High Polyphenol Content Research Articles

Evaluation of phenolic content in selected red fruit juices.

Red fruits are characterised by a particularly high content of bioactive compounds, e.g. anthocyanins, tannins, pectins, vitamins and minerals. Dietary supply of proper amounts of antioxidants is essential to reduce oxidative stress, and thus is an important element in the prevention of lifestyle diseases. The aim of the study was to evaluate and compare the content of polyphenols in selected red fruit juices (chokeberry, elderberry, pomegranate, cranberry), as well as to assess the impact of storage time on the content of these compounds in the analysed samples. The research material consisted of 17 juices (100%): 3 chokeberry juices, 4 elderberry juices, 5 pomegranate juices and 5 cranberry juices, which differed in terms of the manufacturer, type, price range, country of origin and production method. The total polyphenol content was measured by spectrophotometry using the Folin�Ciocalteu reagent. The procedure was based on a modified method described by Waterhouse. Active acidity (pH) was measured with the potentiometric method using a pH-meter and the sucrose content was measured using a refractometer. The highest mean content of polyphenolic compounds was found in chokeberry and elderberry juices. Juice storage time did not reduce the mean content of polyphenolic compounds. The highest sucrose content was found in chokeberry juices and the lowest in cranberry juice. Chokeberry and elderberry juices had the highest content of polyphenols among the tested products. Juices stored after opening in accordance with the manufacturer's instructions (at 4°C) do not lose their nutritional properties.

The Influence of a Polyphenol-Rich Red Berry Fruit Juice on Recovery Process and Leg Strength Capacity after Six Days of Intensive Endurance Exercise in Recreational Endurance Athletes.

Various nutritional strategies are increasingly used in sports to reduce oxidative stress and promote recovery. Chokeberry is rich in polyphenols and can reduce oxidative stress. Consequently, chokeberry juices and mixed juices with chokeberry content are increasingly used in sports. However, the data are very limited. Therefore, this study investigates the effects of the short-term supplementation of a red fruit juice drink with chokeberry content or a placebo on muscle damage, oxidative status, and leg strength during a six-day intense endurance protocol. Eighteen recreational endurance athletes participated in a cross-over high intensity interval training (HIIT) design, receiving either juice or a placebo. Baseline and post-exercise assessments included blood samples, anthropometric data, and leg strength measurements. A significant increase was measured in muscle damage following the endurance protocol in all participants (∆ CK juice: 117.12 ± 191.75 U/L, ∆ CK placebo: 164.35 ± 267.00 U/L; p = 0.001, η2 = 0.17). No group effects were detected in exercise-induced muscle damage (p = 0.371, η2 = 0.010) and oxidative status (p = 0.632, η2 = 0.000). The reduction in strength was stronger in the placebo group, but group effects are missing statistical significance (∆ e1RM juice: 1.34 ± 9.26 kg, ∆ e1RM placebo: -3.33 ± 11.49 kg; p = 0.988, η2 = 0.000). Although a reduction in strength can be interpreted for the placebo treatment, no statistically significant influence of chokeberry could be determined. It appears that potential effects may only occur with prolonged application and a higher content of polyphenols, but further research is needed to confirm this.

Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability.

Cold-pressed moringa, milk thistle, and jujube seed oils were investigated in terms of their characteristic profiles, thermal properties, and oxidative stability. The findings proved that the extracted oils were characterized by high nutritional values, which encourages their use in various fields. Results showed significant differences between the obtained oils. Overall, jujube seed oil exhibited the best quality parameters, with acidity equal to 0.762 versus 1% for the moringa and milk thistle seed oils. Milk thistle seed oil showed absorbance in the UV-C (100-290 nm), UV-B (290-320 nm), and UV-A (320-400 nm) ranges, while the moringa and jujube seed oils showed absorbance only in the UV-B and UV-A ranges. Concerning bioactive compounds, jujube seed oil presented the highest content of polyphenols, which promoted a good scavenging capacity (90% at 10 µg/mL) compared to the moringa and milk thistle seed oils. Assessing the thermal properties of the obtained oils showed the presence of four groups of triglycerides in the moringa and milk thistle seed oils, and two groups of triglycerides in the jujube seed oil. The thermograms were constant at temperatures above 10 °C for milk thistle seed oil, 15 °C for jujube seed oil, and 30 °C for moringa seed oil, which corresponded to complete liquefaction of the oils. The extinction coefficients K232 and K270, monitored during storage for 60 days at 60 °C, proved that jujube seed oil had the highest polyphenols content and was the most stable against thermal oxidation.

