Caffeic Acid Content Research Articles

Evaluation of the Extraction of Bioactive Compounds and the Saccharification of Cellulose as a Route for the Valorization of Spent Mushroom Substrate.

The extraction of bioactive compounds and cellulose saccharification are potential directions for the valorization of spent mushroom substrate (SMS). Therefore, investigating the suitability of different extraction methods for recovering bioactive compounds from SMS and how the extraction affects the enzymatic saccharification is of uppermost relevance. In this work, bioactive compounds were extracted from Pleurotus spp. SMS using four extraction methods. For Soxhlet extraction (SoE), a 40:60 ethanol/water mixture gave the highest extraction efficiency (EE) (69.9-71.1%) among the seven solvent systems assayed. Reflux extraction with 40:60 ethanol/water increased the extraction yield and EE compared to SoE. A shorter reflux time yielded a higher extraction of carbohydrates than SoE, while a longer time was more effective for extracting phenolics. The extracts from 240 min of reflux had comparable antioxidant activity (0.3-0.5 mM GAE) with that achieved for SoE. Ultrasound-assisted extraction (UAE) at 65 °C for 60 min allowed an EE (~82%) higher than that achieved by either reflux for up to 150 min or SoE. Subcritical water extraction (SWE) at 150 °C resulted in the best extraction parameters among all the tested methods. Vanillic acid and chlorogenic acid were the primary phenolic acids identified in the extracts. A good correlation between the concentration of caffeic acid and the antioxidant activity of the extracts was found. Saccharification tests revealed an enhancement of the enzymatic digestibility of SMS cellulose after the extraction of bioactive compounds. The findings of this initial study provide indications on new research directions for maximizing the recovery of bioactive compounds and fermentable sugars from SMS.

Melatonin induces resistance against Penicillium expansum in apple fruit through enhancing phenylpropanoid metabolism

Apple fruit is delicious fruit with great economic value. However, harvested apples are susceptible to the infection of Penicillium expansum, which results in quality degradation. ‘Golden Delicious’ apples were dipped with melatonin solution to investigate its influence on blue mold and the dynamic changes of the major metabolites contents and enzymes activities in phenylpropanoid metabolism. Melatonin markedly suppressed lesion development of P. expansum-inoculated apple fruit. Melatonin dipping also distinctly improved 4-coumarate coenzyme A ligase, cinnamic acid 4-hydroxylase, phenylalanine ammonia lyase, polyphenol oxidase, laccase, glucose-6-phosphate dehydrogenase, and glucose phosphate isomerase activities. Moreover, p-coumaric acid, total phenolic compounds, ferulic acid, flavonoids, erucic acid, caffeic acid, lignin, phenylalanine, tyrosine, and tryptophan contents were also enhanced by melatonin. All these findings indicate that melatonin treatment activates the key enzyme activity in phenylpropanoid metabolism to accelerate metabolites accumulation in apples, therefore inducing resistance to blue mold.

Antioxidant activities and volatile compounds of Chinese cabbage sauce prepared by the combination of Lactobacillus plantarum and functional oligosaccharides

The effects of Lactobacillus plantarum fermentation and addition of fructooligosaccharide (FOS), galactooligosaccharide (GOS) or isomaltooligosaccharide (IMO) on the antioxidant activities and volatile compounds of Chinese cabbage sauces prepared with salt or chilli powder were investigated. Lactobacillus plantarum exhibited excellent growth ability in cabbage sauces and the colony counts remained above 7.70 log CFU/mL throughout the fermentation process. Addition of FOS and GOS significantly promoted Lactobacillus plantarum proliferation remaining above 8.13 log CFU/mL at the end of fermentation. In addition, contents of total phenolic and flavonoid were significantly increased at the end of fermentation, especially for spicy cabbage sauce with oligosaccharides addition. Quercetin content was increased by 88.51% in cabbage sauce after Lactobacillus plantarum fermentation. DPPH radical scavenging activity and FRAP of cabbage sauces were improved by Lactobacillus plantarum fermentation. Contents of gallic acid, caffeic acid, and p-coumaric were positively correlated with antioxidant activities (p < 0.05). Furthermore, a total of 81 volatile compounds were detected in cabbage sauce before and after fermentation, including 22 alcohols, 15 esters, 14 terpenes, 10 ketones, nine hydrocarbons, six aldehydes, three nitriles, and two acids. Total contents of alcohols, esters and ketones were increased by Lactobacillus plantarum fermentation. Terpenes, as new compounds, appeared in fermented cabbage sauce, especially for the fermented spicy cabbage sauces in the range of 1179.98–2428.27 μg/L. Hierarchical cluster analysis indicated that Lactobacillus plantarum fermentation and oligosaccharides addition exhibited positive effects on the formation of volatile substances in Chinese cabbage sauce.

