Protective effect of apple polyphenols on chronic ethanol exposure-induced neural injury in rats

Wang, Fang; Li, Jinghong; Li, Lingxi; Gao, Ying; Wang, Fei; Zhang, Yan; Fan, Yanxia; Wu, Chunfu

doi:10.1016/j.cbi.2020.109113

Cited by 10 publications

(5 citation statements)

References 43 publications

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“…It is known that apple consumption is associated with health benefits because apples are a rich source of phenolic compounds. The phenolic composition of apple fruits has been thoroughly investigated [35][36][37]40,[45][46][47][48]. However, there exist only a few studies on the contents of these compounds in the individual organs of apple trees [49][50][51].…”

Section: Introductionmentioning

confidence: 99%

Dynamics of Phloridzin and Related Compounds in Four Cultivars of Apple Trees during the Vegetation Period

et al. 2021

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Apple trees (Malus domestica Borgh) are a rich source of dihydrochalcones, phenolic acids and flavonoids. Considering the increasing demand for these phytochemicals with health-benefitting properties, the objective of this study was to evaluate the profile of the main bioactive compounds—phloridzin, phloretin, chlorogenic acid and rutin—in apple tree bark, leaves, flower buds and twigs. The variety in the phenolic profiles of four apple tree cultivars was monitored during the vegetation period from March to September using chromatography analysis. Phloridzin, the major glycoside of interest, reached the highest values in the bark of all the tested cultivars in May (up to 91.7 ± 4.4 mg g−1 of the dried weight (DW), cv. ‘Opal’). In the leaves, the highest levels of phloridzin were found in cv. ‘Opal’ in May (82.5 ± 22.0 mg g−1 of DW); in twigs, the highest levels were found in cv. ‘Rozela’ in September (52.4 ± 12.1 mg g−1 of DW). In the flower buds, the content of phloridzin was similar to that in the twigs. Aglycone phloretin was found only in the leaves in relatively low concentrations (max. value 2.8 ± 1.4 mg g−1 of DW). The highest values of rutin were found in the leaves of all the tested cultivars (10.5 ± 2.9 mg g−1 of DW, cv. ‘Opal’ in September); the concentrations in the bark and twigs were much lower. The highest content of chlorogenic acid was found in flower buds (3.3 ± 1.0 mg g−1 of DW, cv. ‘Rozela’). Whole apple fruits harvested in September were rich in chlorogenic acid and phloridzin. The statistical evaluation by Scheffe’s test confirmed the significant difference of cv. ‘Rozela’ from the other tested cultivars. In conclusion, apple tree bark, twigs, and leaves were found to be important renewable resources of bioactive phenolics, especially phloridzin and rutin. The simple availability of waste plant material can therefore be used as a rich source of phenolic compounds for cosmetics, nutraceuticals, and food supplement preparation.

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Section: Introductionmentioning

confidence: 99%

Dynamics of Phloridzin and Related Compounds in Four Cultivars of Apple Trees during the Vegetation Period

et al. 2021

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“…Polyphenols are important plant secondary metabolites with strong antioxidant capacity, and they have their potential to preserve fruit under postharvest conditions ( Zhang et al., 2015 ; Su et al., 2019 ; Yu et al., 2021 ; Bai et al., 2022 ; Li et al., 2022 ; Xiang et al., 2022 ). AP, a natural polyphenol found in green-ripened apple, has been shown to be beneficial in inhibiting α -glucosidase, enhancing human immunity, deferring organism aging, preventing chronic ethanol exposure-induced neural injury, and reducing the risk of type II diabetes, cardiovascular and intestinal diseases ( Riaz et al., 2018 ; Li et al., 2019 ; Gong et al., 2020 ; Wang et al., 2020 ). It also has excellent antioxidant ability to scavenge free radicals and protect plant cells from oxidative stress-caused damages ( Su et al., 2019 ; Wang et al., 2020 ).…”

Section: Discussionmentioning

confidence: 99%

“…AP, a natural polyphenol found in green-ripened apple, has been shown to be beneficial in inhibiting α -glucosidase, enhancing human immunity, deferring organism aging, preventing chronic ethanol exposure-induced neural injury, and reducing the risk of type II diabetes, cardiovascular and intestinal diseases ( Riaz et al., 2018 ; Li et al., 2019 ; Gong et al., 2020 ; Wang et al., 2020 ). It also has excellent antioxidant ability to scavenge free radicals and protect plant cells from oxidative stress-caused damages ( Su et al., 2019 ; Wang et al., 2020 ). Numerous studies have demonstrated that pre-storage AP treatment can retard postharvest senescence and quality deterioration of various fruits, and also improve their resistance to abiotic stress ( Fan et al., 2018 ; Su et al., 2019 ; Riaz et al., 2021 ; Bai et al., 2022 ).…”

