Investigation of in vitro and in vivo antioxidant activities of flavonoids rich extract from the berries of Rhodomyrtus tomentosa(Ait.) Hassk

Wu, Pingping; Ma, Guangzhi; Li, Nianghui; Deng, Qian Fa; Yin, Yanyan; Huang, Ru

doi:10.1016/j.foodchem.2014.10.023

Cited by 128 publications

(91 citation statements)

References 38 publications

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“…It appears that the increase of the antioxidant capacity of the tissue is probably attributed to elevated levels of exogenous antioxidants such as flavonoids and phenolic compounds, also or other constituents acquired following treatment with the CE of T. communis, whose antioxidant properties have already been demonstrated in the in vitro assay. This finding supported reports in the literature [55], that The flavonoids rich extract from R. tomentose fruits significantly enhanced the activities of antioxidant enzymes (SOD, CAT and GSH) of mice after they were administered with the extract. The results suggested that the flavonoids rich extract possesses potent antioxidant properties.…”

Section: The In Vivosupporting

confidence: 92%

Antioxidant Activity Assessment of Tamus Communis L. Roots

Zerargui

Baghiani

Khennouf

et al. 2016

Int J Pharm Pharm Sci

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Objective: The aim of this study was to evaluate the antioxidant activities of Tamus communis L. (T. communis) roots. This plant is used in folk medicine in the treatment of rheumatism, arthritis and lumbago. Methods:The extraction of polyphenols has been followed by the determination of total polyphenols and flavonoids. The methanol extract (MeOHE) was chromatographied on a silica gel column. The column was eluted with chloroform and then with chloroform/methanol mixtures of increasing polarity, 6 main fractions (FI--FVI)) were collected and grouped according to their TLC (Thin layer chromatography). Several methods were used to evaluate the in vitro antioxidant activity such as DPPH (2, 2'-diphenyl-1-picrylhydrazy), bleaching of β-carotene for 24 h, lipid peroxidation and anti-hemolytic activity. An in vivo approach was carried out on mice treated with CE (crud extract) at a dose of 100 mg/Kg/day for 21 consecutive days, and one group was treated with vitamin C (Vit C 50 mg/kg) as a standard drug. To determine the improvement of antioxidant potential, basic biochemical parameters were used in tissue (liver), plasma and whole blood. Results:The results showed that the highest level of polyphenols was recorded in FII (73.143±0.009 mg GA-Eq/g extract (Gallic Acid Equivalent))/g of extract) followed by MeOHE (69.786±0.10 mg GA-Eq/g extract). Total flavonoid contents of extracts/fractions showed that MeOHE contains the highest level. Inhibition of DPPH radical showed that MeOHE (0.1187±0.025 mg/ml) and CE (0.2363±0.019 mg/ml) have the most efficient antioxidant activity. All the extracts were capable of inhibiting the bleaching of β-carotene by scavenging linoleate derived free radicals, and all the studied extracts have a very important antihemolytic activity (p<0.001) and revealed an extension of hemolysis half time from 70.34±2.15 min of CTL (AAPH (2,2-azo-bis (2-amidinopropane) dihydrochloride)) and 207±5.65 min for FI. The in vivo assay was exhibited a significant decrease (54.09%) of the content of malondialdehyde (MDA) in the liver and increased glutathione (GSH) and catalase (47.30% and 46.87% respectively). Conclusion:These findings suggest that the extract obtained from T. communis have active substances contributing to the increase in natural antioxidant potential.

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Section: The In Vivosupporting

confidence: 92%

Antioxidant Activity Assessment of Tamus Communis L. Roots

Zerargui

Baghiani

Khennouf

et al. 2016

Int J Pharm Pharm Sci

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“…The total flavonoids content of samples was measured according to the method of Wu et al [31] with some modifications. A 0.6 mL aliquot of each sample was mixed with 1.2 mL of 80% methanol; then 0.18 mL of 20% NaNO 2 was added.…”

Section: Determination Of Total Flavonoids Contentmentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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“…According to Wu et al [21], the dried berry was extracted with 95% ethanol-petroleum ether and further purified with 40% ethanol. This extract from R. tomentosa berries was rich in flavonoids and possessed more than 20 times the total flavonoid content compared to cranberries [21].…”

Section: Phytochemical Analysis and Nutritional Compositionmentioning

confidence: 99%

“…This extract from R. tomentosa berries was rich in flavonoids and possessed more than 20 times the total flavonoid content compared to cranberries [21]. Using ultra-performance liquid chromatography-time of flight-MS techniques, six flavonoids from the extract were chemically profiled and were identified as kaempferol, quercetin-7,4'-diglucoside, dihydromyricetin, vitexin, myricetin, and quercetin.…”

Section: Phytochemical Analysis and Nutritional Compositionmentioning

confidence: 99%

Rhodomyrtus Tomentosa: A Phytochemical and Pharmacological Review

Hamid

Zeyohannes²,

Yusoff³

2016

Asian J Pharm Clin Res

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Rhodomyrtus tomentosa is a common wood, prevalent in areas with undemanding soil conditions and resistant toward pests and diseases. The plant can be found in China, Taiwan, Philippines, Malaysia, Indonesia, and Vietnam. Literature and artwork indicate that R. tomentosa played an important holistic role in the daily lives of several ancient cultures, providing medicinal benefits. R. tomentosa exhibits a wide spectrum of pharmacological effects and has been used to treat colic diarrhea, wounds, heartburn, abscesses, gynecopathy, and as a pain killer. R. tomentosa was used in traditional Chinese medicine to treat urinary tract infection. 42 compounds have been isolated from this plant and structurally elucidated. They comprise phloroglucinol, flavonoid, terpenoid, anthracene glycoside, tannin, and other compounds. Rhodomyrtone, a member of the acylphloroglucinols demonstrated a significant activity against a wide range of Gram-positive bacteria. Rhodomyrtone exhibited both antimicrobial and anti-infective activities. Several biological activities have been documented as antibacterial, antifungal, antimalarial, osteogenic, antioxidant, and anti-inflammatory. R. tomentosa has been studied extensively for alternative antimicrobial agents. Although rhodomyrtone exhibited potential activity with a very low minimum inhibitory concentration value, the mechanisms of action of this compound are still unclear. Furthermore, toxicity studies on it extract to validate pharmacological activities are required.

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Investigation of in vitro and in vivo antioxidant activities of flavonoids rich extract from the berries of Rhodomyrtus tomentosa(Ait.) Hassk

Cited by 128 publications

References 38 publications

Antioxidant Activity Assessment of Tamus Communis L. Roots

Antioxidant Activity Assessment of Tamus Communis L. Roots

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Rhodomyrtus Tomentosa: A Phytochemical and Pharmacological Review

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