To see the other types of publications on this topic, follow the link: Polyphenol.
Journal articles on the topic 'Polyphenol'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Polyphenol.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Maisto, Maria, Elisabetta Schiano, Ettore Novellino, Vincenzo Piccolo, Fortuna Iannuzzo, Emanuela Salviati, Vincenzo Summa, Giuseppe Annunziata, and Gian Carlo Tenore. "Application of a Rapid and Simple Technological Process to Increase Levels and Bioccessibility of Free Phenolic Compounds in Annurca Apple Nutraceutical Product." Foods 11, no. 10 (May 17, 2022): 1453. http://dx.doi.org/10.3390/foods11101453.
Full textAbstract:
Insoluble bound polyphenols (ISBP) are polyphenolic compounds linked to the food matrix with different interactions limiting both their water extractability and consequent bioaccessibility. The health-promoting potential of polyphenols is historically known and well-demonstrated; specifically, Annurca apple polyphenols were studied both in vitro and in vivo for their effect in controlling cholesterol plasma levels. The aim of the study was the preparation of nutraceutical products based on Annurca apple polyphenolic fraction through the application of a technological process (acid treatment) able to release the ISBP from Annurca apple food matrix and increase polyphenol bioaccessibility. Lyophilized annurca apple (LAA) underwent acid treatment (ATLAA), and differences in released polyphenol levels were analysed by DAD-HPLC. Free-polyphenol levels in samples treated under acid conditions were higher than in untreated ones; in particular, for oligomeric flavan-3-ols (+168% procyanidin B2, +42.97% procyanidin B1 and B2, +156.99% procyanidin C1), catechin (+512.20%), and gallic acid (+707.77%). Furthermore, ATLAA underwent an in vitro gastrointestinal digestion to evaluate the bioaccessibility of contained polyphenols, in comparison to the untreated Annurca apple. The bioaccessibility study indicates a valuable preservation of polyphenolic fraction compared to the control.
2
McDougall, Gordon J. "Phenolic-enriched foods: sources and processing for enhanced health benefits." Proceedings of the Nutrition Society 76, no. 2 (November 2, 2016): 163–71. http://dx.doi.org/10.1017/s0029665116000835.
Full textAbstract:
Polyphenols are ubiquitous secondary products present in many plant foods. Their intake has been associated with health benefits ranging from reduced incidence of CVD, diabetes and cancers to improved neurodegenerative outcomes. Major dietary sources include beverages such as coffee, teas and foods such as chocolate. Fruits are also major sources and berries in particular are a palatable source of a diverse range of polyphenol components. There are a number of ways that polyphenol uptake could be increased and healthier polyphenol-rich foods could be produced with specific compositions to target-specific health effects. Firstly, we could exploit the genetic diversity of plants (with a focus on berries) to select varieties that have enhanced levels of specific polyphenols implicated in disease mitigation (e.g. anthocyanins, tannins or flavonols). Working with variation induced by environmental and agronomic factors, modern molecular breeding techniques could exploit natural variation and beneficially alter polyphenol content and composition, although this could be relatively long term. Alternatively, we could employ a synthetic biology approach and design new plants that overexpress certain genes or re-deploy more metabolic effort into specific polyphenols. However, such ‘polyphenol-plus’ fruit could prove unpalatable as polyphenols contribute to sensorial properties (e.g. astringency of tannins). However, if the aim was to produce a polyphenol as a pharmaceutical then ‘lifting’ biosynthetic pathways from plants and expressing them in microbial vectors may be a feasible option. Secondly, we could design processing methods to enhance the polyphenolic composition or content of foods. Fermentation of teas, cocoa beans and grapes, or roasting of cocoa and coffee beans has long been used and can massively influence polyphenol composition and potential bioactivity. Simple methods such as milling, heat treatment, pasteurisation or juicing (v. pureeing) can have notable effects on polyphenol profiles and novel extraction methods bring new opportunities. Encapsulation methods can protect specific polyphenols during digestion and increase their delivery in the gastrointestinal tract to target-specific health effects. Lastly we could examine reformulation of products to alter polyphenol content or composition. Enhancing staple apple or citrus juices with berry juices could double polyphenol levels and provide specific polyphenol components. Reformulation of foods with polyphenol-rich factions recovered from ‘wastes’ could increase polyphenol intake, alter product acceptability, improve shelf life and prevent food spoilage. Finally, co-formulation of foods can influence bioavailability and potential bioactivity of certain polyphenols. Within the constraints that certain polyphenols can interfere with drug effectiveness through altered metabolism, this provides another avenue to enhance polyphenol intake and potential effectiveness. In conclusion, these approaches could be developed separately or in combination to produce foods with enhanced levels of phenolic components that are effective against specific disease conditions.
3
Akhter, A., S. Zaman, U. Ali, Y. Ali, and M. A. Jalil Miah. "Isolation of Polyphenolic Compounds from the Green Coconut (cocos nucifera) Shell and Characterization of their Benzoyl Ester Derivatives." Journal of Scientific Research 2, no. 1 (December 29, 2009): 186–90. http://dx.doi.org/10.3329/jsr.v2i1.2659.
Full textAbstract:
Polyphenolic compounds were isolated from the aqueous extract of green coconut shell. Benzoyl ester derivatives were prepared with these polyphenols. Monobenzoyl and dibenzoyl derivatives of a polyphenol were separated and characterized. Keywords: Green coconut shell; Cocos nucifera; Polyphenol. © 2010 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved. DOI: 10.3329/jsr.v2i1.2659 J. Sci. Res. 2 (1), 186-190 (2010)
4
Jakobek, Lidija, Martina Skendrović Babojelić, Jasmin Lesičar, Jasna Šic Žlabur, Sandra Voća, Ivana Buljeta, and Jozo Ištuk. "Polyphenol content, profile, and distribution in old, traditional apple varieties." Croatian journal of food science and technology 12, no. 1 (May 29, 2020): 110–17. http://dx.doi.org/10.17508/cjfst.2020.12.1.14.
