Inhibitory Effect of Phenolic Acids on the Proliferation of 3T3-L1 Preadipocytes in Relation to Their Antioxidant Activity

2006 ◽  
Vol 54 (12) ◽  
pp. 4191-4197 ◽  
Author(s):  
Chin-Lin Hsu ◽  
Shih-Li Huang ◽  
Gow-Chin Yen
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Inhibitory Effect

Antioxidant Activity and Inhibitory Effect against Oxidative Neuronal Cell Death of Kimchi Containing a Mixture of Wild Vegetables with Nitrite Scavenging Activity

2015 ◽  
Vol 44 (10) ◽  
pp. 1458-1469 ◽  
Author(s):  
Kyung Hun Kang ◽  
Si Young Park ◽  
Ki Han Kwon ◽  
Heekyung Lim ◽  
Sung Hyun Kim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cell Death ◽  
Neuronal Cell Death ◽  
Neuronal Cell ◽  
Inhibitory Effect ◽  
Scavenging Activity ◽  
Wild Vegetables

Phenolic Acids Exert Anticholinesterase and Cognition-Improving Effects

2018 ◽  
Vol 15 (6) ◽  
pp. 531-543 ◽  
Author(s):  
Dominik Szwajgier ◽  
Ewa Baranowska-Wojcik ◽  
Kamila Borowiec
Keyword(s):  
Phenolic Acids ◽  
Ex Vivo ◽  
Amyloid Β ◽  
Inhibitory Effect ◽  
In Vivo Studies ◽  
Amyloid Β Peptide ◽  
Beneficial Effects ◽  
Aβ Fibrils

Numerous authors have provided evidence regarding the beneficial effects of phenolic acids and their derivatives against Alzheimer's disease (AD). In this review, the role of phenolic acids as inhibitors of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) is discussed, including the structure-activity relationship. In addition, the inhibitory effect of phenolic acids on the formation of amyloid β-peptide (Aβ) fibrils is presented. We also cover the in vitro, ex vivo, and in vivo studies concerning the prevention and treatment of the cognitive enhancement.

Curcumin-based antioxidant and glycohydrolase inhibitor compounds: Synthesis and in vitro appraisal of the dual activity against diabetes

2020 ◽  
Vol 16 ◽  
Author(s):  
Sajjad Esmaeili ◽  
Nazanin Ghobadi ◽  
Donya Nazari ◽  
Alireza Pourhossein ◽  
Hassan Rasouli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Enzyme Inhibitor ◽  
Radical Scavenging Activity ◽  
Curcuma Longa ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Inhibitory Effect ◽  
Curcumin Derivatives ◽  
Reducing Power Assay

Background: Curcumin, as the substantial constituent of the turmeric plant (Curcuma longa), plays a significant role in the prevention of various diseases, including diabetes. It possesses ideal structure features as enzyme inhibitor, including a flexible backbone, hydrophobic nature, and several available hydrogen bond (H-bond) donors and acceptors. Objective: The present study aimed at synthesizing several novel curcumin derivatives and further evaluation of these compounds for possible antioxidant and anti-diabetic properties along with inhibitory effect against two carbohydrate-hydrolyzing enzymes, α-amylase and α-glucosidase, as these enzymes are therapeutic targets for attenuation of postprandial hyperglycemia. Methods: Therefore, curcumin-based pyrido[2,3-d]pyrimidine derivatives were synthesized and identified using an instrumental technique like NMR spectroscopy and then screened for antioxidant and enzyme inhibitory potential. Total antioxidant activity, reducing power assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH• ) radical scavenging activity were done to appraisal the antioxidant potential of these compounds in vitro. Results: Compounds L6-L9 showed higher antioxidant activity while L4, L9, L12 and especially L8 exhibited the best selectivity index (lowest α-amylase/α-glucosidase inhibition ratio). Conclusion: These antioxidant inhibitors may be potential anti-diabetic drugs, not only to reduce glycemic index but also to limit the activity of the major reactive oxygen species (ROS) producing pathways.

scholarly journals Anti-Aging Potential of Extracts from Washingtonia filifera Seeds

Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 151
Author(s):  
Benedetta Era ◽  
Sonia Floris ◽  
Valeria Sogos ◽  
Clara Porcedda ◽  
Alessandra Piras ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protective Effect ◽  
Pharmaceutical Preparation ◽  
Human Keratinocytes ◽  
Inhibitory Effect ◽  
Skin Aging ◽  
Stressed Cells ◽  
Collagenase Inhibition ◽  
Washingtonia Filifera ◽  
Seed Extracts

