Eggplant fruits protect against DNA damage and mutations

Sukprasansap, Monruedee; Sridonpai, Piyanut; Phiboonchaiyanan, Preeyaporn Plaimee

doi:10.1016/j.mrfmmm.2018.12.004

Cited by 14 publications

(11 citation statements)

References 61 publications

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“…Medium cooked sample exhibited significantly lower TPC than light-and high cooked samples but the lowest total polyphenol content (2.79 mg GAE/g DW) was obtained for the uncooked (control) sample. In a study, the TPC of the raw eggplant (Solanum melongena L.) was found to be 298.5 mg GAE/100 g DW which is almost in accordance with the values obtained in our study [32]. Kaur et al, [33] determined the TPC of different varieties of eggplant which ranged from 244.28 to 2990.64 mg GAE/100 g DW.…”

Section: Effect Of Microwave Cooking On Total Polyphenol Content Of Eggplantsupporting

confidence: 89%

Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

et al. 2021

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Fruits and vegetables constitute a considerable amount of antioxidants and among them eggplant is a rich source of polyphenol compounds. This study investigated the bioactive and antimicrobial properties of eggplant under different degree of microwave cooking. The eggplant was cooked for 7 min (light cooked), 10 min (medium cooked), and 15 min (high cooked). The highest total polyphenol content was observed in the light cooked eggplant sample (27.35 mg gallic acid equivalent (GAE)/g dry weight (DW)) followed by high cooked sample (26.10 mg GAE/g DW), while the lowest total polyphenol content (2.79 mg GAE/g DW) was obtained for the uncooked (control) sample. The total polyphenol content of the samples ranged in the following order; light cooked > high cooked > medium cooked > uncooked. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging of eggplant ranged between 16.16% (control) and 47.88% (high cooked). The highest reducing power was exhibited by the light cooked (absorbance 1.708) eggplant sample followed by the high cooked (absorbance 1.597), while the lowest reducing power was shown by uncooked sample (absorbance 0.389). Moreover, antimicrobial studies showed that light cooked eggplant sample demonstrated broad-spectrum inhibition of growth in Gram-positive as well as Gram-negative bacteria and Candida albicans. Slightly lower antimicrobial potential was exhibited by medium cooked eggplant sample while no antibacterial or antifungal activity was recorded for the extract of high cooked eggplant sample. Microwave cooking might be a method to enhance the antioxidant and antimicrobial potential of eggplant.

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Section: Effect Of Microwave Cooking On Total Polyphenol Content Of Eggplantsupporting

confidence: 89%

Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

et al. 2021

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“…The DPPH-RSA was increased with an increasing concentration of EP powder. DPPH ranged from 46.2%–98.1% for EP with different particle sizes and 0.36%–94.7% for EPs extracted with different solvents, Sukprasansap et al (2019) have also reported that the DPPH-RSA of freeze-dried EP ranges from 25.10% to 91.60% for six different EPs. Higher DPPH-RSA of EP might protect the human body from oxidative damage known to cause disorders or non-communicable disease.…”

Section: Resultsmentioning

confidence: 82%

“…EP powder (5 g) was weighed, added with 100 mL of double distilled (dd)-water, and stirred using a stirrer for 8 h ( Sukprasansap et al, 2019 ). The mixture was centrifuged at 1,500×g for 5 min, filtered using Whatman filter paper (# 41), and used to analyze its antioxidant activity.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages

Sembring¹,

Chin²

2021

Food Sci Anim Resour

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The objective of this study was to evaluate antioxidant activities of eggplant (EP) powder with different drying methods and addition levels to pork sausages to improve product quality.Antioxidant activities of EP with different drying methods, particle sizes, and solvents of extraction were determined. Freeze dried (FD) EP extracted with 100% ethanol had higher DPPH-RSA and total phenolic content (TPC) values than other drying methods. FD500 had the highest iron chelating ability (ICA) value. Oven-dried (OD) EP at 60C had the highest reducing power.Dried EP was added to sausages of six groups: control without EP, reference added with ascorbic acid, O1 and O2 added with 0.25% and 0.5% OD EP, respectively, and F1 and F2 added with 0.25% and 0.5% FD EP, respectively. Pork sausages added with O2 had the lowest TBARS and TPC values. These values increased during storage. Purge loss (%), lightness (L*), and redness (a*) values of F2 were lower than those of other groups, whereas sausages containing F2 had the highest yellowness (b*). pH values of sausages added with EP were increased regardless of the level of EP added. Hardness values of F2 were higher. However, there were no significant differences in other textural characteristics. Sausages added with EP had higher moisture and protein contents (%), but lower fat contents (%). These results indicate that EP powder could be used to retard lipid oxidation and inhibit microbial counts during storage time.

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“…Therefore, eggplant is a particularly important source of nutrients in the northeast part of China (29,30). Studies showed that the extractive of eggplant fruit could protect DNA from injury, so eggplant may provide health benefits related to prevention or reduction of the risk of chronic diseases (e.g., cancer) (31). The fiber content in eggplant promotes digestion healthily and helps excrete waste and harmful toxins from the body to reduce the risk of colon cancer (32).…”

Section: Discussionmentioning

confidence: 99%

Solanaceous Vegetables and Colorectal Cancer Risk: A Hospital-Based Matched Case-Control Study in Northeast China

Liu

Jiang

et al. 2021

Front. Nutr.

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Background: Dietary factors are regarded as an essential influence in changing colorectal cancer (CRC) risk. However, there is no clear conclusion of the relationship between solanaceous vegetables and colorectal cancer at present. The study aimed to evaluate the intake of solanaceous vegetables in relation to colorectal cancer risk among the Northeast Chinese population.Methods: We carried out a hospital-based case-control study in three hospitals in Northeast China from 2009 to 2011. The study finally included 833 patients with CRC and 833 controls matched separately according to age, gender, and city of residence. We applied a structural questionnaire to collect demographic characteristics and dietary information by face-to-face interview and adopted conditional logistic regression to calculate odds ratios (ORs) and 95% confidence intervals (CIs). Stratified analyses were conducted by sex and subsites.Results: There was no obvious correlation between total intake of solanaceous plants and CRC risk. The adjusted OR for the highest quartile and the lowest quartile was 1 (95% CI: 0.68–1.5). Certain types of solanaceous vegetables were negatively associated with the risk of CRC, such as eggplant (OR = 0.42; 95% CI:0.29–0.62) and sweet pepper (OR = 0.48; 95%CI: 0.33–0.7). Potato was found to have a positive correlation with CRC (OR = 1.76; 95% CI: 1.26–2.47). In the stratified analyses by gender, total solanaceous vegetables intake was inversely associated with CRC risk only in men. In the stratified analyses of cancer subsites, no significant association between total solanaceous vegetables intake and CRC risk was found.Conclusion: No findings showed that the intake of total solanaceous vegetables was related to the reduction of CRC risk. However, specific types of solanaceous vegetables indicated an inverse association with CRC risk.

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Eggplant fruits protect against DNA damage and mutations

Cited by 14 publications

References 61 publications

Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages

Solanaceous Vegetables and Colorectal Cancer Risk: A Hospital-Based Matched Case-Control Study in Northeast China

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