Antioxidant Properties Of Phenolic Compounds Research Articles

Assessment and mechanism of antioxidant activity of phenols as asphalt antioxidants

ABSTRACT The interest in the antioxidant properties of phenolic compounds in asphalt has grown significantly. This study primarily focuses on the comprehensive assessment and elucidation of the antioxidant activity mechanisms of various phenolic compounds as asphalt antioxidants. The suitability of different antioxidant indices for evaluating the effectiveness of phenolic anti-aging agents in base and SBS modified asphalt is assessed by experimental outcomes. Through this analysis, the anti-aging mechanism of phenolic antioxidants in asphalt is unveiled. Phenolic antioxidants were observed to diminish the G* value of aged asphalt, elevate the δ values of aged asphalt binder, augment the non-recoverable creep compliance of aged asphalt binder, decrease the percent recovery of aged asphalt binder, enhance the fatigue performance of aged asphalt binder, and lower the Ic = o and Ic = c of aged asphalt binder. This indicates that phenolic antioxidants improve the aging and fatigue resistance of asphalt binders, with antioxidant activities in the following order: p-Coumaric acid < resveratrol < tea polyphenol. Moreover, incorporating phenolic antioxidants into SBS modified asphalt not only restrains asphalt oxidation but also mitigates SBS degradation.

Phenolic Compounds of Therapeutic Interest in Neuroprotection.

The number of elderly people is projected to double in the next 50 years worldwide, resulting in an increased prevalence of neurodegenerative diseases. Aging causes changes in brain tissue homeostasis, thus contributing to the development of neurodegenerative disorders. Current treatments are not entirely effective, so alternative treatments or adjuvant agents are being actively sought. Antioxidant properties of phenolic compounds are of particular interest for neurodegenerative diseases whose psychopathological mechanisms strongly rely on oxidative stress at the brain level. Moreover, phenolic compounds display other advantages such as the permeability of the blood-brain barrier (BBB) and the interesting molecular mechanisms that we reviewed in this work. We began by briefly outlining the physiopathology of neurodegenerative diseases to understand the mechanisms that result in irreversible brain damage, then we provided an overall classification of the phenolic compounds that would be addressed later. We reviewed in vitro and in vivo studies, as well as some clinical trials in which neuroprotective mechanisms were demonstrated in models of different neurodegenerative diseases such as amyotrophic lateral sclerosis (ALS), Alzheimer's disease (AD), Parkinson's disease (PD), ischemia, and traumatic brain injury (TBI).

Effects of Sichuan pepper (huājiāo) powder on disease activity and caecal microbiota of dextran sodium sulphate-induced inflammatory bowel disease mouse model.

Sichuan pepper [Zanthoxylum bungeanum; huājiāo (HJ)] is a widely used spice in China and has better antioxidative, anti-glycation, and bile acid-lowering properties than cumin and coriander seeds. HJ affects inflammation-related cytokines and caecal microbiota in mice fed a low-fibre and high-sucrose diet. To determine the ameliorative effect of HJ on inflammatory bowel disease, C57BL/6 mice were divided into three groups and fed distilled water (control) or 3% (w/v) dextran sodium sulphate (DSS) in drinking water with normal chow containing 0% or 5% (w/w) HJ powder for seven days. After 6 days of feeding, diarrhoea, decreased body weight, and blood in faeces were observed in the DSS group. DSS treatment increased the spleen weight and damaged the colon tissue. These inflammatory indices were inhibited by HJ treatment. Amplicon sequencing of the 16S rDNA (V4) gene of the caecal content revealed a decrease in the alpha diversity (Simpson index D) in the DSS treatment group compared to the control group. The abundance of caecal Desulfovibrio, an inflammation-related genus, was higher and the caecal Lachnospiraceae and Bacteroides levels were lower in the DSS-treated mice than those in the control mice. However, HJ suppressed the DSS-induced changes in the caecal microbiota. HJ intake contributes to the reduction in inflammation and maintenance of the gut microbiota. However, the strong antioxidant properties of phenolic compounds and fermentability of water-soluble dietary fibres in HJ and their relationship with other functional properties warrant further investigation.

Chemical Characterization and Determination of the Antioxidant Properties of Phenolic Compounds in Three Scutellaria sp. Plants Grown in Colombia.

