Phenolic acid-rich extract of sweet basil restores cholesterol and triglycerides metabolism in high fat diet-fed mice: A comparison with fenofibrate

Harnafi, Hicham; Ramchoun, Mhamed; Tits, Mounique; Wauters, Jean-Noël; Frédérich, Michel; Angenot, Luc; Aziz, Mohammed; Alem, Chakib; Amrani, Souliman

doi:10.1016/j.bionut.2013.03.005

Cited by 27 publications

(20 citation statements)

References 33 publications

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“…Rosmarinic acid followed by chicoric acid were the main phenolic derivatives in basil, as already described by other authors (Harnafi et al, 2013;Koca & Karaman, 2015;Kwee & Niemeyer, 2011). Otherwise, quercetin-3-O-rutinoside was the most abundant flavonoid.…”

Section: (Quercetin; [Màhà42à162]supporting

confidence: 79%

“…The presence of caffeic and rosmarinic acids has been extensively reported in basil (Harnafi et al, 2013;Hossain, Rai, Brunton, Martin-Diana, & Barry-Ryan, 2010;Jayasinghe, Gotoh, Aoki, & Wada, 2003;Koca & Karaman, 2015;Kwee & Niemeyer, 2011;Tada, Murakami, Omoto, Shimomura, & Ishimaru, 1996;Vlase et al, 2014), as quercetin-3-O-rutinoside and quercetin-3-O-glucoside (Hossain et al, 2010;Lee & Scagel, 2009;Vlase et al, 2014 presented a fragmentation pattern that allowed identification as caftaric and chicoric acid (dicaffeoyltartaric acid). Both these phenolic acids, as compounds 2 and 16 (caffeic acid and rosmarinic acid, respectively) have been described by many authors as being the main phenolic acids in basil (Harnafi et al, 2013;Hossain et al, 2010;Jayasinghe et al, 2003;Koca & Karaman, 2015;Kwee & Niemeyer, 2011;Lee & Scagel, 2009). Compounds 3, 5, 6, 7, 9, 13 and 17 were also identified as caffeic acid derivatives (trimers and tetramers) according to their UV, mass characteristics and comparison with literature (Barros et al, 2013;Carocho, Barros, et al, 2015;Chen, Zhang, Wang, Yang, & Qang, 2011;Guo et al, 2008;Ruan, Li, Li, Luo, & Kong, 2012).…”

Section: Resultsmentioning

confidence: 94%

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Basil as functional and preserving ingredient in “Serra da Estrela” cheese

et al. 2016

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a b s t r a c tAntitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in ''Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect.

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Section: (Quercetin; [Màhà42à162]supporting

confidence: 79%

Section: Resultsmentioning

confidence: 94%

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

et al. 2016

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“…cholesterol was hydrolyzed and in the presence of phenol, the quinoneimine as indicator was formed from hydrogen peroxide and 4-aminoantipyrine via peroxidase catalysis and was spectrophotometrically measured at 510 nm [33]. Total triglycerides (TG) were also quantified by enzymatic method using the corresponding diagnostic kits.…”

Section: Biochemical Analysismentioning

confidence: 99%

“…Total triglycerides (TG) were also quantified by enzymatic method using the corresponding diagnostic kits. Briefly, after enzymatic hydrolysis with lipases, the formation of quinoneimine from hydrogen peroxide, 4-aminophenazone, and 4-chlorphenol under the catalytic effect of peroxidase was spectrophotometrically measured at 546 nm [33].…”

Section: Biochemical Analysismentioning

confidence: 99%

Effects of Walnut Polyphenol on Learning and Memory Functions in Hypercholesterolemia Mice

Shi¹,

Chen²,

Zhao³

et al. 2014

JFNR

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Evidence suggests that dietary walnuts are able to induce improvements in memory and learning functions. In addition, polyphenols have been shown to modulate critical neuronal signalling pathways involved in processes of learning and memory. The aim of our present work was to study the effect of polyphenol extracts from walnut testa (42%) on learning and memory functions in hypercholesterolemia mice based on obesity, hypercholesterolemia and oxidative stress. At the beginning of the experiment, mice were divided into 3 groups, one of them served as normol control group (NCG), the second as hypercholesterolemia control group (HCG), the last as walnut polyphenol-treated group (WTG). After 8 weeks of treatment, we investigated the performance of C57BL/6J mice in Morris water maze test. The results showed that the escape latency was significant increase in HCG, when compared to NCG and WTG. In addition, the number of crossings was significant decrease in HCG, when compared to NCG and WTG (-47.35% and -43.35%, respectively, P < 0.01). The swimming distance was longer in HCG than NCG and WTG [F (2,96) = 44.45, P < 0.001]. However, there was no significant difference in swimming speed among NCG, HCG and WTG [F (2, 96) = 0.167, P > 0.05]. On the other hand, walnut polyphenol (WP) significantly decreased serum total triglycerides, cholesterol and malondialdehyde (MDA) level (-36.31%, -31.48% and -21.51%, respectively, P < 0.01) and increased superoxide dismutase (SOD) activity (+48.39%, P < 0.01). Administration of WP significantly decreased MDA level (-36.86%, P < 0.01) and increased SOD activity (+17.08%, P < 0.01) in brain tissues. In conclusion, walnut polyphenol was able to improve learning and memory functions.

