Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia

Khan, Moazzam Rafiq; Batool, Maria; Amir, Rai Muhammad; Shabbir, Asim; Siddique, Farzana; Adil, R.; Ameer, Kashif; Din, Ahmad; Rakha, Allah; Riaz, Abid; Faiz, Furukh

doi:10.1590/fst.38919

Cited by 7 publications

(3 citation statements)

References 11 publications

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“…The mineral rank of florae is critical not only for the nutritional content of food but also for the development, growth, and yield of crops. Crucial oils derived from several classes (Khan et al, 2020) in this family possess organic roles including physical function (photosynthesis) and environmental purpose (relationships between the flowers and their environment). Furthermore, the chemical structure of the oils from different Satureja strains has been discovered to vary greatly (Slavkovska et al, 2001).…”

Section: Chemical Composition Of Summer Savorymentioning

confidence: 99%

A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods

Ejaz¹,

Waliat²,

Arshad³

et al. 2023

Front. Pharmacol.

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This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health benefits, and its use as an additive in broiler feed. Furthermore, toxicity related to this is also overviewed. Summer savory leaves are abundant in total phenolic compounds (rosmarinic acid and flavonoids) that have a powerful antioxidant impact. Rosmarinic (α-O-caffeoyl-3,4-dihydroxy-phenyl lactic) acid has been identified in summer savory as a main component. According to phytochemical investigations, tannins, volatile oils, sterols, acids, gums, pyrocatechol, phenolic compounds, mucilage, and pyrocatechol are the primary compounds of Satureja species. Summer savory extract shows considerable biological potential in antioxidant, cytotoxic, and antibacterial assays. Regarding antioxidant activity, summer savory extract displays an inhibitory effect on lipid peroxidation. Summer savory also has Fe (III) reductive and free radical scavenging properties and contains minerals and vitamins. Summer savory has important biological properties, including antimicrobial activity and antioxidant activity, and protective effects against Jurkat T Cells, Alzheimer’s disease, cancer, infection, cardiovascular diseases, diabetes, and cholesterol. The leaves and stems of this plant are employed in the food, feed, and pharmacological industries due to their antioxidant properties and substantial nutritional content. Conclusively, summer savory is widely considered beneficial for human health due to its versatile properties and medicinal use.

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Section: Chemical Composition Of Summer Savorymentioning

confidence: 99%

A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods

Ejaz¹,

Waliat²,

Arshad³

et al. 2023

Front. Pharmacol.

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“…At the same time, linolenic acid as essential fatty acids, is only through food intake for the normal growth and development of the human body (Rincón-Cervera et al, 2016). Linolenic acid can be used in the body to promote fat metabolism, composition of body cells, synthesis of prostaglandins and related to vision, brain and other aspects of behavioral development (Khan et al, 2020;Bourourou et al, 2016). In our previous study, we analyzed and identified the volatile compounds produced during the heating process of oleic and linoleic acids, and found that these two fatty acids produced a large number of volatile substances during heating, such as volatile aldehydes, alcohols, ketones, acids and furans (Bao et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Volatile metabolite profiling of linolenic acid oxidation in the heating process

LIU

Chang²,

Dou

et al. 2023

Food Sci. Technol

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Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile components generated from linolenic acid during heating were detected and analyzed by using thermal desorption cryo-trapping system coupled with gas chromatography-mass spectrometry. A total of 52 volatile compounds were identified, including aldehydes (18), ketones (12), alcohols (6), furans (4), acids (6) and aromatic compounds (6). The forming temperature of each volatile compound was also determined. It was found that most volatile compounds with shorter carbon chains were mainly generated at lower temperatures, while volatile compounds with longer carbon chains were mainly produced at higher temperatures. Results of principal component analysis show that most of the identified volatiles were considered as the characteristic ones of the high temperature points. Potential thermal oxidation mechanism of linolenic acid was also given at the same time.

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“…When regularly consumed at an effective level in a variety of diets, they not only provide basic nutrition to the human body, but also have a potential positive impact on human health (Granato et al, 2020). Now common functional foods include probiotics (Long et al, 2022), active factors from natural sources (Khan et al, 2021;Jiang et al, 2021), foods composed of clear compound nutrients (Califa-Estwick et al, 2021;ur Rehman et al, 2021), etc. As a new source of food from a research perspective, P. praeruptorum Dunn may play a role in…”

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confidence: 99%

Effect of functional food raw material Peucedanum praeruptorum Dunn: a research update

et al. 2022

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Cardiomyocytes of guinea pigs were treated with a dose of 5 μmol•L -1 . The antiarrhythmic effect is very rapid. Treatment with a praeruptorin A (Pd-Ia), the active component of P. praeruptorum Dunn A at a dose of 50 μmol•L -1 enhanced the antiarrhythmic effect. Treatment with P. praeruptorum Dunn A shortened the action potential durations APD30, APD50 and APD100 of guinea pig cardiomyocytes (Feng et al., 1998). Pd-Ia also significantly shortened action potential amplitude (APA) of guinea pig ventricular myocytes. Exposure to a dose of 5 μmol•L -1 resulted in an increase in action potential from normal (90.82 ± 3.07) mV to (87.2 ± 3.51) mV. When the dosage was increased to 50 μmol•L -1 , the shortening effect was significant (85.41 ± 3.44 mV) and dose-dependent. These results suggest that PD-IA has an anti-arrhythmic effect, and the mechanism may be mediated via Ca 2+ . The internal circulation channel is blocked. PD-IA reduces the heart weight-to-body weight ratio and also decreases the activity of serum creatine kinase and other enzymes via mechanisms similar to inhibition of calcium influx (Lin et al., 2007). In addition, PD-IA promotes the expression of nestin, which is significantly enhanced in both myocardial ischemic and infarcted cells. Therefore, it is believed that nestin expression is related to the regeneration and repair of myocardial cells to a certain extent.Functional foods are some industrial processed or natural foods (Figure 1). When regularly consumed at an effective level in a variety of diets, they not only provide basic nutrition to the human body, but also have a potential positive impact on human health (Granato et al., 2020). Now common functional foods include probiotics (Long et al., 2022), active factors from natural sources (Khan et al., 2021;Jiang et al., 2021), foods composed of clear compound nutrients (Califa-Estwick et al., 2021;ur Rehman et al., 2021), etc. As a new source of food from a research perspective, P. praeruptorum Dunn may play a role in

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Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia

Cited by 7 publications

References 11 publications

A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods

A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods

Volatile metabolite profiling of linolenic acid oxidation in the heating process

Effect of functional food raw material Peucedanum praeruptorum Dunn: a research update

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