High Levels Of Phenolic Compounds Research Articles

Nutritional values and phytochemical analysis of Allium calocephalum Wendelbo, a valuable endemic wild garlic to Zagros mountains

Wild edible plants provide the local people with food and medicines and are considered one of the natural ecosystem services. These wild edible diets and herbal medicine always reflect local communities' regional identity and their traditional ecological knowledge. In the new global economy, the natural product field has become a central issue for preserving the traditional culture related to nature, particularly in the context of a sustainable environment. This research study aims to determine the nutritional value and phytochemical contents in a wild population of Allium calocephalum. This wild edible garlic, endemic to the Zagros mountains, is overharvested by Kurdish rural people to enhance their food security at a household level and to perpetuate the preservation of their natural heritage. Here, we estimated the total phenols, flavonoids, carbohydrates, protein, fibers, ash, oil yield, and significant mineral content in both leaves and bulbs of A. calocephalum. Phytochemical analyses were conducted at the Faculty of Agricultural Engineering Sciences (University of Duhok) and the environmental directory of Duhok, Kurdistan Region of Iraq, to get an overview of its nutrients and phytochemical values. Interestingly, a high level of phenolic compounds was obtained from bulbs (0.684 mg gallic acid equivalents/g of dry extract, eq.100g-1). The lowest level of phenolic compounds was found in leaves (0.522 mg gallic acid equivalents/g of dry extract, eq.100g-1). Simultaneously, the bulbs extract gave higher content of flavonoid compounds than the leaves extract (6.31 and 4.73 μg quercetin equivalents/g of dry extract, eq.100g-1, respectively, for the bulbs and leaves). The highest dry weight basis of total carbohydrates, energy value (Kcal), oil content, and moisture content were observed in bulbous parts, and the values were 71.75, 408.86 (Kcal), 9.52, and 92.37, respectively. On the other side, the highest dry weight basis of total protein, fibers, and Ash content was observed in shoot parts, and the values were 15.93, 13.89, and 9.32, respectively. The evidence from this research study supports the idea that this Zagrosian endemic wild garlic enhances the food security and the nutrient diet values of the rural Kurdish people. Keywords: Wild garlic; ethnobotany; edible plants; food security; natural resources; herbal medicine.

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient.

Development of novel food products represents a basic meeting point for health and business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing. In this study, mayonnaise was formulated by using unconventional ingredients, such as olive leaf vinegar (OLV), soybean/high oleic sunflower oil blend, and soymilk (as an egg substitute). An 18% alcoholic vinegar was used as the control sample. OLV is a rich source of bioactive substances, especially polyphenols and represents a possible way to enhance the olive oil by-product valorisation. For this new typology of vinegar an high level of phenolic compounds (7.2 mg/mL GAE), especially oleuropein (6.0 mg/mL oleuropein equivalent) was found. OLV mayonnaise had 57% fat, composed of 11%, 64%, and 23% saturated, monounsaturated, and polyunsaturated fatty acids, while linolenic acid was up to 1.7%. The phenol and oleuropein contents were 68 and 52 mg/100 g, respectively. Sensory panellists expressed a moderate overall acceptability for both samples but attested more distinctive and positive sensations for the colour, odour, and taste attributes of OLV mayonnaise. Finally, oxidative stability and shelf life were better in OLV mayonnaise than in the control. Specifically, the peroxide value remained low (around 4.5 meqO2/kg) after 12 months of storage at room and low (4 °C) temperatures.

In vitro Antioxidant and Anticholinesterase Activities of Extracts from Different Parts of Aristolochia longa L.

