Effects Of Plant Polyphenols Research Articles

Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat

Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat

Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions

Significant lipid-derived off-flavors hinder broader acceptance and applicability of plant protein ingredients. Polyphenols are strong antioxidants and can react with protein and carbonyl compounds to reduce oxidative off-flavor development. The effects of polyphenols (catechin, tannic acid (TA), grape seed extract (GSE), and green tea extract (GTE)) on lipid oxidation in pea and soy protein solutions were investigated. All polyphenols reduced lipid oxidation products and volatile compound concentration versus their respective controls. TA, GSE, and GTE reduced the secondary products in pea and soy proteins by an average of 75 % and 50 %, respectively, versus controls, compared to catechin’s 61 % and 13 %, respectively. The chemical structures of TA, GSE, and GTE likely allowed them to interact more effectively than catechin with proteins, especially lipoxygenase. However, no significant differences between the polyphenols’ antioxidant capacities were observed. Thus, polyphenols predominantly reduced lipid oxidation via interactions with proteins, rather than electron transfer or radical quenching.

Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon

Tea polyphenol (TP), apple polyphenol (AP), and cinnamon polyphenol (CP) are all enriched with antioxidant components, present enormous potential as natural antioxidants in meat products. The objective of this study was to evaluate the physicochemical properties, residual nitrites, and formation of N-nitrosamine (NA) in dry-fried bacons with three aforementioned plant polyphenols and ascorbic acid (AA). The results show that both plant polyphenols and AA significantly reduced pH, lipid oxidation and residual nitrite content when compared to the control (P < 0.05). Only AP exhibited a protective effect against protein oxidation-induced damage in bacon, and N-nitroso-methyl phenylamine (NMPhA) contents were significantly affected by plant polyphenols (P < 0.05). Bacon containing 300 mg/kg AP produced less thiobarbituric acid reactive substance (TBARS) (0.59 MDA/kg), carbonyl contents (2.30 nmol/mg protein) and NMPhA formation (1.211 ng/kg). In conclusion, plant polyphenols, particularly AP, have the potential to be used as natural antioxidants for reducing oxidation and nitrite application level while also improving the safety of bacon.

Hypoglycemic Effects of Polyphenol Complexes from Bilberry Leaves and Fruits Sorbed on Brown Buckwheat Flour -- Experimental Evaluation and Prospects of Use

The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability. Thus, the development of technological approaches enhancing their effectiveness and stability is relevant.The aim of this work was to evaluatein vivothe effects of polyphenols from bilberry leaves and fruits, sorbed on the brown buckwheat flour, on C57Bl/6c mice with carbohydrate and lipid metabolism disorders. We assessed in vivothe effect of a food matrix (FM1: bilberry leaf polyphenols sorbed on brown buckwheat flour) on C57Bl/6c mice with induced carbohydrate and lipid metabolism disorders. The aim of the second experiment was to evaluate the effectiveness of prolonged prophylactic consumption of another food matrix (FM2: billberry fruit polyphenols, sorbed on brown buckwheat flour) by C57Bl/6c micewith induced carbohydrate and lipid metabolism disorders. Technological approaches were developed and pilot batches of the food matrices FM1 and FM2were obtained. According to the in vivo testing, a significant decrease in the glucose levels and normalization of glucose tolerance and insulin sensitivity were found in animals treated with FM1. When assessing the in vivo effects of FM2, the hypoglycemic effect of bilberry fruit polyphenols in the composition of the matrix was established. The results of these studies can be used to justify the testing of the developed matrices in a clinical setting and using them as functional food ingredients for preventative nutrition in cases of carbohydrate metabolism disorders.&#x0D; Keywords: polyphenols, food matrix, functional food ingredient, carbohydrate metabolism, lipid metabolism

Effect of Plant Polyphenols and Ascorbic Acid on Physio-Chemical Characteristics of Sausage