Exploring the Effects of Solid-State Fermentation on Polyphenols in Acanthopanax senticosus Based on Response Surface Methodology and Nontargeted Metabolomics Techniques

In order to optimize the process of solid-state fermentation and understand the changes of active ingredients during fermentation of A.senticosus, we used response surface methodology to optimize the solid-state fermentation process of A.senticosus and analyzed the effect of fermentation on the active components of A.senticosus by nontargeted metabolomics techniques. The effects of fermentation conditions on polyphenol content were studied in terms of fermentation time, fermentation temperature, water content, and the inoculum level through Plackett–Burman design and response surface experiments. The optimized fermentation conditions were a fermentation time of 60 h, a fermentation temperature of 37°C, a water content of 55%, and an inoculum level of 12.5%, and the polyphenol content reached 10.25 ± 0.05 mg·g−1, which was 40% higher than that before fermentation. Furthermore, the metabolites and metabolic pathways of A. senticosus were analyzed before and after fermentation using nontargeted metabolomics techniques, and differences in metabolites were investigated based on the analysis of the principal components. The results showed that A.senticosus contained 57 phenolics, and a total of 12 polyphenolic metabolites were significantly different before and after fermentation (including phenols and isoflavonoids), among which the content of caffeic acid and its derivatives with antioxidant capacity was significantly increased, which may improve the antioxidant capacity of fermented A.senticosus. Therefore, solid-state fermentation opens new avenues for the clinical development and application of A. senticosus.

Hormetic Effect of Glyphosate on the Morphology, Physiology and Metabolism of Coffee Plants.

Glyphosate is a nonselective herbicide of systemic action that inhibits the enzyme 5-enolpyruvylshikimate-3-phosphate synthase, thus compromising amino acid production and consequently the growth and development of susceptible plants. The objective of this study was to evaluate the hormetic effect of glyphosate on the morphology, physiology, and biochemistry of coffee plants. Coffee seedlings (Coffea arabica cv Catuaí Vermelho IAC-144) were transplanted into pots filled with a mixture of soil and substrate and subjected to ten doses of glyphosate: 0, 11.25, 22.5, 45, 90, 180, 360, 720, 1440, and 2880 g acid equivalent (ae) ha-1. Evaluations were performed using the morphological, physiological, and biochemical variables. Data analysis for the confirmation of hormesis occurred with the application of mathematical models. The hormetic effect of glyphosate on coffee plant morphology was determined by the variables plant height, number of leaves, leaf area, and leaf, stem, and total dry mass. Doses from 14.5 to 30 g ae ha-1 caused the highest stimulation. In the physiological analyses, the highest stimulation was observed upon CO2 assimilation, transpiration, stomatal conductance, carboxylation efficiency, intrinsic water use efficiency, electron transport rate, and photochemical efficiency of photosystem II at doses ranging from 4.4 to 55 g ae ha-1. The biochemical analyses revealed significant increases in the concentrations of quinic acid, salicylic acid, caffeic acid, and coumaric acid, with maximum stimulation at doses between 3 and 140 g ae ha-1. Thus, the application of low doses of glyphosate has positive effects on the morphology, physiology, and biochemistry of coffee plants.