Quality and active constituents of safflower seed oil: A comparison of cold pressing, hot pressing, Soxhlet extraction and subcritical fluid extraction

Safflower seed oil (SSO) is suitable for nutritional and pharmacological applications due to its high content of linoleic acid and polyphenols. The study aims to investigate the quality of SSO extracted using different extraction methods. In this study, solvent extraction (SE), cold pressing (CP), hot pressing (HP), and subcritical fluid extraction (SFE) by dimethyl ether (SDE), n-propane (SPE), and n-butane (SBE) were used to extract oil from SSO. The physicochemical indexes, bioactive compounds, and oxidative stability of SSO were analyzed and compared. In all samples, the main fatty acid found was linoleic acid, ranging from 76.1% to 79.49% of total fatty acids. SE dramatically improved phytosterol content (up to 311.8 mg/100 g) and yield (up to 23.1%) in SSO. The SFE oils had a higher oxidation induction time (4.28–4.38 h) and α-tocopherol content (580.1–643.7 mg/kg) than other oils (0.76–3.22 h and 451.5–511.7 mg/kg, respectively). In SSO samples, phenolics were particularly abundant in SDE oils. Trachelogenin was the most abundant in all samples. Compared to all the other oils, SFE oils had better oxidative stability, with almost the highest yield, and had higher linoleic acid content, phytosterols, and tocopherols. SFE is a promising processing technology in nutrient-rich SSO.

The Influence of Polyphenolic Compounds on Anaerobic Digestion of Pepper Processing Waste during Biogas and Biomethane Production

Pepper processing waste has the potential to be used as a substrate in the process of anaerobic digestion, but because of its high polyphenol content, certain limitations are expected. During the determination of the biodegradability of pepper samples, a biogas potential of 687 L/kg DM was observed, as well as a biomethane potential of 401 L/kg DM. While both the testing of biodegradability and the process in the pilot scale progressed, it was observed that total polyphenol content in both cases decreased. Also, as far as individual polyphenols during the process in the pilot scale are concerned, it can be observed that at the end of the process no procyanidin A2, epicatechin, myricetin, and quercetin were detected. The observed concentration of the ferulic acid on the last day of the process was 0.09 µg/g. Finally, it can be concluded that the presence of polyphenols did not significantly affect the biogas potential of pepper waste. Due to its relatively stable biogas production, as far as biogas production on the pilot scale is concerned, it can be concluded that pepper processing waste has the potential to be used as a substrate for biogas production.

Evaluation of dry milling characteristics and polyphenolic contents of fourteen conventionally bred colored corn varieties for value-added coproducts recovery

Corn pericarp is a low value cellulosic coproduct. However, colored corn pericarp contains disproportionately higher amounts of polyphenolic compounds such as anthocyanins, flavonoids, flavonols, tannins and phenolic acids, and can be selectively utilized for their economic recovery. Due to the diverse industrial applications of these value-added phytochemicals, colored corn can supplement the lower economic value of conventional yellow dent corn. In this study, dry milling characteristics and polyphenolic contents (anthocyanins, total phenols, and condensed tannins) of fourteen conventionally bred and midwestern US grown colored varieties and their milling coproducts were ascertained and compared with a commercial purple corn. With mean large grits yield of 22.98% (db), colored varieties had a dominant softer endosperm, suitable for wet milling and dry grind industry. The mean starch content of colored varieties was lower than conventional yellow dent corn (∼9.91%, db), and the mean protein content was higher (∼1.70%, db). Although purple corn contained the highest amounts, four experimental varieties had high concentrations of polyphenols. Through HPLC analyses, a diverse mix of various anthocyanin forms, phenolic acids, and flavonoids were identified. The antioxidant potential of polyphenolic extracts from five varieties were evaluated using four different assays, and significant antioxidant activities were observed. Histological analysis was conducted on polyphenol-rich varieties, and most of the pigments were found to be concentrated in pericarp. The pericarp thickness was greatest for the variety containing the maximum polyphenolic compounds. Adapted colored corn varieties can be valorised to recover value-added polyphenolic compounds in line with the circular bioeconomic paradigm.