In recent years, the demand for natural antioxidants has been increased mainly because of the adverse effects of synthetic antioxidants, which have been confirmed for their toxicological and carcinogenic effects. Thus, most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources, which will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention as Synthetic antioxidants. Therefore, the aim of this study was to evaluate the physio-chemical and sensory properties of two plants aqueous extract mix (green tea, oregano) with or without ascorbic acid to be used as natural preservative in meat product (fresh sausage). So the physio-chemical and sensory effects of green tea, oregano and ascorbic acid added to fresh sausage were evaluated for 21days of storage period at 4 ± 1 °C. Seven treatments were prepared: i) Control negative, ii) Control positive with BHT, iii) Control + ve with Ascorbic acid, iiii) Plant extract mix without ascorbic acid at 2 concentrations 0.2% and 0.5%, and iiiii) Plant extract mix with ascorbic acid at 2 concentrations 0.2% and 0.5% and the water holding capacity and pH values was evaluated through a storage period of 21 days and at 4 °C, during storage the treatment with aqueous extract mix showed a results superior to that of the synthetic antioxidant. These findings show that this plant extract mix at the level of 0.5% is very effective and a promising natural preservative replacing the synthetic preservatives in meat processing.

Invited review: Plant polyphenols and rumen microbiota responsible for fatty acid biohydrogenation, fiber digestion, and methane emission: Experimental evidence and methodological approaches

The interest of the scientific community in the effects of plant polyphenols on animal nutrition is increasing. These compounds, in fact, are ubiquitous in the plant kingdom, especially in some spontaneous plants exploited as feeding resources alternative to cultivated crops and in several agro-industry by-products. Polyphenols interact with rumen microbiota, affecting carbohydrate fermentation, protein degradation, and lipid metabolism. Some of these aspects have been largely reviewed, especially for tannins; however, less information is available about the direct effect of polyphenols on the composition of rumen microbiota. In the present paper, we review the most recent literature about the effect of plant polyphenols on rumen microbiota responsible for unsaturated fatty acid biohydrogenation, fiber digestion, and methane production, taking into consideration the advances in microbiota analysis achieved in the last 10 yr. Key aspects, such as sample collection, sample storage, DNA extraction, and the main phylogenetic markers used in the reconstruction of microbial community structure, are examined. Furthermore, a summary of the new high-throughput methods based on next generation sequencing is reviewed. Several effects can be associated with dietary polyphenols. Polyphenols are able to depress or modulate the biohydrogenation of unsaturated fatty acids by a perturbation of ruminal microbiota composition. In particular, condensed tannins have an inhibitory effect on biohydrogenation, whereas hydrolyzable tannins seem to have a modulatory effect on biohydrogenation. With regard to fiber digestion, data from literature are quite consistent about a general depressive effect of polyphenols on gram-positive fibrolytic bacteria and ciliate protozoa, resulting in a reduction of volatile fatty acid production (mostly acetate molar production). Methane production is also usually reduced when tannins are included in the diet of ruminants, probably as a consequence of the inhibition of fiber digestion. However, some evidence suggests that hydrolyzable tannins may reduce methane emission by directly interacting with rumen microbiota without affecting fiber digestion.

Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin.

Dietary exposure to advanced glycation end products (AGEs) formed from proteins and reducing sugars is of increasing concern to human health. AGEs may form in protein-based powders containing sugars for instant beverages during drying and storage of the product. Chlorogenic acid, a plant phenol characteristic of coffee, was found to protect against the formation of AGEs at a concentration of 50mM during heating of β-lactoglobulin in the presence of glucose as a reducing sugar in 30% aqueous ethanol at 70°C. Epicatechin, a plant phenol characteristic of green tea, had no similar effect for the equivalent concentration of phenol on the formation of AGEs. Immunochemical detection (ELISA) using polyclonal antibodies raised against AGEs showed a dose-dependent effect of protection by chlorogenic acid on AGE formation and is recommended for routine quality control of sugar containing milk-based powders for instant beverages.