Plants of the genus Scutellaria (Lamiaceae) have a wide variety of bioactive secondary metabolites with diverse biological properties, e.g., anti-inflammatory, antiallergenic, antioxidant, antiviral, and antitumor activities. The chemical composition of the hydroethanolic extracts, obtained from dried plants of S. incarnata, S. coccinea, and S. ventenatii × S. incarnata, was determined by UHPLC/ESI-Q-Orbitrap-MS. The flavones were found in a higher proportion. Baicalin and dihydrobaicalein-glucuronide were the major extract components in S. incarnata (287.127 ± 0.005 mg/g and 140.18 ± 0.07 mg/g), in S. coccinea (158.3 ± 0.34 mg/g and 51.20 ± 0.02 mg/g), and in S. ventenatii × S. incarnata (186.87 ± 0.01 mg/g and 44.89 ± 0.06 mg/g). The S. coccinea extract showed the highest antioxidant activity in the four complementary techniques employed to evaluate all extracts: ORAC (3828 ± 3.0 µmol Trolox®/g extract), ABTS+• (747 ± 1.8 µmol Trolox®/g extract), online HPLC-ABTS+• (910 ± 1.3 µmol Trolox®/g extract), and β-carotene (74.3 ± 0.8 µmol Trolox®/g extract).

Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).

Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion

This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein-phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food.

Comparative investigation on antioxidant properties of phenolic compounds in lubricants

Antioxidant properties of several phenolic compounds in lubricants were investigated by quantum mechanical simulation. The reaction barrier of phenol, 2-tert-butylphenol and 2,6-di-tert-butylphenol with the alkoxy free radical generated by lubricants oxidation, the bond dissociation energy of O-H in them, and the energy difference from the HOMO to the LUMO of them were calculated. The reaction activity of phenoxy free radicals formed after hydrogen supply reaction was compared. The results showed that the hydrogen supply capacity of phenolic compounds decreased, while the reaction energy barrier of phenoxy free radicals with lubricants increased obviously with the increase of substituents on benzene ring. As the number of ortho substituents rise, the bond dissociation energy of O-H in phenolic compounds and the energy difference from the HOMO to the LUMO of them decreased slowly. The antioxidant properties of phenolic compounds in lubricants was related not only to the O-H bond dissociation energy and the energy difference from the HOMO to the LUMO of them, but also to steric hindrance in phenolic antioxidants.

HPLC Analysis and the Antioxidant and Preventive Actions of Opuntia stricta Juice Extract against Hepato-Nephrotoxicity and Testicular Injury Induced by Cadmium Exposure.

Opuntia stricta is a rich source of phenolic compounds. This species generally has strong antioxidant activities in vitro and in vivo. This study aimed to analyze the antioxidant properties of phenolic compounds isolated from Opuntia stricta, including its radical scavenging activities and preventive action against Cd-induced oxidative stress in rats. To assess the protection of prickly pear juice extract (PPJE) against Cd-induced hepato-nephrotoxicity and testicular damage, male albino rats received PPJE (250 mg kg−1) and/or Cd (1 mg kg−1) by oral administration and injection, respectively, for five consecutive weeks. The preventive action of PPJE was estimated using biochemical markers of kidney and liver tissues, antioxidant status, and histological examinations. In the present study, the lipid peroxidation, protein carbonyls, antioxidant status, and metallothionein levels were determined in different tissues. The chromatographic analysis indicated that PPJE extract is very rich in phenolic compounds such as verbascoside, catechin hydrate, and oleuropein. Our results showed that PPJE-treated rats had significantly (p < 0.05) decreased Cd levels in liver and kidney tissues. In addition, the administration of PPJE induced a significant (p < 0.05) decrease in lipid peroxidation of 30.5, 54.54, and 40.8 in the liver, kidney, and testicle, respectively, and an increase in antioxidant status in these tissues. Additionally, PPJE showed a strong ability to protect renal, hepatic, and testicular architectures against Cd exposure. This study revealed that PPJE protects against the toxic effects of Cd, possibly through its free radical scavenging and antioxidant activities.

Effect of Moderate Consumption of Different Phenolic-Content Beers on the Human Gut Microbiota Composition: A Randomized Crossover Trial.

