scholarly journals Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.)

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1062
Author(s):  
Min Jeong Kim ◽  
Dae Won Kim ◽  
Ju Gyeong Kim ◽  
Youngjae Shin ◽  
Sung Keun Jung ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Chemical Properties ◽  
Black Pepper ◽  
Ultraviolet B ◽  
Piper Nigrum ◽  
Total Phenolic ◽  
Heme Oxygenase 1 ◽  
Schinus Molle ◽  
Nitrite Production ◽  
Anti Inflammatory

Here, we compared the chemical properties and antioxidant effects of black pepper (Piper nigrum L.) and pink pepper (Schinus molle L.). Additionally, the antioxidant and anti-inflammatory capacities of pink pepper were measured to determine nutraceutical potential. Pink peppers from Brazil (PPB), India (PPI), and Sri Lanka (PPS) had higher Hunter a* (redness) values and lower L* (lightness) and b* (yellowness) values than black pepper from Vietnam (BPV). Fructose and glucose were detected in PPB, PPI, and PPS, but not in BPV. PPB, PPI, and PPS had greater 2,2-diphenyl-1-picrylhydrazyl and 3-ethylbenzothiazoline-6-sulphonic acid radical scavenging stabilities and higher total phenolic contents than BPV. BPV had higher levels of piperine than the pink peppers. Gallic acid, protocatechuic acid, epicatechin, and p-coumaric acid were detected only in the three pink peppers. PPB significantly suppressed lipopolysaccharide-induced reactive oxygen species production with increased Nrf2 translocation from cytosol to nucleus and heme oxygenase-1 expression. PPB and PPS significantly suppressed lipopolysaccharide-induced nitrite production and nitric oxide synthase expression by suppressing phosphorylation of p38 without affecting cell viability. Additionally, PPB and PPS significantly suppressed ultraviolet B-induced cyclooxygenase-2 expression by affecting the phosphorylation of ERK1/2 without cell cytotoxicity. These results suggest that pink pepper is a potential nutraceutical against oxidative and inflammatory stress.

scholarly journals Green Pepper (Piper nigrum L.) Extract Suppresses Oxidative Stress and LPS-Induced Inflammation via Regulation of JNK Signaling Pathways

2020 ◽  
Vol 10 (7) ◽  
pp. 2519
Author(s):  
Dae Won Kim ◽  
Min Jeong Kim ◽  
Youngjae Shin ◽  
Sung Keun Jung ◽  
Young-Jun Kim
Keyword(s):  
Sri Lanka ◽  
High Performance ◽  
Radical Scavenging ◽  
Inhibitory Effect ◽  
Black Pepper ◽  
Raw 264.7 Cells ◽  
Piper Nigrum ◽  
Green Pepper ◽  
Inflammatory Stress ◽  
Nitrite Production

In this study, we compared the physicochemical properties and the antioxidant capacities of black and green pepper. Green pepper from India (GPI) and Sri Lanka (GPS) had higher Hunter L* and b* values and lower a* values than black pepper from India (BPI) and Sri Lanka (BPS). The contents of chlorophyll a and b, flavonoids, and phenolic compounds in GPI and GPS were higher than those in BPI and BPS. The peppercorns showed the following decreasing order of 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging capacities: GPI > GPS > BPI > BPS. High-performance liquid chromatography showed that the highest piperine content was present in GPI (8613.27 ± 45.86 mg/100 g). We further investigated the anti-inflammatory capacity of the green pepper. GPS and GPI significantly suppressed lipopolysaccharide (LPS)-induced nitrite production and inducible nitric oxide synthase expression without being cytotoxic to RAW 264.7 cells. GPS and GPI also suppressed the LPS-induced phosphorylation of mitogen-activated protein kinases, but not p65. GPS had a higher inhibitory effect on LPS-induced c-Jun phosphorylation and translocation from the cytosol to the nucleus than GPI. Thus, the findings of our study suggest that green pepper has the potential to be an effective nutraceutical against oxidative and inflammatory stress.

scholarly journals Potential Antioxidant and Anti-Inflammatory Effects of Spilanthes acmella and Its Health Beneficial Effects: A Review