Full textAbstract:
Apples are an important source of polyphenols in the human diet. They have also shown many potentially beneficial effects on human health. Old, traditional apple varieties grown in the past could also be valuable varieties but little is known about their polyphenolic compounds and characteristics in general. The aim of this study was to collect 25 old, traditional apple varieties, to determine their polyphenolic profile and the amounts of total polyphenols in the peel and flesh, and to compare them with a commercial variety. To the best of our knowledge, some of those varieties have never been studied before (‘Mašanka’, ‘Bobovac’, ‘Batulenka’, ‘Krastavka’). Total polyphenols were determined by using the Folin-Ciocalteu method and individual polyphenol identification was done by using an RP-HPLC. The flesh contained 170 to 941 mg kg-1 fresh weight (FW) of total polyphenols, and the peel contained 931 to 3791 mg kg-1 FW. In comparison to the commercial variety, the peel of all old varieties had higher polyphenol content, while the flesh of only some old varieties was richer in polyphenols. Principal component analysis showed possible clustering. Eighteen individual polyphenols were distributed in apple peel and flesh. The dominant polyphenol subgroups in the peel were flavonols (18 to 80 %) and flavan-3-ols (6 to 66 %), and in the flesh those subgroups were phenolic acids (41 to 85 %) and flavan-3-ols (3-49 %).
5
Vasantha Rupasinghe, H. P., and Chris Kean. "Polyphenol concentrations in apple processing by-products determined using electrospray ionization mass spectrometry." Canadian Journal of Plant Science 88, no. 4 (July 1, 2008): 759–62. http://dx.doi.org/10.4141/cjps07146.
Full textAbstract:
Liquid chromatography coupled with electrospray ionization and triple quadrupole mass spectrometry (ESI-MS/MS) was used to determine the concentrations of polyphenols in apple processing by-products collected from commercial juice and pie manufacturing plants. Apple pomace (cultivar Gravenstein) resulting from juice processing contained a total polyphenol concentration of 43 mg 100 g-1 dry matter (DM), and was mainly constituted of phloridzin and quercetin-3-O-galactoside. The major polyphenolic compound in apple seeds (cultivar Idared) was phloridzin (64 mg 100 g-1 DM), representing 84% of total polyphenols (76 mg 100 g-1 DM). The predominant polyphenolic compounds in apple cores (cultivar Idared) were phloridzin, chlorogenic acid, and epicatechin, which represented 77% of the total polyphenols (40 mg 100 g-1 DM). The total polyphenol concentrations in the skin of Northern Spy and Idared were 322 and 401 mg 100 g-1, respectively. The major polyphenol sub-classes detected in apple skins were flavonols (151-154 mg 100 g-1 DM), dihydrochalcones (48-59 mg 100 g-1 DM), flavan-3-ols (32-38 mg 100 g-1 DM), phenolic acids (40-59 mg 100 g-1 DM) and anthocyanins (29-114 mg 100 g-1 DM). Key words: Malus × domestica, apple, polyphenols, flavonoids, by-products, LC-MS/MS
6
Kalompatsios, Dimitris, Vassilis Athanasiadis, Dimitrios Palaiogiannis, Stavros I. Lalas, and Dimitris P. Makris. "Valorization of Waste Orange Peels: Aqueous Antioxidant Polyphenol Extraction as Affected by Organic Acid Addition." Beverages 8, no. 4 (November 7, 2022): 71. http://dx.doi.org/10.3390/beverages8040071.
Full textAbstract:
Waste orange peels (WOP) are a food processing residue rich in bioactive polyphenols. However, data on aqueous extraction processes for efficient polyphenol recovery are rather limited. The present study dealt with the optimization of WOP polyphenols, using a batch stirred-tank mode and water as solvent. After a preliminary single-factor examination, the implementation of response surface methodology revealed that optimum extraction time and temperature were 60 min and 55 °C, respectively. Under these conditions, the extraction afforded a total polyphenol yield of 26.13 ± 0.78 mg gallic acid equivalents per g dry mass. The use of aqueous solutions of citric, tartaric and lactic acid showed that total polyphenol yield may be significantly increased with 1% tartaric acid or equally with 2.5% citric acid. However, the effect on individual polyphenolic constituents was rather negligible, as determined by high-performance liquid chromatography. The discrepancies observed in the antioxidant properties of the extracts produced with water and acidified water were putatively attributed to some differences in the polyphenolic composition. The extraction methodology proposed is environmentally green and of low cost, and it could certainly be used as an effective means of recovering WOP polyphenols.
7
Lakka, Achillia, Stavros Lalas, and Dimitris P. Makris. "Hydroxypropyl-β-Cyclodextrin as a Green Co-Solvent in the Aqueous Extraction of Polyphenols from Waste Orange Peels." Beverages 6, no. 3 (August 10, 2020): 50. http://dx.doi.org/10.3390/beverages6030050.
Full textAbstract:
There is, to-date, an expanding interest concerning the use of cyclodextrins as green food-grade co-solvents in the aqueous extraction of polyphenols, however, data regarding polyphenol extraction from waste orange peels (WOP) are lacking. On this ground, hydroxypropyl β-cyclodextrin (HP-β-CD), a highly water-soluble cyclodextrin, was used to develop a simple and straightforward methodology for the effective recovery of WOP polyphenols. Process optimization by response surface showed that maximum total polyphenol recovery (26.30 ± 1.49 mg gallic acid equivalents g−1 dry mass) could be accomplished with 15 mM HP-β-CD at 40 °C. On the other hand, integration of ultrasonication pretreatment was found unsuitable, as it resulted in reduced polyphenol yield. Examination of solvent acidity indicated that polyphenol extraction may be enhanced at pH 4, but the difference was non-significant (p > 0.05) compared to yields attained at pH 2, 3, and 5. Extraction of WOP polyphenols with HP-β-CD was shown to provide significantly higher hesperidin yield compared to 60% (v/v) aqueous ethanol, which suggested selectivity of HP-β-CD toward this polyphenolic metabolite.
8
Lachman, J., M. Orsák, and V. Pivec. "Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) – a review." Czech Journal of Food Sciences 18, No. 4 (January 1, 2000): 153–58. http://dx.doi.org/10.17221/8335-cjfs.
