Dietary Polyphenols and the Prevention of Diseases

Scalbert, Augustin; Manach, Claudine; Morand, Christine; Rémésy, Christian; Jiménez, Liliana

doi:10.1080/1040869059096

Cited by 2,512 publications

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References 264 publications

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“…Macroalgae are prolific sources for numerous natural compounds with promising potential for both prevention (Lee et al 2013) and treatment of several diseases including cancer (Hiroishi et al 2001;RademakerLakhai et al 2005) and diabetes (Nwosu et al 2011). Many studies have attributed beneficial effects of macroalgae to their high antioxidant capacity (Zhang et al 2007;Zubia et al 2009;Murugan and Iyer 2013) thus naming their consumption ''antioxidant phytomedicine'' (Scalbert et al 2005;Yuan and Walsh 2006;Gupta and Abu-Ghannam 2011;Nwosu et al 2011). Dietary antioxidant intake and decreased oxidative stress are known to reduce the risk of type II diabetes (Valko et al 2004) and cancer (Montonen et al 2004) as both conditions are associated with oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

Macroalgae of Izmir Gulf: Dictyotaceae exhibit high in vitro anti-cancer activity independent from their antioxidant capabilities

2016

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In this study, 24 marine macroalgae collected from the coastline of Izmir Gulf were examined for their antioxidant activities and their effects on cell proliferation. Crude extracts were obtained from samples with cold methanol extraction. Antioxidant activity was evaluated as 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity and total phenolic content (TPC); growth inhibitory effects of the extracts were determined by using WST-8. Amongst the species, Polysiphonia denuata (Rhodophyta) and Cystoseira species (Phaeophyceae) have been noticed by their high DPPH radical scavenging activities and TPCs. As expected, there was a strong correlation between these tests. Dictyota dichotoma (Phaeophyceae) showed the highest anti-cancer activity on MCF-7 cells with an IC 50 of 17.2 ng mL -1 . Flow cytometry analyses demonstrated that D. dichotoma methanolic extract strongly induced apoptosis.This extract exhibited moderate viability inhibition on MCF10A cells (IC 50 : 49.3 ng mL -1 ), suggesting a potential use of the extracts or its compounds for cancer therapy. There was no correlation between anticancer potential and antioxidant content of the extracts.

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Section: Introductionmentioning

confidence: 99%

Macroalgae of Izmir Gulf: Dictyotaceae exhibit high in vitro anti-cancer activity independent from their antioxidant capabilities

2016

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“…A moderate wine consumption also increases serum antioxidant capacity (Cooper et al 2004). A favourable influence on the reduction of cancer incidence and on chronic inflammatory diseases, the development of both being associated with oxygen free radical, is probable as well (Scalbert et al 2005). Moreover, the presence of native antioxidants in wines at sufficient levels can significantly reduce the need for exogenous additives (ascorbic acid, SO 2 etc.)…”

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confidence: 99%

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

Stratil¹,

Kubáň²,

Fojtová³

2008

Czech J. Food Sci.

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Stratil P., Kubáň V., Fojtová J. (2008): Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech J. Food Sci., 26: 242-253.Folin-Ciocalteu reagent (FCM) and Price and Butler method (PBM) were used for spectrophotometric determination of the total content of phenolic compounds in 29 wines (8 white, 21 red). The average contents of phenolic compounds determined by FCM and PBM were 108 (90-119) and 105 (90-129) for white wines, and 1545 (874-2262) and 547 (306-816) mg/l of gallic acid equivalents (GAE) for red wines, respectively. The reason for the lower PBM values in red wines is the higher reactivity in PBM of phenolic compounds, especially of gallic acid generally used as a standard in the above methods. The higher reactivity of the standard means that the measured absorbance of the sample responds to a lower concentration. The average total antioxidant activities determined by TEAC (Trolox Equivalent Antioxidant Capacity), FRAP (Ferric Reducing Antioxidant Power), and DPPH (using diphenyl-p-picrylhydrazyl radical) were 5.14 (4.30-6.14), 1.43 (0.86-2.14), and 0.71 (0.61-0.81) of Trolox equivalents (TE) and 26.44 (13. 9-34.4), 9.43 (4.92-13.9), and 5.52 (2.91-8.62) mmol/l TE for white and red wines, respectively. Almost the same molar absorptivities with TEAC and DPPH methods were found while with FRAP method it was somewhat higher (about 1.56-times). The ratio of the values determined by FRAP and DPPH methods for white and red wines were 2.0 and 1.7, respectively. The TEAC values were 2.8-and 4.8-fold higher than those determined by FRAP and DPPH methods, respectively. The radical ABTS •+ used in TEAC method is therefore the most reactive and responds to the highest number of hydroxyl groups of the phenolic compounds of wines.

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“…The chemical structure enables them to act as antioxidants, scavenging and neutralizing free radicals, and wine polyphenols have been extensively studied in relation to their positive role in human health [5].…”

Section: Introductionmentioning

confidence: 99%

The Evolution of Polyphenols from Grapes to Wines

Niculescu¹,

Paun²,

Ionete³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Polyphenols play an important role in the quality of wines, due to their contribution to the wine sensory properties: color, astringency and bitterness. They act as antioxidants, having positive role in human health. They can be divided into non-flavonoid (hydroxybenzoic and hydroxycinnamic acids and stilbenes) and flavonoid compounds (anthocyanins, flavan-3-ols and flavonols). Anthocyanins are responsible for the color of red grapes and wines, hydroxycinnamic and hydroxybenzoic acids act as copigments, stilbenes as antioxidants and the flavan-3-ols are mainly responsible for the astringency, bitterness and structure of wines, being involved also in the color stabilization during aging. This chapter will focus on the chemical structures of the main polyphenols, their identification and quantification in grapes and wines by advanced analytical techniques, highlighting also the maceration and aging impact on the polyphenols evolution. The factors influencing the phenolic accumulation in grapes are also reviewed, emphasizing as well the relationship between phenolic content in grapes versus wine. Polyphenolic changes during the wine making process are highlighted along with the main polyphenol extraction methods and analysis techniques. This research will contribute to the improvement in the knowledge of polyphenols: their presence in grapes, the relationship with wine quality and the influence of the external factors on their evolution.

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Dietary Polyphenols and the Prevention of Diseases

Cited by 2,512 publications

References 264 publications

Macroalgae of Izmir Gulf: Dictyotaceae exhibit high in vitro anti-cancer activity independent from their antioxidant capabilities

Macroalgae of Izmir Gulf: Dictyotaceae exhibit high in vitro anti-cancer activity independent from their antioxidant capabilities

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

The Evolution of Polyphenols from Grapes to Wines

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