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Niziołek K, Słota D, Sadlik J, Kosińska E, Korzeń K, Jampilek J, Sobczak-Kupiec A. Sideritis raeseri-Modified Coatings on Ti-6Al-4V as a Carrier for Controlled Delivery Systems of Active Substances. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2250. [PMID: 38793317 PMCID: PMC11122947 DOI: 10.3390/ma17102250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024]
Abstract
The search for the ideal metallic material for an implant is still a difficult challenge for scientists due to the phenomenon of corrosion and the consequent disruption of the implant structure. Prevention is the application of coatings that protect the implant, activate the tissues for faster regeneration, and also prevent inflammation through antibacterial and antiviral effects. The present study focuses on the selection of components for a Ti-6Al-4V alloy coating. These days, researchers are taking an intense interest in extracts of natural origin. It was decided to take a look at Sideritis raeseri, which contains vitamins and valuable elements and is rich in polyphenols, as well as antioxidants. The composition of coatings based on a PEG polymer reinforced with brushite and the S. raeseri extract with the proteins L-carnosine, fibroin, or sericin was developed. The samples were subjected to detailed physiochemical analysis, including potentiometry and electrical conductivity analysis, Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), X-ray diffraction (XRD) analysis, and UV-VIS spectroscopy. The study demonstrated that polyphenols were successfully released from the coatings during incubation in vitro. The osteointegration process can be supported by a number of factors, such as the release of polyphenols from implant coatings to prevent bacterial, viral, and fungal infections. Subjecting the samples to 14 days of incubation demonstrated their interactions with the incubation fluids, an ion exchange between the medium and the materials. An analysis of the surface morphology exhibited the presence of brushite crystals and their increased number after incubation, indicating the bioactivity of the formed coatings.
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Affiliation(s)
- Karina Niziołek
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
| | - Dagmara Słota
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
| | - Julia Sadlik
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
| | - Edyta Kosińska
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
| | - Klaudia Korzeń
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
| | - Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Department of Chemical Biology, Faculty of Science, Palacky University Olomouc, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Agnieszka Sobczak-Kupiec
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
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Kim YM, Lubinska-Szczygeł M, Park YS, Deutsch J, Ezra A, Luksrikul P, Beema Shafreen RM, Gorinstein S. Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations. Molecules 2023; 28:6036. [PMID: 37630288 PMCID: PMC10457986 DOI: 10.3390/molecules28166036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/30/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023] Open
Abstract
Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols' regions of some fruit wines. The obtained results showed that FTIR spectra (1800-900 cm-1) and 1H NMR (δ 6.5-9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxidant profiles and bioactive substances in wines, fluorometric measurements were used to determine the interactions of wine substances with the main human serum proteins. The results showed relatively high binding properties of wines with the highest one for pomegranate, followed by kiwifruit and persimmon wines. The interactions of vitamin C, catechin and gallic acid with human serum albumin (HSA) were also examined by docking studies. The docking calculations showed that gallic acid has a stronger binding affinity compared to catechin and vitamin C. The stronger binding affinity of gallic acid may be due to three hydrogen bonds and pi-pi interactions. The fluorescence and docking studies proved that only the bioactive compounds of wines and not the amount of alcohol have high binding properties to human serum proteins. The emphasis in this report was made on the utility of FTIR, NMR and fluorescence of wines as a mean of wine authentication and its fingerprint. The findings, based on polyphenols from fruits and fruit wines, their bioactivity and health properties, offer valuable insights for future endeavours focused on designing healthy food products.
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Affiliation(s)
- Young-Mo Kim
- Industry Academic Collaboration Foundation, Kwangju Women’s University, Gwangju 62396, Republic of Korea;
| | - Martyna Lubinska-Szczygeł
- Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 80-233 Gdansk, Poland
| | - Yong-Seo Park
- Department of Horticultural Science, Mokpo National University, Muan 58554, Republic of Korea;
| | - Joseph Deutsch
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (A.E.)
| | - Aviva Ezra
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (A.E.)
| | - Patraporn Luksrikul
- Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand;
- Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand
| | - Raja Mohamed Beema Shafreen
- Dr Umayal Ramanathan College for Women, Alagappa University, Alagappapuram, Karaikudi 630003, Tamilnadu, India
| | - Shela Gorinstein
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (A.E.)