The moderate consumption of beer has been associated with positive effects on health, and these benefits are driven, in part, by the antioxidant properties of phenolic compounds found in this beverage. However, the potential impact of beer polyphenols on the human gut microbiome and their consequences are yet to be elucidated. In this study, our aim was to evaluate the effect of three different phenolic-content beers on the gut microbiome and the potential role of the induced shifts in the antioxidant capacity of beer polyphenols. In total, 20 subjects (10 healthy volunteers and 10 individuals with metabolic syndrome) were randomly assigned in a crossover design to consume each of the different beers (alcohol-free, lager or dark beer) during a 2-week intervention. Significant changes in the relative abundance of Streptococcaceae and Streptococcus were found after beer consumption. An increased abundance of Streptococcaceae and Streptococcus was observed after the consumption of dark beer, with no detected differences between baseline and alcohol-free/lager beer intervention. Moreover, some of the detected differences appeared to be related to the metabolic status. Finally, a decrease in porphyrin metabolism and heme biosynthesis was found after the intervention, especially after the consumption of dark beer. These results show that the antioxidant capacity of beer polyphenols may induce positive shifts in gut microbiota composition, and some of the observed changes may also boost the antioxidant capacity of these compounds.

Extraction, characterization and antioxidant properties of phenolic compounds in açaí juçara (Euterpe edulis Mart.) from Atlantic Forest

Abstract The açaí is a popular Brazilian fruit, however, already part of the world's healthy eating habits owing to its antioxidant properties. The study aimed to determine the effect of solvent in extracting phenolic compounds with antioxidant potential in açaí juçara (Euterpe edulis Mart.) using a Completely Randomized Design (CRD). The phenolic compound profile was quantified by High-Performance Liquid Chromatography (HPLC), and the data set was analyzed by Principal Component Analysis (PCA). The PCA was applied to evidence the relationships between the concentration of phenolic compounds and the solvents. Furthermore, the antioxidant activity was also determined by 2,2’-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Ferric Reducing Antioxidant Power (FRAP) methods. The solvent ethanol: water 70% was more efficient in extracting phenolic compounds with high antioxidant activity. In this extract, salicylic acid was found in high concentrations as well as catechin, epicatechin, and coumaric acid. Based on a consensus that phenolic compounds are associated with the most powerful antioxidant activities of fruits, the “açaí juçara” from the Atlantic Forest is a potential source of polyphenols. They could be used as natural antioxidants for application in the food and pharmaceutical industry in order to substitute the synthetic antioxidants.

A comparative study of phenolic compound antioxidant activity by the polarography method, using microsomal lipid peroxidation in vitro

Abstract For comparative purposes, a quantitative estimation of antioxidant activity of phenolic compounds of different classes was conducted by way of the polarography method, via the ADP-Fe2+ model of the induced ascorbate-dependent lipid peroxidation of rat liver micro-somes within an in-vitro system. As a result, it was recognized that the antioxidant properties of phenolic compounds depend on the nature and chemical structure of several substances. In respect of such activity, leaders in the classes of investigated polyphenolic compounds are: Propyl gallate = Gallotannin (Phenolcarboxylic acids and their derivatives) &gt; Quercetin = Myricetin (Flavonols) &gt; Luteolin (Flavo n) = Mangiferin (Xanthones) &gt; Kaempferol (Flavonols) = Catechin (Flavans). Thus, the assessment of the inhibition ability of the lipid peroxidation of microsomes by phenolic compounds can be used as an accessible test for the preliminary quantitative estimation of their antioxidant properties.

Geographic Variation in the Chemical Composition and Antioxidant Properties of Phenolic Compounds from Cyclocarya paliurus (Batal) Iljinskaja Leaves.

Cyclocarya paliurus has been widely used as an ingredient in functional foods in China. However, the antioxidant properties of phenolic compounds and the effect of the plant origin remain unclear. The present study evaluated the geographical variation of this plant in term of its phenolic composition and antioxidant activities based on leaf materials collected from five regions. high-performance liquid chromatography (HPLC) analysis showed that there are three major components, quercetin-3-O-glucuronide, kaempferol-3-O-glucuronide, and kaempferol-3-O-rhamnoside, and their contents varied significantly among sampling locations. The investigated phenolic compounds showed substantial antioxidant activities, both in vitro and in vivo, with the highest capacity observed from Wufeng and Jinzhongshan. Correlation analysis revealed that quercetin and kaempferol glycosides might be responsible for the antioxidant activities. Our results indicate the importance of geographic origin, with sunny hours and temperature as the main drivers affecting the accumulation of C. paliurus phenolics and their antioxidant properties.

