Home About us Contact
|
Home About us Contact | ||
|
|
||
Antioxidant Properties (antioxidant + property)
Selected AbstractsANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEAJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2010SHENG-DUN LIN ABSTRACT Cold and hot water extracts (2, 6 and 10%) were prepared from parching green tea and its antioxidant properties studied and potential antioxidant components determined. Yields of hot water extracts (17.53,28.63%) were significantly higher than those of cold water extracts (13.34,16.14%). The half maximal effective concentration (EC50) values in antioxidant activity and reducing power were 2.17,2.75 and 0.22,0.30 mg/mL, respectively. Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were comparable. EC50 values in scavenging ability on hydroxyl radicals and chelating ability on ferrous ions were 3.31,4.54 and 1.63,3.09 mg/mL, respectively. Contents of total phenols were 220.52,339.83 mg/g whereas those of total catechins in cold and hot water extracts were 130.22,146.28 mg/g and 136.40,191.33 mg/g, respectively. Based on the results obtained, hot water extracts were more effective in antioxidant activity, reducing power and scavenging ability on hydroxyl radicals but less effective in chelating ability on ferrous ions. PRACTICAL APPLICATIONS Tea is one of popular drinks in the world. The consumption of green tea is especially popular in Asia, mainly for its health benefits. Parched tea is a Chinese style green tea, which is different from the Japanese style steamed tea. Recently, the tea prepared by brewing tea leaves in cold water has become a new choice in Taiwan in addition to traditionally hot water-brewed tea. Results from this research, the cold and hot water extracts of green tea are good antioxidant. Besides, green tea is also reported to reduce serum cholesterol levels and inhibit hypertension, mutagenesis, and tumourigenesis in several experiments in vitro and in vivo. Therefore, the extract of green tea has the potential to be developed into new health foods, and the cold brewing would be a new alternative way to make a tea. [source] GLYCOSIDASE INHIBITORY ACTIVITY AND ANTIOXIDANT PROPERTIES OF A POLYSACCHARIDE FROM THE MUSHROOM INONOTUS OBLIQUUSJOURNAL OF FOOD BIOCHEMISTRY, Issue 2010HAIXIA CHEN ABSTRACT A water-soluble polysaccharide from Inonotus obliquus (IOPS) was isolated from the mushroom Inonotus obliquus (Fr.) Pilat. The chemical compositions, molecular weight and inhibitory activities on glycosidase and antioxidant properties of IOPS were investigated. The results indicated that IOPS was an acid protein-bound polysaccharide, with a molecular weight of 1.7 × 104 Da and the contents of neutral sugar, protein and uronic acids being 42.5, 18.5 and 6.1%, respectively. IOPS exhibited an inhibitory activity against ,-glucosidase with the IC50 value of 93.3 µg/mL, whereas it had no effective inhibition on ,-amylase. Results of antioxidant activity assays revealed that IOPS had inhibitory activity on the concentration-dependent quenching of 1,1-Diphenyl-2-picrylhydrazyl and hydroxyl radicals. Furthermore, IOPS inhibited the formation of thiobarbituric acid-reactive substances in Fe2+/ascorbate-induced lipid peroxidation in rat liver tissue. These results clearly demonstrated that IOPS was one of the main bioactive components of I. obliquus that contributed to hypoglycemic activity and antioxidant activity. PRACTICAL APPLICATIONS Diabetes mellitus is one of the primary threats to human health because of its increasing prevalence, chronic course and disabling complications. Postprandial hyperglycemia plays an important role in the development of type 2 diabetes mellitus and complications associated with the disease. One therapeutic approach to decrease postprandial hyperglycemia is to retard the absorption of glucose through inhibition of carbohydrate-hydrolyzing enzymes in the digestive organs. In this study, a polysaccharide isolated from the mushroom Inonotus obliquus (IOPS) was shown to have notable glycosidase inhibitory effects and antioxidant activities. This research will benefit for the investigation of effective and safe ,-glucosidase inhibitors from natural materials. IOPS could be a good candidate for application in food and medicinal fields. It might be developed for functional food or lead compounds for use in antidiabetes. [source] EFFECTS OF ACIDIFICATION ON PE ACTIVITY, COLOR AND ANTIOXIDANT PROPERTIES OF COLD BREAK TOMATO JUICEJOURNAL OF FOOD QUALITY, Issue 1 2008FALLOU SARR ABSTRACT Turbidity maintenance, high antioxidant activity and attractive red color are important attributes of good tomato juice. Acidification was found effective in pectin esterase (PE) inactivation and turbidity maintenance. However, no information related to the changes of antioxidant properties after enzyme inactivation by acidification has been reported. In this article, acidification of cold break tomato juice to pH 2 or 3 was conducted after extraction. The changes of antioxidant properties (content and activity) and their correlation with PE activity and color in the juice were studied. Results indicated that acidification enhanced the viscosity of tomato juice by decreasing its PE activity. Significant increases of the main antioxidant contents (lycopene, polyphenols and vitamin C) and antioxidant activities (1,1-diphenyl-2-picrylhydrazyl scavenging, ferrous ion chelating ability [FICA] and reducing power), as well as red color, were also found. In addition, the acidified cold break tomato juice exhibited better FICA and reducing power than butylated hydroxyanisole and, -tocopherol. This finding reveals the possibility of producing tomato juice with high antioxidant capacities by acidification. PRACTICAL APPLICATIONS The consumers' demand for healthy products with high quality toward fresh and health has increased remarkably these years. Tomato is one of the most popular vegetable juices, and its important quality aspects are color, stability and antioxidant capacity. Pectin esterase is the principal agent responsible for tomato juice stability. In addition, the goal of tomato juice processors is to optimize processing conditions by prevention of heat and oxidative damages on antioxidant components. Our results indicated that acidification may stabilize tomato juice and improve its color characteristics and main nutritional factors. Therefore, the acidification treatment could be used as a tool for providing the attractive color and enhancing the nutritional value and health-promoting properties of cold break tomato juice. [source] Antioxidant Properties of Edible Basidiomycete,Phellinus igniarius,in Submerged CulturesJOURNAL OF FOOD SCIENCE, Issue 1 2010Ming Yeou Lung ABSTRACT:, Dried mycelia and mycelia-free broths produced by submerged cultures of,Phellinus igniarius,under optimal culture conditions were extracted using methanol and hot water and investigated for antioxidant properties. Methanolic extracts from dried mycelia (MEM) and mycelia-free broth (MEB) showed significant antioxidant properties for all EC50 values less than 10 mg/mL except for MEB in scavenging effects on DPPH radicals. Hot water extracts from dried mycelia (HWEM) were evidenced by their low EC50 values (<10 mg/mL) to be effective in reducing power, chelating effect on ferrous ions, and scavenging effect on superoxide anions. ,-tocopherol was mainly found in MEM and ,-tocopherol in MEB. Ascorbic acid and total flavonoids were abundant in methanolic extracts (MEM + MEB), whereas total phenols were rich in HWEM. An excellent correlation between contents of total phenols and EC50 values was accomplished for antioxidant activity (R2= 0.996) and chelating ferrous ions ability (R2= 0.922). Practical Application: In our paper, the products by submerged culture of,Phellinus igniarius,exhibited powerful antioxidant properties. Results told that extracts from fermenting products by,P. igniarius,might be good sources for antioxidant-related functional foods and pharmaceutical industries. [source] Antioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey BreastJOURNAL OF FOOD SCIENCE, Issue 6 2003S.-C. Lee ABSTRACT: The antioxidant effect of far infrared-treated rice hull (FRH) extracts in irradiated turkey breast meat was compared with that of sesamol and rosemary oleoresin. The FRH extracts significantly decreased thiobarbituric acid-reactive substances values and volatile aldehydes (hexanal, pentanal, and propanal) and was effective in reducing the production of dimethyl disulfide responsible for irradiation off-odor in irradiated raw and cooked turkey meat during aerobic storage. The antioxidant activity of FRH extracts (0.1%, wt/wt) was as effective as that of rosemary oleoresin (0.1%). However, the addition of FRH extracts increased red and yellow color intensities and produced an off-odor characteristic to rice hull in raw and cooked meat. [source] Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground BeefJOURNAL OF FOOD SCIENCE, Issue 4 2002J. Ahn ABSTRACT Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVinTM) and pine bark extract (Pycnogenol®) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVinTM, Pycnogenol®, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated. [source] New 5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one Derivatives Has Both Tyrosinase Inhibitory and Antioxidant PropertiesCHEMINFORM, Issue 27 2007Ho Sik Rho Abstract ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF. [source] Synthesis and Pharmacological Evaluation of Amide Conjugates of NSAIDs with L-Cysteine Ethyl Ester, Combining Potent Antiinflammatory and Antioxidant Properties with Significantly Reduced Gastrointestinal Toxicity.CHEMINFORM, Issue 47 2004Dimitrios Galanakis Abstract For Abstract see ChemInform Abstract in Full Text. [source] Synthesis and Antioxidant Properties of Novel N-Substituted Indole-2-carboxamide and Indole-3-acetamide Derivatives.CHEMINFORM, Issue 52 2002Suereyya Oelgen Abstract For Abstract see ChemInform Abstract in Full Text. [source] Antioxidant properties of extracts and compounds from Psoralea morisianaEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 7-8 2005Antonella Rosa Abstract The antioxidant activity of various extracts (MeOH, petroleum ether, EtOAc) from the aerial parts of Psoralea morisiana, an endemic Sardinian plant, was evaluated during autoxidation and iron-mediated oxidation of linoleic acid at 37,°C and during cholesterol oxidation at 140,°C, in the absence of solvent. The activity of erybraedin,C, bitucarpin,A and plicatin,B, isolated from the extracts, was investigated under the same experimental conditions and compared to that of BHT and ,-tocopherol. All the extracts, erybraedin,C (major constituent of the extracts) and plicatin,B showed powerful antioxidant properties. None of