Full textAbstract:
In this review article it is given an information about the composition of flavonoid complex of apples (Malus pumila Mill.). It is discussed the influence of extrinsic and intrinsic factors on polyphenolic antioxidant content (varietal differences, influence of locality, year, maturity, pre-harvest treatment, storage, technological ways of processing) and the relation between the polyphenol content and the resistance of apple varieties. During storage there is an apparent decrease of both ascorbic acid and polyphenols. Contents of anthocyanins and chalcones are in positive correlation with resistance of apple trees to low and variable temperatures. During maturation of apple fruits synthesis and accumulation of polyphenols, esp. anthocyanins, and ascorbic acid was determined. Meanwhile polyphenols are substrates of polyphenol oxidases in the process of enzymic browning, ascorbic acid is a natural inhibitor of this browning deterioration. Process of enzymic browning of apple fruits and juices could be inhibited with ascorbic and citric acid addition to apple products. Polyphenol content could be influenced by pre-harvest and technological procedures.
9
Clarke, Erin D., Megan E. Rollo, Clare E. Collins, Lisa Wood, Robin Callister, Mark Philo, Paul A. Kroon, and Rebecca L. Haslam. "The Relationship between Dietary Polyphenol Intakes and Urinary Polyphenol Concentrations in Adults Prescribed a High Vegetable and Fruit Diet." Nutrients 12, no. 11 (November 9, 2020): 3431. http://dx.doi.org/10.3390/nu12113431.
Full textAbstract:
Urinary polyphenol metabolites are potential biomarkers of dietary polyphenol intake. The current study aims to evaluate associations between total diet, vegetable and fruit polyphenol intakes with urinary polyphenol metabolite concentrations in a sample of adults prescribed a diet rich in vegetables and fruit. Thirty-four participants completed a 10-week pre-post study. Participants were asked to consume Australian recommended daily vegetable and fruit serves and attend measurement sessions at baseline and at weeks 2 and 10. Two 24-h diet recalls were collected at each time-point and polyphenol intakes were calculated using the Phenol-Explorer database. Spot urine samples, collected at each time-point, were analyzed for 15 polyphenol metabolites using liquid chromatography-mass spectroscopy. Spearman’s correlation analyzes assessed the strength of relationships between urinary and dietary polyphenols. Linear mixed models were used to investigate relationships between polyphenol excretion and intake. Total urinary polyphenols were significantly correlated with total polyphenol intakes at week 10 (rs = 0.47) and fruit polyphenols at week 2 (rs = 0.38). Hippuric acid was significantly correlated with vegetable polyphenols at baseline (rs = 0.39). Relationships were identified between individual polyphenol metabolites and vegetable and fruit polyphenols. Linear mixed model analyzes identified that for every 1 mg increase in polyphenol intakes, urinary polyphenol excretion increased by 16.3 nmol/g creatinine. Although the majority of relationships were not sufficiently strong or consistent at different time-points, promising relationships were observed between total urinary polyphenols and total polyphenol intakes, and hippuric acid and vegetable polyphenols.
10
Fayeulle, Noémie, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, and Nicolas Sommerer. "Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans." Metabolites 10, no. 8 (July 29, 2020): 311. http://dx.doi.org/10.3390/metabo10080311.
Full textAbstract:
Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. The aim of the present work was to assess the potential of a quantitative polyphenol targeted metabolomics analysis based on mass spectrometry for relating cocoa bean polyphenol composition corresponding chocolate polyphenol composition and sensory properties. One-hundred cocoa bean samples were transformed to chocolates using a standard process, and the latter were attributed to four different groups by sensory analysis. Polyphenols were analyzed by an ultra-high-performance liquid chromatography (UPLC) system hyphenated to a triple quadrupole mass spectrometer. A multiblock method called a Common Component and Specific Weights Analysis (CCSWA) was used to study relationships between the three datasets, i.e., cocoa polyphenols, chocolate polyphenols and sensory profiles. The CCSWA multiblock method coupling sensory and chocolate polyphenols differentiated the four sensory poles. It showed that polyphenolic and sensory data both contained information enabling the sensory poles’ separation, even if they can be also complementary. A large amount of variance in the cocoa bean and corresponding chocolate polyphenols has been linked. The cocoa bean phenolic composition turned out to be a major factor in explaining the sensory pole separation.
11
Gurumurthy, B. R., S. P. Nataraju, and S. K. Pavithra. "Variability in Polyphenol Content in Areca Nut (Areca catechu) Samples of Karnataka." Biosciences, Biotechnology Research Asia 14, no. 4 (December 25, 2017): 1343–47. http://dx.doi.org/10.13005/bbra/2578.
Full textAbstract:
ABSTRACT: The phenolic compounds or polyphenols, secondary metabolites of plants, are phytochemicals that exhibit antioxidant activity and consequently possess a beneficial physiological effect (Bravo, 1998). Plant polyphenolic compounds have been recognised for their ability to prevent oxidation of susceptible substances by virtue of their electron donating property due to presence of large number of phenolic hydroxyl groups. The seed of Areca catechu contains higher proportions of polyphenolic compounds mainly tannins (Zhang et al., 2008). In India 7.06 lakh ton of arecanut is produced annually (2016-17), major portion of which (App, 90%) utilised for human consumption. Hence it is essential to study variability in polyphenol contents of areca samples grown under diverse conditions and its impact on consumers. In the present study 850 areca samples were collected from 6 important area growing districts of Karnataka and further hobliwise pooling was done before polyphenol content was determined. In Shimogga district high concentration of polyphenol was found in Bhadrvathi thaluk (3.02%) followed by Shimogga (2.68%) and less concentration was found in Sorab taluk (1.17%). Polyphenol content varies from 0.82 % to 2.14 % in Chikkamagalur. The highest concentration was observed in Tarikere (2.14%) and less in Kadur (1.55%) . In Davanagere district polyphenol content was highest in Channagiri (2.50%) followed by Jagalur (1.29%). The results of total polyphenol content in different district are very different. But the regionwise variability was not noticed.
12
Maeda, Tomoo, Hideo Kakuta, Takahiro Sonoda, Satoru Motoki, Reiichiro Ueno, Takashi Suzuki, and Katsuji Oosawa. "Antioxidation Capacities of Extracts from Green, Purple, and White Asparagus Spears Related to Polyphenol Concentration." HortScience 40, no. 5 (August 2005): 1221–24. http://dx.doi.org/10.21273/hortsci.40.5.1221.
