of product can fulfil up to 4.4% and 3.3% of the daily iron value from chickpeas and green lentils, respectively (assuming the iron bioavailability is 23%). Sensory evaluation and hedonic analysis of the fresh pulse snack bar showed that panelists preferred the chickpea snack bar over the green lentil snack bar. For storage analysis, snack bars were stored at 20 °C and were vacuum packaged in sealed low density polyethylene (LDPE) pouches with no light exposure for two months. Hedonic analysis during storage showed significant differences in the aroma of the snack bars (p < 0.05). Generally, the antioxidant activities decreased during the two months of storage. A strong correlation was observed between total phenolic content (TPC) and antioxidant activity assays: ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), PCL (Photochemiluminescence,). Moreover, after two months of storage, a 1-log decrease of probiotic viable cells was observed in both snack bars. To meet the dietary requirement of probiotics, it is suggested that people consume five portions and 9.4 portions of the chickpea and green lentil snack bars, respectively. The resulting products have promising properties with respect to probiotics and antioxidant potential in an unconventional way.