the extracts and pure compounds showed any prooxidant activity. The cytotoxicity of the extracts, erybraedin,C, and plicatin,B was further evaluated in VERO cells, a line of fibroblasts derived from monkey kidney. Erybraedin,C, at non-cytotoxic concentrations, showed a strong inhibition of FeCl3 -induced oxidation in VERO cells. [source] Antioxidant properties of methanolic extracts from different parts of Sclerocarya birreaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2008Abdalbasit A. Mariod Summary The methanolic extracts from Sclerocarya birrea leaves (SCL), roots (SCR), barks (SCB), and kernel oil cake (SCK) were examined for radical scavenging capacities and antioxidant activities. The total phenolics of the extracts was determined spectrophotometrically according to the Folin-Ciocalteau method using gallic acid as standard solution. The total phenolic compounds were found as 304.5, 367.5, 593, 148.0 and 258.0 mg g -1 of dry product, respectively. The extracts of SCL, SCR, SCB and SCK were markedly effective in inhibiting the oxidation of linoleic acid and subsequent bleaching of ,-carotene in comparison with the control. Based on oxidation of ,-carotene/linoleic acid, the SCK extract is the most effective followed by SCR, SCL and SCB extract. The antioxidant activity determined by the DPPH (1,1-diphenyl-,-picrylhydrazyl) method revealed that the SCK extract had the highest antioxidant activity on DPPH free radicals followed by SCB, SCR and SCL extracts. The effect of different extracts on the oxidative stability of sunflower oil at 70 °C was tested in the dark and compared with BHA. The oil peroxide values (PVs) were generally lower with the addition of extract in comparison to a control. [source] Antioxidant properties of methanolic extracts from Diospyros mespiliformis (jackal berry), Flacourtia indica (Batoka plum), Uapaca kirkiana (wild loquat) and Ziziphus mauritiana (yellow berry) fruitsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2008Ashwell R. Ndhlala Summary Four wild fruits, Diospyros mespiliformis, Flacourtia indica, Uapaca kirkiana and Ziziphus mauritiana, were extracted with methanol and analysed for radical-scavenging effect of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, reducing power and anion radical effect on superoxide anion using colorimetric method. There was an increase in the radical-scavenging effect, reducing power and superoxide anion radical-scavenging effect as the concentration of sample increased. Diospyros mespiliformis had high DPPH radical-scavenging capacity. The peels of F. indica and U. kirkiana had higher DPPH radical-scavenging effects, reducing power and superoxide-scavenging effects compared with the pulp while the pulp of Z. mauritiana had high DPPH radical-scavenging effects, reducing power and superoxide-scavenging effects compared with the peel. [source] Sodium thiosulfate as an effective antioxidant substance at experimental mycotoxin zearalenon poisoningJOURNAL OF NEUROCHEMISTRY, Issue 2002M. K. Karagyozyan Mycotoxin zearalenon (MZ) in concentration 2.5,15.0 ,g/mL of alcohol solution activates the reactions of monoamines biosynthesis, while 20.0,25.0 ,g/mL of MZ has a contrarary effect. The molecular mechanism of changes noticed is conditioned by action of MZ on numerous proteins functioning in chromaffin granules mainly in their membranes, such as the cytochrome B561, an acidic cooper-containing protein and the membrane-bound form of dopamine-,-monooxigenase, which catalyses the reaction of transformation of dopamine into noradrenaline. It has been established also that in the brain mitochondrial and microsomal membranes the MZ induces pronounced abnormalities in the ratio of phospholipid-phospholipid interrelations. These changes are conditioned by significant intensification of the phospholipase A2 and phosphatidylserine (PS) decarboxylase activites, with formation of high concentrations of lysophosphatidylcholines, free polyenic fatty acids, lipid peroxides and by increasing of PS quantity in the systems studied. Using on this background single intramuscular administration of 1.0 mL of 10.0% aquaus solution of sodium thiosulfate (ST) normalizes and establishes the initial level of phospholipid (PL) metabolism intensity. The content of PL in the investigated membranes remains unchanged if ST was administrated before the MZ poisoning modulation. Antioxidant properties of ST are conditioned in particular by elevation of PS quantity, which are of great importance in stimulation of cell respiratory function, hence the cell activity in general. [source] Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork pattiesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2009Lindsey Haak Abstract BACKGROUND: There is great interest in the use of naturally occurring antioxidants to delay oxidation in meat products. The effect of rosemary extract (RE), green tea extract (TE), tocopherol, trolox, ascorbic acid (AA) and ascorbyl palmitate (AP), at levels of 50,200 ppm of antioxidant components, on colour (CIE L*a*b*), lipid (TBARS) and protein oxidation (thiol groups) in fresh, frozen and cooked pork patties during illuminated chill storage was investigated. Individual components of RE and TE were also tested. RESULTS: RE, TE, AP, tocopherol and trolox equally inhibited lipid oxidation in fresh and frozen patties, whereas for cooked patties RE was most effective. AA stimulated