The aim of this study was to test the inhibitory effect of fruit extracts from Washingtonia filifera on skin aging-related enzymes. The pulp extracts did not exert a significant enzyme inhibition while seed extracts from W. filifera exhibit anti-elastase, anti-collagenase, and anti-tyrosinase activities. Tyrosinase was mildly inhibited while a stronger effect was observed with respect to elastase and collagenase inhibition. Alcoholic extracts provided better results than aqueous extracts. Among them, methanol extracts showed the prominent enzyme inhibitory activities being IC50 value for elastase and collagenase comparable and even better than the reference compound. The inhibition mode of the most active extracts was investigated by Lineweaver-Burk plot analysis. Seed extracts from W. filifera were also investigated for their photo-protective effect by Mansur equation and the antioxidant activity of W. filifera extract was evaluated in oxidative-stressed cells. To evaluate the safety of the extract, the effect on cell viability of human keratinocytes cells was analyzed. Methanol extract presented the best photo-protective effect and exerted an antioxidant activity in a cellular system with no cytotoxic effect. The overall results demonstrate that W. filifera extracts are promising sources of bioactive compounds that could be used in cosmetic and pharmaceutical preparation.

scholarly journals Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1081
Author(s):  
Matilda Rădulescu ◽  
Călin Jianu ◽  
Alexandra Teodora Lukinich-Gruia ◽  
Marius Mioc ◽  
Alexandra Mioc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
In Silico ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Inhibitory Effect ◽  
Melissa Officinalis ◽  
Β Carotene

The investigation aimed to study the in vitro and in silico antioxidant properties of Melissa officinalis subsp. officinalis essential oil (MOEO). The chemical composition of MOEO was determined using GC–MS analysis. Among 36 compounds identified in MOEO, the main were beta-cubebene (27.66%), beta-caryophyllene (27.41%), alpha-cadinene (4.72%), caryophyllene oxide (4.09%), and alpha-cadinol (4.07%), respectively. In vitro antioxidant properties of MOEO have been studied in 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging, and inhibition of β-carotene bleaching assays. The half-maximal inhibitory concentration (IC50) for the radical scavenging abilities of ABTS and DPPH were 1.225 ± 0.011 μg/mL and 14.015 ± 0.027 μg/mL, respectively, demonstrating good antioxidant activity. Moreover, MOEO exhibited a strong inhibitory effect (94.031 ± 0.082%) in the β-carotene bleaching assay by neutralizing hydroperoxides, responsible for the oxidation of highly unsaturated β-carotene. Furthermore, molecular docking showed that the MOEO components could exert an in vitro antioxidant activity through xanthine oxidoreductase inhibition. The most active structures are minor MOEO components (approximately 6%), among which the highest affinity for the target protein belongs to carvacrol.

scholarly journals Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 165
Author(s):  
Elisabetta Bravi ◽  
Giovanni De Francesco ◽  
Valeria Sileoni ◽  
Giuseppe Perretti ◽  
Fernanda Galgano ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Liquid Waste ◽  
Value Added ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Brewing Industry ◽  
Antioxidant Power ◽  
Spent Grains ◽  
By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

Flavonoids, phenolic acids, carotenoids and antioxidant activity of fresh eating citrus fruits, using the coupled in vitro digestion and human intestinal HepG2 cells model

2019 ◽  
Vol 279 ◽  
pp. 321-327 ◽  
Author(s):  
Yujing Sun ◽  
Wenyang Tao ◽  
Haizhi Huang ◽  
Xingqian Ye ◽  
Peilong Sun
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Hepg2 Cells ◽  
In Vitro Digestion ◽  
Citrus Fruits

scholarly journals Structure-antioxidant activity relationship of methoxy, phenolic hydroxyl, and carboxylic acid groups of phenolic acids

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Jinxiang Chen ◽  
Jing Yang ◽  
Lanlan Ma ◽  
Jun Li ◽  
Nasir Shahzad ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Carboxylic Acid ◽  
Phenolic Acids ◽  
Phenolic Hydroxyl ◽  
Activity Relationship ◽  
Carboxylic Acid Groups ◽  
Relationship Of

Free Phenolic Acids from the Seaweed Halimeda monile with Antioxidant Effect Protecting against Liver Injury

2009 ◽  
Vol 64 (9-10) ◽  
pp. 657-663 ◽  
Author(s):  
Jorge Mancini-Filho ◽  
Alexis Vidal Novoa ◽  
Ana Elsa Batista González ◽  
Elma Regina S de Andrade-Wartha ◽  
Dalva Assunção Portari Mancini
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Chemical Agents ◽  
Liver Injuries ◽  
Dpph Method ◽  
Other Substances ◽  
Free Phenolic Acids

Phenolic compounds are found in seaweed species together with other substances presenting antioxidant activity. The objective of this work was to evaluate the antioxidant activity of the free phenolic acids (FPA) fraction from the seaweed Halimeda monile, and its activity to protect the expression of hepatic enzymes in rats, under experimental CCl4 injury. The antioxidant activity was measured by the DPPH method. The FPA fraction (80 mg/kg, p.o.) was administered during 20 consecutive days to rats. The peroxidation was performed by thiobarbituric acid reactive substances (TBARS). The SOD and CAT enzymatic expressions were measured by RT/PCR. The histology technique was used to evaluate liver injuries. The expression of both, CAT and SOD genes, was more preserved by FPA. Only partial injury could be observed by histology in the liver of rats receiving FPA as compared with the control group; and CCl4 administration induced 60% more peroxidation as compared with the rats receiving FPA. These data suggest that FPA could modulate the antioxidant enzymes and oxidative status in the liver through protection against adverse effects induced by chemical agents

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