Background: Aristolochia longa L. (Aristolochiaceae), known as Berreztam, is frequently used in traditional medicine to manage several diseases and has been the subject of several studies. However, its inhibitory effect on acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) has not yet been reported. Thus, the present work aimed to study the anticholinesterase and antioxidant activities of extracts from different parts of A. longa from the Mila region (Algeria). Methods: Phytochemical screening and quantitative determination of total phenolic, flavonoids, and flavonols were performed by colorimetric methods. The antioxidant activity was evaluated using four complementary tests (ABTS, FRAP, CUPRAC, and β-carotene-linoleic acid), and the inhibitory effect of the extracts on AChE and BChE was carried out by Elman’s method. Results: Polyphenols, flavonoids, tannins, carbohydrates, and terpenes were revealed in the extracts, while saponins, alkaloids, anthraquinones, anthocyanins, and mucilages were absent. The plant was found to have high levels of phenolic compounds (values between 46.33 ± 8.39 176.56 ± 4.00 mg/g), with the leaves being found to be the richest part. Methanolic extract of leaves and stems showed the highest antioxidant activity evaluated. The extracts showed negligible inhibitory effect on AChE but showed a potential effect on BChE, especially the methanolic extract of roots was the most potent (IC50=23.09 ± 1.81 μg/mL). Conclusion: These results suggest a possible use of the different parts of Aristolochia longa as a source of bioactive compounds endowed with antioxidant and anti-butyrylcholinesterase properties.

The Streptomyces scabiei Pathogenicity Factor Thaxtomin A Induces the Production of Phenolic Compounds in Potato Tubers.

The phytotoxin thaxtomin A (TA) is the key pathogenicity factor synthesized by the bacteria Streptomyces scabiei, the main causal agent of common scab of potato (Solanum tuberosum L.). TA treatment of potato tuber flesh produces a brown color that was attributed to necrosis. The intensity of TA-induced browning was generally thought to correlate with potato sensitivity to the disease. In this study, we found that TA-induced browning was much more intense in the potato tuber flesh of the common scab moderately resistant variety Russet Burbank (RB) than that observed in tubers of the disease-susceptible variety Yukon Gold (YG). However, there was no significant difference in the level of TA-induced cell death detected in both varieties, suggesting that tubers response to TA does not correlate with the level of sensitivity to common scab. TA-treated potato tuber tissues accumulated significantly higher levels of phenolic compounds than untreated controls, with a higher phenol content detected in RB TA-treated tissues than in those of YG. Browning was associated with a significant induction of the expression of genes of the phenylpropanoid pathway in RB tubers, indicating that TA activated this metabolic pathway. These results suggest that tuber flesh browning induced by TA is due to the accumulation of phenolic compounds. These phenolics may play a role in the protection of potato tubers against S. scabiei.

Biochemical Characterization of Rare and Threatened Local Populations of Peas (Pisum sativum L.) Cultivated in the Arid Region of Southern Tunisia.

Pea (Pisum sativum L.) is an important legume for human and animal consumption, cultivated in many temperate regions of the world. In the present investigation, the seeds of twelve pea accessions collected from the arid regions of southern Tunisia, characterized by different colors of flowers and seed coats, were evaluated for their proteins, phenolic compounds and antioxidant activities. The protein content determined by the Bradford method ranged from 46.91 to 151.08 mg/g DW. The content of total phenol, total flavonoid and condensed tannin, ranging from 36.85 to 102.52 mg GAE/100 g DW, 6.95 to 48.11 mg QE/100 g DW, and 12.37 to 70.43 mg CE/100 g DW, respectively. These parameters were characterized respectively by the following three methods, the Folin-Ciocalteu reagent, the aluminum chloride and the vanillin assay. The LC-ESI/MS analysis identified the presence of 8 phenolic acids and 9 flavonoids which quinic acid, protocatechuic acid, hyperoside, and quercetin-3-O-rhamnosidewere detected as the most abundant compounds. Moreover, the antioxidant activity of pea seeds was evaluated by the ABTS+and DPPH tests. Indeed, DPPH and ABTS anti-free radical activity values ranged from 1.92 to 14.11 μmoL TEAC/g DW and 2.3 to 14.95 μmoL TEAC/g DW, respectively. The variability across the assessed traits revealed significant differences as computed by ANOVA tests. Else, the results showed significant correlations between seed coat color, seed shape, flower color and phenolic compounds. Therefore, genotypes characterized by a purple flower, brown seed coat, and wrinkled form had the highest levels of phenolic compounds and antioxidant activity. Correlation analysis revealed that phenolic compounds presented a strong positive correlation with antioxidant activities, while being negatively correlated with protein content. UPGMA cluster and Principal component analysis (PCA) revealed two main groups. This work highlights the nutritional value of P. sativum seeds as a good source of natural antioxidant compounds that may be useful in the food and pharmaceutical industries.