2021 ◽  
Vol 18 (7) ◽  
pp. 3532
Author(s):  
Rohanizah Abdul Rahim ◽  
Putri Ayu Jayusman ◽  
Norliza Muhammad ◽  
Norazlina Mohamed ◽  
Vuanghao Lim ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Potential Role ◽  
Radical Scavenging ◽  
Mapk Signaling ◽  
Total Phenolic ◽  
Thiobarbituric Acid Reactive Substance ◽  
Potential Health ◽  
Beneficial Effects ◽  
Spilanthes Acmella ◽  
Anti Inflammatory

Oxidative stress and inflammation are two common risk factors of various life-threatening disease pathogenesis. In recent years, medicinal plants that possess antioxidant and anti-inflammatory activities were extensively studied for their potential role in treating and preventing diseases. Spilanthes acmella (S. acmella), which has been traditionally used to treat toothache in Malaysia, contains various active metabolites responsible for its anti-inflammatory, antiseptic, and anesthetic bioactivities. These bioactivities were attributed to bioactive compounds, such as phenolic, flavonoids, and alkamides. The review focused on the summarization of in vitro and in vivo experimental reports on the antioxidant and anti-inflammatory actions of S. acmella, as well as how they contributed to potential health benefits in lowering the risk of diseases that were related to oxidative stress. The molecular mechanism of S. acmella in reducing oxidative stress and inflammatory targets, such as inducible nitric oxide synthase (iNOS), transcription factors of the nuclear factor-κB family (NF-κB), cyclooxygenase-2 (COX-2), and mitogen-activated protein kinase (MAPK) signaling pathways were discussed. Besides, the antioxidant potential of S. acmella was measured by total phenolic content (TPC), total flavonid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide anion radical scavenging (SOD) and thiobarbituric acid reactive substance (TBARS) assays. This review revealed that S. acmella might have a potential role as a reservoir of bioactive agents contributing to the observed antioxidant, anti-inflammatory, and health beneficial effects.

scholarly journals Antioxidant Properties and Anti-inflammatory Effects of the Hydroethanolic Extracts of Two Varieties of Bayberry fruit (Myrica rubra Sieb et Zucc.) Prepared by Stirring and Ultrasonic Methods

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Kuan-Hung LIN ◽  
Chun-Ping LU ◽  
Jia-Wei CHAO ◽  
Yi-Ping YU
Keyword(s):  
Extraction Method ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ultrasonic Extraction ◽  
The Other ◽  
Total Phenolic ◽  
Myrica Rubra ◽  
Ultrasonic Methods ◽  
Anti Inflammatory

Chinese bayberry (Myrica rubra Sieb. et Zucc.) is an economically important medicinal plant with multiple uses. Two varieties ‘Dongkui Oriental Pearl’ (Dongkui for short) and acuminata ‘Nakai’ (Nakai for short) were used to compare and evaluate the antioxidant activities of hydroethanolic extracts of the fruit using ultrasonic and stirring extraction methods. Dongkui bayberry fruit extract (BFE) prepared using the ultrasonic method exhibited a significantly higher value for the total phenolic content (TPC) and had lower 50% inhibitory concentration (IC50) values of scavenging activities against 1,1-diphenyl-2- picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and hydrogen peroxide (H2O2), as well as reducing power compared to the other treatment. The TPC of the BFE was significantly correlated with its DPPH, ABTS, and H2O2 radical-scavenging and reducing power activities. Dongkui BFE at a concentration of 0.25 mg/mL exhibited significantly greater protection of RAW 264.7 mouse macrophages against H2O2-induced damage and lipopolysaccharide (LPS)-stimulated nitric oxide production by macrophages, and it displayed remarkable inhibitory effects compared to the other extracts using the ultrasonic extraction method. Furthermore, compared to the Nakai BFE, macrophages exposed to the Dongkui BFE by the ultrasonic extraction method significantly inhibited LPS-induced production of tumor necrosis factor-α at a concentration of the extract of 0.25 mg/mL. The antioxidant properties and anti-inflammatory and protective effects of BFE prepared by stirring and ultrasonic methods are discussed for the first time in this study.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

scholarly journals Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1410
Author(s):  
Carla Graça ◽  
Joana Mota ◽  
Ana Lima ◽  
Ricardo Boavida Ferreira ◽  
Anabela Raymundo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Glycemic Index ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Glycemic Response ◽  
Gluten Free ◽  
Antioxidant Power ◽  
Bioactive Properties ◽  
Anti Inflammatory