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Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China). Foods 2022; 11:foods11213332. [PMID: 36359945 PMCID: PMC9653794 DOI: 10.3390/foods11213332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 11/23/2022] Open
Abstract
High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. Blending can improve the chemical composition and certain organoleptic properties of wine, promote copigmentation, and increase the complexity of the wine body and aroma. In this study, high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) were used to study the effects of adding 20% of Merlot, Marselan, Syrah and Pinot Noir and different blending methods on the nutritional, taste, color and aroma components of Cabernet Sauvignon wine. The results showed that the highest total phenols and flavonoids, the greatest content of antioxidant characteristics, the optimal color according to the parameter of T, red% and blue% and the most abundant aroma were observed both in CGM (grape blending Cabernet Sauvignon and Merlot) and CGS (grape blending Cabernet Sauvignon and Marselan), thus indicating the higher quality and complexity of these wines. In addition, the co-grapes treatment afforded more color and hue value than co-wines, which indicates co-grapes had more stable and more varied colors than co-wines. Our findings provide theoretical support for improving wine quality and craftsmanship.
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Darvishzadeh P, Orsat V. Storage Stability and In Vitro Digestion of Microencapsulated Russian Olive Water Kefir Using Spray-Drying. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02741-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03884-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Akalın AC, Bayram M, Anlı RE. Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.468] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Arda Can Akalın
- Graduate School of Natural and Applied Sciences; Ankara University; Ankara Turkey
| | - Mustafa Bayram
- Department of Food Engineering; Gaziosmanpaşa University; Tokat Turkey
| | - Rahmi Ertan Anlı
- Department of Food Engineering; Ankara University; Ankara Turkey
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Ghanem C, Taillandier P, Rizk M, Rizk Z, Nehme N, Souchard J, El Rayess Y. Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Tuberoso CIG, Serreli G, Congiu F, Montoro P, Fenu MA. Characterization, phenolic profile, nitrogen compounds and antioxidant activity of Carignano wines. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Đorđević NO, Novaković MM, Pejin B, Mutić JJ, Vajs VE, Pajović SB, Tešević VV. Comparative analytical study of the selected wine varieties grown in Montenegro. Nat Prod Res 2017; 31:1825-1830. [DOI: 10.1080/14786419.2017.1289209] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Neda O. Đorđević
- Laboratory of Molecular Biology and Endocrinology, Institute of Nuclear Sciences “Vinča”, University of Belgrade, Belgrade, Serbia
| | - Miroslav M. Novaković
- Centre of Chemistry, Institute of Chemistry, Technology and Metallurgy – ICTM, University of Belgrade, Belgrade, Serbia
| | - Boris Pejin
- Department of Life Sciences, Institute for Multidiscipinary Research – IMSI, University of Belgrade, Belgrade, Serbia
| | - Jelena J. Mutić
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Vlatka E. Vajs
- Centre of Chemistry, Institute of Chemistry, Technology and Metallurgy – ICTM, University of Belgrade, Belgrade, Serbia
| | - Snežana B. Pajović
- Laboratory of Molecular Biology and Endocrinology, Institute of Nuclear Sciences “Vinča”, University of Belgrade, Belgrade, Serbia
| | - Vele V. Tešević
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
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Ivanova-Petropulos V, Durakova S, Ricci A, Parpinello GP, Versari A. Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2634-43. [PMID: 27478219 DOI: 10.1007/s13197-016-2235-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2016] [Accepted: 04/12/2016] [Indexed: 11/25/2022]
Abstract
Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, was compared with the regional Vranec and the international Cabernet Sauvignon. The extent of skin contact (i.e. maceration time) on levels of phenolic compounds and antioxidant activity of wines was evaluated. A total of 19 phenolic compounds were identified and quantified. Among these malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 224 to 511 mg/L, 22 to 360 mg/L and 26 20 to 375 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. However, prolong maceration slightly decreased their concentration. Stanušina wines presented high levels of hydroxycinnamic acids and antioxidant activity.
