Antioxidant and Photoprotective Activity of Apigenin and its Potassium Salt Derivative in Human Keratinocytes and Absorption in Caco-2 Cell Monolayers

Ultraviolet (UV) radiation, especially types A (UVA) and B (UVB), is one of the main causes of skin disorders, including photoaging and skin cancer. Ultraviolent radiation causes oxidative stress, inflammation, p53 induction, DNA damage, mutagenesis, and oxidation of various molecules such as lipids and proteins. In recent decades, the use of polyphenols as molecules with an antioxidant and anti-inflammatory capacity has increased. However, some of these compounds are poorly soluble, and information regarding their absorption and bioavailability is scarce. The main objective of this study was to compare the intestinal absorption and biological activity of apigenin and its more soluble potassium salt (apigenin-K) in terms of antioxidant and photoprotective capacity. Photoprotective effects against UVA and UVB radiation were studied in human keratinocytes, and antioxidant capacity was determined by different methods, including trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Finally, the intestinal absorption of both apigenins was determined using an in vitro Caco-2 cell model. Apigenin showed a slightly higher antioxidant capacity in antioxidant activity assays when compared with apigenin-K. However, no significant differences were obtained for their photoprotective capacities against UVA or UVB. Results indicated that both apigenins protected cell viability in approximately 50% at 5 J/m2 of UVA and 90% at 500 J/m2 of UVB radiation. Regarding intestinal absorption, both apigenins showed similar apparent permeabilities (Papp), 1.81 × 10−5 cm/s and 1.78 × 10−5 cm/s, respectively. Taken together, these results suggest that both apigenins may be interesting candidates for the development of oral (nutraceutical) and topical photoprotective ingredients against UVA and UVB-induced skin damage, but the increased water solubility of apigenin-K makes it the best candidate for further development.

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Antioxidants from Tropical Herbs

Natural Product Communications ◽

10.1177/1934578x1000500321 ◽

2010 ◽

Vol 5 (3) ◽

pp. 1934578X1000500 ◽

Cited By ~ 5

Author(s):

Rasyidah Razab ◽

Azlina Abdul Aziz

Keyword(s):

Free Radicals ◽

Antioxidant Capacity ◽

Strong Correlation ◽

Antioxidant Activities ◽

Polyphenolic Compounds ◽

Trolox Equivalent Antioxidant Capacity ◽

Antioxidant Power ◽

Polyphenolic Content ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power

Plants that contain high amounts of polyphenolic compounds are potential candidates for natural antioxidant sources. Studies are on going in the search for new sources of antioxidants. Not much data are available on the antioxidant capacity of tropical herbs. With this in mind, 19 commonly consumed Malaysian herbs were analyzed for their polyphenolic content and antioxidant activities. A majority of these plants have never been studied before with regards to their polyphenolic content and antioxidant activities. The shoots of Anacardium occidentale, the shoots and fruits of Barringtonia racemosa, Pithecellobium jiringa and Parkia speciosa had high polyphenolic contents (> 150 μg gallic acid equivalents/mg dried plant) and antioxidant activities when measured using the ferric reducing antioxidant power (FRAP) (>1.2 mM) and Trolox equivalent antioxidant capacity (TEAC) assays (>2.4 mM). A strong correlation was observed between the two antioxidant assays (FRAP vs TEAC) implying that the plants could both scavenge free radicals and reduce oxidants. There was also a strong correlation between the antioxidant activities and polyphenolic content suggesting the observed antioxidant activities were contributed mainly by the polyphenolics in the plants.

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Bioactive Compounds and Antioxidant Capacity of Small Berries

Foods ◽

10.3390/foods9050623 ◽

2020 ◽

Vol 9 (5) ◽

pp. 623 ◽

Cited By ~ 2

Author(s):

Michael Zorzi ◽

Francesco Gai ◽

Claudio Medana ◽

Riccardo Aigotti ◽

Sara Morello ◽

...