Characterization of the color, physicochemical properties, organic acids, and aroma profiles of kiwifruit wines by different fermentation patterns and fining stages

The high contents of pectins, proteins, and polyphenols in the raw materials pose a challenge to the fining of fruit wines. This research investigated the impacts of juice, mash, and mash with peel fermentations on the color, organic acids, and aroma of kiwifruit wines, and further explored the effects of adding gelatin and bentonite before and during fermentations on the quality of the wines. The findings revealed that while the chroma and hue of the three fermentation patterns did not exhibit significant differences, but the contents of esters, aldehydes, and terpenes were higher in the juice and mash fermentations. The contents of total volatiles, acids, and ketones were the highest in the mash fermentation. Besides, total acidity, alcohol, chroma, hue, clarity, varieties and contents of volatiles were significantly affected by the fining stages. Clarity during fermentation fining increased from 79.72% of the control to 84.91%–88.29%. There was a minor difference in the content of the major volatiles between the control and the later stage of fermentation bentonite (LFB) fining, and the esters content of LFB fining increased by 51.87%. It indicated that mash fermentation and LFB fining were a concise and effective way to improve the clarity and flavor of kiwifruit wine.

Artemisia herba-alba: antioxidant capacity and efficacy in preventing chronic arthritis in vivo.

Arthritis is a debilitating condition impacting the quality of life for millions worldwide, characterized by pain and inflammation. Understanding the mechanisms of arthritis and developing effective treatments are crucial. This study investigated the hydroethanolic extract of Artemisia herba-alba for its protective potential against arthritis hallmarks, oxidative stress, and lipid peroxidation in vitro. It also assessed its in vivo anti-arthritic activity. The phytochemical analysis identified various compounds within the extract, with high concentrations of polyphenols and flavonoids. These compounds are associated with numerous health benefits, making A. herba-alba a potential source of valuable phytochemicals. A. herba-alba demonstrated a notable effect in body weight loss, paw edema, and arthritic severity. Histopathological examination revealed structural improvements in bone and muscle tissues, emphasizing its therapeutic potential in managing chronic arthritis. Furthermore, while these findings are promising, further studies are necessary to delve deeper into the mechanisms underlying the observed hematological changes and to gain a more comprehensive understanding of the in vivo results. This research sets the stage for continued exploration, ultimately aiming to unlock the full potential of A. herba-alba in addressing chronic arthritis and enhancing the lives of those affected by this condition.

Hibiscus sabdariffa-loaded nanostructured lipid carriers (NLC) for fortified nutraceutical milks

The Hibiscus sabdariffa (H. sabdariffa) belongs to the Malvaceae family, and originates from Africa. It is characterized by a high polyphenols content (e.g., quercetin and anthocyanins), and has recognized bioactivity, that makes this plant an interesting resource for possible addition of its extracts to dairy beverages and obtain functional beverages. Nonetheless, it may be observed that many of these phenolic compounds are not stable depending on the environmental conditions. In this work, we propose the use of nanostructured lipid carriers (NLC) as a carrier for the loading of H. sabdariffa extracts, for further incorporation in daily beverages. Polyphenols-enriched extracts from H. sabdariffa were obtained using two distinct extraction approaches: by (i) microwave-assisted extraction (MAE), or by (ii) pressurized liquid extraction (PLE). The obtained extracts were then loaded into NLC to obtain two distinct samples identified as: HS-MAE-NLC and HS-PLE-NLC. The developed nanoparticles were then incorporated into a dairy beverage for the production of fortified milks identified with the same names. The long-term stability, texture properties and in vitro release profile were evaluated. The results show that the fortified milks, HS-MAE-NLC and HS-PLE-NLC, were stable under stress conditions attributed to the enhanced stability provided by the protein content present in the milk. The in vitro release profile of quercetin and anthocyanins from NLC-enriched dairy beverage was more prolonged than the milk containing the non-loaded extract, fitting better to the Korsmeyers–Peppas model. From our results, NLC may be considered a potential approach to formulate photoprotective, anti-inflammatory, and antioxidant bioactives from H. sabdariffa adding the extracts into dairy beverages to increase their bioavailability, and bioactivity.

