Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study

Hertog, M.G.L.; Feskens, Edith J. M.; Hollman, P.C.H.; Katan, Martijn B.; Kromhout, Daan

doi:10.1016/0140-6736(93)92876-u

Cited by 3,948 publications

(2,243 citation statements)

References 21 publications

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“…However, flavonoids exhibit various effects on mammalian cells with interesting implications for inflammation [133], cardiovascular disease [81,83] and cancer [58] involving the modulation of redox functions, calcium homeostasis [227], the activity of various enzyme systems, proliferation and differentiation, and the response to a variety of stimuli (reviewed in [134]). The effects of flavonoids are often pictured as beneficial for cell survival, preventive against oxidative insults and anti-carcinogenic.…”

Section: Biological and Cellular Propertiesmentioning

confidence: 99%

MAPK signaling in neurodegeneration: influences of flavonoids and of nitric oxide

Schroeter

Boyd

Spencer

et al. 2002

Neurobiology of Aging

308

178

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Oxidative and nitrosative stress is increasingly associated with the pathology of neurodegeneration and aging. The molecular mechanisms underlying oxidative/nitrosative stress-induced neuronal damage are emerging and appear to involve a mode of death in which mitogen-activated protein kinase (MAPK) signaling pathways are strongly implicated. Thus, attention is turning towards the modulation of intracellular signaling as a therapeutic approach against neurodegeneration. Both endogenous and dietary agents have been suggested as potent modulators of intracellular signal transduction, e.g. nitric oxide and flavonoids, respectively. This review addresses recent findings on the biological effects of flavonoids and nitric oxide in neurodegeneration and aims to elucidate the rationale for their prospective use as modulators of cellular signal transduction. © 2002 Elsevier Science Inc. All rights reserved.Keywords: Apoptosis; Oxidative stress; Neuron; Flavonoids; MAP kinase; JNK; ERK; Epicatechin; Nitric oxide; Mitochondria; Redox status; Polyphenols Abbreviations: AKT, serine/threonine kinase (also known as protein kinase B); AP-1, activator protein-1; Apaf-1, apoptosis protease activating factor-1; ASK1, apoptosis signal-regulating kinase-1; Bad, Bcl-2/BclX Lassociated death promoting protein; Bax, pro-apoptotic protein of the Bcl-2 family; Bcl-2, B-cell lymphoma 2: protein with anti-apoptotic properties; BclX L , long form of Bclx: anti-apoptotic protein of the Bcl-2 family; Caspase, cysteinyl aspartic acid-protease; c-Jun, mammalian equivalent of Jun: part of the AP-1 transcription complex; CREB, cAMP response element binding protein; DIABLO/smac, mitochondria-related pro-apoptotic protein: inhibits XIAP; ERK1/2, extracellular signal-related kinase; Fas, CD95: member of the TNF receptor family; GSHST, glutathione Stransferase; JNK, c-Jun amino-terminal kinase; MAPK, mitogen-activated protein kinase; MAPKK, MAPK kinase; MAPKKK, MAPKK kinase; MEK1/2, ERK1/2-specific MAPKK; MKK4/7, JNK-specific MAPKK; MSK1, mitogen-and stress-activated kinase-1; NF-B, nuclear factor of immunoglobulin k locus in B-cells; ONOO − , peroxynitrite anion; p53, pro-apoptotic tumor suppressor gene product; PI3-kinase, phosphoinositol 3-kinase; Ras, small G-protein; RNS, reactive nitrogen species; ROS, reactive oxygen species; RSK, pp90 ribosomal S6 kinase; SAPK, stressactivated protein kinase; XIAP, X-linked inhibitor of apoptosis: inhibits the activation of caspase-9

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Section: Biological and Cellular Propertiesmentioning

confidence: 99%

MAPK signaling in neurodegeneration: influences of flavonoids and of nitric oxide

Schroeter

Boyd

Spencer

et al. 2002

Neurobiology of Aging

308

178

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“…By acting as free radical scavengers, flavonoids inhibit lipid peroxidation that can initiate LDL oxidation, a contributing factor to the development of atherosclerosis [14][15][16][17][18][19]. Epidemiological studies have shown that there is an inverse association between the intake of flavonols and flavones and the risk of coronary heart disease [20][21][22], stroke [23] and lung cancer [24]. The position and the degree of hydroxylation have been demonstrated to be the most important for their biochemical and pharmacological actions [25,26].…”

Section: Introductionmentioning

confidence: 99%

A sensitive microextraction by packed sorbent-based methodology combined with ultra-high pressure liquid chromatography as a powerful technique for analysis of biologically active flavonols in wines

Silva

Gonçalves

Câmara

2012

Analytica Chimica Acta

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“…Not only vitamin supplements but also drinks that contain high levels of antioxidants could prevent chronic disorders (Bushman, 1998;Hertog et al, 1993). Red wine is one of the best known such drinks (Maxwell et al, 1994;Whitehead et al, 1995), and the green tea favored by Orientals also contains high level of antioxidants.…”

Section: Introductionmentioning

confidence: 99%

In vivo antioxidant effect of green tea

et al. 2000

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Objective: The object of this study was to investigate the in vivo antioxidant effect of green tea and dosage effect of green tea on antioxidant effect. Design: We tested 10 healthy subjects (aged 23 ± 25 y, ®ve women and ®ve men) with overnight fasting. The total antioxidant capacity of plasma was measured at baseline and 60 min and 120 min after ingestion of 150 ml green tea. Green tea was prepared by infusing 2.5 g of dried green tea leaves for 2 min at 80 C in 150 ml of water. In the second week, they took 300 ml of tea (5.0 g of green tea leaves) and, in the third week, 450 ml of tea (7.5 g of green tea leaves). The total antioxidant capacities of plasma were determined with a Total Antioxidant Kit (Randox Laboratories Ltd, UK) using a Cobas Mira analyser (Roche Diagnostic Systems Inc., Switzerland). The mean intra-assay coef®cient of variation was 1.2%. Results: The total antioxidant capacity of plasma increased by 1.1% at 60 min and 2.1% at 120 min over baseline value in subjects consuming 150 ml of green tea, which was statistically not signi®cant. However, total antioxidant capacity of plasma after consuming 300 ml of green tea showed a signi®cant increase of 7.0% after 60 min and 6.2% after 120 min (P`0.0001), and after consuming 450 ml 12.0% after 60 min and 12.7% after 120 min over baseline value (P`0.0001). Conclusions: Total antioxidant capacity of plasma was signi®cantly increased after taking green tea in amounts of 300 and 450 ml. A positive increment according to green tea dosage was also observed. Sponsorship: This work was funded by the Paci®c Corporation (Korea).

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Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study

Cited by 3,948 publications

References 21 publications

MAPK signaling in neurodegeneration: influences of flavonoids and of nitric oxide

MAPK signaling in neurodegeneration: influences of flavonoids and of nitric oxide

A sensitive microextraction by packed sorbent-based methodology combined with ultra-high pressure liquid chromatography as a powerful technique for analysis of biologically active flavonols in wines

In vivo antioxidant effect of green tea

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