Review:plant polyphenols modulate lipid metabolism and related molecular mechanism

Lipid metabolism disorder is an important risk factor to obesity, hyperlipidemia and type 2 diabetes as well as other chronic metabolic disease. It is also a key target in preventing metabolic syndrome, chronic disease prevention. Plant polyphenol plays an important role in maintaining or improving lipid profile in a variety of ways. including regulating cholesterol absorption, inhibiting synthesis and secretion of triglyceride, and lowering plasma low density lipoprotein oxidation, etc. The purpose of this article is to review the lipid regulation effects of plant polyphenols and its related mechanisms.

Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons.

Effects of plant polyphenols (tea polyphenol [TP], grape seed extract [GSE], and gingerol) and α-tocopherol on physicochemical parameters, microbiological counts, and biogenic amines were determined in dry-cured bacons at the end of ripening. Results showed that plant polyphenols and α-tocopherol significantly decreased pH, thiobarbituric acid reactive substances content, and total volatile basic nitrogen (TVBN) compared with the control (P < 0.05). Microbial counts and biogenic amine contents in dry-cured bacons were affected by plant polyphenols or α-tocopherol, with TP being the most effective (P < 0.05) in reducing aerobic plate counts, Enterobacteriaceae, Micrococcaceae, yeast, and molds, as well as in inhibiting formation of putrescine, cadaverine, tyramine, and spermine. Principal component analysis indicated that the first 2 principal components (PC) explained about 85.5% of the total variation. PC1 was related with physicochemical factors, parts of biogenic amines, and spoilage microorganisms, whereas PC2 grouped the TVBN, tyramine, 2-phenylethylamine, yeast, and molds. These findings suggest that plant polyphenols, especially TP, could be used to process dry-cured bacons to improve the quality and safety of finished products.

The effect of plant polyphenols on the antioxidant defence system of weaned piglets subjected to an &lt;i&gt;Escherichia coli&lt;/i&gt; challenge

1. Effect of an essential oils blend on growth performance, and selected parameters of oxidative stress and antioxidant defence of Escherichia coli challenged piglets X.R. Jiang, X.L. Li, A. Awati, H. Bento, H.J. Zhang, V. Bontempo Journal of Animal and Feed Sciences CrossRef

Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

Effects of plant polyphenols (green tea polyphenols (GTP) and grape seed extract (GSE)) and α-tocopherol on physicochemical parameters, lipid oxidation, residual nitrite, microbiological counts, biogenic amines, and N-nitrosamines were determined in bacons during dry-curing and storage. Results show that plant polyphenols and α-tocopherol significantly decreased pH, lipid oxidation (formation of thiobarbituric acid reactive substances) and residual nitrite content compared with control (P < 0.05) at the end of ripening. Microbial counts, biogenic amines, and N-nitrosodimethylamine (NDMA) contents in dry-cured bacons were significantly affected by plant polyphenols or α-tocopherol (P < 0.05), with GTP being the most effective in reducing aerobic plate counts (APC), Enterobacteriaceae, and biogenic amines (putrescine, cadaverine, histamine, tyramine and spermine), as well as in inhibiting the NDMA formation (P < 0.05). Principal component analysis indicated that there were positive correlations between physicochemical factors, biogenic amines (putrescine, cadaverine, histamine, tyramine and spermine), NDMA and APC, and between the TBARS and sodium nitrite. There was a negative correlation between NDMA and nitrite. These findings suggest plant polyphenols, especially GTP, could be utilized for processing dry-cured bacons to improve quality, shelf life, and safety of finished products.