lipid oxidation. No dose effect in the range of 50,200 ppm was found for fresh and frozen patties, whereas for cooked patties higher doses of RE and TE more efficiently prevented lipid oxidation. Protein oxidation was hardly influenced by antioxidant treatment. Colour stability decreased as follows: tocopherol, AA and AP > RE and TE > trolox. Antioxidant properties of the extracts and their major antioxidant components were comparable. CONCLUSION: The relative effect of the antioxidants depends on the oxidation parameter assessed, the applied dose and the hydrophilic/lipophilic character. Copyright © 2009 Society of Chemical Industry [source] Antioxidant properties of polar and non-polar extracts of some tropical green leafy vegetablesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2008Ganiyu Oboh Abstract BACKGROUND: The higher consumption of vegetables and fruits could be a practical approach to the management of oxidative stress. The present study sought to compare the antioxidant properties of polar and non-polar constituents of some tropical green leafy vegetables (Struchium sparganophora, Amaranthus cruentus, Telfairia occidentalis, Ocimum gratissimum, Talinium triangulare, Cnidoscolous aconitifolius and Vernonia amygdalina). RESULTS: The polar antioxidant constituents (total phenol (3330,17 572 mg kg,1), total flavonoid (1668,4306 mg kg,1) and vitamin C (224,642 mg kg,1)) were higher than the non-polar antioxidant constituents (total phenol (703,3115 mg kg,1), total flavonoid (130,1303 mg kg,1) and carotenoids (132,1303 mg kg,1)). Furthermore, the polar extracts had a significantly higher (P < 0.05) 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability (except T. triangulare), total antioxidant capacity, reducing power (except T. triangulare and A. cruentus) and Fe(II) chelating ability (except C. aconitifolius and S. sparganophora). However, the polar and non-polar extract of O. gratissimum had the highest antioxidant properties while that of T. triangulare had the least antioxidant properties. CONCLUSION: The polar extract of most of the vegetables had higher antioxidant properties than the non-polar extract, with O. gratissimum extracts having the highest antioxidant properties. Copyright © 2008 Society of Chemical Industry [source] Antioxidant properties of extracts from Alchornea laxiflora (Benth) Pax and HoffmanPHYTOTHERAPY RESEARCH, Issue 7 2003E. Olatunde Farombi Abstract The antioxidant activities of the leaf and root extracts of Alchornea laxiflora, a plant used locally for the preservation of food items in Nigeria, were evaluated using the ferric thiocyanate method, horseradish peroxidase catalysed oxidation of 2,2 azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), , -carotene linoleate model system and Fe2+/ascorbate/H2O2 -induced rat liver microsomal lipid peroxidation. The crude hexane root (HR), methanol root (MR), methanol leaf (ML) and hexane leaf (HL) extracts from A. laxiflora were tested for antioxidant activities. Antioxidant activity decreased in the following order: HR (76.4%), MR (63%), ML (40%) and HL (38%) at a concentration of 0.05% v/v. The antioxidant activity of HR compared to that of butylated hydroxyanisole (BHA) (80%), a standard antioxidant. The total antioxidant activity (TAA) of the crude extracts suggests that activity is highest in the HR compared with the others. The TAA value was estimated to be 8.0 measured as mm of vitamin C equivalent. Six column chromatographic fractions (FI,FVI) from HR showed antioxidant activity to varying extents in the , -carotene model system in the order of FII > FI > FVI > FIII > FIV > FV. FII exhibited the highest antioxidant activity in all model systems utilized, it recorded a higher antioxidant activity than BHA and quercetin in the , -carotene linoleate and Fe2+/ascorbate/H2O2. TLC analysis of fraction II revealed the presence of terpenoid compounds (radiant green coloration with 2,4 dinitrophenylhydrazine). Our results suggest that A. laxiflora contains potent natural antioxidants and may therefore be relevant in the preservation of lipid food products, which are prone to oxidation and rancidity. Copyright © 2003 John Wiley & Sons, Ltd. [source] Development of spray- and freeze-dried high-concentration sesamol emulsions and antioxidant evaluation in fibroblasts and UV-exposed rat skin slicesDRUG DEVELOPMENT RESEARCH, Issue 5 2008Juliana Alencar Abstract Dry sesamol emulsions were synthesized from several combinations of saccharose with hydroxypropylmethylcellulose (HPMC) or sodium caseinate (SC) using spray-drying techniques at 120° to 180°C, or freeze-drying. On the basis of physical characteristics such as droplet size distribution, residual moisture, and microscopic structure, the best material was obtained when spray-drying was applied at either 150° or 180°C with SC or HPMC as excipients, respectively. The extent to which the antioxidant properties of free sesamol towards a set of free radicals (galvinoxyl, diphenylpicrylhydrazyl, superoxide, and hydroxyl) were altered in the starting and reconstituted liquid emulsions submitted to normal storage or pre-exposed to a flux hydroxyl radicals was investigated. Emulsions were further evaluated for their antioxidant properties in cultured 3T3 murine fibroblasts and in an ex vivo model of ultraviolet irradiated rat skin. It was found that, in the material having the best physical properties, encapsulation