Full textAbstract:
The antioxidation capacities of green `Welcome', green and white `Gijnlim', and purple `Purple passion' asparagus spears were evaluated. Analyses of rutin and total polyphenols, and assays of DPPH radical absorbing and low-density lipoprotein (LDL) antioxidation were conducted. Varietal differences associated with the colors of spears were observed both in the amounts of rutin, total polyphenols and in DPPH radical absorbing activities, although not in LDL antioxidation activities. DPPH radical absorbing activities seemed to be affected by both rutin and other polyphenolic compounds. However, LDL antioxidation activities were likely to be influenced more by other polyphenolic compounds than by rutin. Total polyphenol content showed a fairly close relationship with rutin content, DPPH radical absorbing activity and LDL antioxidation activity. To determinate total polyphenol content using the Folin–Denis' method seemed to be useful for selecting the breeding lines that show high antioxidative capacities.
13
Jumat, Malory, Kwaku Gyebi Duodu, and Averalda van Graan. "Systematic Review of the Literature to Inform the Development of a South African Dietary Polyphenol Composition Database." Nutrients 15, no. 11 (May 23, 2023): 2426. http://dx.doi.org/10.3390/nu15112426.
Full textAbstract:
Comprehensively compiled dietary polyphenol data is required to compare polyphenol content between foods, calculate polyphenol intake and study its association with health and disease. The purpose of this review was to identify data on the presence and content of polyphenolic components in South African foods, with the aim of compiling the data into a database. An electronic literature search was conducted up until January 2020 using multiple databases. Additional literature was sourced from South African university repositories. A total of 7051 potentially eligible references were identified, of which 384 met the inclusion criteria. These studies provided information on food item name, geographical distribution, polyphenol type, quantity, and quantification method. Data for 1070 foods were identified, amounting to 4994 polyphenols. Spectrophotometry was the main method used for quantification of gross phenolic content in various assays such as total phenolic content (Folin–Ciocalteu assay), total flavonoid content (AlCl3 assay) and condensed tannin content (vanillin–HCl assay). Phenolic acids and flavonoids were the main polyphenol classes identified. This review highlights that South Africa has abundant information on the polyphenol content of foods, which could be utilised within a food composition database for the estimation of polyphenol intake for South Africa.
14
Evensen, Nikki A., and Phyllis C. Braun. "The effects of tea polyphenols onCandida albicans: inhibition of biofilm formation and proteasome inactivation." Canadian Journal of Microbiology 55, no. 9 (September 2009): 1033–39. http://dx.doi.org/10.1139/w09-058.
Full textAbstract:
The adherence of Candida albicans to one another and to various host and biomaterial surfaces is an important prerequisite for the colonization and pathogenesis of this organism. Cells in established biofilms exhibit different phenotypic traits and are inordinately resistant to antimicrobial agents. Recent studies have shown that black and green tea polyphenols exhibit both antimicrobial and strong cancer-preventive properties. Experiments were conducted to determine the effects of these polyphenols on C. albicans. Standard growth curves demonstrated a 40% reduction in the growth rate constant (K) with a 2 mg/mL concentration of Polyphenon 60, a green tea extract containing a mixture of polyphenolic compounds. Cultures treated with 1.0 µmol/L –(–)epigallocatechin-3-gallate (EGCG), the most abundant polyphenol, displayed a 75% reduction of viable cells during biofilm formation. Established biofilms treated with EGCG were also reduced, by 80%, as determined through XTT (2,3-bis(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide) colorimetric assays. Identical concentrations of epigallocatechin and epicatechin-3-gallate demonstrated similar biofilm inhibition. Further investigations regarding the possible mechanism of polyphenol action indicate that in vivo proteasome activity was significantly decreased when catechin-treated yeast cells were incubated with a fluorogenic peptide substrate that measured proteasomal chymotrypsin-like and peptidyl-glutamyl peptide-hydrolyzing activities. Impairment of proteasomal activity by tea polyphenols contributes to cellular metabolic and structural disruptions that expedite the inhibition of biofilm formation and maintenance by C. albicans.
15
Lončarić, Ante, Katarina Matanović, Perla Ferrer, Tihomir Kovač, Bojan Šarkanj, Martina Skendrović Babojelić, and Marta Lores. "Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion." Foods 9, no. 1 (January 11, 2020): 80. http://dx.doi.org/10.3390/foods9010080.
Full textAbstract:
Micro matrix solid phase dispersion (micro-MSPD) was optimized by response surface methodology for the extraction of polyphenols from the peel of twelve traditional and eight commercial apple varieties grown in Croatia. The optimized micro-MSPD procedure includes the use of 0.2 g of sample, 0.8 g of dispersant, a 57% solution of methanol in water as the solvent and 5 mL of extract volume. The total polyphenolic index (TPI) and antioxidant activity (AA) were measured by spectrophotometric assays. Eighteen polyphenolic compounds were identified in all investigated apples by HPLC-DAD and LC-(ESI)-MS. The peel of traditional apple varieties had higher contents of all investigated polyphenols. Calculated relative contribution of polyphenol groups indicated non-flavonoids (28.6%) and flavanols (46.2%) as the major contributors to the total polyphenolic content in traditional and commercial apple varieties, respectively. The most abundant polyphenol in traditional apple peel was chlorogenic acid, procyanidin B2 and epicatechin (1143 ± 755 µg/g dw, 954 ± 343 µg/g dw and 560 ± 362 µg/g dw, respectively). The peel of varieties ‘Apistar’, ‘Bobovac’ and ‘Božićnica’ could be highlighted as an important source of polyphenols.
16
Buljeta, Ivana, Anita Pichler, Josip Šimunović, and Mirela Kopjar. "Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques." Molecules 27, no. 16 (August 9, 2022): 5069. http://dx.doi.org/10.3390/molecules27165069.
