Effect of antioxidant supplements on lipid peroxidation levels in primary cortical neuron cultures

Foret, Morgan K.; Carmo, Sonia Do; Lincoln, Richard; Greene, Lana E.; Zhang, Wenzhou; Cuello, A. Claudio; Cosa, Gonzalo

doi:10.1016/j.freeradbiomed.2018.11.019

Cited by 11 publications

(10 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This oxidative damage can be counteracted with primary or secondary antioxidants [1–7]. The antioxidant activity of bioactive compounds has been found to have the ability to maintain cell structure and functions efficiently and inhibit free radicals and lipid peroxidation reactions and prevent other oxidative damage [8–11].…”

Section: Introductionmentioning

confidence: 99%

Total Phenolic, Anthocyanin, Catechins, DPPH Radical Scavenging Activity, and Toxicity of Lepisanthes alata (Blume) Leenh

Anggraini

Syafni

Syukri

et al. 2019

International Journal of Food Science

View full text Add to dashboard Cite

Anthocyanins and catechin are natural antioxidants presented in many plants. Lepisanthes alata (Blume) Leenh is a plant with fruit that ripens to an intense red. This coloring suggests a high polyphenol content. However, limited information is available regarding the polyphenol or other antioxidant content in this fruit or its suitability as a food additive. The purpose of this research was to determine the total phenolic, total monomeric anthocyanin, catechin, epicatechin and epigallocatechin gallate content, DPPH radical scavenging activity, and toxicity in rind, flesh, seed, and whole fruit of L. alata. This research was conducted using an exploratory method with four analyses; samples from six parts of the plant were analyzed for polyphenols (rind, fruit pulp, seeds, whole fruit, bark, and leaves), four for anthocyanins (rind, fruit pulp, seeds, and whole fruit), and six parts of the plant for DPPH radical scavenging activity in water, methanol, and ethanol (rind, fruit pulp, seeds, whole fruit, bark, and leaves) and toxicity. This plant was found to contain high levels of polyphenol; the lowest level was measured in the flesh (0.64 mg GAE/g of DW) and the highest in the whole fruit (2.87 mg GAE/g of DW). The lowest anthocyanin content is found in the flesh and the highest in the rind with the respective average values of 672.27 mg/100 g FW and 1462.82 mg/100 g FW. Epicatechin is the major catechin in whole fruit and bark of L. alata. L. alata DPPH radical scavenging activity was in the range of 21.23 to 92.5% depending on the solvent, and the highest activity was recorded in bark in ethanol extract. No toxins were found in any part of the plant indicating that an extract from it could be safely used as a natural antioxidant supplement in processed foods to protect against free radicals.

show abstract

Section: Introductionmentioning

confidence: 99%

Total Phenolic, Anthocyanin, Catechins, DPPH Radical Scavenging Activity, and Toxicity of Lepisanthes alata (Blume) Leenh

Anggraini

Syafni

Syukri

et al. 2019

International Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…59 This probe was recently employed to assess lipid chain autoxidation in lung endothelial cells upon exposure to cigarette smoke 307 and was most recently used to develop a platform to measure rates of antioxidant consumption in primary neuronal cultures. 308 The latter experiments ultimately lay the foundation for utilizing fluorogenic tocopherols for the real-time detection of elusive lipid peroxyl radicals in neurodegenerative diseases. Third generation H 2 BPMHC, which displayed better solubility in Escherichia coli membranes, was in turn recently utilized to record accelerating lipid peroxyl radical formation in Escherichia coli triggered by the fluoroquinolone antibiotic ciprofloxacin.…”

Section: Mapping Lipid Peroxyl Radical Formation Via Fluorogenic Chai...mentioning

confidence: 99%

Connecting the “Dots”: From Free Radical Lipid Autoxidation to Cell Pathology and Disease

et al. 2020

Self Cite

View full text Add to dashboard Cite

Our understanding of lipid peroxidation in biology and medicine is rapidly evolving, as it is increasingly implicated in various diseases but also recognized as a key part of normal cell function, signaling, and death (ferroptosis). Not surprisingly, the root and consequences of lipid peroxidation have garnered increasing attention from multiple disciplines in recent years. Here we “connect the dots” between the fundamental chemistry underpinning the cascade reactions of lipid peroxidation (enzymatic or free radical), the reactive nature of the products formed (lipid-derived electrophiles), and the biological targets and mechanisms associated with these products that culminate in cellular responses. We additionally bring light to the use of highly sensitive, fluorescence-based methodologies. Stemming from the foundational concepts in chemistry and biology, these methodologies enable visualizing and quantifying each reaction in the cascade in a cellular and ultimately tissue context, toward deciphering the connections between the chemistry and physiology of lipid peroxidation. The review offers a platform in which the chemistry and biomedical research communities can access a comprehensive summary of fundamental concepts regarding lipid peroxidation, experimental tools for the study of such processes, as well as the recent discoveries by leading investigators with an emphasis on significant open questions.

show abstract

“…It has a major role in preventing lipid peroxidation, a chain reaction caused by ROS, which can lead to significant membrane damage in cells [ 171 ]. Therefore, the vitamin has significant health benefits for the human physiology under oxidative stress, and various studies have demonstrated that it can widely protect against lipid peroxidation in mammalian cells [ 172 , 173 , 174 , 175 , 176 ].…”

Section: Vitamin-based Antioxidantsmentioning

confidence: 99%

Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide

2021

View full text Add to dashboard Cite

With a growing world population, accelerating climate changes, and limited arable land, it is critical to focus on plant-based resources for sustainable food production. In addition, plants are a cornucopia for secondary metabolites, of which many have robust antioxidative capacities and are beneficial for human health. Potato is one of the major food crops worldwide, and is recognized by the United Nations as an excellent food source for an increasing world population. Potato tubers are rich in a plethora of antioxidants with an array of health-promoting effects. This review article provides a detailed overview about the biosynthesis, chemical and health-promoting properties of the most abundant antioxidants in potato tubers, including several vitamins, carotenoids and phenylpropanoids. The dietary contribution of diverse commercial and primitive cultivars are detailed and document that potato contributes much more than just complex carbohydrates to the diet. Finally, the review provides insights into the current and future potential of potato-based systems as tools and resources for healthy and sustainable food production.

show abstract

Effect of antioxidant supplements on lipid peroxidation levels in primary cortical neuron cultures

Cited by 11 publications

References 21 publications

Total Phenolic, Anthocyanin, Catechins, DPPH Radical Scavenging Activity, and Toxicity of Lepisanthes alata (Blume) Leenh

Total Phenolic, Anthocyanin, Catechins, DPPH Radical Scavenging Activity, and Toxicity of Lepisanthes alata (Blume) Leenh

Connecting the “Dots”: From Free Radical Lipid Autoxidation to Cell Pathology and Disease

Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide

Contact Info

Product

Resources

About