Finding the research gap of the potential anti-inflammatory activity of cocoa (Theobroma cacao L.) through systematic literature review

The use of conventional drugs in treating inflammation has various side effects, and thus it is necessary to have an alternative anti-inflammatory agent that is effective and safe. Cocoa (Theobroma cacao L.) is one of the agricultural products with a high content of polyphenols, especially flavan-3-ols potentially used as an anti-inflammatory agent. The purpose of this research is to investigate the research gap of the potential antiinflammatory activity of cocoa based on the published literatures. The systematic method of synthesizing the review follows the guidelines of the PRISMA Statement 2020 using the PICOS literature search strategy. The results of this study showed that the positive effect of cocoa on inflammation indicated by 44 out of 72 biomarkers (61.11%). Flavan-3- ols can effectively reduce inflammation by reducing the activation of transcripts that regulate pro-inflammatory cytokines (NF-kB), prostaglandins, and NO. The antiinflammatory effect was effectively found in different groups, i.e., subjects without health issue (healthy subject), subjects with some health problems record and subjects with obesity. Nevertheless, it was found in the previous researches that the manifest of cocoaderived products as well as the biomarkers for determining the anti-inflammatory effect of cocoa still vary. Also, there is no study investigating the anti-inflammatory effect of cocoa on different age group. Therefore, further researches are required in this area to complete the puzzle of information regarding the potential anti-inflammatory activity of cocoa.

Efficacy of active and passive modified atmosphere packaging on quality preservation and storage life of pomegranate fruit and arils: A review

Pomegranate has nutritional value and health benefits due to its bioactive compounds and antioxidant properties. Fruit consumption is strongly recommended due to its high content of vitamins, fiber, minerals, and polyphenols. Supplying ready-to-eat pomegranate can be a beneficial technique to increase consumption with regard to its nutritional properties. However, maintaining nutritional quality and preventing microbial spoilage is a major challenge. Fruit quality is lost with visible symptoms such as weight loss, shriveling, husk scald, chilling injury, fungal rot, aril color degradation, and off-flavor during long-term storage. Therefore, it is very important to use appropriate strategies to maintain pomegranate whole fruit and aril quality. Gases around the product create a suitable environment for oxidative reactions and aerobic microorganism growth. Therefore, changing the atmosphere around the product can help maintain its quality. One of the effective methods to increase the postharvest life of products is to use modified atmosphere packaging (MAP), which reduces microbial spoilage and chilling injury, preserves the quality, and extends the shelf life by reducing the respiration rate. Modified atmosphere packaging, which uses natural atmospheric components (O2, CO2 and N2), has been widely accepted due to the lack of toxic residues on the product. This review discusses on recent research in terms of MAP application on quality properties and postharvest life of pomegranate fruit and arils during storage.

Encapsulated polyphenols in functional food production

Polyphenols are present as nutrient components in many functional food formulations. However, their bioavailability is quite low, and they tend to degrade under extreme technological conditions, e.g., heating, pH, etc. Moreover, polyphenols are known for their specific bitter taste. As a result, a large amount of polyphenols spoils the sensory properties of the finished product. Encapsulation seems a prospective solution to this problem. This article provides a comprehensive review of scientific publications on various methods of polyphenol encapsulation.
 The review covered publications registered in PubMed, Google Scholar, ResearchGate, Elsevier, eLIBRARY.RU, and Cyberleninka in 2002–2023 with a focus on original research articles published after 2012. The search involved such keywords as polyphenols, encapsulation, flavonoids, delivery systems, and functional products. 
 Encapsulating materials are made of organic or inorganic substances, as well as of their combinations. Mineral salts delay the contact between polyphenols and taste buds. However, they are not resistant enough to gastric juice. In this respect, organic matrices are more effective. Carbohydrates protect active molecules from degradation in the stomach. Liposomes increase the bioavailability of polyphenols. Milk or whey proteins also proved quite effective for a number of reasons. First, they mask the astringent taste, which makes it possible to include more polyphenols in functional food formulations. Second, the resulting product is fortified with valuable proteins and essential amino acids. Third, high concentrations of polyphenols possess enough antioxidant properties to increase the shelf-life.
 Polyphenol encapsulation is an effective method of functional product design, especially in the sphere of foods made for dietary nutrition, sports, preventive diets, etc.