Full textAbstract:
Polyphenols have received great attention as important phytochemicals beneficial for human health. They have a protective effect against cardiovascular disease, obesity, cancer and diabetes. The utilization of polyphenols as natural antioxidants, functional ingredients and supplements is limited due to their low stability caused by environmental and processing conditions, such as heat, light, oxygen, pH, enzymes and so forth. These disadvantages are overcome by the encapsulation of polyphenols by different methods in the presence of polyphenolic carriers. Different encapsulation technologies have been established with the purpose of decreasing polyphenol sensitivity and the creation of more efficient delivery systems. Among them, spray-drying and freeze-drying are the most common methods for polyphenol encapsulation. This review will provide an overview of scientific studies in which polyphenols from different sources were encapsulated using these two drying methods, as well as the impact of different polysaccharides used as carriers for encapsulation.
17
Ye, Yong, Ming Yang Li, and Hai Ting Xing. "Technique of Instantaneous Ultrasonic Extraction and Reverse Osmosis Concentration on Polyphenols of Chinese Herbs." Advanced Materials Research 734-737 (August 2013): 2226–29. http://dx.doi.org/10.4028/www.scientific.net/amr.734-737.2226.
Full textAbstract:
Polyphenol is a kind of active compound widely existed in many Chinese herbs, easily destroyed by oxygen and heat. Extraction and concentration are key steps to protect it from destruction, and the costly energy consumption steps in the process of herbs. In order to save energy and improve polyphenol quality, instantaneous ultrasonic extraction (IUE) and reverse osmosis (RO) concentration are evaluated in this paper. IUE and RO were used to extract polyphenol separately from herbs of Phyllantuus urinaria L, leaves of Camellia sinensis L and root of Salvia miltiorrhiza Bunge. Gallic acid, EGCG and Tanshinol, the main components of polyphenols, were determined by HPLC. Their content and energy consumption were compared to that by same time water boiling (10min) or 60min ultrasonic extraction and vacuum concentration. IUE increased 1-3 times or 1-5 times polyphenol content and saved 1 or 6 times energy consumption more than the same time water boiling or 60min ultrasonic extraction. Compared with vacuum vaporization to the same solid matter content (15%), RO increased 2 times polyphennol content and consumed 1/10 times energy and 1/5 times time. Combination of IUE and RO shortens process time, significantly improves polyphenol quality and saves energy. It will be the beneficial method for polyphenol extraction and concentration of Chinese herbs.
18
Tresserra-Rimbau, Anna, Sara Castro-Barquero, Nerea Becerra-Tomás, Nancy Babio, Miguel Ángel Martínez-González, Dolores Corella, Montserrat Fitó, et al. "Adopting a High-Polyphenolic Diet Is Associated with an Improved Glucose Profile: Prospective Analysis within the PREDIMED-Plus Trial." Antioxidants 11, no. 2 (February 4, 2022): 316. http://dx.doi.org/10.3390/antiox11020316.
Full textAbstract:
Previous studies suggested that dietary polyphenols could reduce the incidence and complications of type-2 diabetes (T2D); although the evidence is still limited and inconsistent. This work analyzes whether changing to a diet with a higher polyphenolic content is associated with an improved glucose profile. At baseline, and at 1 year of follow-up visits, 5921 participants (mean age 65.0 ± 4.9, 48.2% women) who had overweight/obesity and metabolic syndrome filled out a validated 143-item semi-quantitative food frequency questionnaire (FFQ), from which polyphenol intakes were calculated. Energy-adjusted total polyphenols and subclasses were categorized in tertiles of changes. Linear mixed-effect models with random intercepts (the recruitment centers) were used to assess associations between changes in polyphenol subclasses intake and 1-year plasma glucose or glycosylated hemoglobin (HbA1c) levels. Increments in total polyphenol intake and some classes were inversely associated with better glucose levels and HbA1c after one year of follow-up. These associations were modified when the analyses were run considering diabetes status separately. To our knowledge, this is the first study to assess the relationship between changes in the intake of all polyphenolic groups and T2D-related parameters in a senior population with T2D or at high-risk of developing T2D.
19
Della Vedova, Larissa, Giulio Ferrario, Francesca Gado, Alessandra Altomare, Marina Carini, Paolo Morazzoni, Giancarlo Aldini, and Giovanna Baron. "Liquid Chromatography–High-Resolution Mass Spectrometry (LC-HRMS) Profiling of Commercial Enocianina and Evaluation of Their Antioxidant and Anti-Inflammatory Activity." Antioxidants 11, no. 6 (June 16, 2022): 1187. http://dx.doi.org/10.3390/antiox11061187.
Full textAbstract:
Enocianina is an anthocyanin-rich extract obtained from grape pomace. It is widely used as a colorant in the food industry and, in addition to anthocyanins, it also contains a variety of polyphenols. To understand whether enocianina, besides its coloring effect, may offer potential health benefit applications, we aimed to fully characterize the profile of four commercial enocianinas and assess their radical scavenging, enzymatic, antioxidant, and anti-inflammatory activities. LC-ESI-MS/MS analysis identified 90 phytochemicals. The relative content of each anthocyanin was assessed by a semi-quantitative analysis, with malvidin derivatives being the most abundant. UV-VIS spectroscopy detected total amounts of polyphenols and anthocyanins of 23% and 3.24%, respectively, indicating that anthocyanins represent a minor fraction of total polyphenols. Multiple linear regression analysis indicated that the radical scavenging activity is related to the total polyphenol content and not to anthocyanins. All four enocianinas dose-dependently activate Nrf2, and such activity was correlated with catechol-containing polyphenol content. Finally, all enocianinas showed dose-dependent anti-inflammatory activity, which at the highest concentrations tested was closely related to the total polyphenol content and was explained by radical scavenging, Nrf2 activation, and other mechanisms related to the polyphenolic components.
20
Luong, Phu Hoang, Thuy Chinh Nguyen, The Dan Pham, Do Mai Trang Tran, Thi Ngoc Lien Ly, Quoc Trung Vu, Thi Kim Ngan Tran, and Hoang Thai. "Preparation and Assessment of Some Characteristics of Nanoparticles Based on Sodium Alginate, Chitosan, and Camellia chrysantha Polyphenols." International Journal of Polymer Science 2021 (May 29, 2021): 1–11. http://dx.doi.org/10.1155/2021/5581177.