The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.

scholarly journals Evaluation of the In Vitro Wound-Healing Activity and Phytochemical Characterization of Propolis and Honey

2020 ◽  
Vol 10 (5) ◽  
pp. 1845 ◽  
Author(s):  
Alexandra M. Afonso ◽  
Joana Gonçalves ◽  
Ângelo Luís ◽  
Eugenia Gallardo ◽  
Ana Paula Duarte
Keyword(s):  
Wound Healing ◽  
Phenolic Compounds ◽  
Protein Denaturation ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Substances ◽  
Anti Inflammatory ◽  
Free Radical Scavenging Assay ◽  
Wound Healing Activity

Honey and propolis are natural substances produced by Apis mellifera that contain flavonoids, phenolic acids, and several other phytochemicals. The aim of this study was to phytochemically characterize three different types of honey and propolis, both separately and mixed, and to evaluate their wound-healing activity. Total phenolic compounds and flavonoids were determined using the Folin–Ciocalteu’s and aluminum chloride colorimetric methods, respectively. The antioxidant activity was evaluated by both the DPPH free radical scavenging assay and β-carotene bleaching test, and the anti-inflammatory activity was determined by a protein denaturation method. To evaluate the wound-healing activity of the samples, NHDF cells were subjected to a wound scratch assay. The obtained results showed that dark-brown honey presents a higher concentration of phenolic compounds and flavonoids, as well as higher antioxidant and anti-inflammatory activities. Propolis samples had the highest concentrations in bioactive compounds. Examining the microscopic images, it was possible to verify that the samples promote cell migration, demonstrating the wound-healing potential of honey and propolis.

Anti-Inflammatory Effects of Liriope platyphylla in LPS-Stimulated Macrophages and Endotoxemic Mice

2016 ◽  
Vol 44 (06) ◽  
pp. 1127-1143 ◽  
Author(s):  
Min-Jee Kim ◽  
Yung-Choon Yoo ◽  
Nak-Yun Sung ◽  
Julim Lee ◽  
Seok-Rae Park ◽  
...  
Keyword(s):  
Inflammatory Responses ◽  
Radical Scavenging ◽  
Water Extract ◽  
Mitogen Activated Protein Kinase ◽  
Total Phenolic ◽  
Raw 264.7 ◽  
In Vivo Models ◽  
Liriope Platyphylla ◽  
Anti Inflammatory

In the present study, the anti-inflammatory and antisepticemic activities of a water extract of Liriope platyphylla (LP) were investigated. We first estimated the scavenging activity of DPPH and the hydroxyl radical and total phenolic contents of LP. Results indicated that LP, a rich source of phenolic compounds, showed a remarkable radical scavenging capacity. A MTT assay showed that LP treatment did not affect the toxicity against the RAW 264.7 macrophage cells, up to the concentration of 500[Formula: see text][Formula: see text]g/mL. Treatment of LP significantly attenuated the production of inflammatory mediators, such as nitric oxide (NO), interleukin-6 (IL-6), tumor-necrosis factor (TNF)-[Formula: see text] and prostaglandin (PG)E2 in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages cells. Moreover, LP contributed to the down-regulation of inducible NO synthase (iNOS) and TNF-[Formula: see text] mRNA expression, as well as cyclooxygenase-2 (COX-2) protein expression. A western blotting assay further showed that LP inhibited activation of mitogen-activated protein kinase (MAPK) and nuclear factor (NF)-[Formula: see text]B. In an animal experiment using an LPS-induced septicemia model in C57BL/6 mice, oral administration of LP (40[Formula: see text]mg/kg body weight) markedly reduced the level of TNF-[Formula: see text] and IL-6 in serum and protected against LPS-induced lethal shock in mice. Taken together, the results of treatments of LP on inhibited LPS-induced inflammatory responses in both in vitro and in vivo models and indicate it may be a promising neutraceutical or medicinal agent to prevent or cure inflammation-related disease.