was decisive in: (1) improving the overall antioxidant behavior of reconstituted versus starting liquid emulsions: (2) sparing sesamol consumption due to free radical attack; and (3) significantly protecting cells and skin against free radical- or irradiation-induced enzymatic release and/or lipid peroxidation. Demonstrating a high activity at high dilutions where interactions of excipient become negligible, the new emulsions could be of great interest in sesamol-based pharmacology or topical applications. Drug Dev Res 69:251,266, 2008. © 2008 Wiley-Liss, Inc. [source] Antioxidant and antimutagenic effects of the crude foliar extract and the alkaloid brachycerine of Psychotria brachycerasENVIRONMENTAL AND MOLECULAR MUTAGENESIS, Issue 9 2007Naíla Cannes do Nascimento Abstract The monoterpene indole alkaloid brachycerine from Psychotria brachyceras has been shown to be induced by UV and to have in vitro antioxidant activity, indicating a possible protective role against the secondary effects of this radiation. In this work, we have studied the antioxidant properties of brachycerine and a crude foliar extract from P. brachyceras by using Saccharomyces cerevisiae strains proficient and deficient in antioxidant defenses. The mutagenic and antimutagenic potential of these substances were assayed in S.cerevisiae N123 strain in the presence and absence of H2O2. In addition, we tested the antioxidant capacity of brachycerine and a crude foliar extract from P. brachyceras on hydroxyl radicals (OH,) using the hypoxanthine/xanthine oxidase assay. The results show that brachycerine and the crude foliar extract of P. brachyceras have antioxidant and antimutagenic effects in yeast and probably this action is mainly due to the scavenging of OH, radicals. Environ. Mol. Mutagen., 2007. © 2007 Wiley-Liss, Inc. [source] International conference on the healthy effect of virgin olive oilEUROPEAN JOURNAL OF CLINICAL INVESTIGATION, Issue 7 2005Summary 1Ageing represents a great concern in developed countries because the number of people involved and the pathologies related with it, like atherosclerosis, morbus Parkinson, Alzheime's disease, vascular dementia, cognitive decline, diabetes and cancer. 2Epidemiological studies suggest that a Mediterranean diet (which is rich in virgin olive oil) decreases the risk of cardiovascular disease. 3The Mediterranean diet, rich in virgin olive oil, improves the major risk factors for cardiovascular disease, such as the lipoprotein profile, blood pressure, glucose metabolism and antithrombotic profile. Endothelial function, inflammation and oxidative stress are also positively modulated. Some of these effects are attributed to minor components of virgin olive oil. Therefore, the definition of the Mediterranean diet should include virgin olive oil. 4Different observational studies conducted in humans have shown that the intake of monounsaturated fat may be protective against age-related cognitive decline and Alzheimer's disease. 5Microconstituents from virgin olive oil are bioavailable in humans and have shown antioxidant properties and capacity to improve endothelial function. Furthermore they are also able to modify the haemostasis, showing antithrombotic properties. 6In countries where the populations fulfilled a typical Mediterranean diet, such as Spain, Greece and Italy, where virgin olive oil is the principal source of fat, cancer incidence rates are lower than in northern European countries. 7The protective effect of virgin olive oil can be most important in the first decades of life, which suggests that the dietetic benefit of virgin olive oil intake should be initiated before puberty, and maintained through life. 8The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity. However, despite the significant advances of the recent years, the final proof about the specific mechanisms and contributing role of the different components of virgin olive oil to its beneficial effects requires further investigations. [source] The alpha-amino group of l -arginine mediates its antioxidant effectEUROPEAN JOURNAL OF CLINICAL INVESTIGATION, Issue 2 2001S. Wallner Antioxidant effects may constitute part of the possible antiatherogenic effects of the amino acid l -arginine. These antioxidant properties were further characterized in a model of lipoprotein oxidation. Oxidation of lipoproteins in unfractionated human serum was continuously monitored by a fluorescent probe. The antioxidant effects of l -arginine, N -,-acetyl-arginine and vitamin E in combination with l -arginine were measured after initiation of free radical generation with either copper or 2,2,-azobis(2-amidinopropane) hydrochloride (AAPH). The half-time of the fast propagation rate for copper-induced lipoprotein oxidation increased after incubation with l -arginine in a dose-dependent manner (P < 0·01). N -,-acetyl-arginine did not show such effects. Vitamin E and l -arginine show different effects on copper-induced oxidation, the former increasing only lag-time, the latter increasing only propagation rate, and do not have reciprocal effects. In contrast to copper-induced oxidation, l -arginine increased the lag-time of AAPH-induced lipoprotein oxidation (P < 0·01), with no effect on the propagation rate at physiological concentrations. Again, N -,-acetyl-arginine did not show any antioxidant effects. Our experiments provide further evidence that mechanisms other