Antioxidant Activity of Polyphenolic Plant Extracts

Stagos, Dimitrios

doi:10.3390/antiox9010019

Cited by 139 publications

(99 citation statements)

References 43 publications

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“…The presence of grape stems during fermentation increases the wine astringency, mainly due to its high content of proanthocyanidins [ 27 ]. Grape stems have a high content in phenolic compounds, biomolecules with strong antioxidant activity that can effectively act as radical scavengers [ 28 ]. Phenolic acids, flavan-3-ols, flavonoids, and stilbenes are the main polyphenols in grape stems [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

et al. 2020

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SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.

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Section: Introductionmentioning

confidence: 99%

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

et al. 2020

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“…In recent years, cereal grains such as rice have attracted much scientific attention [1] because they contain phenolic compounds such as quercetin, ferulic acid, and salicylic acid [2] which have strong antioxidant abilities [3]. Over the years, oxidative stress has been shown to play a key role in the pathogenesis of hypertension [4,5] since reactive oxygen species can cause endothelial dysfunction [6] leading to arterial stiffness in humans [7,8].…”

Section: Introductionmentioning

confidence: 99%

Untargeted Metabolomics of Fermented Rice Using UHPLC Q-TOF MS/MS Reveals an Abundance of Potential Antihypertensive Compounds

Daliri

Ofosu

Chelliah

et al. 2020

Foods

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Enzyme treatment and fermentation of cereals are known processes that enhance the release of bound bioactive compounds to make them available for bioactivity. In this study, we tested the angiotensin converting enzyme (ACE) inhibitory ability of destarched rice, Prozyme 2000p treated destarched rice (DP), and fermented DP samples. Prozyme 2000p treatment increased the ACE inhibitory ability from 15 ± 5% to 45 ± 3%. Fermentation of the Prozyme 2000p treated samples with Enterococcus faecium EBD1 significantly increased the ACE inhibitory ability to 75 ± 5%, while captopril showed an ACE inhibition of 92 ± 4%. An untargeted metabolomics approach using Ultra-high-performance liquid tandem chromatography quadrupole time of flight mass spectrometry revealed the abundance of vitamins, phenolic compounds, antioxidant peptides, DPP IV inhibitory peptides, and antihypertensive peptides in the fermented samples which may account for its strong ACE inhibition. Although fermented DP had decreased fatty acid levels, the amount of essential amino acid improved drastically compared to destarched rice. Our results show that fermenting Prozyme-treated destarched rice with Enterococcus faecium EBD1 generates abundant bioactive compounds necessary for developing antihypertensive functional foods.

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“…The polyphenols contained in areca nut have carcinogenic and anti-carcinogenic effects. For example, some reports indicate that the beneficial effects of polyphenols include antioxidant capacity to prevent damage caused by oxidative stress [47] as well as their biological effects through chromatin remodeling and other epigenetic modifications [48][49][50]. On the contrary, a series of studies have shown that polyphenols are another potential active carcinogen because they produce ROS (e.g., HO) and further form 8-OH-dG when mixed with lime to form oral environment alkalines (pH ≥ 9.5) which subsequently destroys DNA [44,51,52].…”

Section: Betel Quidmentioning

confidence: 99%

The Potential of Phytochemicals in Oral Cancer Prevention and Therapy: A Review of the Evidence

Lee

Tseng

2020

Biomolecules

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The etiological factors of oral cancer are complex including drinking alcohol, smoking tobacco, betel quid chewing, human papillomavirus infection, and nutritional deficiencies. Understanding the molecular mechanism of oral cancer is vital. The traditional treatment for patients with oral squamous cell carcinoma (e.g., surgery, radiotherapy, and chemotherapy) and targeted molecular therapy still have numerous shortcomings. In recent years, the use of phytochemical factors to prevent or treat cancer has received increasing attention. These phytochemicals have little or no toxicity against healthy tissues and are thus ideal chemopreventive agents. However, phytochemicals usually have low water solubility, low bioavailability, and insufficient targeting which limit therapeutic use. Numerous studies have investigated the development of phytochemical delivery systems to address these problems. The present article provides an overview of oral cancer including the etiological factors, diagnosis, and traditional therapy. Furthermore, the classification, dietary sources, anticancer bioactivity, delivery system improvements, and molecular mechanisms against oral cancer of phytochemicals are also discussed in this review.

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Antioxidant Activity of Polyphenolic Plant Extracts

Abstract: Plant polyphenols are secondary metabolites characterized by one or more hydroxyl groups binding to one or more aromatic rings [...]

Cited by 139 publications

References 43 publications

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

Untargeted Metabolomics of Fermented Rice Using UHPLC Q-TOF MS/MS Reveals an Abundance of Potential Antihypertensive Compounds

The Potential of Phytochemicals in Oral Cancer Prevention and Therapy: A Review of the Evidence

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