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Affiliation(s)
| | - Sanja Durakova
- Faculty of Agriculture, University "Goce Delčev", Krste Misirkov, bb, 2000 Štip, Republic of Macedonia
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Giuseppina P Parpinello
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
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11
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Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. Food Chem 2015; 171:412-20. [DOI: 10.1016/j.foodchem.2014.09.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Revised: 09/03/2014] [Accepted: 09/04/2014] [Indexed: 11/22/2022]
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12
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Peri P, Kamiloglu S, Capanoglu E, Ozcelik B. Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12420] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Pinar Peri
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Senem Kamiloglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Esra Capanoglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Beraat Ozcelik
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
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13
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Sen I, Tokatli F. Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.06.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Galmarini MV, Maury C, Mehinagic E, Sanchez V, Baeza RI, Mignot S, Zamora MC, Chirife J. Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1035-y] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Chakuton K, Puangpronp D, Nakornriab M. Phytochemical Content and Antioxidant Activity of Colored and Non-colored Thai Rice Cultivars. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ajps.2012.285.293] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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de Sousa Araújo TA, de Almeida e Castro VTN, de Amorim ELC, de Albuquerque UP. Habitat influence on antioxidant activity and tannin concentrations of Spondias tuberosa. PHARMACEUTICAL BIOLOGY 2012; 50:754-759. [PMID: 22571399 DOI: 10.3109/13880209.2011.630673] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
CONTEXT Different habitat conditions can be responsible for the production of secondary metabolites and for the antioxidant properties of plant products. OBJECTIVE Thus, the aim of this study was to evaluate whether the antioxidant activity and tannin concentrations in the stem bark of Spondias tuberosa Arruda (Anacardiaceae) varied with collection site. MATERIAL AND METHODS The bark was collected from 25 individual trees, distributed in five different landscape units, as follows: agroforestry gardens, areas of pastures, maize cultivation areas, mountain areas and mountain bases, with the former 3 being considered as anthropogenic habitats, and the latter 2 considered as habitats with native coverage. The study was conducted in the rural area of the city of Altinho, Pernambuco State (Northeast Brazil). The DPPH (1,1-diphenyl-2-picrylhydrazyl) method was used to measure the antioxidant activity and tannin concentrations were evaluated by using the radial diffusion method. RESULTS The results demonstrated that there were no significant differences among the tannin concentrations of the individuals from the native (6.27% ± 1.75) or anthropogenic areas (4.63% ± 2.55), (H = 2.24; p > 0.05). In contrast, there were significant differences (H = 5.1723; p < 0.05) among the CE₅₀ means of the antioxidant activities of the individuals from the native (32.10 µg/ml ± 5.27) and anthropogenic areas (27.07 µg/ml ± 2.29). However, correlations between the tannin concentrations and antioxidant activity of the extracts were not observed in the native (r = 0.39; p > 0.05) or in the anthropogenic areas (r = 0.38; p > 0.05). DISCUSSION AND CONCLUSION Because the variation of the antioxidant capacity of S. tuberosa bark was not accompanied by a variation in the tannin concentration, this property may be related to the presence of other metabolite(s).
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Affiliation(s)
- Thiago Antônio de Sousa Araújo
- Laboratório de Etnobotânica Aplicada, Departamento de Biologia, Universidade Federal Rural de Pernambuco, Recife, Pernambuco, Brazil
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Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines. OPEN CHEM 2011. [DOI: 10.2478/s11532-011-0045-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
AbstractWine samples (Grüner Veltliner (GV) and Zweigelt (ZW) from four different geographical regions of Austria and Czech Republic) were analyzed to determine their total phenolic content (TPC) by applying the Folin-Ciocalteau method, total antioxidant activity (TAA) by FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl) assays, and to identify and quantify eleven phenolic compounds using a HPLC/UV-VIS method.
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Antioxidant capacity and phenolic content of Caesalpinia pyramidalis Tul. and Sapium glandulosum (L.) Morong from Northeastern Brazil. Molecules 2011; 16:4728-39. [PMID: 21654579 PMCID: PMC6264687 DOI: 10.3390/molecules16064728] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2011] [Revised: 04/30/2011] [Accepted: 05/24/2011] [Indexed: 01/22/2023] Open
Abstract
The aims of this study were to quantify the phenolic content and evaluate the antioxidant potential of extracts from the bark and leaves of C. pyramidalis and S. glandulosum. The total phenolic content (TPC) and total tannin content (TTC) were determined using the Folin-Ciocalteu method, and the total flavonoids content (TFC) was measured via complexation with aluminum chloride. The antioxidant activity was evaluated with DPPH (2.2-diphenyl-1-picrylhydrazyl) and FIC (ferrous ion chelating) assays. The TPC ranged between 135.55 ± 9.85 and 459.79 ± 11.65 tannic acid equivalents (TAE) in mg/g material (mg TAE/g). The leaves of both species contained high levels of tannins and flavonoids. The crude ethanol extracts (CEE) from the bark of C. pyramidalis showed high antioxidant activity when compared to ascorbic acid and rutin, whereas the CEE from the leaves was more efficient in chelating ferrous ions. C. pyramidalis had very high phenolic content and anti-radical activity, which indicates a need for further studies aimed at the purification and identification of compounds responsible for the antioxidant activity.
