Bioactive compounds, phenolic profile, antioxidant capacity and effectiveness against lipid peroxidation of cell membranes of Mauritia flexuosa L. fruit extracts from three biomes in the Ecuadorian Amazon

Abstract. Physical exercise increases free radicals production; antioxidant supplementation may improve the muscle fiber’s ability to scavenge ROS and protect muscles against exercise-induced oxidative damage. This study was designed to examine the effects of all-trans resveratrol supplementation as an antioxidant to mediate anti-oxidation and lipid per-oxidation responses to exercise in male Wistar rats. Sixty-four male Wistar rats were randomly divided into four equal number (n = 16) including training + supplement (TS), training (T), supplement (S) and control (C) group. The rats in TS and S groups received a dose of 10 mg/kg resveratrol per day via gavage. The training groups ran on a rodent treadmill 5 times per week at the speed of 10 m/min for 10 min; the speed gradually increased to 30 m/min for 60 minutes at the end of 12th week. The acute phase of exercise protocol included a speed of 25 m/min set to an inclination of 10° to the exhaustion point. Superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT) activity, non-enzymatic antioxidants bilirubin, uric acid, lipid peroxidation levels (MDA) and the total antioxidant capacity (TAC) were measured after the exercise termination. The data were analyzed by using one-way ANOVA. The result showed that endurance training caused a significant increase in MDA level [4.5 ± 0.75 (C group) vs. 5.9 ± 0.41 nmol/l (T group)] whereas it decreased the total antioxidant capacity [8.5 ± 1.35 (C group) vs. 7.1 ± 0.55 mmol/l (T group)] (p = 0.001). In addition, GPx and CAT decreased but not significantly (p > 0.05). The training and t-resveratrol supplementation had no significant effect on the acute response of all variables except MDA [4.3 ± 1.4 (C group) vs. 4.0 ± 0.90 nmol/l (TS group)] (p = 0.001) and TAC [8.5 ± 0.90 (C group) vs. 6.6 ± 0.80 mmol/l (TS group)] (p = 0.004). It was concluded that resveratrol supplementation may prevent exercise-induced oxidative stress by preventing lipid peroxidation.

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Impact of Lipid Peroxidation on the Physiology and Pathophysiology of Cell Membranes

10.3389/978-2-88945-082-4 ◽

2017 ◽

Cited By ~ 1

Keyword(s):

Lipid Peroxidation ◽

Cell Membranes

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An Insight into Kiwiberry Leaf Valorization: Phenolic Composition, Bioactivity and Health Benefits

Molecules ◽

10.3390/molecules26082314 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2314

Author(s):

Ana Margarida Silva ◽

Diana Pinto ◽

Iva Fernandes ◽

Victor de Freitas ◽

María de la Luz Cádiz-Gurrea ◽

...

Keyword(s):

Bioactive Compounds ◽

Plant Material ◽

Dry Weight ◽

Alcoholic Extract ◽

Phenolic Profile ◽

Hydroalcoholic Extract ◽

Caffeoylquinic Acids ◽

Solar Exposure ◽

Assisted Extraction ◽

Phenolic And Flavonoid

During kiwiberry production, different by-products are generated, including leaves that are removed to increase the fruit’s solar exposure. The aim of this work was to extract bioactive compounds from kiwiberry leaf by employing microwave-assisted extraction (MAE). Compatible food solvents (water and ethanol) were employed. The alcoholic extract contained the highest phenolic and flavonoid contents (629.48 mg of gallic acid equivalents (GAE) per gram of plant material on dry weight (dw) (GAE/g dw) and 136.81 mg of catechin equivalents per gram of plant material on dw (CAE/g dw), respectively). Oppositely, the hydroalcoholic extract achieved the highest antioxidant activity and scavenging activity against reactive oxygen and nitrogen species (IC50 = 29.10 μg/mL for O2•−, IC50 = 1.87 μg/mL for HOCl and IC50 = 1.18 μg/mL for •NO). The phenolic profile showed the presence of caffeoylquinic acids, proanthocyanidin, and quercetin in all samples. However, caffeoylquinic acids and quercetin were detected in higher amounts in the alcoholic extract, while proanthocyanidins were prevalent in the hydroalcoholic extract. No adverse effects were observed on Caco-2 viability, while the highest concentration (1000 µg/mL) of hydroalcoholic and alcoholic extracts conducted to a decrease of HT29-MTX viability. These results highlight the MAE potentialities to extract bioactive compounds from kiwiberry leaf.