than serving as a substrate for the NO-synthase could be involved in the antiatherosclerotic effect of l -arginine. In addition, our experiments clearly show, that the antioxidant effect of l -arginine is due to a chemical moiety different from that serving as the substrate for NO biosynthesis. [source] Erythrocytes as targets for gamma-glutamyltranspeptidase initiated pro-oxidant reactionEUROPEAN JOURNAL OF HAEMATOLOGY, Issue 5 2002Hayet Aberkane Abstract: Gamma-glutamyltranspeptidase (GGT) is a well known cell plasma membrane and serum circulating enzyme. In clinical chemistry, GGT is used as a marker of alcohol consumption and drug uptake. Serum GGT activity varies in hepatobiliary diseases and cancer. This enzyme is involved in glutathione (GSH) metabolism, which is generally associated with antioxidant properties. However, in recent years, findings from our group and from others showed that GGT-catalysed extracellular metabolism of GSH leads, in the presence of iron, to the generation of reactive oxygen species (ROS). It was demonstrated that those highly reactive species oxidise lipids, cell surface protein thiols or activate transcriptional factors such as Nuclear Factor ,B (NF,B). The objective of the present work is to determine whether the red blood cells are targets for plasma GGT-initiated pro-oxidant reaction. The results obtained demonstrate that the GGT/GSH/iron system oxidises isolated erythrocyte membranes. A significant release of haemoglobin and a decrease of erythrocyte deformability are also observed. In addition, in vivo studies showed a relationship between plasma GGT activity and erythrocyte deformability in 20 studied subjects. In conclusion, GGT-mediated ROS production is able to oxidise erythrocytes and thus disturbs their functions. [source] Antioxidant properties of extracts and compounds from Psoralea morisianaEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 7-8 2005Antonella Rosa Abstract The antioxidant activity of various extracts (MeOH, petroleum ether, EtOAc) from the aerial parts of Psoralea morisiana, an endemic Sardinian plant, was evaluated during autoxidation and iron-mediated oxidation of linoleic acid at 37,°C and during cholesterol oxidation at 140,°C, in the absence of solvent. The activity of erybraedin,C, bitucarpin,A and plicatin,B, isolated from the extracts, was investigated under the same experimental conditions and compared to that of BHT and ,-tocopherol. All the extracts, erybraedin,C (major constituent of the extracts) and plicatin,B showed powerful antioxidant properties. None of the extracts and pure compounds showed any prooxidant activity. The cytotoxicity of the extracts, erybraedin,C, and plicatin,B was further evaluated in VERO cells, a line of fibroblasts derived from monkey kidney. Erybraedin,C, at non-cytotoxic concentrations, showed a strong inhibition of FeCl3 -induced oxidation in VERO cells. [source] Free radicals, antioxidants, and soil organic matter recalcitranceEUROPEAN JOURNAL OF SOIL SCIENCE, Issue 2 2006D. L. Rimmer Summary Highly reactive, and potentially damaging, free radicals are readily generated in our oxygen-rich environment, and are ubiquitous in biological systems. However, plants and animals have evolved protection against them with a range of antioxidant molecules, such as vitamins C and E, many of which are phenolic compounds. These stop the destructive chain reaction of free radical formation by being transformed into unreactive, stable free radicals. The biodegradation of food involves oxidation by free radicals, and is retarded by antioxidants. Similarly, the biodegradation of plant residues in soils involves free radicals; so the questions arise: (i) do soils have antioxidants, and (ii) what function might they have? The evidence suggests that they probably do have antioxidants. First, plant and animal remains added to soils will contain antioxidants. These are likely to persist for a time, particularly tannins, which are polyphenolic compounds with known antioxidant properties and which are relatively resistant to degradation. Second, studies using electron spin resonance spectroscopy have shown that humic materials contain stable semiquinone free radicals, and that their concentration increases as humification progresses. These semiquinone species are most likely to be derived from the reaction of phenolic compounds with reactive radicals. If this is the case, the phenolics are acting as antioxidants, because they are scavenging the reactive free radicals and terminating the oxidative chain reaction responsible for soil organic matter (SOM) degradation. Thus the soil's antioxidant capacity could control the rate of breakdown of organic matter in the more labile pools and could provide a chemical mechanism for the recalcitrance of SOM. Current available evidence for the nature of the recalcitrant pool in SOM is discussed in the light of this hypothesis, and the experimental approaches necessary for testing it are outlined. [source] Exposure of glia to pro-oxidant agents revealed selective Stat1 activation by H2O2 and Jak2-independent antioxidant features of the Jak2 inhibitor AG490GLIA, Issue 13 2007Roser Gorina Abstract The JAK/STAT pathway is activated in response to cytokines and growth factors. In addition, oxidative stress can activate this pathway, but the causative pro-oxidant forms are not well identified. We exposed cultures of rat glia