Plant Flavonoids, Especially Tea Flavonols, Are Powerful Antioxidants Using an in Vitro Oxidation Model for Heart Disease

Vinson, Joe A.; Dabbagh, Yousef A.; Serry, Mamdouh M.; Jang, Jinhee

doi:10.1021/jf00059a005

Cited by 693 publications

(432 citation statements)

References 13 publications

Supporting

Mentioning

395

Contrasting

Unclassified

Order By: Relevance

“…The total polyphenol content was measured by the Folin-Cocialteu method, 25 and the total polyphenol concentration was calculated from a calibration curve using gallic acid as the standard. The total flavonoid content was measured using a colorimetric assay 26 using catechins as the standard.…”

Section: Preparation Of Fermented Rgmentioning

confidence: 99%

Fermenting Red Ginseng Enhances Its Safety and Efficacy as a Novel Skin Care Anti-Aging Ingredient: In Vitro and Animal Study

Lee

Kim

Park

et al. 2012

Journal of Medicinal Food

View full text Add to dashboard Cite

The objective of this study was to evaluate the anti-aging potential and skin safety of red ginseng (RG) and fermented red ginseng (FRG) using Lactobacillus brevis for use as cosmetic ingredients. Concentrations of uronic acid, polyphenols, and flavonoids, and antioxidant activities were greater in FRG compared to RG. The contents of total ginsenosides were not significantly different. However, the ginsenoside metabolite content was higher in FRG (14,914.3 lg/mL) compared to RG (5697.9 lg/mL). The tyrosinase inhibitory activity (IC50) of FRG was 27.63 lg/mL, and more potent compared with RG (34.14 lg/mL), (P < .05). The elastase inhibitory activity (IC50) of FRG was 117.07 lg/mL also higher compared with RG (157.90 lg/mL). In a primary skin irritation test, 10% RG and 10% FRG were classified as practically nonirritating materials. In a skin sensitization test, the RG group showed a sensitization rate of 100% and its mean evaluation score of irritation was 1.4, whereas the FRG group showed 20% and 0.2%, respectively. By fermentation of RG, FRG has increased contents of ginsenoside metabolites, such as Rg3, Rg5, Rk1, compound K, Rh1, F2, Rg2, and flavonoids content. Therefore, FRG offers increased antiwrinkle efficacy, whitening efficacy, and reduced toxicological potency compared to RG.KEY WORDS: cosmeceutical fermented red ginseng red ginseng skin safety

show abstract

Section: Preparation Of Fermented Rgmentioning

confidence: 99%

Fermenting Red Ginseng Enhances Its Safety and Efficacy as a Novel Skin Care Anti-Aging Ingredient: In Vitro and Animal Study

Lee

Kim

Park

et al. 2012

Journal of Medicinal Food

View full text Add to dashboard Cite

show abstract

“…The ability of flavonoids to inhibit the oxidation of low-density lipoproteins (LDLs) demonstrates their potential as chain-breaking antioxidants [3][4][5][6][7][8] and this might involve a role in the sparing of α-…”

Section: Introductionmentioning

confidence: 99%

Structural dependence of flavonoid interactions with Cu2+ ions: implications for their antioxidant properties

Brown

Khodr

Hider

et al. 1998

Biochemical Journal

734

389

View full text Add to dashboard Cite

The flavonoids constitute a large group of polyphenolic phytochemicals with antioxidant properties in vitro. The interactions of four structurally related flavonoids (quercetin, kaempferol, rutin and luteolin) with Cu2+ ions were investigated in terms of the extent to which they undergo complex formation through chelation or modification through oxidation, as well as in their structural dependence. The ortho 3ʹ,4ʹ-dihydroxy substitution in the B ring is shown to be important for Cu2+-chelate formation, thereby influencing the antioxidant activity. The presence of a 3-hydroxy group in the flavonoid structure enhances the oxidation of quercetin and kaempferol, whereas luteolin and rutin, each lacking the 3-hydroxy group, do not oxidize as readily in the presence of Cu2+ ions. The results also demonstrate that the reactivities of the flavonoids in protecting low-density lipoprotein (LDL) against Cu2+ ion-induced oxidation are dependent on their structural properties in terms of the response of the particular flavonoid to Cu2+ ions, whether chelation or oxidation, their partitioning abilities between the aqueous compartment and the lipophilic environment within the LDL particle, and their hydrogen-donating antioxidant properties.

show abstract

“…Fruit and vegetables are a rich source of a wide range of antioxidant compounds such as ascorbic acid, carotenoids and phenolics. These compounds have been shown to effectively scavenge reactive oxygen species and inhibit lipid peroxidation in vitro (Frei, 1991;Lim et al, 1992;Vinson et al, 1995). Increasing the intakes of a range of dietary antioxidants through increased fruit and vegetable consumption may produce effects that are not necessarily seen for individual antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Effects of enhanced consumption of fruit and vegetables on plasma antioxidant status and oxidative resistance of LDL in smokers supplemented with fish oil

2003

View full text Add to dashboard Cite

Objective: To determine whether consumption of five portions of fruit and vegetables per day reduces the enhancement of oxidative stress induced by consumption of fish oil. Subjects: A total of 18 free-living healthy smoking volunteers, aged 18-63 y, were recruited by posters and e-mail in The University of Reading, and by leaflets in local shops. Design: A prospective study. Setting: Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Whiteknights PO Box 226, Reading RG6 6AP, UK. Intervention: All subjects consumed a daily supplement of 4 Â 1 g fish oil capsules for 9 weeks. After 3 weeks, they consumed an additional five portions of fruits and vegetables per day, and then they returned to their normal diet for the last 3 weeks of the study. Fasting blood samples were taken at the ends of weeks 0, 3, 6 and 9. Results: The plasma concentrations of ascorbic acid, lutein, b-cryptoxanthin, a-carotene and b-carotene all significantly increased when fruit and vegetable intake was enhanced (Po0.05). Plasma concentrations of a-tocopherol, retinol and uric acid did not change significantly during the period of increased fruit and vegetable consumption. Plasma oxidative stability, assessed by the oxygen radical absorbance capacity (ORAC) assay, also increased from weeks 3-6 (Po0.001) but not in association with increases in measured antioxidants. Lag phase before oxidation of low-density lipoprotein (LDL) significantly decreased in the first 3 weeks of the study, reflecting the incorporation of EPA and DHA into LDL (Po0.0001). Subsequent enhanced fruit and vegetable consumption significantly reduced the susceptibility of LDL to oxidation (Po0.005). Conclusion: Fish oil reduced the oxidative stability of plasma and LDL, but the effects were partially offset by the increased consumption of fruit and vegetables.

show abstract

Plant Flavonoids, Especially Tea Flavonols, Are Powerful Antioxidants Using an in Vitro Oxidation Model for Heart Disease

Cited by 693 publications

References 13 publications

Fermenting Red Ginseng Enhances Its Safety and Efficacy as a Novel Skin Care Anti-Aging Ingredient: In Vitro and Animal Study

Fermenting Red Ginseng Enhances Its Safety and Efficacy as a Novel Skin Care Anti-Aging Ingredient: In Vitro and Animal Study

Structural dependence of flavonoid interactions with Cu2+ ions: implications for their antioxidant properties

Effects of enhanced consumption of fruit and vegetables on plasma antioxidant status and oxidative resistance of LDL in smokers supplemented with fish oil

Contact Info

Product

Resources

About