The purpose of this study was to evaluate the hepatoprotective effect of maltol, a food-flavoring agent, on alcohol-induced acute oxidative damage in mice. Maltol used in this study was isolated from red ginseng (Panax ginseng C.A Meyer) and analyzed by high performance liquid chromatography (HPLC) and mass spectrometry. For hepatoprotective activity in vivo, pretreatment with maltol (12.5, 25 and 50 mg/kg; 15 days) drastically prevented the elevated activities of aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP) and triglyceride (TG) in serum and the levels of malondialdehyde (MDA), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) in liver tissue (p < 0.05). Meanwhile, the levels of hepatic antioxidant, such as catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) were elevated by maltol pretreatment, compared to the alcohol group (p < 0.05). Histopathological examination revealed that maltol pretreatment significantly inhibited alcohol-induced hepatocyte apoptosis and fatty degeneration. Interestingly, pretreatment of maltol effectively relieved alcohol-induced oxidative damage in a dose-dependent manner. Maltol appeared to possess promising anti-oxidative and anti-inflammatory capacities. It was suggested that the hepatoprotective effect exhibited by maltol on alcohol-induced liver oxidative injury may be due to its potent antioxidant properties.

Four vegetable oils with typical fatty acid compositions were chosen to determine their indicators of lipid oxidation under the conditions of accelerated oxidation. Good linear correlations were observed between the total nonpolar carbonyl amount and the total oxidation value (TOTOX, R(2) = 0.89-0.97) or peroxide value (POV, R(2) = 0.92-0.97) during 35 days of accelerated oxidation. Additionally, nonanal in camellia oil (oleic acid mainly) increased significantly, and correlated linearly with TOTOX (21.6 TOTOX - 595, R(2) = 0.92); propanal increased significantly in perilla oil (linolenic acid mainly) and correlated linearly with TOTOX (8.10 TOTOX + 75.0, R(2) = 0.90). Hexanal (9.56 TOTOX + 913, R(2) = 0.90, and 7.10 TOTOX + 342, R(2) = 0.78, respectively) and nonenal (10.5 TOTOX + 691, R(2) = 0.95, and 6.65 TOTOX + 276, R(2) = 0.84, respectively) in sunflower oil (linoleic acid mainly) and palm oil (palmitic and oleic acids mainly) also had good linear correlations with TOTOX. Considering the change patterns of these four aldehydes, it was found that the oxidation stability was in the order sunflower oil < camellia oil < perilla oil < palm oil, which was same as POV, TOTOX, and total nonpolar carbonyls. It was concluded that the four aldehydes nonanal, propanal, hexanal, and nonenal could be used as oxidation indicators for the four types of oils.

The phenolic profiles of Tetrastigma hemsleyanum leaf extracts by different solvents (80% methanol, ethyl acetate and hexane) and their antioxidant and antiproliferative activities were investigated. Thirteen phenolic compounds (3-caffeoylquinic acid, 5-caffeoylquinic acid, 1-caffeoylquinic acid, 5-p-coumaroylquinic acid, isoorientin-2″-O-rhamnoside, isoorientin, orientin-2″-O-rhamnoside, orientin, 1-p-coumaroylquinic acid, vitexin-2″-O-rhamnoside, isovitexin-2″-O-rhamnoside, vitexin and isovitexin) were identified in T. hemsleyanum leaves for the first time, and six of them were quantified using a combination of LC-QTOF-MS and LC-QqQ-MS techniques. It was found that 80% methanol extract exhibited the highest antioxidant activities (DPPH, 3.32 mmol of Trolox/g DW; ABTS, 1.38 mmol of Trolox/g DW; FRAP, 1.85 mmol of FeSO4/g DW), while the hexane extract had the lowest (1.23, 0.43 and 0.13, respectively). Total phenolic contents (TPC) of various extracts of T. hemsleyanum leaves ranged from 28.95 to 275.71 mg of GAE/g DW. Also, total antioxidant activities as evaluated by ABTS, FRAP and DPPH assays were correlated well with TPC. In addition, 80% methanol extract provided antiproliferative activity on HepG2 cells (IC50 = 524 μg/mL). This paper provides a complete picture of phenolics in T. hemsleyanum leaves and relates them to their antioxidant and antiproliferative activities.