Keyword(s):

Antioxidant Capacity ◽

Radical Scavenging ◽

Natural Antioxidants ◽

Antimicrobial Activities ◽

Trolox Equivalent Antioxidant Capacity ◽

Dpph Radical ◽

Total Anthocyanin ◽

Antioxidant Power ◽

North West ◽

The North

The popularity of small berries has rapidly increased in Western countries given their antioxidant, anti-inflammatory, and antimicrobial activities and health-promoting properties. The aim of this study was to compare the fatty acid (FA) profile, phenolic compounds, and antioxidant capacity of extracts of 11 berries cultivated in the North West of Italy. Berry samples were extracted and evaluated for FA profile and total anthocyanin (TAC), total flavonoid contents (TFC), ferric-reducing antioxidant power (FRAP), and for their radical scavenging activities against 2,2′-diphenyl-1-picrylhydrazyl (DPPH•) radical. The main polyphenols of berry extracts were characterized by HPLC-DAD-UV-ESI HRMS in positive ion mode. Results showed that the highest TAC and TFC contents were recorded in black currants, blackberries, and blueberries. Maximum and minimum DPPH• radical scavenging activities, Trolox Equivalent Antioxidant Capacity, and FRAP measurements confirmed the same trend recorded for TAC and TFC values. HPLC-HRMS analyses highlight how blueberries and blackberries have the highest concentration in polyphenols. Palmitic, stearic, oleic, linoleic, α-linolenic, and γ-linolenic acids significantly differ between berries, with oleic and α-linolenic acid representing the most abundant FAs in raspberries. Among the berries investigated, results of phytochemical characterization suggest choosing black currants and blueberries as an excellent source of natural antioxidants for food and health purposes.

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Plasma Non-Enzymatic Antioxidant Capacity (NEAC) in Relation to Dietary NEAC, Nutrient Antioxidants and Inflammation-Related Biomarkers

Antioxidants ◽

10.3390/antiox9040301 ◽

2020 ◽

Vol 9 (4) ◽

pp. 301

Author(s):

Cayetano Javier Carrión-García ◽

Eduardo Jesús Guerra-Hernández ◽

Belén García-Villanova ◽

Mauro Serafini ◽

María-José Sánchez ◽

...

Keyword(s):

Ascorbic Acid ◽

Uric Acid ◽

Antioxidant Capacity ◽

Trolox Equivalent Antioxidant Capacity ◽

Antioxidant Power ◽

Association Analyses ◽

Inflammation Response ◽

Enzymatic Antioxidant ◽

Radical Trapping ◽

Trolox Equivalent

(1) Background: Little is known about the interlinkages between dietary and plasma non-enzymatic antioxidant capacity (D-NEAC and P-NEAC, respectively) and the body’s antioxidant and inflammation response. Our aim was to explore these associations in 210 participants from two Spanish European Prospective Investigation into Cancer and Nutrition (EPIC) centers. (2) Methods: D-NEAC was estimated using published NEAC values in food. P-NEAC and total polyphenols (TP) were quantified by FRAP (ferric-reducing antioxidant power), TRAP (total radical-trapping antioxidant parameter), TEAC-ABTS (trolox equivalent antioxidant capacity-Azino Bis Thiazoline Sulfonic), ORAC (oxygen radical absorbance capacity) and Folin–Ciocalteu assays. Nutrient antioxidants (carotenes, α-tocopherol, ascorbic acid, retinol, uric acid, Q9 and Q10 coenzymes) and inflammation markers (IL-6, IL-8, CRP, TNF-α, PAI-I, resistin and adiponectin) were also analyzed. Spearman correlation and linear regression analyses were performed in association analyses. Analyses were stratified by covariates and groups were defined using cluster analysis. (3) Results: P-FRAP was correlated with D-NEAC, and significantly associated with P-NEAC in multivariate adjusted models. P-FRAP levels were also significantly associated with plasma antioxidants (log2 scale: TP β = 0.26; ascorbic acid β = 0.03; retinol β = 0.08; α-tocopherol β = 0.05; carotenes β = 0.02; Q10 β = 0.06; uric acid β = 0.25), though not with inflammation-related biomarkers. Different profiles of individuals with varying levels of P-NEAC and biomarkers were found. (4) Conclusions: P-NEAC levels were to some extent associated with D-NEAC and plasma antioxidants, yet not associated with inflammation response.