Silymarin inhibits the lipogenic pathway and reduces worsening of non-alcoholic fatty liver disease (NAFLD) in mice

Context The role of silymarin in hepatic lipid dysfunction and its possible mechanisms of action were investigated. Objective To evaluate the effects of silymarin on hepatic and metabolic profiles in mice fed with 30% fructose for 8 weeks. Methods We evaluated the antioxidant profile of silymarin; mice consumed 30% fructose and were treated with silymarin (120 mg/kg/day or 240 mg/kg/day). We performed biochemical, redox status, and histopathological assays. RT-qPCR was performed to detect ACC-1, ACC-2, FAS, and CS expression, and western blotting to detect PGC-1α levels. Results Silymarin contains high levels of phenolic compounds and flavonoids and exhibited significant antioxidant capacity in vitro. In vivo, the fructose-fed groups showed increased levels of AST, ALT, SOD/CAT, TBARS, hepatic TG, and cholesterol, as well as hypertriglyceridaemia, hypercholesterolaemia, and increased ACC-1 and FAS. Silymarin treatment reduced these parameters and increased mRNA levels and activity of hepatic citrate synthase. Conclusions These results suggest that silymarin reduces worsening of NAFLD.

Using biobased solvents for the extraction of phenolic compounds from kiwifruit industry waste

Valorization of wastes rich in valuable compounds is one of the most relevant topics in biorefinery and circular economy. Kiwifruit industry wastes are a potential source of bioactive compounds, such as phenolic compounds, which, in turn, exhibit many biological activities with potential health benefits. With the aim of developing a green approach for the valorization of kiwifruit waste, a study combining biobased solvents, and alternative extraction techniques for the recovery of phenolic compounds from by-products of kiwifruits (Actinidia deliciosa) ‘Hayward’ are presented. First, a pre-selection of the most suitable by-product for the recovery of phenolic compounds was done, being the peels the most promising. After, extractions using different biobased solvents mixtures with ethanol and/or water, was carried out. Gamma-valerolactone (GVL) mixtures yielded extracts with the highest phenolic compounds and antioxidant activity levels. The composition of GVL mixtures was optimized to GVL:ethanol in a ratio of 7:3 (wt/wt). Response surface methodology was used to optimize the operating conditions of different extraction techniques namely, conventional extraction and alternative techniques of ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). MAE has shown to be the most promising technique to obtain an extract with high levels of phenolic compounds (TPC: 29.7 ± 0.6 mg GAE/g DW; epicatechin derivatives as the main constituents, achieving a total of 2.295 ± 0.005 mg/g DW) and the highest antioxidant activity (FRAP: 87 ± 4 mg TE/g DW, ABTS: 131 ± 1 mg TE/g DW), in a shorter extraction time, as well as, when considering the estimated costs of the extraction processes. The results obtained showed the potential of using bio-based solvents (i.e. GVL) especially combined with alternative extraction techniques, to efficiently extract phenolic compounds from kiwifruit peels, paving the way for their use in the valorization of other waste rich in high-value compounds.

Changes in Phenolic Compounds and Antioxidant Activity during Development of ‘Qiangcuili’ and ‘Cuihongli’ Fruit

Plums are widely consumed, contain high levels of phenolic compounds, and have strong antioxidant activity. In this study, the main Sichuan cultivars ‘Qiangcuili’ and ‘Cuihongli’ were used to study the changes in the appearance, internal quality, phenolic compounds, and antioxidant activities during fruit development and the expression of phenolic-compound-related structural genes. The results showed that, during development of the two plums, the total soluble solid and soluble sugar contents were highest at the mature stage. The phenolic contents (total phenol content (TPC), total flavonoid content (TFC), and total flavanol content (TFAC)) trended gradually downward as the fruits of the two cultivars matured, while the total anthocyanin content gradually increased in ‘Cuihongli’. The main phenolic components were neochlorogenic acid, chlorogenic acid, ferulic acid, benzoic acid, rutin, and proanthocyanidin B1. The changes in the DPPH and FRAP scavenging activities decreased with fruit ripening. The antioxidant capacity was positively correlated with the TPC, TFC, and TFAC. In the two cultivars, the total phenols, phenolic components, and antioxidant capacity were higher in the peel than in the pulp. CHS, PAL3, and HCT1 may be the regulatory genes related to the accumulation of phenolic substances in the pericarp and pulp of ‘Qiangcuili’ and ‘Cuihongli’. HCT1 may be an important regulator involved in the accumulation of chlorogenic acid in plums. The changes in the quality of the phenols, phenolic components, and antioxidant activity were elucidated during the development of the main plum cultivars in Sichuan, particularly the changes that provided a theoretical basis for the development of bioactive substances in local plum cultivars.