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“…Yüksek sukroz diyeti uygulanmış sıçanlara α-linolenik asit bakımından zengin Salba (Salvia hispanica) tohumunun verilmesi sonucunda ortaya çıkan metabolik anormalliklerin azaldığı rapor edilmiştir [57]. Yapılan çalışmalarda bitkilerde bulunan aktif bileşiklerin kolesterol ve trigliserit metabolizmasında ortaya çıkan anormalliklerin düzeltilmesinde yararlı etkiler gösterdiği rapor edilmiştir [58,59].…”

Section: Discussionunclassified

Tip-1 Diyabet Oluşturulan Sıçanların Kas Dokusunda Bazı Biyokimyasal Değişikliklere Karşı Çam Yağının Etkisi

Demir

Yılmaz

2015

Mar. J. Pure Appl. Sci.

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ÖZETBu çalışma, Tip-1 diyabet oluşturulan sıçanlarda çam yağının kas dokusundaki bazı biyokimyasal parametreler üzerine etkisinin araştırılması için tasarlandı. Sıçanlar kontrol (K), streptozotosin (STZ) ve streptozotosin+çam yağı (STZ+ÇY) olmak üzere üç grubu ayrıldı. STZ gruplarına intraperitoneal enjeksiyonla streptozotosin (65mg/kg) verilerek diyabet oluşturuldu. Çam yağı grubundaki sıçanlara haftada iki gün 1mL/kg dozunda intraperitoneal enjeksiyonla çam yağı, ayrıca deney boyunca çam yağı (0,5mL/500mL) içme suyuna eklenerek verildi. Kontrol grubuna göre, STZ grubunda MDA düzeyinin anlamlı bir şekilde arttığı (p < 0,001), GSH ve total protein düzeyinin (p < 0,001) anlamlı bir şekilde azaldığı belirlendi, STZ grubu ile karşılaştırıldığında, uygulanan çam yağı sonucunda MDA düzeyinin anlamlı bir şekilde azaldığı (p < 0,001), GSH ve total protein düzeyinin anlamlı bir şekilde arttığı (p < 0,001) tespit edildi. Kontrol grubuna göre, STZ grubunda yağ asidi kompozisyonu, A, D, E ve K vitaminleri, kolesterol ve sterol düzeyinde önemli değişikliklerin olduğu, uygulanan çam yağının bu değişiklikleri önemli ölçüde engelleyebildiği saptandı. Elde ettiğimiz bulgulara göre, çam yağının kas dokusunda deneysel diyabetin neden olduğu bazı biyokimyasal metabolik düzensizliklerin azaltılmasında yararlı etkileri olduğu ortaya çıkmıştır.Anahtar kelimeler: Deneysel diyabet, oksidatif stres, yağ asidi kompozisyonu, A, D, E ve K vitaminleri, kolesterol ve sterol Effects of Pine Oil Aganist Some Biochemical Parametres Occurring Muscle Tissue of The Ratsİnduced Type-1 Diabetes ABSTRACTThe present study was designed to evaluate the impact of pine oil on some biochemical parameters in muscle tissue of streptozotocin-induced type-1diabetic rats. The rats were divided into three groups: control (C) streptozotocin (STZ), streptozotocin+pine oil (STZ+PO) grups. Diabetes induced in rats by a single intraperitoneal injection of streptozotocin (65 mg/kg). 1 mL/kg the dose pine oil was intraperitoneally injected twice in a week to the streptozotocin+pine oil (STZ+PO), and additionally 0.5 mL /500 mL dose of pine oil was added to drinking water of these group. MDA levels of muscle tissue was increased significantly (p < 0,001) in STZ group and glutathione (GSH) level muscle tissue was decreased significantly (p < 0,001) when compared to control group. It was detected that MDA levels of muscle tissue significantly was decreased (p < 0,001) and GSH level was significantly (p < 0,001) inreased in the STZ+PO group compared to STZ group. The fatty acid composition, A, D, E and K vitamins, cholesterol and sterol levels significantly were changed in the control group compared to STZ group, in addition to, the applied pine oil can significantly inhibited these changes in muscle tissue. According to our findings, it was observed that the pine oil has beneficial effects in the decreasing of some biochemical metabolic disorders caused by experimental diabetes in the muscle tissue.

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Phenolic acid-rich extract of sweet basil restores cholesterol and triglycerides metabolism in high fat diet-fed mice: A comparison with fenofibrate

Cited by 27 publications

References 33 publications

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Effects of Walnut Polyphenol on Learning and Memory Functions in Hypercholesterolemia Mice

Tip-1 Diyabet Oluşturulan Sıçanların Kas Dokusunda Bazı Biyokimyasal Değişikliklere Karşı Çam Yağının Etkisi

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