to H2O2, FeSO4, nitroprussiate, or paraquat. We assessed oxidative stress by measuring reactive oxygen species (ROS) and oxidated proteins, we determined phosphorylated Stat1 (pStat1), and we evaluated the effect of antioxidants (trolox, propyl gallate, and N -acetylcysteine) and of Jak2 (Janus tyrosine kinases) inhibitors (AG490 and Jak2-Inhibitor-II). Pro-oxidant agents induced ROS and protein oxidation, excluding nitroprussiate that induced protein nitrosylation. H2O2, and to a lesser extent FeSO4, increased the level of pStat1, whereas nitroprussiate and paraquat did not. Trolox and propyl gallate strongly prevented ROS formation but they did not abolish H2O2 -induced pStat1. In contrast, NAC did not reduce the level of ROS but it prevented the increase of pStat1 induced by H2O2, evidencing a differential effect on ROS formation and on Stat1 phosphorylation. H2O2 induced pStat1 in mixed glia cultures and, to a lesser extent, in purified astroglia, but not in microglia. Jak2 inhibitors reduced H2O2 -induced pStat1, suggesting the involvement of this kinase in the increased phosphorylation of Stat1 by peroxide. Unexpectedly, AG490, but not Jak2-Inhibitor-II, reduced ROS formation, and it abrogated lipid peroxidation in microsomal preparations. Furthermore, AG490 reduced ROS in glial cells that were transfected with siRNA to silence Jak2 expression. These findings reveal previously unrecognized Jak2-independent antioxidant properties of AG490, and show that Jak2-dependent Stat1 activation by peroxide is dissociated from ROS generation. © 2007 Wiley-Liss, Inc. [source] Epo protects SOD2-deficient mouse astrocytes from damage by oxidative stressGLIA, Issue 4 2006Jing Liu Abstract Erythropoietin (Epo) expression, which regulates erythropoiesis, has been shown in rat and mouse brain after hypoxia. A previous study from our laboratory showed that astrocytes from manganese-superoxide dismutase (SOD2) homozygous knockout (SOD2,/,) mice can survive under 5% O2, but not under normal aerobic conditions. However, the mechanism involved is not clear. Our preliminary study using reverse transcriptase-polymerase chain reaction showed increased Epo mRNA expression in astrocytes cultured with 5% hypoxia compared with astrocytes under normal conditions. After administration of anti-sense Epo, protection decreased with time. Dose-dependent administration of Epo to SOD2,/, mouse astrocytes improved their survivability under normal conditions. Survivability of heterozygous SOD2,/+ mutant and wild-type mouse astrocyte cultures was the same under normal conditions but, after administration of 2 mM of paraquat, a reactive oxygen species generator, survivability of the SOD2,/+ astrocytes decreased remarkably compared with the wild-type cells. Epo administration 24 h before exposure to paraquat significantly improved the survivability of the SOD2,/+ astrocytes. Western blot studies suggest that Jak-Stat signal transduction pathways are involved in this process. Our study demonstrates an important role for Epo in the protection of astrocytes from reactive oxygen species. We suggest that Epo can compensate in part for the antioxidant properties of mitochondrial SOD2 deficiency. © 2005 Wiley-Liss, Inc. [source] Sumatriptan Scavenges Superoxide, Hydroxyl, and Nitric Oxide Radicals: In Vitro Electron Spin Resonance StudyHEADACHE, Issue 9 2002DMSc, Yukio Ikeda MD Background.,The molecular mechanisms of migraine have not yet been clarified. Oxygen free radicals have been implicated in the genesis of many pathological processes, including migraine. Sumatriptan succinate is known to be a very effective drug for acute relief of migraine attack. Objective.,To investigate the direct scavenging activities of sumatriptan for superoxide, hydroxyl, and nitric oxide (NO) radicals using electron spin resonance (ESR) spectroscopy. Methods.,Measurement of superoxide and hydroxyl radical scavenging activities was performed by ESR using 5,5-dimethyl-1-pyrroline- N -oxide as a spin trap. NO was generated from 1-hydroxy-2-oxo-3-(N -3-methyl-3-aminopropyl)-3-methyl-1-triazene and analyzed by 2-(4-carboxyphenyl)-4,4,5,5-tetramethylimidazoline-1-oxyl produced from the reaction between 2-(4-carboxyphenyl)-4,4,5,5-tetramethylimidazoline-1-oxyl-3-oxide and NO. Results.,The ESR study demonstrated that sumatriptan scavenged superoxide, hydroxyl, and NO in a dose-dependent manner. Conclusion.,Sumatriptan has direct scavenging activity on free radicals and NO. Acute migraine drugs with antioxidant properties may provide heretofore unheralded benefits via this mechanism. [source] Dietary prevention of malignant glioma aggressiveness, implications in oxidant stress and apoptosisINTERNATIONAL JOURNAL OF CANCER, Issue 2 2008Daniel Pouliquen Abstract Our study explored the influence of diet on gliomagenesis and associated systemic effects (SE) in rats. The experimental diet contained various ingredients supposed to interfere with carcinogenesis, mainly phytochemicals (PtcD for phytochemical diet) and its effects were compared to those of the same diet without the phytochemicals (BD for basal diet). Glioma was induced by ethylnitrosourea to pregnant females fed the diets from the start of gestation until the moment of sacrifice of the offpsrings. In male rats fed the PtcD or the BD the incidence of gliomas was markedly reduced compared to rats fed a standard diet (StD). In females this effect was weaker