Phenolic content and biological activity of extracts of blackcurrant fruit and leaves

Interaction of skullcap (Scutellaria baicalensis Georgi) and buckwheat (Fagopyrum esculentum Moench) extracts with lipid bilayers

“…Similarly small changes in thermotropic parameters were observed for the other extracts investigated by us [38][39][40][41][42][43][44].…”

“…Therefore, alteration of lipid bilayer properties may result not only in antioxidant action of flavonoids but also in affecting the activity of integral proteins and hence influence transport and other membrane-related processes [28][29][30][31][32][33][34][35][36][37][38][39][40][41]. The ability of polyphenols to penetrate into lipid bilayers is undoubtedly crucial to the protection against oxidation [42].…”

Application of the DSC and spectroscopy methods in the analysis of the protective effect of extracts from the blueberry fruit of the genus Vaccinium in relation to the lipid membrane

“…The study was performed at different temperatures for SUVs created with DPPC and treated with selected concentrations of fruit extracts of lowbush, highbush and wild bilberry [22,36,38,39]. Research conducted with the use of DPH probe has shown that tested substances neither change the main phase transition temperature nor fluorescence anisotropy, and thus the fluidity of membranes in the liquid-crystalline phase, as well as in the gel phase, compared with modified liposomes [38,39]. Extract of wild bilberry decreased slightly membrane fluidity in the gel phase, but increased it in the liquidcrystalline state.…”

“…Pretransition temperature (T p ) changes provide evidence for changes rather in the polar part of the membrane that result in loosening its structure [37,41,42]. Calorimetric studies were carried out with the membrane model in the form of MLVs formed of DPPC modified with the extracts and polyphenolic compounds [22,[36][37][38][39]. Calorimetric test results showed little change in T m only for very large concentrations of polyphenolic substances (10 mg mL -1 ), whereas for lower concentrations virtually no change was found.…”

Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships

“…This result agreed well with the observations of Kubola and Siriamornpun (2008) by comparison of (Momordica charantia L.) leaf, stem and fruit fraction extract scavenging ·OH. The greater abundance of total phenols in OLE indicates that it can donate electrons to the reactive free radicals more effectively, converting them into stable components and terminating the free radical chain Cyboran et al (2014) suggested that the phenolic antioxidant activity depends not only on the percentage of polyphenols in the extract but also on their kind. BPOL and BPOF possessed chlorogenic acid, ferulic acid and gallic acid with strong donating hydrogen, although the total phenol in OFE dramatically surpassed that in BPOL and BPOF.…”