Hydroponic production of fireweed for biomass and phytochemicals

Fireweed ( Chamerion angustifolium (L.) Holub.) is utilized worldwide in traditional medicine, due to its high levels of phenolic compounds that possess bioactive properties with a wide range of therapeutic effects on human health. However, there is little work on the direct production of fireweed for these beneficial phytochemicals. To examine the effects of nutrient availability on fireweed biomass production and metabolomic profile, fireweed plants were grown in a hydroponic greenhouse system with varying concentrations of Hoagland’s nutrient solution. As the concentration of the nutrient solution increased, shoot dry mass increased, and root:shoot ratio decreased. Variation in untargeted metabolomic profiles were detected in leaf, stem, and root tissues of hydroponically produced fireweed in response to nutrient level. Several metabolic features were identified, most notably the therapeutic compounds oenothein B and miquelianin. Relative abundances of oenothein B and miquelianin were largely unaffected by nutrient treatments, while several other phytochemicals increased in abundance as nutrient content decreased. This work demonstrates the potentiality of hydroponically cultivated fireweed to supply raw material for phytochemical demand, but the effects of mineral nutrient amendment must first be reconciled with biomass production.

Histological Evaluation of the Effect of Local Application of Punica granatum Seed Oil on Bone Healing.

Background Bone healing is a complex and dynamic process that represents a well-orchestrated series of biological events of cellular recruitment, proliferation, and differentiation. The use of medicinal plants in bone healing has attracted increasing interest because of their lower side effects. Punica granatum seed oil (PSO) contains high levels of phenolic compounds, promotes osteoblast function, and plays an important role in bone remodeling. A gelatin sponge (Spongostan) is a hemostatic agent that is extensively applied as scaffolds in engineering and as drug carriers in the medical field. This study aimed to evaluate the effectiveness of PSO for bone healing enhancement. Twenty adult male New Zealand rabbits, weighing an average of 1.5–2 kg, were used in this study. Three intrabony holes were created in the tibiae of each animal, which were filled with a gelatin sponge (GS group) and combined gelatin sponge and PSO (GS/PSO group). Holes without material application were designated as the control group (C group). The animals were sacrificed at the healing duration (2–4 weeks) to prepare bone specimens for histological and histomorphometric analyses. Results Histological findings indicated that the bone defects in the GS/PSO group showed more bone formation, mineralization, and maturation compared with the C and GS groups. Multiple group differences for bone cells showed a highly significant difference among all groups in the 2- and 4-week healing periods except for the C/GS and GS/GS/PSO groups at 4-weeks duration. Furthermore, highly significant results were obtained between both durations regarding the trabecular area, trabecular number, and bone marrow area. Conclusion The study revealed that the combined application of GS and PSO was more effective in enhancing bone regeneration and accelerating bone healing compared with the other groups.

Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)

Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivities of phenolic compounds. The aim of the present study was to determine the phenolic contents and antioxidant activities of finger millet flour and foods, namely porridges and Pittu subjected to several thermal treatments such as roasting, parboiling, and parboiled roasting of flour and open boiling and steaming of foods prepared using flour. The effect of the addition of spices on phenolic content and antioxidant activities to open boiled foods was determined. Antioxidant activities of phenolic extracts obtained from finger millet flour and foods were studied for their total phenolic, flavonoids and proanthocyanidins contents, radical scavenging capacities, reducing power, ferrous ion chelating capacity, and antioxidant activity in a β-carotene/linoleate emulsion. The roasted flour and foods had higher total phenolic content (TPC) than other counterparts and ranged from 21.58 to 28.63 µmol ferulic acid equivalents/g dry matter. All flour and food preparations exhibited effective inhibition of radicals, reducing power, ferrous ion chelating activity, and antioxidant activity in the β-carotene/linoleate emulsion and the degree of activity depended on the processing conditions adopted in food preparations.Foods prepared using steaming showed lower phenolic content and antioxidant activities in general than those of open-boiled counterparts. The addition of spices, namely garlic and cinnamon improved the phenolic contents and antioxidant activities of open-boiled porridges. The knowledge generated from this study may help to exploit the use of finger millets as a functional food ingredient to promote health and wellness.Graphical abstract

Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.

Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profile is structurally different; thus, the blend of both can provide synergistic/complementary health benefits to the final product. This study analyzed the effect of baking process and the blend of cowpea flour (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fiber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3-5 times higher in cookies containing BSB compared to the others. There was a minor effect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents.

Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread

Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat bread. Wheat flour was partially substituted with 0, 1, 2, 3, 4, and 5% PL. Bread dough was prepared using the direct method. Bread loaves were cooled, and then their volume, texture, color, total phenolic content, and antioxidant activity were evaluated. In addition, a sensory evaluation of bread was performed. Incorporation of PL into wheat decreased the bread volume and increased the crumb moisture but had little influence on the crumb texture. The crumb of the enriched bread was darker and greener compared with the control sample. PL addition increased the redness of the crumb as well. The total color difference for the enriched bread ranged from 9.3 to 21.4. According to the sensory evaluation, the amount of wheat flour added to PL should not exceed 3%. Such a kind of bread showed about a twofold higher level of phenolic compounds and enhanced antioxidant activity compared with the control bread. This study showed that powdered PL can be a valuable nutritional supplement to wheat bread. Future research should focus on the possibilities of fortifying various types of food with this additive.

Ilex paraguariensis: the effect of genotypes and growth phase on biomass, secondary metabolism and antioxidant activity of in vitro cultivated calli

Yerba mate (Ilex paraguariensis) produces several secondary metabolites of interest to the pharmaceutical industry, such as chlorogenic acids and methylxanthines. These compounds have been produced in vitro by callus culture from different species. However, for I. paraguariensis, no studies upon the production of these compounds in vitro have been performed to date. In this work, we show that the concentration of secondary metabolites from I. paraguariensis callus is possible and highly dependent on the callus growth phase. We observed that the best phase for the production of secondary compounds in calli of yerba mate is the stationary growth phase on both genotypes tested. In this phase, higher levels of phenolic compounds, chlorogenic acid and 3,5-dicaffeoylquinic acid and greater antioxidant activity were observed. Chlorogenic acid and 3,5-dicaffeoylquinic acid presented positive correlation with antioxidant activity. For the first time, secondary compounds were reported in yerba mate calli cultivated in vitro.

Comparative Assessment of Bioactive Compounds, Nutritive, Mineral Composition and In-Vitro Bioactivity of Marine Macro Algae Valoniopsis Pachynema and Dictyota Ciliolata

Marine-based nutraceuticals have proved their extensive applications in functional foods and its bioactive molecules play a crucial role as therapeutic agents. The aim of the study is to elucidate in-depth understanding of the nutritional properties and biological activities of the two marine algae. The main objectives of the current study is to comparatively analyse the phytochemicals, nutritional composition and its pharmacological activities of the green and the brown marine macro algae named V.pachynema and D.ciliolata respectively using three different solvents. Additionally, the total chlorophyll content, phenolic content, nutritional, mineral composition, antioxidative and antibacterial activities of the methanolic extract were evaluated. Results showed elemental distribution of V.pachynema in the decreasing order Na > Ca> k > Mg > Fe > Ni> Mn >Co> As > Pb > Cu> Zn > Cr > Cd> Se> V while D.ciliolata in the order of Na > Ca> k > Mg >Ni >Fe> As> Co >Pb> Mn > Zn> Se>Cr> Cd> V>Cu. The relative nutritional composition showed high ash and carbohydrate for both the algae. The percentage composition of ash content was 68.42 ± 0.43% , 37.45 ± 0.26 % (g 100g-1 DW) while carbohydrate content was 50.17± 0.60%, 45.78 ± 0.69% (g 100g-1 DW) for V.pachynema and D.ciliolata respectively. The crude methanolic extract of both the algae were investigated for antioxidant activity with two in vitro antioxidant assays including 1,1-diphenyl-2- picrylhydrazyl radical (DPPH), Phosphomolybdenum (PMB) assays. In addition, Folin–Ciocalteu was used to measure phenolic content (TPC) to determine the antioxidant components. Total phenolic content was found to be highest in V.pachynema 51 GAE 10µg/ml and the methanolic extract of V.pachynema showed higher levels of phenolic compounds and antioxidant activities when compared with D.ciliolata. The tested marine algal extracts exhibited radical scavenging activity that is comparatively dose-dependent to its phenolic concentration. Methanolic extract of the marine algae V.pachynema exhibited better inhibitory activity against gram positive bacterium that are resistant to drugs when compared to the brown algae D.ciliolata. This study enabled a detailed understanding of the nutritional and biochemical composition, free radical scavenging activities of two marine macroalgae. This algal biomass could be potent resources of anti-oxidants and could act as dietary food supplements owing to their rich diversified bioactivities.

