Functional Properties of Tilapia Collagen, a Systematic Review Propriedades

This systematic review aimed to list the functional properties attributed to collagen obtained from tilapia in scientific studies. The results showed that the antioxidant property is related to the form in which the collagen is presented and the method of antioxidant activity evaluation. It was observed a greater antioxidant activity in the collagen hydrolysate extract obtained from the skin, which plays an important role in the skin chronological aging and in the inhibitory capacity of the photoaging. The functional properties of tilapia collagen hydrolysate should be the object of future analysis in order to complement this research, before integrating them into the list of food or ingredients applicable to the food industry.

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A Review on Melatonin’s Effects in Cancer: Potential Mechanisms

Anti-Cancer Agents in Medicinal Chemistry ◽

10.2174/1871520617666171121120223 ◽

2018 ◽

Vol 18 (7) ◽

pp. 985-992 ◽

Cited By ~ 3

Author(s):

Aysegul Hanikoglu ◽

Ertan Kucuksayan ◽

Rana Cagla Akduman ◽

Tomris Ozben

Keyword(s):

Systematic Review ◽

Antioxidant Activity ◽

Membrane Receptors ◽

Cancer Development ◽

Secretory Product ◽

Prevention And Treatment ◽

G Protein Coupled

This systematic review aims to elucidate the role of melatonin (N-acetyl-5-metoxy-tryptamine) (MLT) in the prevention and treatment of cancer. MLT is a pineal gland secretory product, an evolutionarily highly conserved molecule; it is also an antioxidant and an impressive protector of mitochondrial bioenergetic activity. MLT is characterized by an ample range of activities, modulating the physiology and molecular biology of the cell. Its physiological functions relate principally to the interaction of G Protein-Coupled MT1 and MT2 trans-membrane receptors (GPCRs), a family of guanidine triphosphate binding proteins. MLT has been demonstrated to suppress the growth of various tumours both, in vivo and in vitro. In this review, we analyze in depth, the antioxidant activity of melatonin, aiming to illustrate the cancer treatment potential of the molecule, by limiting or reversing the changes occurring during cancer development and growth.

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Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties

Journal of Food Measurement & Characterization ◽

10.1007/s11694-021-01077-4 ◽

2021 ◽

Author(s):

Amir Rezvankhah ◽

Mohammad Saeid Yarmand ◽

Babak Ghanbarzadeh ◽

Homaira Mirzaee

Keyword(s):

Molecular Weight ◽

Antioxidant Activity ◽

Functional Properties ◽

Inhibitory Activity ◽

Bioactive Peptides ◽

Degree Of Hydrolysis ◽

Phenol Content ◽

Ace Inhibitory Activity ◽

Ace Inhibitory

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Purification, structure and anti-oxidation of polysaccharides from the fruit of Nitraria tangutorum Bobr.

RSC Advances ◽

10.1039/c8ra01125g ◽

2018 ◽

Vol 8 (21) ◽

pp. 11731-11743 ◽

Cited By ~ 6

Author(s):

Baotang Zhao ◽

Jing Liu ◽

Xin Chen ◽

Ji Zhang ◽

Junlong Wang

Keyword(s):

Antioxidant Activity ◽

Food Industry ◽

Natural Antioxidant ◽

Nitraria Tangutorum ◽

Good Potential

Antioxidant activity of NTWP-II, evaluated in vitro, indicates that NTWP-II has good potential as a natural antioxidant used in the food industry.

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Formulation And Antioxidant Property Of Bitter Melon Seeds Oil Loaded Into SNEDDS Systems As A Nutraceutical

INDONESIAN JOURNAL OF PHARMACY ◽

10.22146/ijp.1334 ◽

2021 ◽

Author(s):

Lina Winarti ◽

Lusia Oktora Ruma Kumala Sari ◽

Evi Umayah Ulfa ◽

Dwi Ayu Samsuri

Keyword(s):