Section: Discussionmentioning

confidence: 99%

“…Oxidative damage to horticultural fruits, such as apple, litchi, ponkan, and tomato, is reported to contribute to the imbalance of reactive oxygen species (ROS) homeostasis, potentially reducing their resistance to postharvest senescence stress (Zhang et al, 2018;Chen et al, 2021;Huang et al, 2021). As one kind of plant polyphenols, apple polyphenols (AP), extracted from the peel and pomace of green-ripened apple, is rich in antioxidants include phenolic acids, procyanidins, anthocyanins, flavonols, as well as dihydrochalcones (Rana and Bhushan, 2016;Su et al, 2019), and has gained much attention in recent years for their potential to provide a variety of health benefits, including reducing oxidative stress, inhibiting a-glucosidase, preventing chronic ethanol exposure-induced neural injury, as well as decreasing the risk of type II diabetes, cardiovascular and intestinal diseases (Riaz et al, 2018;Li et al, 2019;Gong et al, 2020;Wang et al, 2020). In addition to health benefits, AP as a natural antioxidant has been widely used to reduce oxidative stress via elevating antioxidant ability, improving ROS-scavenging system, or inhibiting lipid and protein oxidation.…”

Section: Introductionmentioning

confidence: 99%

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Apple polyphenols delay postharvest senescence and quality deterioration of ‘Jinshayou’ pummelo fruit during storage

Zhang

Huang

et al. 2023

Front. Plant Sci.

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IntroductionApple polyphenols (AP), derived from the peel of mature-green apples, are widely used as natural plant-derived preservatives in the postharvest preservation of numerous horticultural products.MethodsThe goal of this research was to investigate how AP (at 0.5% and 1.0%) influences senescence-related physiological parameters and antioxidant capacity of ‘Jinshayou’ pummelo fruits stored at 20°C for 90 d.ResultsThe treating pummelo fruit with AP could effectively retard the loss of green color and internal nutritional quality, resulting in higher levels of total soluble solid (TSS) content, titratable acidity (TA) content and pericarp firmness, thus maintaining the overall quality. Concurrently, AP treatment promoted the increases in ascorbic acid, reduced glutathione, total phenols (TP) and total flavonoids (TF) contents, increased the scavenging rates of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and hydroxyl radical (•OH), and enhanced the activities of superoxide dismutase (SOD), catalase, peroxidase, ascorbate peroxidase (APX), and glutathione reductase (GR) as well as their encoding genes expression (CmSOD, CmCAT, CmPOD, CmAPX, and CmGR), reducing the increases in electrolyte leakage, malondialdehyde content and hydrogen peroxide level, resulting in lower fruit decay rate and weight loss rate. The storage quality of ‘Jinshayou’ pummelo fruit was found to be maintained best with a 1.0% AP concentration.ConclusionAP treatment can be regarded as a promising and effective preservative of delaying quality deterioration and improving antioxidant capacity of ‘Jinshayou’ pummelo fruit during storage at room temperature.

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“…Apple polyphenols diminished memory impairment and attenuated hippocampal neuronal damage in rats. This was manifested by decreased levels of NO and MDA and increased levels of GSH in the rat hippocampus (Wang et al, 2020 ). Phloretin improved spatial memory in a mouse model of amnesia and upregulated the levels of antioxidative enzymes (SOD, CAT) as well as brain‐derived neurotrophic factors (BDNF) in the hippocampus (Ghumatkar et al, 2015 ).…”

Section: The Beneficial Health Effects Of Applesmentioning

confidence: 99%

Does an apple a day keep away diseases? Evidence and mechanism of action

Zhang

Zeng

Zhang

et al. 2023

Food Science & Nutrition

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Apples and their products exemplify the recently reemphasized link between dietary fruit intake and the alleviation of human disease. Their consumption does indeed improve human health due to their high phytochemical content. To identify potentially relevant articles from clinical trials, some epidemiological studies and meta‐analyses, and in vitro and in vivo studies (cell cultures and animal models), PubMed was searched from January 1, 2012, to May 15, 2022. This review summarized the potential effects of apple and apple products (juices, puree, pomace, dried apples, extracts rich in apple bioactives and single apple bioactives) on health. Apples and apple products have protective effects against cardiovascular diseases, cancer, as well as mild cognitive impairment and promote hair growth, healing of burn wounds, improve the oral environment, prevent niacin‐induced skin flushing, promote the relief of UV‐induced skin pigmentation, and improve the symptoms of atopic dermatitis as well as cedar hay fever among others. These effects are associated with various mechanisms, such as vascular endothelial protection, blood lipids lowering, anti‐inflammatory, antioxidant, antiapoptotic, anti‐invasion, and antimetastatic effects. Meanwhile, it has provided an important reference for the application and development of medicine, nutrition, and other fields.

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Protective effect of apple polyphenols on chronic ethanol exposure-induced neural injury in rats

Cited by 10 publications

References 43 publications

Dynamics of Phloridzin and Related Compounds in Four Cultivars of Apple Trees during the Vegetation Period

Dynamics of Phloridzin and Related Compounds in Four Cultivars of Apple Trees during the Vegetation Period

Apple polyphenols delay postharvest senescence and quality deterioration of ‘Jinshayou’ pummelo fruit during storage

Does an apple a day keep away diseases? Evidence and mechanism of action

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