Effect of antioxidant and anti-inflammatory on bioactive components of carrot (Daucus carota L.) leaves from Jeju Island

The present study evaluated the potential of carrot (Daucus carota L.) leaf, a non-edible part of carrots, which are among the most consumed vegetables worldwide. The antioxidant activities of 70% ethanol extract (EEC) and hot water extract (HEC) of carrot leaves were compared. The results revealed that the total polyphenol content, total flavonoid content, and DPPH and ABTS radical scavenging activities were higher in EEC than in HEC. Both extracts protected the cells against H2O2-induced toxicity and markedly reduced the levels of reactive oxygen species in RAW 264.7 cells. Moreover, pretreatment of RAW 264.7 cells with EEC and HEC prior to H2O2 (500 μM) exposure increased superoxide dismutase and glutathione peroxidase activities in these cells. Notably, EEC and HEC increased intracellular catalase activity by 36.77 and 6.39 times, respectively. Compared to HEC, EEC remarkably inhibited the production of lipopolysaccharide-induced nitric oxide and reduced the gene expression of IL-6, IL-1β, iNOS, COX-2, and TNF-α. Comparative analysis of the composition of the extracts using HPLC–UV suggested notably higher contents of catechin, chlorogenic acid, caffeic acid, rutin, quercetin, and cynaroside in EEC than in HEC. Collectively, these results imply that carrot leaves are a potentially beneficial natural source of antioxidants and anti-inflammatory compounds in functional foods.

Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties

In this study, Pichia kluyveri (P. kluyveri) and Lactobacillus plantarum (L. plantarum) were sequentially inoculated into a plant-based beverage consisting of bananas, broccoli, and wolfberries. The physicochemical characteristics, functional components, and taste of it at different stages were determined. After 8-d fermentation, the viable counts of P. kluyveri and L. plantarum were 6.50 log CFU/mL and 8.43 log CFU/mL, respectively. The ethanol was <0.5 % (v/v). Compared with control group, the superoxide dismutase (SOD) activity increased by 96.08 folds and total phenolics content increased by 1.09 folds. The contents of lactic acid, protocatechuic acid, and chlorogenic acid exhibited an upgrade trend, whereas the contents of caffeic acid and malic acid presented a downward tendency. Some organic acids had positive correlations with sensory quality, especially sourness. In addition, the γ-amino butyric acid (GABA) concentration and antioxidant activity were also improved during fermentation. Results showed the nutritional functional properties and sensory quality of this beverage could be improved through co-fermentation of P. kluyveri and L. plantarum.

Elicitation and Enhancement of Phenolics Synthesis with Zinc Oxide Nanoparticles and LED Light in Lilium candidum L. Cultures In Vitro

In this study, we identified and determined the content of phenolic compounds in Lilium candidum adventitious bulbs formed in vitro. HPLC analysis revealed the presence of four phenolic acids: chlorogenic, caffeic, p-coumaric, and ferulic acid. Phenolic acid content was assessed in adventitious bulbs formed in vitro on media supplemented with zinc oxide nanoparticles (ZnO NPs at 25, 50, and 75 mg/L) under fluorescent light (FL) or in darkness (D). The second experiment analyzed the effects of light-emitting diodes (LEDs) of variable light spectra on the formation of adventitious bulbs and their contents of phenolic acids. Spectral compositions of red (R; 100%), blue (B; 100%), red and blue (RB; 70% and 30%, respectively), a mix of RB and green (RBG) in equal proportions (50%), and white light (WLED, 33.3% warm, neutral, and cool light, proportionately) were used in the study. FL and D conditions were used as controls for light spectra. Bulbs grown in soil served as control samples. The most abundant phenolic acid was p-coumaric acid. Treatment with LED light spectra, i.e., RB, RBG, WLED, and B, translated into the highest p-coumaric acid concentration as compared with other treatments. Moreover, all the bulbs formed in light, including those grown on the media supplemented with ZnO NPs and under FL light, contained more p-coumaric acid than the bulbscales of the control bulbs grown in soil. On the other hand, control bulbs grown in soil accumulated about two to three times higher amounts of chlorogenic acid than those formed in vitro. We also found that the levels of all examined phenolics decreased under FL, R, and D conditions, while the bulblets formed in vitro under RB light showed the highest phenolic content. The use of ZnO NPs increased the content of p-coumaric, chlorogenic, and caffeic acid in the bulblets formed under FL as compared with those grown in darkness.

Interaction Mechanism between α-Lactalbumin and Caffeic Acid: A Multispectroscopic and Molecular Docking Study.