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Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties

Antioxidants ◽

10.3390/antiox10010031 ◽

2020 ◽

Vol 10 (1) ◽

pp. 31

Author(s):

Adelaida Esteban-Muñoz ◽

Silvia Sánchez-Hernández ◽

Cristina Samaniego-Sánchez ◽

Rafael Giménez-Martínez ◽

Manuel Olalla-Herrera

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Fruits And Vegetables ◽

High Resolution Mass Spectrometry ◽

Extraction Procedure ◽

Chemical Species ◽

Diospyros Kaki ◽

Phenolic Profile ◽

Matrix Interferences ◽

Individual Health

Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). Conclusions: the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds than the Triumph example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.

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Comparative assessment of bioactive compounds, antioxidant capacity and nutritional quality of red seaweeds and water spinach

Regional Studies in Marine Science ◽

10.1016/j.rsma.2021.101878 ◽

2021 ◽

pp. 101878

Author(s):

Md. Solaiman Hossain ◽

Saad Al-din Sifat ◽

M. Afzal Hossain ◽

Sazlina Salleh ◽

Mofazzal Hossain ◽

...

Keyword(s):

Antioxidant Capacity ◽

Bioactive Compounds ◽

Nutritional Quality ◽

Comparative Assessment ◽

Water Spinach ◽

Red Seaweeds

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The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants ◽

10.3390/antiox10030388 ◽

2021 ◽

Vol 10 (3) ◽

pp. 388

Author(s):

Xiao Dan Hui ◽

Gang Wu ◽

Duo Han ◽

Xi Gong ◽

Xi Yang Wu ◽

...

Keyword(s):

Reactive Oxygen Species ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Reactive Oxygen ◽

Oxygen Species ◽

Raw264.7 Macrophages ◽

Oat Bran

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

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Total Antioxidant Capacity and Lipid Peroxidation Status in Cervical Cancer Patients Compared with Women Without Cervical Cancer in Bangladesh

Indian Journal of Gynecologic Oncology ◽

10.1007/s40944-021-00560-6 ◽

2021 ◽

Vol 19 (4) ◽

Author(s):

Taslima Nigar ◽

Annekathryn Goodman ◽

Shahana Pervin

Keyword(s):

Oxidative Stress ◽

Cervical Cancer ◽

Lipid Peroxidation ◽

Ascorbic Acid ◽

Antioxidant Capacity ◽

Cancer Patients ◽

Total Antioxidant Capacity ◽

Stress Index ◽

Oxidative Stress Index ◽

Total Antioxidant

Abstract Purpose Over the past several decades, research has suggested reactive oxygen species act as cofactors for cervical cancer development. The aim of this study is to evaluate the antioxidant and lipid peroxidation status in cervical cancer patients in Bangladesh. Methods From December 2017 to 2018, a cross-sectional observational study was conducted on 50 cervical cancer patients and 50 controls. Plasma levels of lipid peroxidation and total antioxidant capacity were measured. The Student’s t test was used for statistical analysis. P values less than 0.05 were taken as a level of significance. Results There was a significant reduction in total antioxidant levels in patients with cervical cancer, 972.77 ± 244.22 SD µmol equivalent to ascorbic acid/L, compared to normal controls, 1720.13 ± 150.81 SD µmol equivalent to ascorbic acid/L (P < 0.001). Levels of lipid peroxidation were found to be significantly higher in cervical cancer, 7.49 ± 2.13 SD µmol/L, than in women without cervical cancer, 3.28 ± 0.58 SD µmol/L (P < 0.001). The cervical cancer patients had significantly higher levels of oxidative stress index (0.83 ± 0.31) in comparison to controls (0.19 ± 0.04) (P < 0.001). Conclusion There was an increased oxidative stress index due to imbalance between lipid peroxidation generation and total antioxidant capacity in cervical cancer patients. Further studies are needed to explore the role of oxidative stress as a cofactor for cervical carcinogenesis.

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