Search

The present study aimed to investigate the effects of the Gypsophila paniculata ethanol extract (GPEE) on oxidative stress, inflammation, and metabolic markers in a rat model of streptozotocin-induced diabetes mellitus (DM). Phytochemical analysis using high-performance liquid chromatography coupled with mass spectrometry was performed to measure the total phenolic and flavonoid contents. In vitro antioxidant activity was evaluated through DPPH, FRAP, H2O2, and NO scavenging tests, and the in vivo effects of the GPEE were assessed in streptozotocin-induced DM rats. Treatments with the GPEE, metformin, and Trolox were administrated by gavage for 10 days. On day 11, blood was collected, and serum oxidative stress (total oxidative status, oxidative stress index, malondialdehyde, advanced oxidation protein products, 8-hydroxydeoxyguanosine, nitric oxide, 3-nitrotyrosine, advanced glycation end-products, total antioxidant reactivity, total thiols), inflammatory (IL-1β, NF-κB, IL-18, and gasdermin D), metabolic (fasting glucose, total cholesterol, triglycerides, and triglyceride–glucose index), and liver injury (AST, ALT, and AST:ALT ratio) markers were measured. The GPEE was found to have a significant polyphenols content and a moderate in vitro antioxidant effect. In vivo, the GPEE lowered oxidants and increased antioxidants, decreased inflammatory markers and blood glucose, and improved lipid profiles and transaminases in a dose-dependent manner, with higher doses having a better effect, being comparable to those of metformin and Trolox. [ABSTRACT FROM AUTHOR]

This study investigates the anti-inflammatory, analgesic, and antioxidant properties of polyphenols extracted from Brassica oleracea var. capitata (cabbage) ethanolic extract (BOE). Given the historical use of cabbage in traditional medicine for treating various ailments, this research aims to validate these effects scientifically. The study involved the characterization of BOE's bioactive compounds using Fourier Transform Infrared Spectroscopy (FTIR) and Liquid Chromatography–Diode Array Detection–Electro-Spray Ionization Mass Spectrometry (HPLC-DAD-ESI MS) analysis. We assessed the anti-inflammatory and analgesic effects of topical and oral BOE administration on rodent models with acute and subacute inflammation. Additionally, the antioxidant capacity of orally administered BOE was evaluated. The results showed that BOE possesses significant levels of phenolic compounds with a potent antioxidant activity. The topical administration of BOE demonstrated notable anti-inflammatory effects in the tested rodent models, which were comparable with nonsteroidal anti-inflammatory drugs. These findings suggest that BOE could be a valuable natural remedy for inflammation-related conditions, supporting its traditional uses and highlighting its potential for further pharmacological development. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the antioxidant and anti-inflammatory activities mechanism of Artemisia dracunculus (A. dracunculus) and Artemisia abrotanum (A. abrotanum) ethanol extracts in acute rat inflammation induced in Wistar male rats with turpentine oil. The characterization of the polyphenolic compounds in the extracts was conducted using UV–Vis and Fourier-transform infrared spectroscopy and high-performance liquid chromatography coupled with mass spectrometry techniques. The antioxidant activity of the extracts was evaluated in vitro by DPPH, FRAP, H2O2, and NO scavenging tests and in vivo by measuring the total oxidative status (TOS), total antioxidant capacity (TAC), oxidative stress index (OSI), 8-hydroxy-deoxyguanosine (8-Oxo-dG), advanced oxidation protein products (AOPP), malondialdehyde (MDA), nitric oxide (NO), 3-nitrotyrosine (3NT), and total thiols (SH). Inflammation was evaluated by measuring nuclear factor-kB-p65 (NfkB-p65) and NLRP3 inflammasome activation with IL-1β, IL-18, and gasdermin D. Liver and renal toxicity was determined following transaminases (ALT and AST), creatinine, and urea. The experimental results indicated that A. dracunculus and A. abrotanum ethanol extracts have moderate in vitro antioxidant activity and had in vivo antioxidant activity and an anti-inflammatory effect by NfkB-p65, IL-1b, IL-18, and gasdermin D serum level reduction. The antioxidant activity correlated with the chemical composition of the extracts. These results bring evidence-based use of A. dracunculus and A. abrotanum's in traditional and contemporary medicine. [ABSTRACT FROM AUTHOR]

Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence the sensory or textural properties of the product to be enriched; this inconvenience can be avoided by microencapsulating it using spray drying. In this study, the Vienna sausages were reformulated by replacing 2% of the cured meat with microcapsules containing an acidic aqueous extract of Boletus edulis mushrooms and by replacing ice flakes, an ingredient that represents 22.9% of the manufacturing recipe, with ice cubes from the same extract aiming to obtain a polyphenol enriched product. The results showed a higher content of polyphenols in sausages with extract (VSe; 568.92 μg/g) and microcapsules (VSm; 523.03 μg/g) than in the control ones (455.41 μg/g), with significant differences for 2,4-dihydroxybenzoic acid, protocatechuic acid, and 1-O-galloyl-β-D-glucose. However, because of the oxidative stress caused to the microcapsules by the extract's spray drying, VSm had the highest oxidation state. PV and TBARS levels varied with storage time in all formulations, but given the short period tested, they were well below the allowed/recommended limit. The extract, as such, negatively affected the appearance, odor, and taste of Vienna sausages. The microcapsules, instead, determined an increase in their acceptance rate among consumers; they also prevented moisture loss and color changes during storage. In conclusion, microcapsules are more suitable for use as a polyphenol enrichment ingredient in Vienna sausages than the extract. [ABSTRACT FROM AUTHOR]

In a quest to meet the rising demand for nutrient-rich products, this study delves into the realm of innovative bars enriched with Aronia melanocarpa by-product powder. By repurposing waste material from fruit pressing, the research unveils a sustainable approach to enhancing the health profile of food products. Two variants of bars were used: one as a control and the other enriched with freeze-dried aronia by-product powder. Both bars had similar nutrient content, containing approximately 10% fibre, 12.20% protein, 20.51% fat, and 429–430 kcal calories. The investigation showcases a remarkable 61% increase in antioxidant activity in bars enriched with freeze-dried aronia powder compared to traditional bars. In vitro digestion tests demonstrated enhanced nutrient release in aronia powder-enriched bars. Moreover, a 70-day storage analysis demonstrated the microbiological stability of the bars, which is essential for their commercial viability (final total viable cell count 4.41 log10 CFU/g). Also, total fungi-yeast and moulds increased to 4.17 ± 0.131 log10 CFU/g for aronia bars and to 3.91 ± 0.107 log10 CFU/g for control bars after 70 days of storage. This collaborative research effort not only sheds light on the nutritional and physico–chemical characteristics of the innovative bars but also propels the development of functional food products with heightened antioxidant content and bioactive compounds. [ABSTRACT FROM AUTHOR]

Genetic diversity in crop plants is the conditio sine qua non for sustainable agriculture and long-term food security. Our research carried out the morphological, agronomic, and physico-chemical characterization and resistance to late blight of 35 tomato landraces from seven countries. These landraces have been approved and appear in the Official Catalog of Varieties. The International Plant Genetic Resources Institute (IPGRI) descriptors have been used to describe the tomato's morphological and agronomic characteristics. For the physico-chemical characteristics, the dry matter, the pH, and the carotenoid content (lycopene, lutein, and β-carotene)) were analyzed. Carotenoids were monitored by high-performance liquid chromatography (HPLC). The results showed that the morphological diversity of landraces was very high. Three landraces of remarkable commercial value have shown increased resistance to late blight caused by Phytophthora infestans, one of the most damaging diseases of tomato. Also, six landraces had a lycopene content exceeding 100 µg/g sample. The carotenoid content ranged between 0.769 (Marmande-FR 166) and 140.328 mg kg−1 FW (Răscruci). The landrace with the highest β carotene content was PT 308 with 65.499 mg kg−1 FW, while the lowest values were registered for Marmande-FR 166 with 0.105 mg kg−1 FW. The present study provides essential information on the morphological and agronomic qualities of these tomato landraces and their lycopene and other carotenoid content. The results are discussed in light of the importance of tomato landraces in meeting the preferences of different producers and consumers, the choice of the most suitable landraces for specific pedoclimatic conditions, and the supply of carotenoid pigment sources for the pharmaceutical industry. Our research responds to humanity's great global challenges: preserving agricultural biodiversity, protecting the environment by identifying pest-resistant varieties, and also protecting consumer health by finding important sources of antioxidants. [ABSTRACT FROM AUTHOR]

The aim of the present study was to create a functional, enriched in polyphenols and freed of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested firstly for their phenolic content and antioxidant activity, by Folin Ciocalteau and the free radical scavenging activity by the 1,1-Diphenyl-2-picrylhydrazyl free-radical scavenging assay, respectively. Then, the separation and identification of the 30 phenolic compounds was applied HPLC-DAD-ESI(+) MS analysis. Phenolic compounds data identification was carried out based on UV spectra of each compound. Based on calibration curve (R2=0.9985), were calculated the amounts of phenolic compounds, expressed as mg cathechin equivalents (CE)/L. Total phenolic content of beer and vinegar samples determined using Folin-Ciocalteu reagent were of 428.9±1.58 mg GAE/L, and 661.5±7.69 mg GAE/L, respectively, which contributed to an high antioxidant activity in vinegar sample of 82.18 %. Statistically significant differences were observed after acetic fermentation between each parameter (p<0.05). Brown beer vinegar represents a rich source of polyphenols and phenolic derivatives, compared to beer. By its increased phenolic content and antioxidant activity, brown beer vinegar can be considered another source of valuable compounds than beer, which could be of interest also in special diets. [ABSTRACT FROM AUTHOR]