Effect of bread making process on bioactive molecules in durum wheat bread and assessment of antioxidant properties by Caco-2 cell culture model

Effects of grain milling and bread making process on some bioactive components naturally present in three durum wheat bread samples and the study of the potential antioxidant properties of phenolic compounds by the human intestinal epithelial cell line Caco-2 were considered in this study. Lutein, the main carotenoid in these matrices, decreased from grain to bread from 50% to 70% depending on the variety while zeaxanthin and β-carotene content was quite negligible both in grain and in bread samples.Semolina generally showed the lowest extractable phenolic compounds (1280.5–1914.6 mg/kg d.m.) either respect to grain (1445.3–1923.0 mg/kg d.m.) or to bread samples (1537.4–1759.0 mg/kg d.m.). Non-extractable phenolic compounds which resulted strongly reduced in semolina, increased in bread respect to semolina (about 50%) due to the modification induced on the food matrix and, probably, to the Maillard reaction, which takes place during baking.No cellular damage was observed up to a dose of 10.0 μg/mL of polyphenolic extract. The same amount resulted able to protect the cell from the damage produced by the oxidant agent AAPH. These results underline that the potential health benefits of these compounds are dose-dependent and this aspect must be always taken into consideration.

Phenolic Compounds: A Review of Their Possible Role as In Vivo Antioxidants of Wine

Phenolic compounds are a large and complex group of chemical constituents found in red and white wines which not only affect their quality, but also contribute to their beneficial health effects. The antioxidant properties of phenolic compounds are important in determining their role as protective agents against free radical-mediated disease processes. This review discusses the principles of oxidative stress and the resultant cellular damage caused by lipid peroxidation in vivo. Different groups of wine phenolic compounds are detailed, with specific reference to their in vitro antioxidant activity and their relative potency as free radical scavengers. The absorption and bioavailability of phenolic compounds from dietary sources is discussed.

Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.).

Iridoid and polyphenol profiles of 30 different honeysuckle berry cultivars and genotypes were studied. Compounds were identified by ultra-performance liquid chromatography coupled with electrospray ionization mass spectrometry (UPLC-ESI-qTOF-MS/MS) in positive and negative ion modes and quantified by HPLC-PDA. The 50 identified compounds included 15 iridoids, 6 anthocyanins, 9 flavonols, 2 flavanonols (dihydroflavonols), 5 flavones, 6 flavan-3-ols, and 7 phenolic acids. 8-epi-Loganic acid, pentosyl-loganic acid, taxifolin 7-O-dihexoside, and taxifolin 7-O-hexoside were identified in honeysuckle berries for the first time. Iridoids and anthocyanins were the major groups of bioactive compounds of honeysuckle constituents. The total content of quantified iridoids and anthocyanins was between 128.42 mg/100 g fresh weight (fw) (‘Dlinnoplodnaya’) and 372 mg/100 g fw (‘Kuvshinovidnaya’) and between 150.04 mg/100 g fw (‘Karina’) and 653.95 mg/100 g fw (‘Amur’), respectively. Among iridoids, loganic acid was the dominant compound, and it represented between 22% and 73% of the total amount of quantified iridoids in honeysuckle berry. A very strong correlation was observed between the antioxidant potential and the quantity of anthocyanins. High content of iridoids in honeysuckle berries can complement antioxidant properties of phenolic compounds.

Comparison of antioxidant properties of phenolic compounds and their effectiveness in imparting oxidative stability to sardine oil during storage

Abstract Six phenolic compounds belonging to two different classes (hydroxycinnamic acids and flavonoids) were chosen for the study with the aim to identify the ones which gives highest oxidative stability to the sardine oil. Initially, DPPH (2,2-diphenyl-1-picryl hydrazyl) scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity of all the antioxidants were determined through in vitro studies. Among all, quercetin showed the maximum DPPH activity, caffeic acid gave the maximum FRAP and catechin showed the highest metal chelating activity. Protective effect of all the phenolic compounds in stabilizing sardine oil were evaluated further, on the basis of peroxide values, p-anisidine value, conjugated dienes and thiobarbituric acid reactive substances during storage. Results showed that quercetin and rutin followed by caffeic acid were effective in restraining sardine oil oxidation. Ferulic acid and sinapic acid showed mild improvement in oxidative stability, whereas catechin had no effect.

Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.

Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p < 0.05) during 65 min fermenting and baking (16% to 27%). Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p < 0.05) decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05) decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05) increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread.

