In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis)

Rodrigues, Maria João; Neves, Vanessa; Martins, Alice; Rauter, Amélia P.; Neng, Nuno R.; Nogueira, J.M.F.; Varela, João; Barreira, Luísa; Custódio, Luísa

doi:10.1016/j.foodchem.2016.01.048

Cited by 84 publications

(71 citation statements)

References 37 publications

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“…Anastasiadi et al (2012) observed the potent activity of grape stem extracts in reducing the intracellular ROS content of a human vascular smooth muscle cell line. Rodrigues et al (2016) investigated infusions and decoctions of Limonium algarvense (LA) flowers for their in vitro antioxidant and anti-inflammatory attributes in relation to green tea. It was observed that the LA samples exhibited analogous radical-scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl and superoxide radicals and copper-chelating activity to that of green tea.…”

Section: In Vitromentioning

confidence: 99%

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Cutrim

Cortêz

2018

Int J of Dairy Tech

112

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Recently, the number of studies regarding the physiological activities of food‐derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti‐inflammatory properties. This study highlights their application in dairy products, notes in which form they are applied and discusses the effects on the physicochemical and sensory characteristics of products, although some dairy matrices remain unexploited. It was noted that the inclusion of polyphenols improves not only the antioxidant properties but also, in some cases, the sensory attributes. This review also includes the synthesis, classification and beneficial effects of polyphenols.

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Section: In Vitromentioning

confidence: 99%

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Cutrim

Cortêz

2018

Int J of Dairy Tech

112

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“…DPPH scavenging assay is widely used to examine antioxidant activity since it is sensitive, simple, and rapid [15]. Hydroxyl radical is one of the most powerful oxidative species [16].…”

Section: Introductionmentioning

confidence: 99%

Optimized Extraction, Preliminary Characterization, and In Vitro Antioxidant Activity of Polysaccharides from Glycyrrhiza Uralensis Fisch

Chen

2017

Med Sci Monit

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BackgroundThis study performed optimized extraction, preliminary characterization, and in vitro antioxidant activities of polysaccharides from Glycyrrhiza uralensis Fisch.Material/MethodsThree parameters (extraction temperature, ratio of water to raw material, and extraction time) were optimized for yields of G. uralensis polysaccharides (GUP) using response surface methodology with Box-Behnken design (BBD). The GUP was purified using DEAE cellulose 32-column chromatography. The main fraction obtained from G. uralensis Fisch was GUP-II, which was composed of rhamnose, arabinose, galactose, and glucose monosaccharide, was screened for antioxidant properties using DP Hand hydroxyl radical scavenging assays. In addition, immunological activity of GUP-II was determined by nitric oxide and lymphocyte proliferation assays.ResultsOptimization revealed maximum GUP yields with an extraction temperature of 99°C, water: raw material ratio of 15: 1, and extraction duration of 2 h. GUP-II purified from G. uralensis Fisch had good in vitro DPPH and hydroxyl radical scavenging abilities. Immunologically, GUP-II significantly stimulated NO production in RAW 264.7 macrophages, and significantly enhanced LPS-induced lymphocyte proliferation.ConclusionsExtraction of GUP from G. uralensis Fisch can be optimized with respect to temperature, extraction period, and ratio of water to material, using response surface methodology. The purified product (GUP-II) possesses excellent antioxidant and immunological activities.

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“…Oxidative stress is resulted from an imbalance between free radicals and the antioxidant defence system. It is a major cause for various chronic diseases, including cancer, cardiovascular disease, atherosclerosis, hypertension and diabetes (Rodrigues et al, 2016). Oxidative stress occurs when a person is exposed to ionizing radiation or contacted with ozone, nitrogen dioxide and other oxidised pollutants (Betteridge, 2000).…”

Section: Introductionmentioning

confidence: 99%

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H₂O₂‐induced cell damage

Zhang

Wang

et al. 2019

Int J of Food Sci Tech

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Summary To identify novel antioxidant peptides from egg‐white protein and investigate antioxidant mechanism, the hydrolysate of egg‐white protein was purified by ultrafiltration and a Sephadex G‐15 column. The peptides VYLPR, EVYLPR, VEVYLPR and VVEVYLPR were identified from the fraction with the highest antioxidant activity. The Results showed that the peptide VYLPR exhibited the strongest protective effect on HEK‐293 cells. The viability of cells recovered to 97.45 ± 1.98% with pre‐treatment of 20 μm VYLPR. We further investigated antioxidant mechanism. The results showed VYLPR could inhibit lipid peroxidation process, maintain cell membrane integrity, inhibit intracellular LDH activity, reduce MDA content, and improve the activity of antioxidant enzyme T‐SOD and GSH‐Px. This work could help researchers in understanding antioxidant mechanism of peptides and also contribute to developing functional egg‐white product.

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In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis)

Cited by 84 publications

References 37 publications

A review on polyphenols: Classification, beneficial effects and their application in dairy products

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Optimized Extraction, Preliminary Characterization, and In Vitro Antioxidant Activity of Polysaccharides from Glycyrrhiza Uralensis Fisch

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H₂O₂‐induced cell damage

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In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis)

Cited by 84 publications

References 37 publications

A review on polyphenols: Classification, beneficial effects and their application in dairy products

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Optimized Extraction, Preliminary Characterization, and In Vitro Antioxidant Activity of Polysaccharides from Glycyrrhiza Uralensis Fisch

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H2O2‐induced cell damage

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Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H₂O₂‐induced cell damage