Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa

Olejnik, Anna; Rychlik, Joanna; Kidoń, Marcin; Czapski, J.; Kowalska, Katarzyna; Juzwa, Wojciech; Olkowicz, Mariola; Dembczyński, Radosław; Moyer, Mary Pat

doi:10.1016/j.foodchem.2015.06.080

Cited by 59 publications

(40 citation statements)

References 38 publications

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“…Digested purple carrot extract exhibited intracellular ROSinhibitory capacity, with 1mg/ml showing the ROS clearance of 18.4%. A 20.7% reduction in oxidative DNA damage due to colon mucosa cells' treatment with digested purple carrot extract was observed [112]. The in vitro antioxidant activity of Daucus carota oil extract (DCOE) was evaluated using 1,1-diphenyl-2-picryl hydrazyl free radical scavenging assay (DPPH), ferrous ion chelating assay (FIC) and the ferric reducing antioxidant power assay (FRAP).…”

Section: Antioxidant Effectmentioning

confidence: 99%

Nutritional and therapeutic importance of Daucus carota- A review

Al-Snafi¹

2017

IOSRPHR

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Abstract:-Phytochemical analysis showed that the root of Daucus carota contained alkaloids, carbohydrates, chlorogenic acid, flavonoids, phenols, essential oil, terpenoid and coumarin. The nutritional analysis of carrot juice showed that the juice contained: protein 1.067 ± 0.058%, crude fat 0.367 ± 0.089%, crude fibre 1.167 ± 0.153%, carbohydrates 6.100 ± 0.346%, many vitamins and minerals. The pharmacological studies revealed that the plant possessed cytotoxic, antioxidant, antidiabetic, antimicrobial, smooth muscle relaxant, hypotensive effect and decrease intraocular pressure, gastro-protective, nephro-protective, hepato-protective, cardioprotective antidepressant memory enhancement, anti-inflammatory, reproductive, wound healing and hear induction and many other effects. The current review highlights the chemical constituents, nutritional and pharmacological effects of Daucus carota.

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Section: Antioxidant Effectmentioning

confidence: 99%

Nutritional and therapeutic importance of Daucus carota- A review

Al-Snafi¹

2017

IOSRPHR

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“…Yet, black-carrot crude extracts exhibited significant antioxidant, cytoprotective, and anti-angiogenic properties, indicating a synergistic effect of the various polyphenols (anthocyanins, phenolic acids, and flavonoids) contained in the root extracts [182]. Although non-digested purple carrot extract is more potent than the digested extract, Olejnik et al [183] reported that gastrointestinal digested purple-carrot extract had intracellular ROS-inhibitory activity and protected colonic cells against oxidative stress by reducing oxidative DNA damage by 20.7%. According to Blando et al [184], the anthocyanin-rich extracts from black carrots contained mostly anthocyanins acylated with cinnamic-acid derivatives, which exhibited anti-inflammatory activities through the reduction of the expression of endothelial inflammatory antigens.…”

Section: Carrotmentioning

confidence: 99%

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

et al. 2019

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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

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“…Digested PC extract exhibited intracellular ROS-inhibitory capacity, with 1mg/ml showing the ROS clearance of 18.4%. A 20.7% reduction in oxidative DNA damage due to colon mucosa cells' treatment with digested PC extract was observed [89]. The in vitro antioxidant activity of Daucus carota oil extract (DCOE) was evaluated using 1,1-diphenyl-2-picryl hydrazyl free radical scavenging assay (DPPH), ferrous ion chelating assay (FIC) and the ferric reducing antioxidant power assay (FRAP).…”

Section: Daucus Carotamentioning

confidence: 99%

Medicinal plants possessed antioxidant and free radical scavenging effects (part 3)- A review

Al-Snafi¹

2017

IOSRPHR

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Abstract:-Antioxidants are substances that remove, prevent or delay oxidative damage to a target molecule. Therefore, an antioxidant may act to control the level of free radicals to counteract oxidative damage. The effects of medicinal plants in prevention and treatment of many diseases have been widely attributed to their antioxidants activities. This review was designed to highlight the antioxidant effects and free radical scavenging activity of medicinal plants as a third part of our previous reviews.

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Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa

Cited by 59 publications

References 38 publications

Nutritional and therapeutic importance of Daucus carota- A review

Nutritional and therapeutic importance of Daucus carota- A review

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

Medicinal plants possessed antioxidant and free radical scavenging effects (part 3)- A review

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