The survey of antioxidant properties of phenolic compounds in fresh and dry hybrid Barberry fruits (Berberis integerrima× vulgaris)

Abstract. Berberis (Barberry) belongs to the family Berberidaceae and its use in traditional medicine has a long history. This plant is native to America and Europe and can be found in abundance in Iran. This research aims to assess and compare total phenolic and flavonoid content and measure antioxidant activity with DPPH radical scavenging and to measure Fe reduction capacity in aqueous, ethanolic and methanolic extract of fresh and dried fruits of hybrid barberry Integerrima × Vulgaris . Total phenol and flavonoid content was measured by spectrophotometry and antioxidant activity of extracts using free radical DPPH and Fe reduction with FRAP assay. Maximum amount of phenol (59.57±0.83 mg of gallic acid/10 g barberry) was seen in aqueous extract of dried fruits while highest flavonoid content (1.93±0.03 mg of quercetin/10 g barberry) and DPPH radical scavenging activity (44.62±0.99) was observed in methanolic extract of fresh barberry and maximum Fe reduction level with FRAP (18.15±0.84) in ethanolic extract of dried of barberry. Results showed that barberry is a rich source of antioxidant compounds having significant antioxidant activity.

Virgin olive oil rich in phenolic compounds modulates the expression of atherosclerosis-related genes in vascular endothelium.

Previous studies have shown the anti-inflammatory and antioxidant properties of phenolic compounds of virgin olive oil (VOO). However, the effect of bioavailable phenolic compounds on the vascular endothelium is unknown. We aimed to evaluate the effect of the consumption of virgin olive oil rich in phenolic compounds on the vascular endothelium. We treated HUVEC with human serum obtained in fasting state and after the intake of a breakfast prepared with VOO with a high or low content of phenolic compounds. Treatment of HUVEC with serum obtained 2 h after the intake of the high-phenol VOO-based breakfast decreased p65 and MCP-1 gene expression (p < 0.001 and p = 0.002, respectively) and increased MT-CYB, SDHA and SOD1 gene expression (p = 0.004, p = 0.012 and p = 0.001, respectively), as compared with the treatment of HUVEC with the serum obtained 2 h after the intake of the low-phenol VOO-based breakfast. The treatment with serum obtained 4 h after the intake of the high-phenol VOO-based breakfast decreased MCP-1 and CAT gene expression (p < 0.001 and p = 0.003, respectively) and increased MT-CYB gene expression (p < 0.001), as compared to the treatment with serum obtained 4 h after the intake of the low-phenol VOO-based breakfast. Our results suggest that the consumption of virgin olive oil rich in phenolic compounds may reduce the risk of atherosclerosis development by decreasing inflammation and improving the antioxidant profile in the vascular endothelium.

Cytotoxic and antioxidant properties of phenolic compounds from Tagetes patula flower

Context: Tagetes patula Linn. (Asteraceae) (French Marigold) flowers are used by local practitioners for cancer treatment; however, it lacks scientific justification.Objective: Identification of bioactive compounds in T. patula flower for cytotoxic and growth inhibition in human cancer cell lines along with its antioxidant properties using chemical and cell based systems.Materials and methods: The T. patula flower methanol extract, its seven fractions, and three phenolic compounds including methyl protocatechuate (1), patuletin (2), and patulitrin (3) were evaluated using sulforhodamine-B assay against HeLa, HT-144, NCI-H460, MCF-7, PC-3, and SF-268 human cancer cell lines. In parallel, antioxidant activity was evaluated using chemical (DPPH·, deoxyribose, and lipid peroxidation assays) and cell-based chemiluminescence systems (human neutrophils and mice macrophages).Results: The methanol extract and ethyl acetate insoluble fraction exhibited cytotoxic and growth inhibitory effects against HeLa in which 2 exhibited highest cell growth inhibition (GI50: 0.6 ± 0.1 µg/ml) and cytotoxicity (LC50: 2.5 ± 0.1 µg/ml). It also scavenged LOO· (IC50: 6.5 ± 0.7 µg/ml) and (IC50: 27.5 ± 1.3 μg/ml) in chemical systems and human neutrophils, respectively. However, 1 preferably scavenged H2O2–Cl− (IC50: 0.5 ± 0.01 μg/ml) in mice macrophages.Discussion and conclusion: Compound 2 from T. patula flower exhibited both growth inhibitory and cytotoxic properties while 1 and 3 were only growth inhibitory against HeLa. 1–3 also displayed antioxidant properties implying its probable role in growth inhibition/cytotoxic action. The present study provides scientific evidence for the use of T. patula flower in cancer treatment by traditional healer.