Caffeic acid (CA) is a phenolic acid found in a variety of foods. In this study, the interaction mechanism between α-lactalbumin (ALA) and CA was explored with the use of spectroscopic and computational techniques. The Stern-Volmer quenching constant data suggest a static mode of quenching between CA and ALA, depicting a gradual decrease in quenching constants with temperature rise. The binding constant, Gibbs free energy, enthalpy, and entropy values at 288, 298, and 310 K were calculated, and the obtained values suggest that the reaction is spontaneous and exothermic. Both in vitro and in silico studies show that hydrogen bonding is the dominant force in the CA-ALA interaction. Ser112 and Lys108 of ALA are predicted to form three hydrogen bonds with CA. The UV-visible spectroscopy measurements demonstrated that the absorbance peak A280nm increased after addition of CA due to conformational change. The secondary structure of ALA was also slightly modified due to CA interaction. The circular dichroism (CD) studies showed that ALA gains more α-helical structure in response to increasing concentration of CA. The surface hydrophobicity of ALA is not changed in the presence of ethanol and CA. The present findings shown herein are helpful in understanding the binding mechanism of CA with whey proteins for the dairy processing industry and food nutrition security.

Quality evaluation of different black rice varieties of northeastern region of India.

Black rice (Oryza sativa L.), which is rich in polyphenols and flavonoids, is indigenous to Northeast India, specifically Manipur, and traditionally consumed for its protective effects on human health. Due to its economic value, it is crucial to evaluate the quality of different black rice varieties to authenticate their therapeutic and nutritional properties. We aimed to evaluate the quality of pre- and post-marketed black rice samples by a validated high-performance thin layer chromatography method and determine variations of total phenolics and total flavonoids with antioxidant potential. The ferulic acid, gallic acid, quercetin, and caffeic acid contents of three black rice varieties-Poireiton, Amubi, and Sempak-along with two marketed samples of Amubi from Manipur, India, were quantified based on standards. Antioxidant potential was measured by the 2,2-diphenyl-1-picryl-hydrazyl hydrate free radical scavenging assay. The highest and lowest relative biomarker contents were found in hydroalcoholic extracts of Amubi [caffeic acid (1.43% w/w), ferulic acid (1.15% w/w), quercetin (0.6% w/w), and gallic acid (0.39% w/w)] and the marketed sample Var. Amubi from Kakching District, respectively. Pearson's correlation coefficient of antioxidant potential with phenolic and flavonoid content showed a moderate to strong correlation for all samples. This validated, rapid, accurate standardization method for black rice varieties will be beneficial for the quality evaluation of black rice and its derived products. It will also be helpful to authenticate the nutritional benefits for the consumers.

Caffeic Acid and Biopesticides Interactions for the Control of Storage Beetles

Infestations of stored-product pests cause significant losses of agricultural produce every year. Despite various environmental and health risks, chemical insecticides are now a ready-to-use solution for pest control. Against this background and in the context of Integrated Pest Management research, the present study focuses on the potential insecticidal effect of caffeic acid at five different concentrations (250, 500, 750, 1500 and 3000 ppm), and their combination with Cydia pomonella Granulovirus (CpGV), Bacillus thuringiensis subsp. tenebrionis and Beauveria bassiana strain GHA on three major insect stored-product beetle species, Tribolium confusum (Coleoptera: Tenebrionidae), Cryptolestes ferrugineus (Coleoptera: Laemophloeidae) and Trogoderma granarium Everts (Coleoptera: Dermestidae). Treatment efficacy was expressed as mortality in relation to exposure time and adult species number. Compared to the control, the results showed a clear dose-dependent pesticidal activity, expressed as significant adult mortality at a high-dose application, although some of the combinations of caffeic acid concentrations with the other substances acted positively (synergistically and additively) and some negatively. Based on our results, bioinsecticides can be combined with plant compounds such as caffeic acid and be integrated with other modern IPM tools in storage facilities.

Enhancement of nutritional quality and antioxidant properties of Lepidium sativum L. sprouts by salt treatment and domestic cooking

The present investigation aimed to evaluate the impact of salt treatment and domestic cooking processes on nutritional value, phytochemical contents and antioxidant properties of Lepidium sativum sprouts. The application of low to moderate concentrations of salt during germination increased the contents of ash, carbohydrate, potassium, sodium, zinc, phosphorus, total polyphenols and flavonoids, gallic acid, catechin hydrate and caffeic acid. Additionally, phytate levels were reduced at 40 mM of NaCl and the DPPH activity was enhanced at 40 and 80 mM of NaCl. Also, garden cress sprouts grown in the presence of 40 mM of NaCl and submitted to cooking treatments were characterized by an improvement in protein, fat, carbohydrate, potassium, sodium, calcium, iron, zinc, phosphorus, gallic acid, catechin hydrate, chlorogenic acid and caffeic acid contents. Cooking processes permitted a decrease in phytate contents and ameliorated the antioxidant properties as evaluated by the DPPH scavenging activity and the total antioxidant capacity. As shown in the present investigation, salt stress and domestic cooking processes might enhance the nutritional quality and the antioxidant activity and permitted to highlight the use of garden cress sprouts as functional food.