Integrated LC-MS/MS method and network pharmacology for exploring the characterization and mechanism of neuroprotective effect of Vitis amurensis Rupr. wine polyphenol.

Polyphenols are the main active components in Vitis amurensis Rupr. wine, which show good protective effects on the nervous system, but their compositions in Vitis amurensis Rupr. wine and the molecular mechanism underlying their neuroprotection remains unclear. The purpose of this study is to investigate the potential mechanism of the neuroprotective effect of Vitis amurensis Rupr. wine polyphenols on the basis of the specific composition of polyphenols in Vitis amurensis Rupr. wine. In this study, 40 phenolic compounds which include 15 anthocyanins, 10 flavonoids, 10 phenolic acids, 3 proanthocyanidins and 2 resveratrols were identified by UPLC Q-Exactive Orbitrap MS. Furthermore, An UPLC-QqQ/MS method was established to simultaneously determine the phenolic compounds in Vitis amurensis Rupr. Wine, and analyze the content differences of phenolic compounds between Vitis amurensis Rupr. and Vitis vinifera wine. Finally, network pharmacology was employed for the first time to predict the possible pharmacological mechanisms of Vitis amurensis wine polyphenols against nervous damage. Multivariate network analysis indicated that quercetin, (-)-epigallocatechin and various anthocyanins were found as prominent compounds for the treatment of nervous system diseases. Vitis amurensis Rupr. wine polyphenols mainly acted on these key targets, including AKT1, EGFR, ESR1, and SRC, and further regulate the PI3K-AKT and Rap1 signaling pathway for treating nervous system diseases. Our findings suggested that polyphenols in Vitis amurensis Rupr. wine possess neuroprotective effect through multicomponent, multitarget, and multichannel. PRACTICAL APPLICATIONS: Studies have revealed that Vitis amurensis Rupr. has higher levels of phenolic compounds than Vitis vinifera wine. However, due to the few and limited study of Vitis amurensis Rupr., their compositions in Vitis amurensis Rupr. wine and the molecular mechanism underlying their neuroprotection remains unclear. This research uses a holistic network pharmacology strategy to investigate the potential targets and pharmacological mechanisms of Vitis amurensis Rupr. wine polyphenols against nervous damage. To some things up, The finding elucidates the relationships between signaling pathways, targets, and compounds in Vitis amurensis Rupr. wine polyphenols, which may provide guidance and foundations for further application of medicinal food.

Photoprotective action, antioxidant activity, and toxicity of aqueous extracts of Campomanesia sessiliflora O. Berg

Campomanesia sessiliflora O. Berg is a medicinal plant that is object of very few studies in the literature. In this context, the antioxidant activity, sun protection factor (SPF) and toxicity in Artemia salina Leachs were analysed, as well as the contents of phenolic compounds, flavonoids and tannins in aqueous extracts prepared by infusion and maceration of C. sessiliflora leaves. Maceration showed higher levels of phenolic compounds and flavonoids regarding infusion and the two samples had the same tannin content. The LD50 was similar for the extracts, both were considered as low toxicity in the test with A. salina. Infusion presented a SPF of 9.98, while maceration presented a SPF of 6.74. Maceration presented better contents of secondary metabolites and antioxidant activity and infusion presented a better SPF. The extracts have the potential of incorporation into multifunctional products.