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Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0365 ◽

2017 ◽

Vol 13 (7) ◽

Cited By ~ 3

Author(s):

Dayse Oliveira ◽

Daniela Bernardi ◽

Fernanda Drummond ◽

Fabiana Dieterich ◽

Wilson Boscolo ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Capacity ◽

Unsaturated Fatty Acids ◽

Protein Hydrolysate ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Amino Acid ◽

Degree Of Hydrolysis ◽

Antioxidant Peptides ◽

Antioxidant Power ◽

By Products

AbstractTuna by-products were subjected to enzymatic hydrolysis with Alcalase (enzyme to substrate ratio 1 : 200 w/w; 60 °C; pH 6.5, 120 min) rendering a tuna protein hydrolysate (TPH) with 9.24 % degree of hydrolysis (DH). The antioxidant capacity of TPH determined by the methods of ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) were similar and 10 times lower than the result obtained by oxygen radical absorbance capacity (ORAC). The total amino acid profile indicated that 42.15 % are composed of hydrophobic amino acids and 7.7 % of aromatics, with leucine being found in the highest quantity (17.85 %). The fatty acid profile of the oil recovered by centrifugation of the TPH – as determined by a gas chromatograph – was characterized by a high percentage of polyunsaturated fatty acids (PUFAs) (39.06 %), mainly represented by the fatty acids ω3, docosahexaenoic acid (27.15 %) and eicosapentaenoic acid (6.05 %). The simultaneous recovery of unsaturated fatty acids and antioxidant peptides can add value to tuna by-products, assisting in the efficient management of fishing industry waste.

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Potential of Baccharis alnifolia Meyen & Walpan (Chilka) from northern Chile used as a medicinal infusion

Ciência Rural ◽

10.1590/0103-8478cr20190428 ◽

2019 ◽

Vol 49 (10) ◽

Cited By ~ 2

Author(s):

Emilio Soto ◽

Luis Bustos ◽

Mario Juan Simirgiotis ◽

Claudio Parra

Keyword(s):

Antioxidant Capacity ◽

Ethanolic Extract ◽

Ethanol Extract ◽

Dry Weight ◽

Trolox Equivalent Antioxidant Capacity ◽

Antioxidant Power ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power ◽

Chilean Altiplano ◽

First Time

ABSTRACT: Baccharis alnifolia Meyen & Walp. is a native and medicinal, Chilean Altiplano herb that is used as a poultice and also consumed as an infusion to relieve inflammation. This study evaluated the antioxidant and cytotoxic effect of the ethanolic extract of B. alnifolia and their infusion. It was reported that the ethanol extract contains 4.42 mg GAE/g of dry weight and the infusion contains 35.86 mg GAE/L of total polyphenols. Also, it determined the antioxidant capacity using Ferric reducing antioxidant power (FRAP), Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) assay. Moreover, seven metabolites including between phenolic acids and flavonoids were identified for the first time in both extracts of the medicinal plant Baccharis alnifolia. The UHPLC-DAD chromatograms revealed the majority presence of ferulic acid and luteolin, both could be responsible for the antioxidant and cytotoxic activity. Furthermore, we realized a preliminary screening of cytotoxicity in different tumor cell lines, finding that these extracts have cytotoxic potential on kidney cells.

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Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry

Molecules ◽

10.3390/molecules23123278 ◽

2018 ◽

Vol 23 (12) ◽

pp. 3278 ◽

Cited By ~ 10

Author(s):

Andrea Nemes ◽

Erzsébet Szőllősi ◽

László Stündl ◽

Attila Biró ◽

Judit Homoki ◽

...