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Yoo YJ, Saliba AJ, Prenzler PD. Should Red Wine Be Considered a Functional Food? Compr Rev Food Sci Food Saf 2010; 9:530-551. [PMID: 33467832 DOI: 10.1111/j.1541-4337.2010.00125.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Functional foods may be regarded as foods that have nutritional value, but in particular, they also have beneficial effects on one or more body functions. Thus, functional foods may improve health and/or reduce the risk of developing certain diseases when taken in amounts that can be consumed in a normal diet. Based on nearly 2 decades of research since the term "French paradox" was first coined in 1992, wine would appear to fit this definition. Yet there seems to be reluctance to consider wine as a functional food. In this review, we present an overview of the accumulated evidence for the health benefits of wine-and its key phenolic components such as resveratrol, quercetin, catechin-and show that these alone are not enough to firmly establish wine as a functional food. What is required is to create clearly defined products based on wine that are targeted to consumers' needs and expectations when it comes to purchasing functional foods. Moreover, the crucial question of alcohol and health also needs to be addressed by the functional food industry. Suggestions are presented for working through this issue, but in many regards, wine is like any other food-it should be consumed sensibly and in amounts that are beneficial to health. Overindulgence of any kind does not promote good health.
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Affiliation(s)
- Yung J Yoo
- Authors are with Natl. Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt Univ., Wagga Wagga New South Wales, Australia. Direct inquiries to author Saliba (E-mail: )
| | - Anthony J Saliba
- Authors are with Natl. Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt Univ., Wagga Wagga New South Wales, Australia. Direct inquiries to author Saliba (E-mail: )
| | - Paul D Prenzler
- Authors are with Natl. Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt Univ., Wagga Wagga New South Wales, Australia. Direct inquiries to author Saliba (E-mail: )
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Puangpronp D, Chaichanad S, Naowaratwa W, Sittiwet C, Thammasarn K, Luerang A, Kaewseejan N. Evaluation of Nutritional Value and Antioxidative Properties of The Medicinal Plant Gynura procumbens Extract. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ajps.2010.146.151] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Kadoma Y, Murakami Y, Ogiwara T, Machino M, Yokoe I, Fujisawa S. Radical-scavenging activity and cytotoxicity of p-methoxyphenol and p-cresol dimers. Molecules 2010; 15:1103-12. [PMID: 20335966 PMCID: PMC6257397 DOI: 10.3390/molecules15031103] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2009] [Revised: 02/21/2010] [Accepted: 02/21/2010] [Indexed: 11/21/2022] Open
Abstract
Compounds with two phenolic OH groups like curcumin possess efficient antioxidant and anti-inflammatory activity. We synthesized p-cresol dimer (2,2'-dihydroxy-5,5'-dimethylbiphenol, 2a) and p-methoxyphenol dimer (2,2'-dihydroxy-5,5'-dimethoxybiphenol, 2b) by ortho-ortho coupling reactions of the parent monomers, p-cresol (1a) and p-methoxyphenol (1b), respectively. Their antioxidant activity was determined using the induction period method, and their cytotoxicity towards RAW 264.7 cells was also investigated using a cell counting kit. The stoichiometric factors n (number of free radicals trapped by one mole of antioxidant moiety) for 2a and 2b were 3 and 2.8, respectively, being greater than those for 1a and 1b. The ratio of the rate constant of inhibition to that of propagation (kinh/kp) for 2a and 2b was similar to that for 2-t-butyl-4-methoxyphenol (BHA), a conventional food antioxidant. The 50% inhibitory dose (ID50) declined in the order 1b > 1a >> 2b > 2a > BHA. The cytotoxicity for 2a and 2b was significantly greater than that for the parent monomers (p < 0.001), but smaller than that for BHA (p < 0.01). Compounds 2a and 2b may be useful as food antioxidants.
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Affiliation(s)
- Yoshinori Kadoma
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +81-049-285-5511; Fax: (+81)-49-287-6657
| | - Yukio Murakami
- Meikai University School of Dentistry, Sakado, Saitama 350-0283, Japan; E-Mails: (Y.M.); (T.O.); (M.M.)
| | - Takako Ogiwara
- Meikai University School of Dentistry, Sakado, Saitama 350-0283, Japan; E-Mails: (Y.M.); (T.O.); (M.M.)
| | - Mamoru Machino
- Meikai University School of Dentistry, Sakado, Saitama 350-0283, Japan; E-Mails: (Y.M.); (T.O.); (M.M.)
| | - Ichiro Yokoe
- Faculty of Pharmaceutical Sciences, Josai University, Saitama 350-0295 Japan; E- Mail: (I.Y.)
| | - Seiichiro Fujisawa
- Meikai University School of Dentistry, Sakado, Saitama 350-0283, Japan; E-Mails: (Y.M.); (T.O.); (M.M.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +81-049-285-5511; Fax: (+81)-49-287-6657
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