scholarly journals Antioxidative Activity of Capsorubin and Related Compounds from Paprika (Capsicum annuum)

2001 ◽  
Vol 50 (8) ◽  
pp. 663-665 ◽  
Author(s):  
Takashi MAOKA ◽  
Yukiko GOTO ◽  
Kaori ISOBE ◽  
Yasuhiro FUJIWARA ◽  
Keiji HASHIMOTO ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Antioxidative Activity ◽  
Related Compounds

scholarly journals Color for Life: Biosynthesis and Distribution of Phenolic Compounds in Pepper (Capsicum annuum)

Agriculture ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 81 ◽  
Author(s):  
Carvalho Lemos ◽  
Reimer ◽  
Wormit
Keyword(s):  
Phenolic Compounds ◽  
Capsicum Annuum ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Industrial Applications ◽  
Special Focus ◽  
Residual Biomass ◽  
New Concepts ◽  
Health Related ◽  
Related Compounds

Fruits and vegetables are an important supplier of biological active substances, such as vitamins and secondary metabolites (SM) for human nutrition, but also for further industrial applications. Pepper (Capsicum annuum) is grown and consumed all over the world as a fresh vegetable or dried as a spice. It is also used as a coloring agent, as well for medical purposes. Pepper fruits are considered as an attractive source of health-related compounds, but other organs like the leaves and stem also contain considerable amounts of antioxidants, e.g., phenolic compounds. This indicates potential for valorization of residual biomass from horticultural production by using innovative bioeconomic concepts. Herein, we present an overview about the biosynthesis of phenolic compounds, with a special focus on flavonoids and their regulation in pepper, the current knowledge of amounts and distribution of these valuable substances, as well as possible strategies for: (1) increasing flavonoid contents in pepper, (2) improving the nutritional value of fruits, and (3) new concepts for utilization of residual biomass from horticultural production.

Jacaranone and related compounds from the fresh fruits ofTernstroemia japonica and their antioxidative activity

2005 ◽  
Vol 28 (8) ◽  
pp. 885-888 ◽  
Author(s):  
Youngmi Jo ◽  
Jiyoung Suh ◽  
Myoung Hee Shin ◽  
Jee H. Jung ◽  
Kwang Sik Im
Keyword(s):  
Antioxidative Activity ◽  
Related Compounds

scholarly journals Cocoa powder enhances the level of antioxidative activity in rat plasma

2000 ◽  
Vol 84 (5) ◽  
pp. 673-680 ◽  
Author(s):  
Seigo Baba ◽  
Naomi Osakabe ◽  
Midori Natsume ◽  
Akiko Yasuda ◽  
Toshio Takizawa ◽  
...  
Keyword(s):  
Body Weight ◽  
Liquid Chromatography ◽  
Digestive Tract ◽  
Antioxidative Activity ◽  
Lipid Peroxides ◽  
Rat Plasma ◽  
High Concentration ◽  
Time Intervals ◽  
Cocoa Powder ◽  
Related Compounds

The aims of the present study were to determine the level of (-)-epicatechin (EC) and its metabolites in rat plasma after oral administration of cocoa powder and to evaluate the protective effect of cocoa powder in terms of suppressing the oxidation of plasma components. Rats were orally administered 1 g cocoa powder/kg body weight, containing 7·80 mg EC, and their blood was collected before administration and at designated time intervals thereafter. The EC and its metabolites in plasma were treated with β-glucuronidase and/or sulfatase, then analysed by HPLC and by liquid chromatography–MS. Several EC-related compounds were detected in plasma such as free EC, and glucuronide, sulfate, and glucuronide–sulfate conjugates of non-methylated or methylated EC. All EC metabolites showed a maximum concentration in plasma at 30–60 min post-administration. Glucuronide conjugates of both non-methylated and methylated EC were found in high concentration in plasma. Moreover, administration of cocoa powder significantly reduced the accumulation of lipid peroxides in plasma and significantly reduced the consumption of α-tocopherol in plasma oxidized by treatment with 2,2′-azobis-(2-amidinopropane) dihydrochloride (AAPH (25 mmol/l)) or CuSO4 (100 μmol/l) compared with that in the case of plasma obtained before administration. The total EC concentration in plasma was negatively correlated with the level of accumulation of lipid peroxides in plasma oxidized by treatment with AAPH (25 mmol/l) and was positively correlated with the level of residual α-tocopherol in plasma oxidized by treatment with CuSO4 (100 μmol/l). These results indicate that EC in cocoa powder was absorbed from the digestive tract, that various conjugated forms of EC were generated in the digestive tract and distributed to the plasma, and that these enhanced the antioxidative activity of plasma.

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