An Evidence-based Systematic Review of Pleiotropic Potential Health Benefits of <i>Sorghum bicolor</i> Supplement: A Polyphenol-rich Derivative of the Leaf Sheaths of <i>Sorghum</i> Plant

Globally, across different cultures, humans have historically depended largely on medicinal plants for managing diseases that have hitherto threatened their optimal health, survival, and longevity. Evidently, the health-derived benefits of medicinal plants have been strongly attributed to the presence of secondary metabolites, particularly polyphenols. The potential health benefits of the leaf sheaths of the West African variety of Sorghum bicolor-based Jobelyn Supplement (SBJS) have also been ascribed to its high contents of polyphenols. This systematic review seeks to synthetically harmonize findings from various experimental and clinical studies on the health benefits of SBJS in different disease conditions including arthritis, cancer, chronic viral infections, stroke, anaemia, and premature aging. A systematic search was conducted using three primary databases (PubMed, Europe PMC, and Cochrane Library), to identify published articles on therapeutic potentials of SBJS and ethnomedicinal surveys on the application of the West African variety of S. bicolor using the Preferred Reporting Items for Systematic Reviews and Meta-analyses (PRISMA) standard. The inclusion criteria were experimental and clinical studies conducted on SBJS and West African variety of S. bicolor; while ethnomedicinal surveys were on the therapeutic uses of the West African variety of S. bicolor published in the English language. The review provides valuable information suggesting that SBJS possesses pleiotropic therapeutic potentials in diverse pathological conditions through mechanisms relating to antioxidant, anti-inflammatory, immunomodulatory, chemopreventive, and neuroprotective activities. The review also showed that SBJS contains several bioactive substances with polyvalent pharmacological potentials including modulation of pathological mechanisms involved in the mediation of aging and age-related diseases, such as arthritis, stroke, memory loss and cancer as well as chronic viral infections. Taken together, these findings further suggest the need for more robust studies (including disease-specific clinical trial programs) in order to replicate and validate the prior insights gleaned from previous investigations on SBJS.

Flavonoids and Antioxidant Effects of Piper sarmentosum

Piper sarmentosum has long been a precious herb, used as a remedy for diseases such as gout, joint pain, etc. The chemical compositions mainly contain alkaloids, flavonoids, saponins, terpenoids, and phenols. However, up to date, there have been few studies on the chemical compositions and antioxidant activity in Vietnam. The experiments indicated that the ethyl acetate fraction had the highest content of polyphenols (254.1 mg GAE.g -1) and total flavonoids (132.2 mg QE.g -1), as well as strong antioxidant activity in DPPH and ABTS assays. From the ethyl acetate fractions, by chromatographic techniques, two substances named afzelin (1) and kaempferol (2) were isolated. Compound 2 exhibited strong antioxidant activity with IC50 values of 6.37 and 4.93 μg/mL in the DPPH and ABTS models, respectively, while compound 1 had moderate activity.

Investigating the effect of polyphenols from nuts on human carbohydrate digestion in vitro

