Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential

Zhang, Qiaozhi; Mejía, Elvira González de; Luna‐Vital, Diego A.; Tao, Tianyi; Chandrasekaran, Subhiksha; Chatham, Laura A.; Juvik, John A.; Singh, Vijay; Kumar, Deepak

doi:10.1016/j.foodchem.2019.03.116

Cited by 81 publications

(63 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Zhang et al. (2019) reported the anti‐inflammatory effect of phenolic compounds from purple maize water extracts on macrophages at the concentration of 1 mg/ml. It seemed that colored quinoa seeds possessed a comparable anti‐inflammatory effect as the purple maize.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

et al. 2020

View full text Add to dashboard Cite

Background and objectives: Quinoa (Chenopodium quinoa Willd.) is a promising nutritious cereal known for its rich nutrition and diverse physiological activities.In order to further investigate the profiles and physiological activities of phenolic compounds from quinoa, the composition of free and bound phenolic extracts from white, red, and black quinoa were analyzed, as well as their antioxidant, anti-inflammatory, and antitumor activities. Findings: Total phenolic content (TPC) and total flavonoid content (TFC) ranged from 514.03 to 1,409.54 mg gallic acid equivalent (GAE)/100g and 177.49 to 407.75 mg rutin equivalent (RE)/100 g, respectively. TPC existed mainly in bound form in red and black quinoa, but free form in white quinoa. Eight individual phenolic acids were detected, with the total acids amount ranging from 86.21 to 188.76 µg/g. Protocatechuic acid was the dominant phenolic acid both in red and black quinoa.Red quinoa showed the highest TPC and TFC, while black quinoa had the highest phenolic acids concentration. Red quinoa also showed the best ABTS and DPPH radical scavenging activities. Positive correlations were found among antioxidant activity and phenolic components. Besides, phenolics from red and black quinoa showed better anti-inflammatory and antitumor activity by down-regulating the NO production and inhibiting the proliferation of MCF-7 cells. Conclusions: Quinoa seed is rich in phenolic components, especially the red and black one. Higher phenolic contents in red and black quinoa can be responsible for their superior antioxidant, anti-inflammatory, and antitumor activities. With potential health benefits, quinoa phenolics may be used as ingredients for functional food. Significance and novelty: Findings of this study revealed useful information on phenolics and bioactivity of quinoa for its cultivation and breeding with functional oriented purpose. The results could be also applied in health food industry for quinoa material selection and processing. K E Y W O R D Santi-inflammatory, antioxidant, antitumor, phenolic compounds, quinoa 704 |

show abstract

Section: Resultsmentioning

confidence: 99%

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Moreover, pomegranate juice has also been shown to down-regulate adipogenic genes and lipase [34]. Specific compounds identified include quercetin, luteolin, vanillic acid and protocatechuic acid, rutin [33], ellagic acid and punicalagin [34]. Pancreatic lipase is a key enzyme secreted from the pancreas and plays a major role in the hydrolysis of 50%-70% of dietary triglycerides to monoacylglycerides and free fatty acids before absorption by enterocytes [20].…”

Section: Phenolic Composition Of Canola Meal Extractsmentioning

confidence: 99%

“…Likewise, extracts of Mangifera indica L. leaf have also been shown to be effective in reducing the effect of PPARγ suggesting their potential use in obesity management [31]. Furthermore, polyphenol extracts of purple maize (Zea mays L) and purple silk corn extracts have been shown to have activities such as anti-inflammatory,anti-adipogenic,anti-diabetic and induction of lipolysis [32,33]. Moreover, pomegranate juice has also been shown to down-regulate adipogenic genes and lipase [34].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Phenolic Compounds with Antioxidant Properties from Canola Meal Extracts Inhibit Adipogenesis

