Premature or pathological aging: longevity

Sgarbieri, Valdemiro Carlos; Pacheco, Maria Teresa Bertoldo

doi:10.1590/1981-6723.19416

Cited by 7 publications

(2 citation statements)

References 155 publications

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“…Cancer is a complex pathology and its development involves several steps. Initially, the presence of free radicals can lead to DNA damage that results in changes in the normal gene functions or mutations ( Sgarbieri and Pacheco, 2017 ). Due to their antioxidant effects, the phenolic compounds, in particular chlorogenic acid, have been reported as promising chemo-preventative agents, mainly in the prevention of damage caused to the DNA by carcinogenic agents and also in the control of chronic inflammatory processes ( Lewandowska et al, 2016 ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of some in vitro bioactivities of sunflower phenolic compounds

Alexandrino

Silva

Ferrari

et al. 2021

Current Research in Food Science

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Phenolic compounds in crude extracts were obtained from defatted sunflower seed flour using sodium bisulfite and ethanol solutions as extracting agents. The antioxidant, antimicrobial, anti-proliferative, and DNA protective activities of the phenolic compounds in crude extract were analyzed. The phenolic compound contents were determined as chlorogenic acid (CGA) equivalent, presenting 11.57 and 15.44 g CGA eq/100g regarding the sodium bisulfite extract and ethanolic extract, respectively. The ORAC, DPPH, and ABTS methods were used to evaluate antioxidant activity. Both extracts presented antioxidant properties, considering that the ethanolic extract demonstrated higher values (EC 50 0.36 g extract/g DPPH•). The antimicrobial action was analyzed as to the minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of 4 kinds of bacteria ( Escherichia coli , Pseudomonas aeruginosa , Staphylococcus aureus , and Bacillus subtilis ). The ethanolic extract was effective against all of these microorganisms, out of which E. coli was the most sensitive, with a MIC of 11.6 mg CGA/mL. The ethanolic extract presented DNA protective activity without cytotoxic activity concerning in vitro anti-proliferative assay. These findings can be considered as initial evidence of the potential use of phenolic compounds obtained from sunflower seed flour as natural additives in the food industry.

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