Background Oxidative stress is known to contribute to the mechanisms underpinning the pathogenesis of neurodegenerative diseases. Previous studies have identified the presence of flavonoids as the major constituents of Passiflora edulis (PE) with antioxidant activity. This work aims at investigating the antioxidant, anti-neuroinflammatory, and neuroprotective effect of three PE fruit extracts, flavonoid fraction, and juice on neurodegenerative rat model. Methods Extracts were prepared using fruit pulp and peel and juice using pulp. Phytochemical contents (phenolic content and flavonoid) and in vitro antioxidant activity were evaluated through the DPPH radical scavenging capacity and the ability to reduce ferric ion. The neurocognitive dysfunction, activity of acetylcholinesterase (AChE), levels and activities of in vivo oxidant–antioxidant indices as well as neuroinflammatory markers were evaluated in the hippocampus and cortex of aluminum chloride (AlCl3) induced Alzheimer’s rats (AD). Results The highest total phenolic and flavonoids’ contents, the best DPPH scavenging activity and the ability to reduce ferric ion (Fe3+) were obtained with peel aqueous extract. The administration of the peel aqueous extract, juice, and flavonoid fraction resulted in a significant decrease (P < 0.05) in plasma and tissue levels of malondialdehyde compared to the positive control (PC). The levels of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), cycyclooxygenase-2 (COX-2), and amyloid ß-42 (ß-42) were significantly reduced whereas the activities of catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx), and glutathione level were significantly higher in the treated than that in the untreated Alzheimer’s rats (PC) groups (P < 0.05), respectively, in the hippocampus and in plasma, brain, and liver homogenates following the administration of juice, flavonoid fraction, and extracts (both doses). Treatment of AD-rats with PE ameliorated neurobehavioral changes, as evidenced by the improvement in brain function, as well as, modulation of AChE, and confirmed by the histological changes and Morris water maze test. The effect of aqueous extract was slightly greater than that of the flavonoids fraction, thus suggesting that flavonoids account for most of the Passiflora edulis antioxidant activity and neuroprotective effect.
The present investigation aimed to study the effect of two culinary treatments (boiling and roasting) on the antidiabetic potential of Abelmoschus esculentus fruits and seeds in type 2 diabetic rats. Crude fiber, total phenolic content, and in vitro free radical scavenging capacity of the various culinary forms of the fruits and seeds were assessed. Streptozotoccin and high‐fat diet‐induced type 2 diabetes Wistar rats were randomly assigned to six groups of 10 rats each, and treated for 28 days with either metformin or suspensions of one of the following: untreated fruits (UTF), boiled fruits, untreated seeds, and roasted seeds. Controls were made up of untreated nondiabetic (T−) and diabetic (T+) animals. Fasting blood glucose was measured on a weekly basis. The lipid profile and markers of the hepatic and kidney toxicity were measured at the end of the experimentation. Boiling and roasting did not affect the fiber content of the Abelmoschus esculentus fruits and seeds, but significantly (p < 0.05) lowered the total phenolic content as well as their free radical scavenging capacity. Daily administration of processed and UTF and seed suspensions significantly decreased (p < 0.05) the blood glucose level of rats. A significant decrease (p < 0.05) in the serum level of triglycerides, total cholesterol, LDL cholesterol, transaminases (alanine aminotransferase and aspartate aminotransferase), creatinine, and urea was observed along with a significant increase (p < 0.05) in the serum level of total protein. Boiling and roasting do not significantly influence the antidiabetic potential of A. esculentus fruits and seeds. Practical applications A. esculentus commonly called Okra, a fiber‐rich fruit, has already demonstrated hypoglycemic and hypolipidemic activities, which makes this plant an interesting alternative for the management of diabetes. The fruit is popularly used in food preparations in different parts of the world. During thermal processing operations, the fiber and phenolic content may be altered in their functionality and could result in either the decrease or increase of antioxidant and antidiabetic activities of this fruit. Hence, appropriate processing methods or culinary form should be established in order to increase the health‐promoting properties of this plant food.
This work evaluated the effect of Dichrostachys glomerata on the improvement of antioxidant biomarkers in obesity and type 2 diabetes participants, in an eight-week randomized, double-blind, placebo-controlled design study. The active (400 mg) or placebo formulation were administered twice daily throughout the study period to two normoglycemic and two diabetic obese random groups. Plasma levels of a total of 8 biochemical parameters were taken at the baseline and after 4 and 8 weeks of treatment. No differences in urate variation were observed while the plasma phenolic content as well as the reduced glutathione level, ascorbate concentration, FRAP value and enzymatic antioxidant activities significantly increased with a concomitant reduction of MDA after 8 weeks compared to placebo (P < 0.01). On the contrary to urate and ascorbate, plasma polyphenol content correlated well with FRAP level in both treated groups indicating that phenolics from the spice greatly contributed to the antioxidant activity.
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