FLAVONOIDS AND LIGNANS FROM THE LEAVES OF NEPETA MULTIFIDA (LAMIACEAE) AND THEIR BIOAC-TIVITY

A perennial plant Nepeta multifida L. (syn. Schizonepeta multifida (L.) Briq.) is one of the most common species of the Lamiaceae family growing in Eastern Siberia and used in traditional oriental medicine. The chemical composition of N. multifida has not been sufficiently studied. Chromatographic separation of phenolic compounds of N. multifida leaves using column chromatography and preparative HPLC resulted in the isolation of sixteen compounds, including a new flavonoid identified as luteolin-7-O-(3′′,6′′-di-O-acetyl)-β-D-glucopyranoside. Known compounds were O-glycosides of luteolin and apigenin, rosmarinic acid, salvianolic acids A and B, and schizotenuin A. Quantitative analysis of N. multifida leaves by HPLC-UV assay showed the high content of rosmarinic acid (8.36–35.71 mg/g), luteolin-7-O-glucuronide (2.03–14.18 mg/g) and schizotenuin A (5.29–9.56 mg/g). The highest level of phenolic compounds was found in the flowering and fruiting phases. Using Ellman’s spectrophotometric method, it was found that N. multifida leaf extract and some compounds had antiacetylcholinesterase activity, and luteolin glycosides being the most active showed the level of concentration of half-maximal enzyme inhibition (IC50) 29.03–58.36 μg/mL. Thus, as a result of the present study, it was found that the leaves of N. multifida contain various groups of phenolic compounds capable of inhibiting the activity of acetylcholinesterase.

Comparative study on photosynthetic and antioxidant activities of Haematococcus pluvialis vegetative and resting cells: UVA light-induced stimulation.

This study aims to determine how photosynthetic and antioxidant activities vary in vegetative and dormant cells of Haematococcus pluvialis subjected to stresses in conditions representative of industrial productions of microalgae under solar light. The effects of short-term oxidative treatments were examined on photosynthetic and antioxidant activities of Haematococcus pluvialis vegetative and resting cells. The vegetative cells have 1.6 times higher levels of phenolic compounds, but 1.7 times less catalase, ascorbate peroxidase and superoxide dismutase activities than the astaxanthin-enriched resting cells. Mainly, a UVA dose of 4J cm-2 induced increases in photosystem II electron transport rates (ETRmax) (+15%), phenolic compounds (+15%), astaxanthin (+48%), catalase (+45%) and superoxide dismutase (+30%) activities in vegetative cells. The UVA dose strongly stimulates the photosynthetic and antioxidant activities of vegetative cells, but only the accumulation of astaxanthin in resting cells. These preliminary results show that oxidative stresses at sub-lethal levels can stimulate the activities of microalgae. Further investigations are needed to estimate the real influence on metabolite productivities in industrial production conditions.

Antioxidant and antiproliferative activities of solvent fractions of broccoli (Brassica oleracea L.) sprout

Crude methanol extract (ME) of broccoli (Brassica oleracea L.) sprout was fractioned by hexane, chloroform, ethyl acetate, butanol, and water. The contents of total polyphenols (19.89 mg GAE/g) and flavonoids (10.06 mg RE/g) were significantly higher in the butanol fraction (BF) than in the other fractions. The BF showed the highest DPPH (EC50 = 0.524 mg/mL) and ABTS (EC50 = 0.180 mg/mL) radical scavenging activities. High-performance liquid chromatography (HPLC) of crude ME showed that the most abundant phenolic compounds were rutin, quercetin, chlorogenic acid, catechin, and p-coumaric acid. The contents of quercetin, chlorogenic acid and p-coumaric acid were higher in the ethyl acetate fraction (EF) and BF than in the other fractions. Antioxidant activity and phenolic compound contents were correlated, suggesting that phenolics were responsible for the antioxidant activity. The hexane fraction (HF) and chloroform fraction (CF) decreased the viability of breast cancer stem cells (BCSCs), and the CF had the highest antiproliferative activity (IC50 = 69.47 mg/mL). The CF also suppressed the stemness characteristics of BCSCs and induced apoptotic cell death. The most abundant characteristic peak in CF was identified as oleic acid (area = 35.05%) by gas chromatography-mass spectrometry (GC–MS). Therefore, the broccoli sprout BF contained high levels of phenolic compounds that contributed to its antioxidant activity, and CF had a marked anti-proliferative effect on BCSCs.