Hepatoprotective effects of raspberry (Rubus coreanus Miq.) seed oil and its major constituents

Teng, Hui; Lin, Qiyang; Li, Kang; Yuan, Benyao; Song, Hongbo; Peng, Hongquan; Yi, Lunzhao; Wei, Ming-Chi; Yang, Yu-Chiao; Battino, Maurizio; Acuña, Carlos L. Céspedes; Chen, Lei; Xiao, Jianbo

doi:10.1016/j.fct.2017.09.010

Cited by 29 publications

(18 citation statements)

References 25 publications

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“…Phytochemicals are plant bioactive compounds mainly found in fresh vegetables, marine algae and fruits, which are broadly classified as phenolics, carotenoids (i.e. β-carotene (2), α-carotene (3), lutein (4), and zeaxanthin (5), alkaloids, and nitrogen-containing/organosulfur compounds (Chen et al, 2017a and2017b;Luo et al, 2017;Neves and Caldas, 2017;Pinela, Carvalho, & Ferreira, 2017, Teng et al, 2017Wu et al, 2017;. Numerous studies have been focused on the effect of cooking methods on dietary phytochemicals (Gliszczynska-Swiglo et al, 2006;Miglio, Chiavaro, Visconti, Fogliano, & Pellegrini, 2008;Zhao et al, 2018).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

Zhao

Liu

Lai

et al. 2019

Trends in Food Science & Technology

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106

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Foods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals, which are beneficial for the human body as nutritional supplements. The nutritional value (crude fibers, crude proteins, crude fats, flavonols, carotenoids, polyphenols, glucosinolate, chlorophyll, and ascorbic acid) and nutritional properties (antioxidant activity, anticancer activity, or antimutagenic activity) of foods can be well retained and protected with the appropriate cooking methods. The chemical, physical and enzyme modifications that occur during cooking will alter the dietary phytochemical antioxidant capacity and digestibility. This paper reviewed the recent advances on the effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested. The domestic cooking process for improving the palatability of foods and increasing the bioavailability of nutrients and bioactive phytochemicals has been well supported.

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Section: Accepted Manuscriptmentioning

confidence: 99%

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

Zhao

Liu

Lai

et al. 2019

Trends in Food Science & Technology

Self Cite

106

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“…The numerous beneficial effects attributed to phenolic product [11][12][13] has given rise to a new interest in finding vegetal species with high phenolic content and relevant biological activity. Berries constitute a rich dietary source of phenolic antioxidant and bioactive properties [13][14][15]. Chilean Maqui Berry (MB) -a blackberry-Aristotelia chilensis (Mol) Stuntz (Elaeocarpaceae), an edible black-colored fruit, which reaches its ripeness between December to March, has a popular and very high consumption during these months in Central and South Chile and western of Argentina.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and anti-inflammatory effects of extracts from Maqui berry Aristotelia chilensis in human colon cancer cells

Cespedes‐Acuña

Xiao

Wei

et al. 2018

JBR

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BACKGROUND: Anthocyanins, flavonoids and organic acids widely occurring in extracts of the fruits of Aristotelia chilensis ("Maqui"), concertedly acts on the expression of cyclooxygenase-2 (COX-2), NF-B, HT-29 and Caco-2 colon cancer cell growth inhibition and on the production of inflammatory mediators. OBJECTIVE: To assess the anti-inflammatory effects of extracts from fruits of "Maqui Berry", on the HT-29 and Caco-2 human colorectal cancer cell lines by measuring COX-2 and NF-B as well as their antioxidant activities. MATERIAL AND METHODS: Methanol/water extracts and its partitions (acetone and ethyl acetate) from three varieties of "Maqui" were used to access their effects on growth of HT-29 and Caco-2 colon cancer cells, COX-2, NF-B, NO formation, oxidations by DPPH, TBARS, FRAP and ORAC. RESULTS: Fractions rich in anthocyanins, exhibited potent chemoprotective abilities on decreasing growth of HT-29 and Caco-2 colon cancer cells. The results indicated that the extracts suppressed the production of nitric oxide (NO), through the down-regulation of inducible nitric oxide synthases (iNOS). The structural features of the extracts correlate with the inhibition of NF-B and COX-2 protein expressions and a potent antioxidant activity by assays of DPPH, FRAP, TBARS and ORAC. The inhibition of cell growth and NO production by selected extracts was dose-dependent with significant effects seen at concentration as low as 25.0 and 10.0 ppm, respectively.

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“…Supporting these results, studies by Eren-Guzelgun et al [62] have shown that compared to the individual effects of genistein, daidzein, and quercetin, their combination has been found to have better antioxidant effects. Similar studies have been conducted on the protective efficacies of strawberry [63], Platostoma palustre [64] and raspberry extract [65], where the concentrations used has been much higher (0.5–3.6 mg/mL). Studies by Alvarez-Suarez et al [66] observed cytoprotective effects at a concentration of 80 μg/mL acerola ( Malpighia emarginata ) in human fibroblasts.…”

Section: Discussionmentioning

confidence: 85%

Natural combination of phenolic glycosides from fruits resists pro-oxidant insults to colon cells and enhances intrinsic antioxidant status in mice

et al. 2019

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Hepatoprotective effects of raspberry (Rubus coreanus Miq.) seed oil and its major constituents

Cited by 29 publications

References 25 publications

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

Antioxidant and anti-inflammatory effects of extracts from Maqui berry Aristotelia chilensis in human colon cancer cells

Natural combination of phenolic glycosides from fruits resists pro-oxidant insults to colon cells and enhances intrinsic antioxidant status in mice

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