Keyword(s):

Antioxidant Capacity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Sour Cherry ◽

Fresh Fruit ◽

Water Soluble ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Power ◽

Trolox Equivalent

Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100–300 mg in 100 g fresh fruit) and melatonin (0.15 mg in 100 g fresh fruit), but other flavonoid derivatives also can be isolated by aqueous alcoholic extraction. We have developed a new process for extracting non-extractable procyanidines bound to the membrane, proteins, and fibers. These compounds were seperated with UHPLC-MS methods, and the structure of individual components were identified on the basis of their mass fragmentation spectra. The antioxidant capacity of soluble and non-soluble antioxidants were measured with ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), trolox equivalent antioxidant capacity (TEAC) assays, and compared to the new measurement methods of water-soluble antioxidant capacity (ACW), lipid-soluble antioxidant capacity (ACL). Furthermore, total phenolic content (TPC) and total procyanidin content (PAC) were determinated. As a result of our investigation, we found that the solvent combination, where in the first step is water–ethanol (1:1), then 100% ethanol were suitable for the extraction of the extractable antioxidants. However, the chemiluminescence method that is based on the elimination of the superoxide radical is more accurate than other colorimetric methods which measure antioxidant capacity.

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Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

International Journal of Food Science ◽

10.1155/2020/4350461 ◽

2020 ◽

Vol 2020 ◽

pp. 1-12

Author(s):

Maja Jeż ◽

Wioletta Błaszczak ◽

Kamila Penkacik ◽

Ryszard Amarowicz

Keyword(s):

Hydrostatic Pressure ◽

Antioxidant Capacity ◽

High Hydrostatic Pressure ◽

Storage Period ◽

Quality Parameters ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Microbial Count ◽

Antioxidant Power ◽

Trolox Equivalent

The effect of processing such as high hydrostatic pressure (HHP) (400-600 MPa/15 min) or low pasteurization temperature (LPT) (74°C/2 min) or high pasteurization temperature (HPT) (90°C/1 min) on selected quality parameters of juice obtained from hydroponically cultivated beef tomatoes was investigated. The total polyphenols content (TPC), total phenolic index (TPI), Trolox equivalent antioxidant capacity (ABTS) and ferric reducing antioxidant power (FRAP) were analysed in the fresh and processed juices stored for 0, 7 and 14 days. What is more, colour parameters (L∗,a∗,b∗,∆E), the activity of polyphenol oxidase (PPO) and peroxidase (POD) and microbial stability were also analyzed following the juices storage. Among all the tested samples, the juice exposed to 600 MPa for 15 min showed superior quality. Samples treated with 600 MPa for 15 min and stored for 0, 7 and 14 days had high TPC, TPI, ABTS, FRAP and a∗ values. As demonstrated, these tested samples at the end of the storage period retained 90% and 95% of their polyphenol content and antioxidant capacity, respectively. As in the case of pasteurization, juice processing at 600 MPa for 15 min clearly reduced the activity of food-spoiling enzymes (PPO, POD) as well as the microbial count. The obtained results showed that TPC was significantly and positively correlated with TPI, ABTS and FRAP parameters.

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Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas

Antioxidants ◽

10.3390/antiox8060180 ◽

2019 ◽

Vol 8 (6) ◽

pp. 180 ◽

Cited By ~ 14

Author(s):

Guo-Yi Tang ◽

Cai-Ning Zhao ◽

Xiao-Yu Xu ◽

Ren-You Gan ◽

Shi-Yu Cao ◽

...

Keyword(s):

Antioxidant Capacity ◽

High Performance ◽

Food Additives ◽

Water Soluble ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Antioxidant Power ◽

Phenolic Contents ◽

Trolox Equivalent

Tea has been reported to prevent and manage many chronic diseases, such as cancer, diabetes, obesity, and cardiovascular diseases, and the antioxidant capacity of tea may be responsible for these health benefits. In this study, the antioxidant capacities of fat-soluble, water-soluble, and bound-insoluble fractions of 30 Chinese teas belonging to six categories, namely green, black, oolong, dark, white, and yellow teas, were systematically evaluated, applying ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays. In addition, total phenolic contents of teas were determined by Folin–Ciocalteu method, and the contents of 18 main phytochemical compounds in teas were measured by high-performance liquid chromatography (HPLC). The results found that several teas possessed very strong antioxidant capacity, and caffeine, theaflavine, gallic acid, chlorogenic acid, ellagic acid, and kaempferol-3-O-glucoside, as well as eight catechins, were the main antioxidant compounds in them. Thus, these teas could be good natural sources of dietary antioxidants, and their extracts might be developed as food additives, nutraceuticals, cosmetics, and pharmaceuticals.

