Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system

Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

“…Other experimental studies demonstrated the potential of lutein, sesamol, ellagic acid and olive leaf extract by examining the benefits of these nutraceutical compounds as functional ingredients in processed meat products (Hayes, Stepanyan, Allen, O'Grady, & Kerry, 2010a;Hayes, Stepanyan, Allen, O'Grady, & Kerry, 2010b;Hayes et al, 2010). Ellagic acid, lutein and sesamol also exhibited cytoprotective and/or genoprotective effects as added ingredients in pork patties following cooking and digestion using an in vitro digestion and Caco-2 cell model system (Daly et al, 2010). Hence, further research on the antioxidant potential of these phytochemical compounds would prove beneficial and would contribute to the development of novel ingredients for use in functional foods.…”

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

“…For example, clinical evidence has proven the blood pressure lowering effects of carefully extracted olive leaf extracts (Perrinjaquet-Moccetti et al, 2008;Somova, Shode, Ramnanan, & Nadar, 2003). Daly et al (2010) found that ellagic acid (600 mg/g muscle), lutein (200 mg/g muscle) and sesamol (500 mg/g muscle) exhibited cytoprotective and/or genoprotective effects as added ingredients in pork patties following cooking and digestion using an in vitro digestion and caco-2 cell model system, indicating the potential of lutein, ellagic acid and sesamol as functional ingredients.…”

Ellagic acid protects mitochondria from β-adrenergic agonist induced myocardial damage in rats; evidence from in vivo, in vitro and ultra structural study

“…Among all polyphenolics, ellagic acid has received most attention because of its wide array of biological properties. Epidemiological evidence indicates that consumption of ellagic acid-rich foods may be protective against certain chronic diseases in human (Daly et al, 2010;Landete, 2011). The phenolic nature of EA makes itself a powerful antioxidant (Festa et al, 2001;Solon, Lopes, Teixeira de Sousa, & Schmeda-Hirschmann, 2000).…”

“…Previous studies indicated that ellagic acid showed chemoprotective (Vattem & Shetty, 2005), anti inflammatory (Corbett et al, 2010) and anti-lipidperoxidation (Osawa, Ide, Su, & Namiki, 1987) properties. Daly et al (2010) reported the ellagic acid mediated protection against H 2 O 2 -induced DNA damage. A recent study from our laboratory showed that ellagic acid exhibits cardioprotective activity against experimentally induced myocardial infarction (Mari Kannan & Darlin Quine, 2011).…”