Modulation of Plasma Antioxidant Activity in Weaned Piglets by Plant Polyphenols

This study was conducted to evaluate the effect of plant polyphenols (PP) on antioxidant activity in weaned piglets. First, a uniform design, one optimising an experimental technique that can rationally arrange the concentrations of mixture components, was used to obtain the best PP mixture of apple, grape seed, green tea and olive leaf polyphenols based on in vitro antioxidant capacity and inhibitory action on bacterial growth. Second, the optimised PP mixture was tested in vivo with an efficacy trial on piglets. The optimal effects of the mix were observed in vitro when apple, grape seed, green tea, olive leaf polyphenols and a carrier (silicon dioxide) accounted for 16.5, 27.5, 30, 2.5 and 23.5%, respectively, of the mixture. Forty-eight weaned piglets were randomly allocated to two dietary treatments (6 replicates of 4 piglets each per treatment) and fed a control diet (CTR) or CTR supplemented with 0.1% of the optimised PP mixture. Dietary PP did not affect growth performance compared to the CTR group. Plasma total protein, urea nitrogen and lysozyme content were not affected by dietary treatment. No differences of E. coli or Clostridia counts in the faeces and caecum content between the CTR and PP groups were observed. A reduced malondialdehyde concentration in the PP group was observed on day 21 compared to the CTR group (P=0.02). In conclusion, the prepared PP mixture has the potential to improve plasma antioxidant activity.

Effect of plant polyphenols on seizures – animal studies

SUMMARY Introduction. Flavonoids are a large group of natural compounds that have been considered to be beneficial in ameliorating some age-dependent disorders. However, a potential use of these compounds in epilepsy treatment has not been systematically reviewed. Aim. This review describes the pharmacological activity of some polyphenols (flavonoids) in different animal models of seizures e.g. pentylenetetrazole-induced seizures, kainate-induced seizures and pentylenetetrazole kindling in rats. Method and Discussion. A literature review was conducted using PubMed from 1963 to October 2013 relating effects of flavonoids on experimentally-induced seizures in rodents. Articles chosen for references were queried with the following prompts: “flavonoids and epilepsy”, “flavonoids and seizures”, “plant polyphenols and epilepsy”, and “plant polyphenols and seizures”. Out of 84 reports 32 pharmacological studies with chemically well-defined flavonoids and using widely accepted animal models of seizures have been taken into account in this review. No clinical data on the antiepileptic effect of flavonoids have been reported so far. Conclusion. The reviewed data suggest the possible benefits of some chemically well-defined polyphenolic compounds of plant origin in antiepileptic treatment. Among flavonoids, resveratrol, baicalein, quercetin and rutin showed significant antiseizure activity. The ability of flavonoids to prevent brain excitability and to protect the brain against oxidative stress-induced damage suggests a potential use of some flavonoids at least as adjunctive therapy for the treatment of epilepsy.

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

SummaryThe effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (aw), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P &lt; 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P &lt; 0.05). Green tea polyphenol (GTP) was most effective (P &lt; 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P &lt; 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P &lt; 0.05). Plant polyphenols had no significant effects on moisture content, aw, pH or microbiological counts in dry‐cured sausage during ripening (P &gt; 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.

Effects of Plant Polyphenols on the Interface and Mechanical Properties of Rubber/Silica Composites

Based on the abundant surface hydroxyl groups of plant polyphenols and their tendency for complexation with metal ions, a facile and green approach to improve the interfacial interactions between silica and a rubber matrix is proposed. The interface interactions of plant phenols with silica and Zn ions are characterized by attenuated total refraction Fourier transform infrared spectroscopy (ATR-FTIR) and X-ray photoelectron spectroscopy (XPS). The results suggest that, with the introduction of plant phenols, strong interface interaction between rubber matrix and silica can be formed through hydrogen bonding and chelating effects. The investigation of mechanical performance of the composites indicates that the proposed approach produces remarkable reinforcing effects on the rubber matrix.