Low doses of glyphosate do not damage the secondary metabolism of common bean

Glyphosate application, even in low doses, changes the metabolism of crops. This research aimed to evaluate the effects of glyphosate low doses and sowing season on metabolic changes of early-cycle common beans. Two experiments were conducted in the field, one in the winter season and one in the wet season. The experimental design was a randomized complete block design consisting of the application of glyphosate low doses [0.0, 1.8, 7.2, 12.0, 36.0, 54.0, and 108.0 g acid equivalent (a.e.) ha−1] in the phenological stage V4 with four replications. In the winter season, glyphosate and shikimic acid were increased five days after the application of treatments. In contrast, the same compounds increased only at doses of 36 g a.e. ha−1 and above in the wet season. The dose of 7.2 g a.e. ha−1 increased phenylalanine ammonia-lyase and benzoic acid in the winter season. The doses of 54 and 108 g a.e. ha−1 increased benzoic acid, caffeic acid, and salicylic acid. Our study indicated that glyphosate low doses increase the concentration of shikimic, benzoic, salicylic and caffeic acid, PAL and tyrosine. There was no reduction in aromatic amino acids and in secondary compounds from the shikimic acid pathway.

Synergistic Antibacterial Screening of Cymbopogon citratus and Azadirachta indica: Phytochemical Profiling and Antioxidant and Hemolytic Activities.

Current studies were performed to investigate the phytochemistry, synergistic antibacterial, antioxidant, and hemolytic activities of ethanolic and aqueous extracts of Azadirachta indica (EA and WA) and Cymbopogon citratus (EC and WC) leaves. Fourier transform infrared data verified the existence of alcoholic, carboxylic, aldehydic, phenyl, and bromo moieties in plant leaves. The ethanolic extracts (EA and EC) were significantly richer in phenolics and flavonoids as compared to the aqueous extracts (WA and WC). The ethanolic extract of C. citratus (EC) contained higher concentrations of caffeic acid (1.432 mg/g), synapic acid (6.743 mg/g), and benzoic acid (7.431 mg/g) as compared to all other extracts, whereas chlorogenic acid (0.311 mg/g) was present only in the aqueous extract of A. indica (WA). Food preservative properties of C. citratus can be due to the presence of benzoic acid (7.431 mg/g). -Gas chromatography-mass spectrometry analysis demonstrated the presence of 36 and 23 compounds in A. indica and C. citratus leaves, respectively. Inductively coupled plasma analysis was used to determine the concentration of 26 metals (Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, Pb, Sb, Se, Si, Sn, Sr, V, Zn, Zr, Ti); the metal concentrations were higher in aqueous extracts as compared to the ethanolic extracts. The extracts were generally richer in calcium (3000-7858 ppm), potassium (13662-53,750 ppm), and sodium (3181-8445 ppm) and hence can be used in food supplements as a source of these metals. Antioxidant potential (DDPH method) of C. citratus ethanolic extract was the highest (74.50 ± 0.66%), whereas it was the lowest (32.22 ± 0.28%) for the aqueous extract of A. indica. Synergistic inhibition of bacteria (Staphylococcus aureus and Escherichia coli) was observed when the aqueous extracts of both the plants were mixed together in certain ratios (v/v). The highest antibacterial potential was exhibited by the pure extract of C. citratus, which was even higher than that of the standard drug (ciprofloxacin). The plant extracts and their mixtures were more active against S. aureus as compared to E. coli. No toxic hemolytic effects were observed for the investigated extracts indicating their safe medicinal uses for human beings.