Full textAbstract:
This paper presents the characteristics, morphology, and properties of alginate/chitosan/polyphenol nanoparticles, in which polyphenols were extracted from Camellia chrysantha leaves collected in Tam Dao district, Vinh Phuc province (Vietnam). The alginate/chitosan/polyphenol nanoparticles were prepared by ionic gelation method at different polyphenol content. The characteristics and morphology of these nanoparticles were investigated using infrared spectroscopy (IR), ultraviolet-visible spectroscopy (UV-Vis), and scanning electron microscopy (SEM). Release kinetic of polyphenols from the alginate/chitosan/polyphenol nanoparticles was conducted in simulated human body fluids. The release kinetics of polyphenols from the above nanoparticles were also evaluated and discussed. The experimental results showed that the release process of polyphenols from the nanoparticles was dependent on three factors: time, pH of solution, and amount of polyphenols.
21
Athanasiadis, Vassilis, Dimitrios Palaiogiannis, Eleni Bozinou, Stavros I. Lalas, and Dimitris P. Makris. "β-Cyclodextrin-Aided Aqueous Extraction of Antioxidant Polyphenols from Peppermint (Mentha × piperita L.)." Oxygen 2, no. 4 (September 29, 2022): 424–36. http://dx.doi.org/10.3390/oxygen2040029.
Full textAbstract:
This study explored the use of β-cyclodextrin (β-CD) as an additive to improve the aqueous extraction of antioxidant polyphenols from peppermint (Mentha × piperita). For this purpose, an initial single-factor screening was performed to test the effect of β-CD concentration on the yield of polyphenol extraction. In the following step, the extraction process was optimized through response surface methodology, considering β-CD and temperature as the process variables. The experimental design included the yield in total polyphenols and total flavonoids, the ferric-reducing power and the antiradical activity as the responses. The optimization showed that each response was maximized at different levels of β-CD concentration, but in all cases, 80 °C was the optimum extraction temperature. The composition of the extracts produced was profiled by high-performance liquid chromatography (HPLC). A comparison of the β-CD extract with the aqueous and hydroethanolic extracts revealed that the addition of β-CD at a specified concentration might boost aqueous polyphenol extraction. On the other hand, the hydroethanolic extract exhibited the richest polyphenolic profile. It was also shown that the β-CD extracts might possess improved antiradical activity. It was concluded that β-CD-aided polyphenol extraction from M. piperita may provide extracts with enriched polyphenolic composition and improved antioxidant characteristics, and this technique may be considered an alternative to solvent extraction.
22
Mazo, Vladimir K., Nikita A. Petrov, Varuzhan A. Sarkisyan, and Alla A. Kochetkova. "The interaction between polyphenols and food proteins: prospects for diet therapy of metabolic syndrome and type 2 diabetes mellitus." Problems of Endocrinology 64, no. 4 (October 6, 2018): 252–57. http://dx.doi.org/10.14341/probl8774.
Full textAbstract:
The use of minor biologically active components of food (flavonoids) as functional food ingredients for foods for special dietary uses is a promising trend in prevention and treatment of carbohydrate and lipid metabolism disorders resulting from the metabolic syndrome and type 2 diabetes mellitus. Unlike the in vitro studies that are conducted mainly on cell cultures, the results of clinical studies may be influenced by low bioavailability of polyphenols. This fact makes it impossible to reach the beneficial effects of polyphenols in some cases. Thus, the problem of polyphenol bioavailability enhancement is the main direction in producing highly effective specialized anti-diabetic food products. In this review, the interaction between proteins and polyphenolic compounds is discussed from the viewpoint of the potential to protect polyphenols against degradation in the digestive tract, to increase their stability and pharmacological activity compared to those of the conventional compositions. The problems of interactions between polyphenols and food proteins, digestive enzymes and cell transporters in the gastrointestinal tract have not been sufficiently covered in Russian academic publications. The studies focused on the mechanisms of interactions between polyphenols and proteins, considering the corresponding structural changes are of interest for predicting possible changes in their bioavailability. Polyphenol binding to proteins is influenced by the primary structure of a protein macromolecule, the spatial distribution of amino acid residues responsible for polyphenol binding, and some other parameters characterizing the conditions of interactions.
23
Wang, Minyan, Zhangzhen Bai, Huili Zhu, Tiantian Zheng, Xiujiao Chen, Pengmin Li, Jing Zhang, and Fengwang Ma. "A New Strategy Based on LC-Q TRAP-MS for Determining the Distribution of Polyphenols in Different Apple Varieties." Foods 11, no. 21 (October 27, 2022): 3390. http://dx.doi.org/10.3390/foods11213390.
Full textAbstract:
Apples are a rich source of polyphenols in the human diet. However, the distribution of polyphenols in different apple varieties and tissues is still largely unclear. In this study, a new liquid chromatography–tandem mass spectrometry (LC-MS/MS) strategy was developed to reveal the spatial distribution of polyphenols in different apple tissues and varieties. A method based on multiple reaction monitoring (MRM)-enhanced product ion (EPI) was established in the information-dependent acquisition (IDA) mode for pseudo-target screening of major apple polyphenols. A total of 39 apple polyphenolic metabolites were finally identified. Qualitative and quantitative results showed that the variety and content of polyphenols in apple peels were higher than those of other tissues. In apple roots, stems, and leaves, the highest polyphenol variety and content were found in wild species, followed by cultivars and elite varieties. Dihydrochalcone substances, one kind of major apple polyphenols, were more abundant in apple roots, stems, and leaves. This strategy can be applied as a model for other agricultural products, in addition to revealing the distribution of polyphenols in different tissues of apples, which provides a theoretical basis for the utilization of polyphenol resources and variety selection.
24
Caruso, Francesco, Sandra Incerpi, Jens Pedersen, Stuart Belli, Sarjit Kaur, and Miriam Rossi. "Aromatic Polyphenol π-π Interactions with Superoxide Radicals Contribute to Radical Scavenging and Can Make Polyphenols Mimic Superoxide Dismutase Activity." Current Issues in Molecular Biology 44, no. 11 (October 26, 2022): 5209–20. http://dx.doi.org/10.3390/cimb44110354.