Recent studies have documented the importance of postprandial hyperglycaemia in the incidence of chronic diseases, including type 2 diabetes. Inhibition of digestive enzymes, including membrane-bound brush-border α-glucosidases, leads to slowed carbohydrate digestion and absorption, and reduced postprandial glycemia. Nuts are widely eaten around the world and have the potential to inhibit α-glucosidases through their content of polyphenols and other bioactive compounds. According to our recent systematic review(1), no study has investigated the inhibitory effects of nut extracts on human α-glucosidase activities. Almost all studies in this area have been conducted on yeast α-glucosidase, with only a few using rat α-glucosidase. While there is no sequence homology between yeast and human α-glucosidase, there is 74% to 78% sequence homology between rat and human α-glucosidases(1). The lack of studies on the effect of bioactive compounds from nuts on human α-glucosidases, along with the growing attention to nuts as an important component of a healthy diet with the potential to reduce the risk of chronic diseases(2), highlights the need for research to evaluate the inhibitory effect of nut extracts on human α-glucosidases. The aim of the current study is to explore the inhibitory effect of extracts from nuts on human carbohydrate digestive enzymes. Walnuts and almonds were ground and defatted with hexane, extracted in 80% (v/v) acetone, and further purified using solid-phase extraction to obtain phenolic-rich extracts. The Folin–Ciocalteu assay was used to approximate the polyphenol content of the samples. Following our recently published detailed protocol(3), cell-free extracts from human intestinal Caco-2/TC7 cells were used as a source of α-glucosidase in enzyme inhibition assays, with sucrose, maltose and isomaltose as substrates and appropriate controls. The assay products were quantified using high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Glucose production in the presence of various concentrations of phenol-rich nut extracts was compared using a one-way ANOVA and half-maximal inhibitory concentration (IC50) values were calculated. The Folin–Ciocalteu data demonstrate that walnut extracts comprise a relatively high polyphenol content, with 18.1 ± 0.23 mg (epigallocatechin gallate [EGCG] equivalent) per gram of fresh weight, while almond extracts contain 0.87 ± 0.03 mg EGCG equivalent/g of fresh weight. The walnut phenolic-rich extract dose-dependently inhibited human intestinal sucrase and maltase activities (both p<0.01), with IC50 values of 1.67 mg/mL and 2.84 mg/mL, respectively. We demonstrate that phenolic-rich walnut extracts can inhibit human α-glucosidases in vitro and therefore walnuts may contribute to slowing carbohydrate digestion in humans. As such, we plan to assess the effects of walnuts on postprandial glycaemia in vivo.

Andrographis paniculata Leaves Extract Alleviates UVB-Induced HaCaT Cells Through Suppressing Mitogen-Activated Protein Kinases Activation

Objectives Andrographis paniculata leaves have been widely used in traditional medicine due to their rich content of phenolic compounds. We sought to figure out the skin beneficial effects of Andrographis paniculata leaves extract. Methods In this study, we evaluated the total phenolic and flavonoid content of Andrographis paniculata leaf extracts (ALE), as well as its antioxidant activities against diphenyl-2-picrylhydrazyl, ABTS, and hydrogen peroxide radicals. Additionally, we conducted cell viability assays, reverse transcriptase polymerase chain reaction , and western blot analysis to investigate the biochemical effects of ALE on UVB-induced HaCaT cells. Results Our results revealed that ALE exhibited a high concentration of polyphenols and flavonoids, which were associated with potent abiotic antioxidant properties. Furthermore, ALE treatment effectively abrogated the damage caused by UVB radiation on key molecules such as hyaluronan synthase 1, aquaporin 3, and loricrin in HaCaT cells. ALE also demonstrated the ability to reduce the overactivation of mitogen-activated protein kinases and the expression of pro-inflammatory cytokines, including interleukin-6 (IL-6) and IL-1β in UVB-induced HaCaT cells. Additionally, ALE positively influenced the peroxisome proliferator-activated receptor alpha in these cells. Conclusion Overall, our findings highlight the antioxidant and anti-inflammatory effects of ALE, as well as its significant role in modulating skin barrier functions. These results contribute to the growing body of evidence supporting the therapeutic potential of ALE in skincare and dermatological applications.

생강을 첨가한 다식의 항산화성 연구

This study evaluated the antioxidant and high-quality characteristics of Dasik. Dasik, a unique food in Korea, involves drying and powdering various ingredients, followed by kneading and consuming with tea. In this study, ginger, which has various pharmacologically active components, such as gingerol, was used as the main ingredient in Dasik, and five sub-ingredients (strawberries, blueberries, coconut powder, soy flour, and dark chocolate) that contain high amounts of polyphenols were added to enhance the absorption rate of catechins, including EGCG found in tea. The quality characteristics and antioxidant properties of Dasik were examined for each sub-ingredient. The quality assessment of ginger Dasiks with five different sub-ingredients revealed hardness values ranging from 3.73 to 6.02 g/cm2Dark chocolate had the highest ash and protein contents, while coconut powder exhibited the highest fat and sugar contents. In terms of antioxidant evaluation, dark chocolate, known for its high polyphenol content, exhibited the highest total polyphenol content and antioxidant capacity in this study. Therefore, considering that dark chocolate ginger Dasiks had the highest polyphenol content and antioxidant capacity, further research on neutralizing the bitterness associated with a high polyphenol content in dark chocolate ginger Dasik would contribute to the development of Dasiks that can enhance the rate of EGCG absorption in tea.

Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain's Olive Oil Production.

Lyophilized plant-origin extracts are rich in highly potent antioxidant polyphenols. In order to incorporate them into food products, it is necessary to protect these phytochemicals from atmospheric factors such as heat, light, moisture, or pH, and to enhance their bioavailability due to their low solubility. To address these challenges, recent studies have focused on the development of encapsulation techniques for antioxidant compounds within polymeric structures. In this study, lyophilized olive leaf extracts were microencapsulated with the aim of overcoming the aforementioned challenges. The method used for the preparation of the studied microparticles involves external ionic gelation carried out within a water-oil (W/O) emulsion at room temperature. HPLC analysis demonstrates a high content of polyphenols, with 90% of the bioactive compounds encapsulated. Meanwhile, quantification by inductively coupled plasma optical emission spectroscopy (ICP-OES) reveals that the dried leaves, lyophilized extract, and microencapsulated form contain satisfactory levels of macro- and micro-minerals (calcium, potassium, sodium). The microencapsulation technique could be a novel strategy to harness the polyphenols and minerals of olive leaves, thus enriching food products and leveraging the antioxidant properties of the polyphenolic compounds found in the lyophilized extract.

Light-Induced Antioxidant Phenolic Changes among the Sprouts of Lentil Cultivar.

Lentil is a leguminous crop with a high content of health-beneficial polyphenols. Lentil sprouts are popularly consumed in fresh vegetable markets, although their phytochemical qualities are not well understood. In this study, we investigated the accumulation of phenolics in lentil sprouts in response to photosynthetic and stress light qualities, including fluorescent light (FL), red LED (RL), blue LED (BL), ultraviolet A (UV-A), and ultraviolet B (UV-B). Three lentil cultivars, Lentil Green (LG), French Green (FG), and Lentil Red (LR), were used to evaluate sprouts grown under each light condition. The adequate light intensities for enhancing the antioxidant activity of lentil sprouts were found to be 11 W/m2 under photosynthetic lights (FL, RL, BL), and 1 W/m2 under stress lights (UV-A, UV-B). Subsequently, HPLC-ESI/Q-TOF MS analysis was conducted for the quantitative analysis of the individual phenolics that were accumulated in response to light quality. Four main phenolic compounds were identified: ferulic acid, tricetin, luteolin, and kaempferol. Notably, tricetin accumulation was significantly enhanced under BL across all three lentil cultivars examined. Furthermore, the study revealed that the other phenolic compounds were highly dependent on FL, BL, or UV-B exposure, exhibiting cultivar-specific variations. Additionally, the antioxidant activities of lentil extracts indicated that BL was most effective for LG and FG cultivars, whereas FL was most effective for enhancing antioxidant activity of LR cultivars as the sprouts grew.

Extracts of Cistus creticus cultivated at different salinity levels exhibit promising therapeutic potential for pancreatic cancer cell lines

BackgroundCistus creticus L. subsp. creticus is a characteristic species commonly distributed in the Mediterranean region. It has been proved to contain antibacterial, antifungal, anti-inflammatory, and anti-cancer traits. PurposeIn this study, C. creticus plants were grown in hydroponic culture under different salinity levels (0, 30, or 60 mM NaCl) and were extracted using two other solvents (70 % ethanol and distilled water). The effect of salinity on plant growth and mineral homeostasis, biochemical content of extracts and therapeutic impact on cell death and cell survival in pancreatic cancer cell lines were studied. MethodsPancreatic cancer cell lines (PANC-1, MIA PaCa-2, and AsPC-1) were treated with different C. creticus extracts were grown, and cell survival, autophagy and apoptosis signaling pathways were measured. ResultsEspecially, ethanol extraction of C. creticus showed a remarkably therapeutic effect on cell death and cell survival. Ethanol extracts have higher polyphenolic content and are more effective than water extracts. It has been found that C. creticus is an important mitochondria-targeted antioxidant in pancreatic cancer cells. ConclusionThis research could be important to evaluate how stress physiology relates to the chemical composition and the therapeutic effectiveness of C. creticus.