A semi-purified corn-based diet containing 50 mg/kg of pure (not less than 90%) fumonisin B1 (FB1), isolated from culture material of Fusarium moniliforme strain MRC 826, was fed to a group of 25 rats over a period of 26 months. A control group of 25 rats received the same diet without FB1. Five rats from each group were killed at 6, 12, 20 and 26 months. The liver was the main target organ in the FB1-treated rats and the hepatic pathological changes were identical to those previously reported in rats fed culture material of F.moniliforme MRC 826. All FB1-treated rats that died or were killed from 18 months onwards suffered from a micro- and macronodular cirrhosis and had large expansile nodules of cholangiofibrosis at the hilus of the liver. Ten out of 15 FB1-treated rats (66%) that were killed and/or died between 18 and 26 months developed primary hepatocellular carcinoma. Metastases to the heart, lungs or kidneys were present in four of the rats with hepatocellular carcinoma. No neoplastic changes were observed in any of the control rats. Chronic interstitial nephritis was present in the kidneys of FB1-treated rats killed after 26 months. No lesions were observed in the esophagus, heart or forestomach of FB1-treated rats and this is contrary to previous findings when culture material of the fungus was fed to rats. It is concluded that FB1 is responsible for the hepatocarcinogenic and the hepatotoxic but not all the other toxic effects of culture material of F.moniliforme MRC 826 in rats.

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The free radical scavenging activity of South African red (n = 46) and white (n = 40) cultivar wines was determined using 2,2'-azinobis(3-ethylbenzothialozinesulfonic acid) radical cations (ABTS(.+)) and 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH.). The total antioxidant activities (TAA) of red and white wines using ABTS(.+) were 14.916 and 0.939 mM Trolox, respectively, at corresponding total phenol (TP) contents of 2339.0 and 273.8 mg of gallic acid equiv/L. Ruby Cabernet wines had the lowest TAA(ABTS) (13.177 mM Trolox) of the red wines, whereas the TAA(ABTS) values of Chardonnay and Chenin blanc wines were the highest (1.060 mM Trolox) and lowest (0.800 mM Trolox) of the white wines. The TAA(DPPH) values were of the same magnitude as the TAA(ABTS) values, and similar trends were observed. TAA correlated (P < 0.001) with total phenol content of red (r = 0.935) and white (r = 0.907) wines, as well as flavanol content of red wines (r = 0.866) and tartaric acid ester content of white wines (r = 0.767). Canonical discriminant analysis using phenolic composition and antioxidant activity was applied to differentiate between red and white cultivar wines.

The in vitro antioxidant activity of aqueous extracts prepared from four Cyclopia spp. (unfermented and fermented) was assessed using radical (ABTS *+) scavenging, ferric ion reduction, and inhibition of Fe2+-induced microsomal lipid peroxidation as criteria. Aqueous extracts of unfermented and fermented Aspalathus linearis (rooibos) and Camellia sinensis teas (green, oolong, and black) were included as reference samples. Qualitative and quantitative differences in phenolic composition were demonstrated for the Cyclopia spp. The xanthone glycoside, a.k.a. mangiferin, was the major monomeric polyphenol present in the Cyclopia extracts, with both unfermented and fermented C. genistoides extracts containing the highest quantities. Fermentation resulted in a significant reduction in extract yields and their total polyphenolic and individual polyphenol contents. Unfermented plant material should preferentially be used for preparation of extracts, as fermentation significantly ( P < 0.05) lowered antioxidant activity of all species, except in the case of C. genistoides, where the ability to inhibit lipid peroxidation was not affected. Unfermented plant material also retained the highest concentration of mangiferin. Overall, extracts of unfermented Cyclopia were either of similar or lower antioxidant activity as compared to the other teas. However, the presence of high levels of mangiferin merits the use of Cyclopia spp. and, in particular, C. genistoides, as an alternative herbal tea and potential dietary supplement.

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