scholarly journals Antioxidant and chemical properties of Inula helenium root extracts

2013 ◽  
Vol 11 (10) ◽  
pp. 1699-1709 ◽  
Author(s):  
Iuliana Spiridon ◽  
Constantin Nechita ◽  
Marius Niculaua ◽  
Mihaela Silion ◽  
Alice Armatu ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Chemical Properties ◽  
Total Phenolic ◽  
Egg Albumin ◽  
Root Extracts ◽  
Phenolic Contents ◽  
Rat Paw Edema ◽  
Inula Helenium ◽  
Anti Inflammatory ◽  
Rat Paw

AbstractThe objective of the paper was to investigate the chemical composition of Inula helenium roots extracts and to evaluate the antioxidant potential conferred by the chemical constituents. GC/MS and HPLC/MS techniques were used to characterize two extracts separated from Inula helenium roots by extraction with chloroform and ethyl acetate, respectively. Volatile compounds have been identified by GC from their mass spectra and retention time values, while HPLC identification of phenolic compounds was realized by comparing their retention times, UV and MS spectra with those of standards or literature data. Measurements of antioxidant activity of Inula helenium root extracts showed a variation between them, which can be correlated with the flavonoid and total phenolic contents. Both Inula helenium root extracts contain phenolic acids (caffeic, chlorogenic, dicaffeoyl quinic, hydroxibenzoic), terpenes (alantolactone) and different flavonoids (epicatechin, catechin gallate, ferulic acid-4-O-glucoside, dihydroquercetin pentosyl rutinoside, kaempherol-7-O-dipentoside, quercetin-3-O-β-glucopyranoside). In addition, the study provides preliminary data on the anti-inflammatory activity of Inula helenium root extracts, this being evaluated using the fresh egg albumin as phlogistic agent, and aspirin as reference compound. Root extracts of I. helenium did not exert any significant anti-inflammatory effect on egg albumin-induced rat paw edema.

scholarly journals Spices and herbs as immune enhancers and anti-inflammatory agents: A review

2021 ◽  
Vol 14 ◽  
Author(s):  
Andrew Garnier ◽  
Fereidoon Shahidi
Keyword(s):  
Curcuma Longa ◽  
Zingiber Officinale ◽  
Black Pepper ◽  
Crocus Sativus ◽  
Piper Nigrum ◽  
Syzygium Aromaticum ◽  
Pelargonium Sidoides ◽  
Devil’S Claw ◽  
Anti Inflammatory ◽  
Pimenta Dioica

Spices and herbs have been used in traditional medicine for centuries, with research starting to accumulate on their beneficial properties. Of these properties, the immune-enhancing and anti-inflammatory capabilities of many spices and herbs have led to promising results. The current review article aims to explore the current research of several spices and herbs as immune-enhancers and anti-inflammatory agents. The spices and herbs examined are African potato (Hypoxis hemerocallidea), allspice (Pimenta dioica), basil (Ocimum basilicum), black pepper (Piper nigrum), chili powders (Capsicum species), clove (Syzygium aromaticum), Devil’s claw (Harpagophytem procumbens), fenugreek (Trigonella foenum-graecum), ginger (Zingiber officinale), lavender (Lavandula angustifolia), oregano (Origanum vulgare), rooibos (Aspalathus linearis), rosemary/sage (Salvia rosmarinus/officinalis), saffron (Crocus sativus), South African geranium (Pelargonium sidoides), and turmeric (Curcuma longa). All the spices and herbs exhibited immune-enhancing or immunomodulatory and anti-inflammatory capabilities through various processes. Rooibos and oregano had the most contradictory results, with some studies finding pro-inflammatory properties, especially at high doses regarding oregano. Turmeric had the most extensive research with positive results.