Effect of Plant Polyphenols on Ischemia‐Reperfusion Injury of the Isolated rat Heart and Vessels

In the present study, we investigated the potential protective effect of selected natural substances in a rat model of heart and mesenteric ischemia-reperfusion (I/R). Experiments were performed on isolated Langendorff-perfused rat hearts, subjected to 30-min global ischemia, followed by 30-min reperfusion. Arbutin, curcumin, rosmarinic acid and extract of Mentha x villosa were applied in the concentration of 1 × 10⁻⁵ mol/l 10 min before the onset of ischemia and during reperfusion, through the perfusion medium. Mesenteric ischemia was induced by clamping the superior mesenteric artery (SMA) for 60 min, subsequent reperfusion lasted 30 min. Production of reactive oxygen species (ROS) by SMA ex vivo was determined by luminol-enhanced chemiluminiscence (CL). The effect of the substances was tested after their incubation with tissue. Curcumin and extract of Mentha x villosa were found to be the most effective in reducing reperfusion-induced dysrhythmias--ventricular tachycardia and fibrillation. This effect was accompanied by bradycardic effect. The mesenteric I/R induced an increase in CL in vascular tissue which was dampened by substances tested. All substances tested were found to have antioxidant properties, as demonstrated by a reduction in ROS production in mesenteric vessels. This effect was confirmed in curcumin and extract of Mentha x villosa which reduced reperfusion dyshythmias.

Oxidative stress and anti-oxidant status in diabetic rat liver: Effect of plant polyphenols

Increased evidence in role of oxidative stress and grape seed extract (GSE) in diabetes and its complication led us to investigate the changes of oxidative stress and anti-oxidant defence in liver tissue of diabetic rats and possible effects of GSE. Diabetes was induced by a single intraperitoneal injection of streptozotocin. Seven days after STZ injection four groups were formed: Control, GSE-supplemented control, diabetic and GSE-supplemented diabetic and GSE was given for 6 weeks. Malondialdehyde levels and xanthine oxidase activities were not different among the groups. However, nitric oxide (NO) levels were higher in diabetic and GSE supplemented groups compared with non-diabetic and non-supplemented groups, respectively. Total anti-oxidant activity (TAA) was lower in diabetic groups compared with their non-diabetic controls and it was not affected by GSE. In conclusion, GSE supplementation has limited protective effect in liver tissue of diabetic rats via affecting NO levels and was not affecting TAA.

Mechanisms of anti-cancer effects of plant polyphenols II. Suppression on tumor growth

Mechanisms of suppression of carcinogenesis promotion/progression by plant polyphenols have been considered. They can decrease cyclins and cycline dependent kinases and activate inhibitor proteins in tumor cells that results in cell cycle arrest. Plant polyphenols can induce apoptosis by modulating anti/proapoptotic proteins and also can inhibit tumor metastasis and angiogenesis. Polyphenols act through the regulation of cell signal transduction and gene expression.

Mechanisms of the anticancer effects of plant polyphenols. II. Suppression of tumor growth

Mechanisms of the anticancer effects of plant polyphenols. II. Suppression of tumor growth

Antioxidant and signal modulation properties of plant polyphenols in controlling vascular inflammation

Oxidized low-density lipoproteins (oxLDL) play a critical role in the initiation of atherosclerosis through activation of inflammatory signaling. In the present work we investigated the role of antioxidant and signal modulation properties of plant polyphenols in controlling vascular inflammation. Significant decrease in intracellular NO level and superoxide overproduction was found in human umbilical vein endothelial cells (HUVEC) treated with oxLDL, but not with LDL. The redox imbalance was prevented by the addition of quercetin or resveratrol. Expression analysis of 14 genes associated with oxidative stress and inflammation revealed oxLDL-mediated up-regulation of genes specifically involved in leukocyte recruitment and adhesion. This up-regulation could be partially avoided by the addition of verbascoside or resveratrol, while treatment with quercetin resulted in a further increase in the expression of these genes. Lipopolysaccharide (LPS)-treated HUVEC were also used for the evaluation of anti-inflammatory potency of plant polyphenols. Significant differences between HUVEC treaded with oxLDL and LPS were found in both the expression pattern of inflammation-related genes and the effects of plant polyphenols on cellular responses. The present data indicate that plant polyphenols may affect vascular inflammation not only as antioxidants but also as modulators of inflammatory redox signaling pathways.