Antioxidant Activity ◽

Seed Oil ◽

Ph Value ◽

Reducing Power ◽

Antioxidant Property ◽

Bitter Melon ◽

Antioxidant Power ◽

Melon Seed ◽

Melon Seed Oil ◽

Melon Seeds

Bitter melon seeds oil is less soluble in the gastrointestinal tract and has low absorption. Therefore, a self-nanoemulsion dosage form needed to support its absorption and increase its stability. This study aimed to formulate bitter melon seeds oil into a self-nano emulsifying drug delivery system (SNEDDS) and evaluate its antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. The SNEDDS formulation uses bitter melon seed oil as the active ingredient and the oil phase, cremophor RH 40 as a surfactant, and glycerin as a co-surfactant. The results showed that the best SNEDDS formula obtains a ratio of oil: Smix (surfactant mixture) of 1:4. The best formula transmittance was 97.35 ± 0.04% with an emulsification time of 15.69 ± 0.06 seconds, a pH value of 6.87 ± 0.08, and a particle size of 31.8 ± 16.3 nm. Thermodynamic stability and robustness to dilution tests show the preparation is stable and resistant to various dilutions and pH. The antioxidant activity of bitter melon seed oil before and after being formulated into SNEDDS resulted in 62.73% and 50.31% reducing power. This result is not differences significantly. This study concluded that bitter melon seeds oil SNEDDS has good physical characteristics, stability, and no antioxidant activity changes.

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ASSESSMENT OF PHYTOCHEMICALS, TOTAL PHENOL, FLAVONOID CONTENT AND IN VITRO ANTIOXIDANT PROPERTY OF LARGE CARDAMOM EXTRACTS

INDIAN DRUGS ◽

10.53879/id.58.10.12627 ◽

2021 ◽

Vol 58 (10) ◽

pp. 34-41

Author(s):

Kanthlal S. K. ◽

Jipnomon Joseph ◽

Bindhu P. Paul ◽

Vijayakumar M ◽

Rema Shree A. B. ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Reducing Power ◽

Antioxidant Property ◽

Bioactive Constituents ◽

Preliminary Assessment ◽

Reducing Power Assay ◽

Large Cardamom

Amomum subulatum, commonly known as large or black cardamom, is a commonly used spice in Indian kitchens and is traditionally used to treat various ailments. To add more knowledge about the medicinal values of the fruit, this study was conducted to evaluate the in vitro antioxidant activities of aqueous, methanol, ethanol, hydro alcohol, ethyl acetate, acetone and chloroform extracts of the fruit. Preliminary assessment was done to detect the presence of phytoconstituents using identification tests. The antioxidant activity was measured by employing methods such as diphenylpicrylhydrazyl (DPPH) radical scavenging assay, total antioxidant activity equivalent to ascorbic acid, reducing power assay and superoxide anion scavenging assay. The antioxidant activities were compared with their respective phenol and flavonoid contents. Preliminary assessment revealed that large cardamom fruit is a good source of all the bioactive constituents as well as phenol and flavonoid essential for medicinal values. The extract obtained by polar solvents showed the highest antioxidant efficacy in relation to its phenol content. Also, all the solvent-soluble fractions showed a concentration-dependent antioxidant effect. Results from our study prove that large cardamom can alleviate oxidative stress, suggesting the potential of large cardamom as a functional food

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Opuntia ficus indica fruit gum: Extraction, characterization, antioxidant activity and functional properties

Carbohydrate Polymers ◽

10.1016/j.carbpol.2018.11.035 ◽

2019 ◽

Vol 206 ◽

pp. 565-572 ◽

Cited By ~ 17

Author(s):

Elnaz Salehi ◽

Zahra Emam-Djomeh ◽

Gholamreza Askari ◽

Morteza Fathi

Keyword(s):

Antioxidant Activity ◽

Functional Properties ◽

Opuntia Ficus Indica

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Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

Journal of Food Quality ◽

10.1155/2017/6963904 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7

Author(s):

Aleksandra Wilczyńska ◽

Joanna Newerli-Guz ◽

Piotr Szweda

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Food Industry ◽

Sensory Quality ◽

Total Phenolics ◽

Antioxidant Properties ◽

Positive Health ◽

Functional Product ◽

Phenolics Content ◽

Growth Of Bacteria

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

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