Antioxidant Role of Catechin in Health and Disease

Zanwar, Anand A.; Badole, Sachin L.; Shende, Pankaj; Hegde, Mahabaleshwar V.; Bodhankar, Subhash L.

doi:10.1016/b978-0-12-398456-2.00021-9

Cited by 76 publications

(49 citation statements)

References 28 publications

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“…as suspension in 0.25% (w/v) CMC (stock, 1 mg/ml; dose volume, 10 ml/kg) (14); and (iv) catechin, receiving (+)-catechin hydrate at 50 mg/kg p.o. as suspension in 0.25% (w/v) CMC (stock, 5 mg/ml; dose volume, 10 ml/kg) (16). All the rats were administered with their treatments daily between 9-10 am and 1 h prior to daily stress exposure for 8 weeks.…”

Section: Methodsmentioning

confidence: 99%

Catechin ameliorates depressive symptoms in Sprague Dawley rats subjected to chronic unpredictable mild stress by decreasing oxidative stress

et al. 2019

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Catechin is an active ingredient of green tea. It is reported to inhibit corticosteroid-induced anxiety and depression-like symptoms. Considering the complex nature of depression, effects of catechin need to be studied in a clinically relevant depression model. The present study was designed to explore the antidepressant effect of catechin in Sprague Dawley rats subjected to chronic unpredictable mild stress (CUMS). Animals were subjected to CUMS and treated with (+)-catechin (50 mg/kg) or escitalopram (10 mg/kg) orally; a CUMS control and a vehicle control that was not exposed to CUMS were also established. Various stressors were applied daily in an unpredictable manner for 8 weeks achieve CUMS. Sucrose preference test were performed after 4 and 8 weeks and forced swim tests (FSTs) were conducted at weeks 4, 6 and 8. At the end of week 8, animals were sacrificed and the brain homogenate was studied for antioxidant parameters. Compared with the vehicle control, animals of the CUMS control group showed a significant decrease in sucrose intake. Catechin and escitalopram treatment significantly improved the sucrose intake compared with the CUMS control. A similar trend was observed in the FSTs, where catechin and escitalopram treatment significantly reduced the immobility time, and antioxidant parameters, including catalase, glutathione and superoxide dismutase levels were recovered in treated animals compared with the CUMS control. Thus, it was concluded that catechin reverses CUMS-induced depression in rats by ameliorating oxidative stress, which may help to develop a novel treatment for major depressive disorder.

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Section: Methodsmentioning

confidence: 99%

Catechin ameliorates depressive symptoms in Sprague Dawley rats subjected to chronic unpredictable mild stress by decreasing oxidative stress

et al. 2019

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“…Catechin is a polyphenol commonly recognized by its antioxidant properties. It may scavenge free radicals, chelate metal ions, inhibit pro‐oxidant enzymes, as well as induce antioxidant enzymes (Zanwar, Badole, Shende, Hegde, & Bodhankar, 2014). Thus, the literature describes beneficial properties of catechin such as anticancer, cardioprotective effect, antidiabetic, anti‐inflammatory, and neuroprotective effects.…”

Section: Resultsmentioning

confidence: 99%

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

Guizellini

Torres

Freitas

et al. 2020

Journal of Food Science

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This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and β‐carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra‐high performance liquid chromatography‐electrospray by ionization‐mass spectrometry (UHPLC‐ESI‐MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at −18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. Practical Application Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.

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“…Syringic acid, catechin, and quercetin were the most abundant polyphenols quantified in both mango peel samples. Catechin and quercetin have antioxidant, anticancer, anti-inflammatory, anti-aging, and cardio-protection properties [31,32]. Meneses, et al [33] extracted the polyphenols from mango by-product (mainly mang peel) while using supercritical fluid extraction technique and reported the concentrations of quercetin, quercetin-3-galactoside, and kaempferol in the range of 0.48-0.61, 9.96-11.49, and 0.08-0.11, respectively.…”

Section: Quantitative Determination Of Polyphenols By Hplc-pdamentioning

confidence: 99%

LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities

et al. 2019

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Mango (Mangifera indica L.) is one of the most important fruits in the world. Mango peel is an important by-product that is rich in polyphenols and it could have high economic value if it is effectively utilized. Phenolic characterization is an essential step in the commercial utilization of mango peel by-products as food ingredients. Herein, qualitative and quantitative analyses of two Australian mango peel “Keitt” and “Kensington Pride” (K&P) by-products were conducted while using liquid chromatography coupled to electrospray ionisation and quadrupole time of flight mass spectrometry (LC-ESI-QTOF/MS) and high-performance liquid chromatography coupled to photodiode array detector (HPLC-PDA). A total of 98 polyphenols compounds were tentatively identified in both Keitt peel and K&P peel extracts, with greater concentrations of these compounds being detected in Keitt peel. The total phenolic content (TPC), total flavonoid content (TFC), and a total tannin content (TTC) were determined. The antioxidant activity of mango peel by-products was determined while using 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, ferric reducing antioxidant power (FRAP) assay, and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay. Keitt peel contained higher concentrations of total phenolic compounds, flavonoids, and tannins and had higher antioxidant capacity in DPPH, FRAP, and ABTS assays as compared to K&P peel. In HPLC-PDA quantification, the predominant phenolic compounds in Keitt peel and K&P peel were catechin (62.32 ± 0.01 mg/gd.w.) and syringic acid (17.78 ± 0.01 mg/gd.w).

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Antioxidant Role of Catechin in Health and Disease

Cited by 76 publications

References 28 publications

Catechin ameliorates depressive symptoms in Sprague Dawley rats subjected to chronic unpredictable mild stress by decreasing oxidative stress

Catechin ameliorates depressive symptoms in Sprague Dawley rats subjected to chronic unpredictable mild stress by decreasing oxidative stress

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities

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