Evaluation of potential inhibitory effects on acetylcholinesterase, pancreatic lipase, and cancer cell lines using raw leaves extracts of three fabaceae species

The present study examined the biological potential and phytochemicals of Sophora mollis, Mucuna pruriens, and Indigofera atropurpurea methanolic leaf extracts. In vitro anti-acetylcholinesterase and anti-lipase assays were performed using different concentrations of plant extracts, and the IC50 values were determined. The cytotoxic potential of the selected plant extracts was assessed against HeLa, PC3, and 3T3 cell lines using an MTT assay. S. mollis leaf extract displayed the highest inhibition percentage (114.60% ± 19.95 at 1000 μg/mL) for the anti-acetylcholinesterase activity with a prominent IC50 value of 75.9 μg/mL. The anti-lipase potential was highest with the M. pruriens leaf extract (355.5 μg/mL IC50), followed by the S. mollis extract (862.7 μg/mL IC50). Among the cell lines tested, the cytotoxic potential of the I. atropurpurea extract (91.1 ppm IC50) against the PC3 cell line was promising. High-performance liquid chromatography revealed gallic acid, chlorogenic acid, caffeic acid, vanillic acid, rutin trihydrate, and quercetin dihydrate in varying concentrations in all plant species. The concentration of chlorogenic acid (69.09 ppm) was highest in M. pruriens, and the caffeic acid concentration (45.20 ppm) was higher in S. mollis. This paper reports the presence of bioactive therapeutic compounds in selected species of the Fabaceae family that could be micro-propagated, isolated, and utilized in pharmaceutical industries.

Comprehensive Characterization of Secondary Metabolites in Fruits and Leaves of Cloudberry (Rubus chamaemorus L.)

Cloudberry (Rubus chamaemorus L.) is a circumpolar boreal plant rich in bioactive compounds and is widely used in food and in folk medicine. In this study, a combination of two-dimensional NMR spectroscopy and liquid chromatography–high-resolution mass spectrometry was used for the comprehensive characterization of secondary metabolites in cloudberry lipophilic and hydrophilic extracts. Special attention was paid to the leaf extractives, which are highly enriched in polyphenolic compounds, the content of which reaches 19% in the extract (in gallic acid equivalent). The chemical composition of the polyphenolic fraction is represented mainly by the glycosylated derivatives of flavonoids, hydroxycinnamic (primarily caffeic), gallic (including the structure of galloyl ascorbate) and ellagic acids, catechin, and procyanidins. The contents of aglycones in the polyphenolic fraction were 64 and 100 mg g−1 for flavonoids and hydroxycinnamic acids, respectively, while the content of free caffeic acid was 1.2 mg g−1. This determines the exceptionally high antioxidant activity of this fraction (750 mg g−1 in gallic acid equivalent) and the ability to scavenge superoxide anion radicals, which is 60% higher than that of Trolox. The lower polar fractions consist mainly of glycolipids, which include polyunsaturated linolenic acid (18:3), pentacyclic triterpenic acids, carotenoid lutein, and chlorophyll derivatives, among which pheophytin a dominates. Along with the availability, the high antioxidant and biological activities of cloudberry leaf extracts make them a promising source of food additives, cosmetics, and pharmaceuticals.

Bioactive compounds from roasted and green coffee obtained by supercritical fluid extraction decrease survival and induce apoptosis in prostate cancer cells

Prostate cancer is the most frequent and lethal neoplastic disease among men worldwide. There is growing interest in the biologically active compounds in coffee for their potential chemopreventive. The present study aimed to analyze the content of bioactive compounds, the antioxidant and antiproliferative activity of green arabica coffee and different roasts extracted by supercritical fluid. The concentration of caffeine, chlorogenic acid and caffeic acid were evaluated. Additionally, the colorimetric profile, antioxidant capacity, effect on cell viability, cell cycle and apoptosis of the extracts. Caffeine, caffeic acid and chlorogenic acid content were higher in green coffee extract than in roasted coffee (80.0mg/100g, 16.76 and 19.37mg/mL, respectively). The green coffee extract showed higher antioxidant activity and total phenolic content compared to the other coffee extracts by all methods tested; and among the roasted coffee extracts, light roast coffee stands out with the highest antioxidant capacity. After 48 hours of treatment, coffee extracts caused a reduction in the viability of PC-3 cells, with light roast coffee being more effective. Green and light roast coffee extracts induced a cell cycle arrest in the S phase and increased apoptosis. The present results strongly suggest that coffee extracts have an antiproliferative effect on prostate adenocarcinoma cells.&#x0D;

