Inhibitory effects of Tunisian plants extracts on oxidative stress and lipid accumulation in HepG2 cells

Abstract

hydrogen peroxide(H 2 O 2 ), hydroxyl ion(OH -) 및 singlet oxygen( 1 O 2 ) 등으로부터 세포를 보호하고, 여러 질병을 예방하기 위한 식 물 유래 천연 항산화제를 통한 체내 항산화 방어 시스템 향상 이 필요하다(Lam 등, 2020).

Polyphenolic Characterization and Antioxidant Capacity of Laurus nobilis L. Leaf Extracts Obtained by Green and Conventional Extraction Techniques

“…On the other hand, Kratchanova et al (2010) [81] reported a higher ORAC value of 170 µmol TE g −1 for a water extract with the total phenolic content of 17.66 mg GAE g −1 , which is lower than in our study. Moreover, Kim and Kim (2021) [82] and Dudonne et al ( 2009) [83] reported significantly higher ORAC values of 2600 µmol TE g −1 in DMSO extract and 2963 µmol TE g −1 in a water extract, with total phenolic contents similar to those in our study, 44.07 and 59.85 mg GAE g −1 , respectively. There are several explanations for the discrepancies between the total phenolic contents, which were shown to correlate with the antioxidant capacity in Laurus nobilis L. leaf extracts [30,81], and the reported ORAC values.…”

Quality characteristics of fresh cut apples during storage according to processing steps and browning inhibitor treatment

“…For quantification, the standard curve using gallic acid equivalent was constructed. TFC was measured using the method described by Kim et al (2021). To 20 μL of each sample treated with a browning inhibitor, 200 μL of diethylene glycol and 20 μL of 1 N NaOH were added.…”

“…The FRAP of the processed fruits was significantly higher than that of the original fruit at the tap water immersion, slicing, and 1% AA treatment steps; however, no significant differences were observed after the drying step (p<0.05). Polyphenols exhibit various types of bioactivities, including reactive oxygen species removal; furthermore, the bioactivities of flavonoids, secondary metabolites with a polyphenol structure, include anticancer and anti-inflammatory effects (Kim and Kim, 2021). At the 100 ppm NaClO treatment step, the TPC and TFC of Fuji apples were distinctly lower than those of the original fruit.…”