scholarly journals Development of Antioxidant Rich Herbal Tea Bags

2021 ◽  
Vol 9 (8) ◽  
pp. 2519-2520
Author(s):  
Kumari Pallavi
Keyword(s):  
Raw Materials ◽  
Radical Scavenging Activity ◽  
White Blood Cells ◽  
Radical Scavenging ◽  
Black Pepper ◽  
Cost Evaluation ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Herbal Tea ◽  
Organoleptic Evaluation

Abstract: The present study entitled “Development of antioxidant rich herbal tea bags” was conducted with the objective to develop herbal tea bag using different ingredients, to assess the sensory accessibility and antioxidant content of developed tea bag. Herbal tea is a commonly consumed beverage brewed from the leaves, flowers, seeds, fruits, stems and roots of plants species rather than Camellia sinensis L., which has been widely used for health care and diseases prevention. The main benefit of tea bags is that they add convenience. It’s easy to pop a tea bag into a hot cup of water or to go mug and get on with the rest of the day. Antioxidant rich herbal tea bags were prepared by using four treatments T1 (Giloy 1.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T2 (Giloy 2.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T3 (Giloy 2.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm) and T4 (Giloy 3.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card. Antioxidants properties of developed tea bag were analyesd by DPPH Free Radical Scavenging method (Braca et al., 2001) and Total Phenol Content (TPC) by Folin-ciocalteu phenol method (Singleton and Rossi, 1999). All treatments were replicated three times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T3 was scored highest in terms of colour and appearance, consistency, flavor and taste and overall acceptability. DPPH radical scavenging activity and total phenolic content of prepared antioxidant rich herbal tea bags for best treatment T3 was obtained 0.403 percent and 1.00mg/5g (per tea bag). The cost of the antioxidant rich herbal tea bags per 5g (per tea bag) of dry ingredients at the prevailing cost of the raw materials was highest in T1 (Rs. 6.52) followed by T2 (Rs. 6.27), T3 (Rs. 6.04) and T4 (Rs. 5.79). Giloy is recommended for preparation of different types of products to boost immunity and fight against free radicals and also enhances the efficacy of white blood cells and thus help to fight against infections and bacteria causing dangerous diseases. Keywords: Herbal tea, Antioxidant, Organoleptic evaluation, Cost evaluation

scholarly journals The changes of chemical quality of ginger during postharvest storage at chilling temperature

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1653-1662
Author(s):  
N.I.A. Shukor ◽  
A. Misran ◽  
S.H. Ahmad ◽  
Y.T. Xue ◽  
T.M.M. Mahmud ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Radical Scavenging Activity ◽  
Chilling Injury ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Temperature Management ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Fresh Weight ◽  
And Storage

Zingiber officinale is a tropical produce which is susceptible to chilling injury due to improper storage temperature management. Therefore, the objective of the study was to investigate the development of chilling injury (CI) in ‘Bentong’ ginger rhizome. Fresh ‘Bentong’ ginger rhizomes were harvested at 9-10 months and were stored at 5, 15 and 25°C for 0, 8, 16, and 24 days. The treatments were evaluated for the effects of storage temperatures and storage durations on postharvest chemical qualities of ginger rhizomes. The experiment showed significant interaction effects between storage temperature and storage durations for total flavonoid contents (TFC), total phenolic contents (TPC), 6- gingerol, 6-shogaol, and DPPH radical scavenging activity of the treated rhizome. Ginger stored at 15°C showed the highest TPC at 16 days of storage and then reduced throughout the storage as compared to the ginger stored at 5°C and 25°C. The 6-gingerol content increased from day 0 to day 16 and resulted in an optimum content at 66.7 mg/g fresh weight when it was stored at 15°C. 6-shogaol was identified in smaller quantities within the range of 1.52 to 3.11 mg/100 g of fresh weight. A similar trend was also observed in 6 -shogoal after 24 days of the storage. DPPH scavenging activity showed that storage at 5 and 25°C resulted in a decrease of DPPH inhibition along with storage durations. Therefore, it was suggested that the ginger was best kept at 15°C up to 16 days of storage in order to maintain the postharvest qualities and chemical properties of ginger.

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