What We Know About Propolis, and Its Potential Role in Obesity and Diabetes

Propolis, a resinous, dark-colored product produced by honeybees has been gaining attention in terms of its multiple proven health benefits. This natural product has different types and varieties but close to similar chemical compositions according to the environment and location where it is produced, as well as its plant source. It is mainly composed of resinous, balsamic, and gummy materials, waxes and essential oils, and pollen from the plants. Propolis contains plenty of polyphenols and it’s a rich source of magnesium, calcium, iodine, potassium, sodium, copper, zinc, manganese, and iron as well as thiamin, riboflavin, vitamins B6, C, E, D, and provitamin A. It has been proven that propolis may help to reduce diet-induced obesity through its caffeic acid content. Studies proved the antibacterial, antiviral, anti-inflammatory, anticancer, antifungal, and antitumor effects of propolis and positive outcomes on diet-induced obesity, and diabetes. In this review, we aim to explain propolis extensively in terms of its types, chemical composition, bioactive compounds, digestion, health benefits on obesity and diabetes, as well as possible drug interactions, dosage, and safety.

Effects of domestic cooking on the bioactive compounds of pohpohan leaves (Pilea trinervia L)

This study aimed to analyze the influence of domestic cooking methods on the total phenolic content (TPC), antioxidant activity, and bioactive compounds of pohpohan leaves. This is the first study to examine the effect of domestic processing on the bioactive compounds of pohpohan leaves. The cooking methods included boiling for 5 and 15 mins at 100°C, boiling for 5 and 15 mins at 70°C, steaming for 5 and 15 mins, and heating by microwave for 1 and 3 mins. The TPC was determined by using the Folin-Ciocalteu method, while the antioxidant activity analysis was conducted by 2,2-diphenyl-1- picrylhydrazyl assay. Moreover, the bioactive components (caffeic and ferulic acids) were analyzed by a reversed phase-ultra high-performance liquid chromatography. The results showed that domestic cooking significantly decreased the TPC and antioxidant activity of pohpohan leaves, with the lowest changes recorded for steaming and microwave heating. The highest TPC was observed in raw leaves extract, measuring about 84.43±3.43 mg GAE/100 g wet basis, followed by microwave heating, steaming, and boiling, respectively. The highest antioxidant activity was measured in raw leaves extract, followed by steaming and boiling. Additionally, microwave heating significantly enhanced the antioxidant activity of pohpohan leaves and preserved the ferulic and caffeic acid content. In summary, domestic processing methods have different effects on the preservation of TPC, antioxidant activity, and bioactive compounds and these results are implied in the functional properties of pohpohan leaves.

Extracts of Brocchia cinerea (Delile) Vis Exhibit In Vivo Wound Healing, Anti-Inflammatory and Analgesic Activities, and Other In Vitro Therapeutic Effects.

The plant Brocchia cinerea (Delile) (B. cinerea) has many uses in traditional pharmacology. Aqueous (BCAE) and ethanolic extracts (BCEE) obtained from the aerial parts can be used as an alternative to some synthetic drugs. In vitro, DPPH, FRAP and TAC are three tests used to measure antioxidant efficacy. Antibacterial activities were determined against one Gram positive and two Gram negative strains of bacteria. The analgesic power was evaluated in vivo using the abdominal contortion model in mice, while carrageenan-induced edema in rats was the model chosen for the anti-inflammatory test; wound healing was evaluated in an experimental second degree burn model. The results of the phytochemical analysis showed that BCEE had the greatest content of polyphenols (21.06 mg AGE/g extract), flavonoids (10.43 mg QE/g extract) and tannins (24.05 mg TAE/g extract). HPLC-DAD reveals the high content of gallic acid, quercetin and caffeic acid in extracts. BCEE has a strong antiradical potency against DPPH (IC50 = 0.14 mg/mL) and a medium iron reducing activity (EC50 = 0.24 mg/mL), while BCAE inhibited the growth of the antibiotic resistant bacterium, P. aeruginosa (MIC = 10 mg/mL). BCAE also exhibited significant pharmacological effects and analgesic efficacy (55.81% inhibition 55.64% for the standard used) and the re-epithelialization of wounds, with 96.91% against 98.60% for the standard. These results confirm the validity of the traditional applications of this plant and its potential as a model to develop analogous drugs.