and was limited to the PtcD. A significant proportion of rats with brain tumors and fed the StD exhibited SE evidenced by weight loss, a shorter survival, reduction in liver weight and an increased proportion of liver mitochondria, effects that were not observed in their counterpart fed PtcD. Comparison of the expression of genes involved in the balance proliferation/apoptosis and in the response to oxidative stress in male brain tumors showed that the prevention of SE was associated with an increase in bcl-2 and catalase and a decrease in ki-67, sod-1 and sod- 2 transcripts. These results show that the degree of agressiveness of gliomas can be modulated by dietary interventions and suggest that some phytochemicals with antioxidant properties could participate to the mechanism. © 2008 Wiley-Liss, Inc. [source] Evaluation of antioxidant properties of dermocosmetic creams by direct electrochemical measurementsINTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 5 2005C. Guitton Cyclic voltammetry and linear sweep voltammetry were preliminarily used in order to evaluate the global antioxidant properties of dermocosmetic creams. Experiments were performed by introducing electrodes directly into the creams without any pretreatment of the samples. Current,potential curves showed significant anodic current depending on the antioxidant-containing cream studied. In comparison, little amperometric response was recorded with an antioxidant-free cream base. Aqueous solutions of the corresponding antioxidants showed analogous anodic waves and similar peak potentials. A correlation between the global anodic peak and the presence of the antioxidant species in the cream was made with eleven skin creams, attesting to the reliability of the method. Among the tested electrode materials, platinum gave the best results in terms of electrochemical kinetics and measurement precision (current peak standard deviation <5%). Exposure of a depilatory cream to oxidizing agents (e.g. hydrogen peroxide, air, or light) caused a decrease in peak current as expected. This methodology enabled us to evaluate the evolution of the total antioxidant capacity under oxidative stress and gives encouragement to further development of a voltammetric method to quantify cream antioxidant power. [source] The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varietiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2010Ganiyu Oboh Summary Maize varieties (yellow and white) were roasted for 17 min; and allowed to cool, and later milled into powder. The nutritional evaluation (proximate composition, mineral and antinutrient content determination) and antioxidant properties investigation (reducing power, free radicals scavenging ability and Fe2+ chelating ability) of the product was subsequently carried out. The result of the study revealed that roasting caused a significant increase (P < 0.05) in the crude fat, carbohydrate, Ca, Na, Mg and Zn content. Conversely, a significant decrease (P < 0.05) was observed in crude protein, crude fibre, Fe and K content. A significant decrease in the phytate content was also observed. However, the reduced phytate content did not have sparing effect on Zn bioavailability. Roasting significantly (P < 0.05) reduced the extractible phenol and flavonoid content of the maize varieties. The antioxidant properties (1,1-diphenyl-2-picrylhydracyl free radical scavenging ability and Fe2+ chelating ability) followed the phenolic content pattern. However, roasting caused a significant increase in the ferric reducing antioxidant power of the maize varieties. Thus, roasting reduced the protein content of maize but also increased the energy value and antioxidant capacity as exemplified by high reducing power. [source] Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal speciesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2010Valeria Menga Summary In order to assess the effect of genotype, location and their interaction on total phenolic content (TPC) of chemical extracts, the whole grains of durum and soft wheat, oat, barley and triticale were evaluated. Data showed differences in phenolic content of chemical extracts among cereal species and the analysis of variance confirmed the key role of location. Besides TPC and trolox equivalent antioxidant capacity (TEAC) values assessed by chemical extraction were compared with those obtained with an in vitro digestive enzymatic extraction. Differences were found between methanolic and enzymatic extracts, and data confirmed that enzymatic technique enhanced extraction of antioxidants but pointed out lesser differences among cereal types. The breads obtained by flours enriched with different levels of bran were also evaluated. Chemical extracts highlighted the increasing levels of antioxidants according to bran enrichments, without pointing out changes caused by baking. The enzymatic extraction instead did not show differences regarding to bran enrichments, but documented a loss in antioxidant properties of breads in respect to corresponding flours. On the other hand the scarce differences between flours and corresponding breads did not allow asserting that baking modified the TPC and TEAC, independently of the extraction methods used. Indeed, during baking process, also the observed phenolic acids profile variations did not vary the antioxidant properties of breads. [source] | ||||||||||||||||||||||||||||||||||