The interesterified fats showed desirable physical properties and suitable crystal form (beta' polymorph) for possible use as a spreadable margarine stock. Therefore, our result suggested that the interesterified fat without trans fatty acid could be used as an alternative to partially hydrogenated fat.

Ginsenoside compound K (CK) is a bioactive compound with poor oral bioavailability due to its high polarity, while its novel ester prodrugs, the butyl and octyl ester (CK-B and CK-O), are more lipophilic than the original drug and have an excellent bioavailability. The aim of this study was to examine the transport mechanisms of CK, CK-B, and CK-O using human Caco-2 cells. Results showed that CK had a low permeability coefficient (8.65 × 10(-7) cm/s) for apical-to-basolated (AP-BL) transport at 10-50 μM, while the transport rate for AP to BL flux of CK-B (2.97 × 10(-6) cm/s) and CK-O (2.84 × 10(-6) cm/s) was significantly greater than that of CK. Furthermore, the major transport mechanism of CK was found as passive transcellular diffusion with active efflux mediated by P-glycoprotein (P-gp). In addition, it was found that CK-B and CK-O were not the substrate of efflux transporter since the selective inhibitors (verapamil and MK-571) of efflux transporter had little effects on the transport of CK-B and CK-O in the Caco-2 cells. These results suggest that improving the lipophilicity of CK by acylation can significantly improve the transport across Caco-2 cells.

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The aim of this research was to evaluate the oxidative stabilities and qualities of different vegetable oils (almond, blend 1-8, camellia, corn, palm, peanut, rapeseed, sesame, soybean, sunflower, and zanthoxylum oil) based on peroxide value (PV), vitamin E content, free fatty acid, and fatty acid composition. The vegetable oils with different initial fatty acid compositions were studied under accelerated oxidation condition. It showed that PV and n-3 polyunsaturated fatty acid (PUFA) changed significantly during 21 d accelerated oxidation storage. Based on the changes of PV and fatty acid composition during the oxidation process, mathematical models were hypothesized and the models were simulated by Matlab to generate the proposed equations. These equations were established on the basis of the different PUFA contents as 10% to 28%, 28% to 46%, and 46% to 64%, respectively. The simulated models were proven to be validated and valuable for assessing the degree of oxidation and predicting the shelf life of vegetable oils.

Isobolographic analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of 4 common vegetables (tomato [T], carrot [C], eggplant [E], and purple potato [P]). The lipophilic (L) extracts of T and C (main carotenoids), the hydrophilic (H) extracts of E and P (main phenolics) were mixed by the certain ratios (1:9, 3:7, 1:1, 7:3, 9:1, w/w) and their antioxidant activities were investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radical scavenging assays, respectively. Most of the binary mixtures (LC-HE, LC-HP, HE-HP, LT-HE, and LT-HP combinations) showed the synergistic antioxidant effects. In DPPH assay, the greatest antioxidant activity of vegetable combinations was 1:9 LT-HP (EC50 : 2.45 ± 0.13 mg/mL), followed by 9:1 HE-HP (EC50 : 3.62 ± 0.12 mg/mL) and 1:9 LC-HE (EC50 : 3.74 ± 0.47 mg/mL). In ABTS assay, the greatest antioxidant activity of vegetable combinations was 9:1 HE-HP (EC50 : 4.20 ± 0.10 mg/mL), followed by 7:3 HE-HP (EC50 : 4.41 ± 0.63 mg/mL) and 1:1 HE-HP (EC50 : 5.35 ± 0.85 mg/mL). Among these combinations, 1:1 LC-HE combination showed the highest synergistic antioxidant effects in DPPH assay (synergistic rate: 87.4%), and 7:3 LC-HE combination showed the highest synergistic antioxidant effects in ABTS assay (synergistic rate: 87.0%). The mixtures of phenolics and carotenoids with suitable ratios in vegetables effectively enhanced the synergistic antioxidant effects.