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Evaluation on Antioxidant Effect of Xanthohumol by Different Antioxidant Capacity Analytical Methods

Journal of Chemistry ◽

10.1155/2014/249485 ◽

2014 ◽

Vol 2014 ◽

pp. 1-6 ◽

Cited By ~ 7

Author(s):

Xiu-Li Zhang ◽

Yong-Dong Zhang ◽

Tao Wang ◽

Hong-Yun Guo ◽

Qi-Ming Liu ◽

...

Keyword(s):

Antioxidant Capacity ◽

Radical Reaction ◽

Reaction System ◽

Antioxidant Effect ◽

Trolox Equivalent Antioxidant Capacity ◽

Dpph Radical ◽

Antioxidant Power ◽

Scavenging Effect ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power

Several assays have been frequently used to estimate antioxidant capacities includingABTS•+, DPPH, and FRAP assays. Xanthohumol (XN), the major prenylated flavonoid contained in beer, witnessed various reports on its antioxidant capacity. We systematically evaluated the antioxidant activity of XN using three systems, 2,2,-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS•+) scavenging assays, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical assays, and ferric reducing antioxidant power (FRAP) assays. The results are expressed as Trolox equivalent antioxidant capacity (TEAC). The TEAC of XN was0.32±0.09 μmol·l−1by the ABTS assay and0.27±0.04 μmol·l−1by the FRAP. Meanwhile, the XN did not show obviously scavenging effect on DPPH radical reaction system. These results showed that different methods in the evaluation of compound antioxidant capicity, there may be a different conclusion.

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Effect of plant foods and beverages on plasma non-enzymatic antioxidant capacity in human subjects: a meta-analysis

British Journal Of Nutrition ◽

10.1017/s0007114513000263 ◽

2013 ◽

Vol 109 (9) ◽

pp. 1544-1556 ◽

Cited By ~ 41

Author(s):

Daniele Lettieri-Barbato ◽

Francesco Tomei ◽

Angela Sancini ◽

Giuseppa Morabito ◽

Mauro Serafini

Keyword(s):

Risk Factors ◽

Antioxidant Capacity ◽

Effect Size ◽

Meta Analysis ◽

Dietary Supplementation ◽

Trolox Equivalent Antioxidant Capacity ◽

Antioxidant Power ◽

Plant Foods ◽

Enzymatic Antioxidant

Non-enzymatic antioxidant capacity (NEAC) represents a sensitive biomarker measuring thein vivoantioxidant potential of vegetable foods. To evaluate the effectiveness of plant-derived foods and beverages on the plasma non-enzymatic antioxidant system, we analysed all literature published upto May 2010. Data were extracted by two authors independently, and the effect size was summarised using standardised mean differences by a random-effects model. For the analysis, eighty-eight studies were included, reporting a total number of 122 interventions and involving 2890 subjects. There was overall evidence of the effectiveness of fruit, vegetables, dietary patterns based on plant foods, red wine and tea in increasing plasma NEAC. No changes were found for chocolate and fruit juices. We observed an overall effect size three times higher in subjects with risk factors when compared with healthy subjects. Total radical-trapping antioxidant parameter, oxygen radical absorbance capacity and ferric-reducing antioxidant power methods showed a similar increase in plasma NEAC following dietary supplementation, whereas Trolox equivalent antioxidant capacity did not respond to dietary supplementation. Data from the present meta-analysis show that plant-derived foods represent an effective strategy to enhance an endogenous antioxidant network in humans. This is particularly evident in the presence of oxidative stress-related risk factors.

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