Protective Effect of Coconut Oil Meal Phenolic Antioxidants against Macromolecular Damage: <i>In Vitro</i> and <i>In Vivo</i> Study

Karunasiri, A. N.; Senanayake, Chaturi M.; Hapugaswatta, Harsha; Jayathilaka, Nimanthi; Seneviratne, K.N.

doi:10.1155/2020/3503165

Cited by 9 publications

(7 citation statements)

References 33 publications

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“…The phenolic contents in coconut kernel components (white coconut meat and testa) are not fully incorporated into coconut oil during wet or dry extraction methods. Therefore, the residue after the expulsion of coconut oil from coconut kernel components is also rich in phenolic antioxidants (Illam et al, 2017;Karunasiri et al, 2020b).…”

Section: Coconut Testamentioning

confidence: 99%

Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review

Jayathilaka

Seneviratne

2022

grasasaceites

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The total phenol content (TPC) in coconut oil varies with extraction method, variety, nature of coconut kernel components and geographical origin. Commonly reported TPCs of coconut oils extracted by dry methods and wet methods are in the range of 70-300 mg/kg and 250-650 mg/kg, respectively. Based on the commonly reported data, the TPC of coconut oil varies by up to 527 mg/kg oil, 180 mg/kg oil, and 172 mg/kg oil due to the influence of the extraction method, coconut variety and the nature of kernel components, respectively. The identity of the phenolic compounds also varies with the extraction method. Caffeic acid, catechin, p-coumaric acid, ferulic acid, and syringic acid are present in different quantities in coconut oil when extracted by all methods. However, chlorogenic acid, cinnamic acid, epigallocatechin, gallic acid, vanillic and epicatechin are present only in some coconut oils. Many free phenolic compounds present in olive oil are also present in coconut oil.

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Section: Coconut Testamentioning

confidence: 99%

Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review

Jayathilaka

Seneviratne

2022

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“…A main undesirable effect of ROS is presented on cellular macromolecules, such as lipids and proteinlipid that can lead to cell membrane oxidative damages [70,71]. We found that A. citriodora extract can reduce lipid peroxidation and ethanol-induced protein oxidation.…”

Section: Discussionmentioning

confidence: 72%

Effects of Aloysia citriodora Hydroalcoholic Extract on Ethanol-induced Hepatotoxicity in Male Wistar Rats

Habibi

Amiri

Gharehsou

et al. 2021

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Background: Chronic ethanol consumption presents toxic effects on liver tissue by inducing oxidative stress and inflammation. The antioxidant and anti-inflammatory properties of lemon verbena were established. Objectives: The present study aimed to evaluate the protective effects of the hydroalcoholic extract of Aloysia citriodora (A. citriodora) on ethanol-induced hepatotoxicity in male rats by evaluating inflammatory and oxidative stress factors. Methods: The study animals were randomly divided into 7 groups, (6/group) including control, extract alone (400mg/kg), ethanol 10 mg/kg, vitamin C 500 mg/kg + ethanol 10 mg/kg, and the fifth, sixth and seventh groups respectively received an intraperitoneal injection of 100, 200, and 400 mg/kg of A. citriodora extract plus ethanol once a day for 6 weeks. Oxidative stress parameters, such as glutathione content, lipid peroxidation, protein carbonyl, and reactive oxygen species were measured. Furthermore, inflammation parameters (nitric oxide) and liver damage were evaluated by determining the levels of liver enzymes including alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), and histopathological examinations. Results: In the liver tissue of the ethanol-receiving group, a significant increase (P<0.001) was observed in ALT, AST, and ALP levels and pathological changes, compared to the control group. There was also a significant increase in the levels of oxidative stress and inflammatory factors. Interestingly, A. citriodora extract could inhibit ethanol-induced liver damage by suppressing oxidative stress and inflammation. Conclusion: A. citriodora extract significantly attenuated inflammation and oxidative stress caused by ethanol. Therefore, it can be suggested as a beneficial supplement for treating ethanol-induced hepatotoxicity.

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“…Consumption of antioxidant‐rich foods increases the serum antioxidant capacity in humans as indicated by Trolox equivalent antioxidant capacity and ferric reducing power (Cao et al., 1998; Talegawkar et al., 2009)]. Treatment of HepG2 cells with phenolic antioxidants increases GSH/GSSG ratio and inhibits the oxidative stress‐induced macromolecular damage (Karunasiri et al., 2020). Strong correlation between serum chlorogenic acid content and serum antioxidant capacity in response to intervention in combination with edible oils observed in the present study suggests that edible oils may support reduced oxidative damage of macromolecules due to improved absorption of antioxidants.…”

Section: Discussionmentioning

confidence: 99%

“…GSH/GSSG ratio was determined using GSH/GSSG‐Glo™ Assay kit (Promega) (Karunasiri et al., 2020). Plasma sample (25 µl) and Lysis Reagent (12.5 µl) were mixed by pipetting, and the mixture was incubated at RT for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Soybean oil and coconut oil enhance the absorption of chlorogenic acid in humans

et al. 2021

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The effect of a mainly polyunsaturated oil (soybean oil) and a mainly medium chain triglyceride oil (coconut oil) on the absorption of the phenolic antioxidant chlorogenic acid (5‐caffeoylquinic acid) was investigated using 90 healthy volunteers. Serum concentrations and the absorbed percentages of chlorogenic acid of volunteers who received chlorogenic acid without oils (0.006 ± 0.001 mg/ml, 5.7 ± 0.2%), chlorogenic acid with soybean oil (0.012 ± 0.001 mg/ml, 11.8 ± 1.3%), and chlorogenic acid with coconut oil (0.067 ± 0.014 mg/ml, 65.6 ± 18.1%) were significantly different from each other (p < .05). There was a strong positive correlation between the increase in serum and plasma antioxidant capacity and the absorption of chlorogenic acid. The major fatty acid of each of soybean oil and coconut oil also improved the permeability of chlorogenic acid in Caco‐2 cell monolayers. The results suggest that the tested edible oils may improve the nutritional value of chlorogenic acid‐containing foods by improving the absorption of chlorogenic acid. Practical applications Small polar antioxidants such as phenolic acids and flavonoids are poorly absorbed through the intestinal epithelium. Chlorogenic acid was used in the present study as a model for small polar phenolic antioxidants. According to the present study, soybean oil with mainly polyunsaturated fatty acids and coconut oil with mainly medium chain fatty acids improve the absorption of these antioxidants. These findings suggest that proper planning of diets or food supplements containing phenolic antioxidants with medium chain or polyunsaturated fatty acid‐rich edible oils may enhance the nutritional benefits expected from phenolic antioxidants.

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Protective Effect of Coconut Oil Meal Phenolic Antioxidants against Macromolecular Damage: In Vitro and In Vivo Study

Cited by 9 publications

References 33 publications

Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review

Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review

Effects of Aloysia citriodora Hydroalcoholic Extract on Ethanol-induced Hepatotoxicity in Male Wistar Rats

Soybean oil and coconut oil enhance the absorption of chlorogenic acid in humans

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