Hussain

Rehman

Luckett

et al. 2019

IJMS

View full text Add to dashboard Cite

The extraction of phenolic compounds from canola meal produces functional health products and renders the canola meal a more digestible animal feed. The extracted phenolics may have novel bioactivity worth investigation. In this study, several solvents were evaluated for their ability to extract phenolic compounds from canola meal: water (WE) and various 80% organic solvent/water mixtures of methanol (ME), acetone (AE), ethanol (EE), butanol (BE), chloroform (CE) and hexane (HE). The in vitro antioxidant and anti-obesity properties of various extracts were investigated. Anti-obesity properties were studied using adipogenic differentiation inhibition of a murine mesenchymal stem cell line (C3H10T1/2) and a pancreatic lipase inhibition assay. AE, ME, and BE showed significant (p < 0.05) adipogenesis and pancreatic lipase inhibitory activities and may have more pharmacological properties. AE down-regulated the gene expression of the major adipogenic transcription factor, peroxisome proliferator-activated receptor gamma (PPARγ), correlating to phenolic content in a dose-dependent manner. The chemical characterization of AE revealed the presence of sinapic acid, ferulic acid, and kaempferol derivatives as main bioactive phenols.

show abstract

“…Антоціани позитивно впливають на стан мікрофлори кишківника (Gálvez Ranilla et al, 2017). Дослідження фракцій антоціанів в умовах in vitro з використанням макрофагів RAW 264.7 та адіпоцитів 3T3-L1 показали, що ціанідин-3-глюкозид і пеонідин-3-глюкозид у вищій мірі, ніж пеларгонідин-3-глюкозид, володіють протизапальними і антидіабетичними властивостями (Zhang et al, 2019).…”

Section: вступunclassified

Content of anthocyans in sweet corn with different grain coloring

Psolova¹,

Derkach²,

Satarova³

2019

View full text Add to dashboard Cite

In connection with the unbalanced nutrition of people, the constant psychological and physical stress of humankind, the spread of diseases of different etymologies, the growing of agricultural crops with high anthocyan content and the obtaining of antioxidants from food products is very actual and requires more in-depth study. Sweet corn has proven itself as a valuable food culture, therefore it is expedient to search and create sweet corn genotypes with high content of anthocyans in grain. The material to be studied was the inbred line of sweet corn (Zea mays L.) CE401 with white coloring grain and the population of F 4 (CE401×Chornosteblova) with purple coloring grain. Determination of the content of anthocyans was carried out by means of modified method of differential spectrophotometry. The content of four non-glucosidic forms (delphinidin, pelargonidin, peonidin and cyanidin) and four glucoside (delphinidin-3-glucoside, pelargonidin-3-glucoside, peonidin-3-glucoside and cyanidin-3-glucoside) forms of anthocyans have been analyzed. It was established that the total content of the analyzed species and forms of anthocyans in the white grain of the inbred line CE401 was 1174.5 mg/kg, and in the purple grain of the population F 4 (CE401×Chornosteblova) reached 2951.4 mg/kg, that is, the total content of anthocyans in grain increased in 2.5 times with the intensification of the coloring of sweet corn grain from white to purple. Significant variations in the percentage ratio of anthocyan fractions between two investigated genotypes of sweet corn were not observed. In both genotypes the content of glucosidic forms of anthocyans was almost twice exceeded the content of non-glucosidic forms (63.66% and 63.68% of non-glucosidic forms, respectively, in white and purple grain compared with 36.34% and 36.32% in glucosidic forms). Among the glucosidic forms in both genotypes was predominant peanidin-3-glucoside, and among non-glucosidic-pelargonidin. The intensity of the coloring of sweet corn grain in the purple coloring does not depend on the content or ratio of individual species and forms of anthocyans, but on their total content. The high content of anthocyans in purple maize grain makes it the actual to its using as a source of antioxidants and functional food.

show abstract

Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential

Cited by 81 publications

References 43 publications

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

Phenolic Compounds with Antioxidant Properties from Canola Meal Extracts Inhibit Adipogenesis

Content of anthocyans in sweet corn with different grain coloring

Contact Info

Product

Resources

About