Full textAbstract:
Polyphenols are valuable natural antioxidants present in our diet that likely mitigate aging effects, neurodegenerative conditions, and other diseases. However, because of their poor absorption in the gut and consequent low concentration in biological fluids (µM range), reservations about polyphenol antioxidant efficiency have been raised. In this review, it is shown that after scavenging superoxide radicals, coumarin, chalcone, and flavonoid polyphenols can reform themselves, becoming ready for additional cycles of scavenging, similar to the catalytic cycle in superoxide dismutase (SOD) action. The π-π interaction between one polyphenol ring and superoxide is associated with oxidation of the latter due to transfer of its unpaired electron to a polyphenolic aromatic ring, and consequent formation of a molecule of O2 (one product of SOD action). Mechanistically, it is very difficult to establish if this π-π interaction proceeds before or after the most common mode of scavenging superoxide, e.g., abstraction of an aromatic polyphenol H(hydroxyl), which then is used to form H2O2 (the other molecule produced by SOD action). At the end of this cycle of superoxide scavenging, 4-methyl-7,8-di-hydroxy-coumarin and the flavonoid galangin reform themselves. An alternative mechanistic pathway by galangin forms the η-(H2O2)-galangin-η-O2 complex that includes additional H2O2 and O2 molecules. Another mode of action is seen with the chalcone butein, in which the polyphenol system incorporates a molecule of O2, e.g., a η-O2-butein complex is formed, ready for additional scavenging. Of the several families of polyphenols analyzed in this review, only butein was able to circumvent an initial π-π interaction, directing the superoxide towards H(hydroxyl) in position 4, e.g., acting as a typical polyphenol scavenger of superoxide. This fact did not impede an additional superoxide to later react with the aromatic ring in π-π fashion. It is concluded that by mimicking SOD enzyme action, the low concentration of polyphenols in biological fluids is not a limiting factor for effective scavenging of superoxide.
25
Campos, Filipa, Andreia F. Peixoto, Pedro A. R. Fernandes, Manuel A. Coimbra, Nuno Mateus, Victor de Freitas, Iva Fernandes, and Ana Fernandes. "The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes." Nutrients 13, no. 12 (December 15, 2021): 4495. http://dx.doi.org/10.3390/nu13124495.
Full textAbstract:
Type 2 diabetes mellitus (T2DM) is one of the most prevalent chronic metabolic diseases of the 21st century. Nevertheless, its prevalence might be attenuated by taking advantage of bioactive compounds commonly found in fruits and vegetables. This work is focused on the recovery of polyphenols and polysaccharide–polyphenol conjugates from grape pomace for T2DM management and prevention. Bioactives were extracted by solid–liquid extraction and by pressurized hot water extraction (PHWE). Polyphenolic fraction recovered by PHWE showed the highest value for total phenolic content (427 μg GAE.mg−1), mainly anthocyanins and proanthocyanidins, and higher antioxidant activity compared to the fraction recovered by solid–liquid extraction. Polysaccharide–polyphenol conjugates comprehended pectic polysaccharides to which approximately 108 μg GAE of phenolic compounds (per mg fraction) were estimated to be bound. Polyphenols and polysaccharide–polyphenol conjugates exhibited distinct antidiabetic effects, depending on the extraction methodologies employed. Extracts were particularly relevant in the inhibition of a-glucosidase activity, with free polyphenols showing an IC50 of 0.47 μg.mL−1 while conjugates showed an IC50 of 2.7, 4.0 and 5.2 μg.mL−1 (solid–liquid extraction, PHWE at 95 and 120 °C, respectively). Antiglycation effect was more pronounced for free polyphenols recovered by PHWE, while the attenuation of glucose uptake by Caco-2 monolayers was more efficient for conjugates obtained by PHWE. The antidiabetic effect of grape pomace bioactives opens new opportunities for the exploitation of these agri-food wastes in food nutrition, the next step towards reaching a circular economy in grape products.
26
Guo, Qingbin, Xingyue Xiao, Laifeng Lu, Lianzhong Ai, Meigui Xu, Yan Liu, and H. Douglas Goff. "Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health." Annual Review of Food Science and Technology 13, no. 1 (March 25, 2022): 59–87. http://dx.doi.org/10.1146/annurev-food-052720-010354.
Full textAbstract:
Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol–polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The preparation and structural characterization of the polyphenol–polysaccharide conjugates, their structural–interaction relationships, and the effects of the interactions on functional and physiological properties of the polyphenol and polysaccharide molecules are reviewed. Moreover, potential applications of polyphenol–polysaccharide conjugates are discussed. This review aids in a comprehensive understanding of the synthetic strategy, beneficial bioactivity, and potential application of polyphenol–polysaccharide complexes.
27
Kemperman, R. A., S. Bolca, L. C. Roger, and E. E. Vaughan. "Novel approaches for analysing gut microbes and dietary polyphenols: challenges and opportunities." Microbiology 156, no. 11 (November 1, 2010): 3224–31. http://dx.doi.org/10.1099/mic.0.042127-0.
Full textAbstract:
Polyphenols, ubiquitously present in the food we consume, may modify the gut microbial composition and/or activity, and moreover, may be converted by the colonic microbiota to bioactive compounds that influence host health. The polyphenol content of fruit and vegetables and derived products is implicated in some of the health benefits bestowed on eating fruit and vegetables. Elucidating the mechanisms behind polyphenol metabolism is an important step in understanding their health effects. Yet, this is no trivial assignment due to the diversity encountered in both polyphenols and the gut microbial composition, which is further confounded by the interactions with the host. Only a limited number of studies have investigated the impact of dietary polyphenols on the complex human gut microbiota and these were mainly focused on single polyphenol molecules and selected bacterial populations. Our knowledge of gut microbial genes and pathways for polyphenol bioconversion and interactions is poor. Application of specific in vitro or in vivo models mimicking the human gut environment is required to analyse these diverse interactions. A particular benefit can now be gained from next-generation analytical tools such as metagenomics and metatranscriptomics allowing a wider, more holistic approach to the analysis of polyphenol metabolism. Understanding the polyphenol–gut microbiota interactions and gut microbial bioconversion capacity will facilitate studies on bioavailability of polyphenols in the host, provide more insight into the health effects of polyphenols and potentially open avenues for modulation of polyphenol bioactivity for host health.
28
Lozano-Castellón, Julián, Anna Vallverdú-Queralt, José Fernando Rinaldi de Alvarenga, Montserrat Illán, Xavier Torrado-Prat, and Rosa Maria Lamuela-Raventós. "Domestic Sautéing with EVOO: Change in the Phenolic Profile." Antioxidants 9, no. 1 (January 16, 2020): 77. http://dx.doi.org/10.3390/antiox9010077.
Full textAbstract:
(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Methods: In this work, we determined how temperature, time, and the interaction between them affects the EVOO polyphenolic profile during a domestic pan-frying process, simulating the cooking conditions of a home kitchen, without the control of light or oxygen. Applying a 22 full factorial design experiment, “Hojiblanca” EVOO was processed at two temperatures (120 °C and 170 °C) either for a short time or a long time, mimicking a domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results: Temperature degraded the polyphenols of EVOO during the sauté cooking process, whereas time had an effect on some individual phenols, such as hydroxytyrosol, but not on the total phenol content. The polyphenol content decreased by 40% at 120 °C and 75% at 170 °C compared to raw EVOO. (4) Conclusions: Cooked EVOO still meets the parameters of the EU’s health claim.
29
Papadaki, Eirini S., Dimitrios Palaiogiannis, Stavros I. Lalas, Paraskevi Mitlianga, and Dimitris P. Makris. "Polyphenol Release from Wheat Bran Using Ethanol-Based Organosolv Treatment and Acid/Alkaline Catalysis: Process Modeling Based on Severity and Response Surface Optimization." Antioxidants 11, no. 12 (December 14, 2022): 2457. http://dx.doi.org/10.3390/antiox11122457.
Full textAbstract:
Wheat bran (WB) is globally a major food industry waste, with a high prospect as a bioresource in the production of precious polyphenolic phytochemicals. In this framework, the current investigation had as objectives (i) to use ethanol organosolv treatment and study the effect of acid and alkali catalysts on releasing bound polyphenols, (ii) establish linear and quadratic models of polyphenol recovery based on severity and response surface, and (iii) examine the polyphenolic composition of the extracts generated. Using sulfuric acid and sodium hydroxide as the acid and the alkali catalyst, respectively, it was found that the correlation of combined severity factor with total polyphenol yield was significant in the acid catalysis, but a highly significant correlation in the alkali-catalyzed process was established with modified severity factor, which takes into consideration catalyst concentration, instead of pH. Optimization of the process with response surface confirmed that polyphenol release from WB was linked to treatment time, but also catalyst concentration. Under optimized conditions, the acid- and alkali-catalyzed processes afforded total polyphenol yields of 10.93 ± 0.62 and 19.76 ± 0.76 mg ferulic acid equivalents g−1 dry mass, respectively. Examination of the polyphenolic composition revealed that the alkali-catalyzed process had a striking effect on releasing ferulic acid, but the acid catalysis was insufficient in this regard. The outcome concerning the antioxidant properties was contradictory with respect to the antiradical activity and ferric-reducing power of the extracts, a fact most probably attributed to extract constituents other than ferulic acid. The process modeling proposed herein may be valuable in assessing both process effectiveness and severity, with a perspective of establishing WB treatments that would provide maximum polyphenol recovery with minimum harshness and cost.
30
Petrov, Nikita, Nikita Petrov, Yuliya Sidorova, Yuliya Sidorova, Varuzhan Sarkisyan, Varuzhan Sarkisyan, Yuliya Frolova, et al. "Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient." Foods and Raw Materials 6, no. 2 (December 20, 2018): 334–41. http://dx.doi.org/10.21603/2308-4057-2018-2-334-341.
Full textAbstract:
An innovative approach to creating a new generation of specialised foods for dietary therapy of type
2 diabetes can involve planned adding of plant polyphenols to their formulafions. The marked antioxidant properties of polyphenols largely determine their potential antidiabetic effects. However, the use of food polyphenols for prophylactic purposes is limited by their low bioavailability, which makes it expedient to search for technological approaches aimed at obtaining polyphenolic matrices with high biological activity, increased digestibility, and stability. This study objective was to purposely extract and concentrate the polyphenols by sorbing them from an aqueous solution of the bilberry leaf extract (BLE) on buckwheat flour and to assess their storage stability. A number of experiments on optimal parameters selection for sorbing polyphenols from the BLE on buckwheat flour were performed. The parameters included the concentration of the extract solution, the solution/sorbent ratio, the pH of the solution, the temperature and the time of sorption. The sorption on the polyphenol matrix was determined from the difference in their contents in the initial solution of the extract and in the supernatant after centrifugation by the Folin-Ciocalteu method. The effects of exposure to light, temperatures, and humidity on the polyphenol compounds in the dry BLE and in the food matrix contents during storage was analysed by the FTIR spectroscopy. The experiments determined the optimal conditions for the BLE polyphenol sorption on buckwheat flour by incubation of a 2% BLE solution pH = 3.6 with the portion of buckwheat flour at the ratio of 1g/50 cm3 solution for 45 minutes at 25°C. When storing the food matrix, there was no significant degradation of the polyphenolic compounds in the food matrix, which indicates an increase in the stability of the polyphenols sorbed on buckwheat flour. This paper presents the results that are scientifically and practically relevant for the nutritiology experts who devise promising technological approaches to expanding the range of functional food ingredients of the antidiabetic character.
31
Habschied, Kristina, Ante Lončarić, and Krešimir Mastanjević. "Screening of Polyphenols and Antioxidative Activity in Industrial Beers." Foods 9, no. 2 (February 23, 2020): 238. http://dx.doi.org/10.3390/foods9020238.
Full textAbstract:
Antioxidative molecules, such as polyphenols can preserve and prolong the freshness of packaged beers. The aim of this work was to assess the content of polyphenolic compounds (by Folin-Ciocalteu and standard European Brewery Convention method) in different types of industrially produced beers (lager, pilsner, black and dark), packaged in brown glass bottles. The results of this research indicate that there are significant changes in polyphenol concentrations in correlation with beer type. Polyphenolic content was highest in dark and black beers. Antioxidative activity was also more pronounced in dark and black beers. Most prominent phenolic acid in all samples was gallic acid. Two samples of dark and three samples of black beers had >10 mg/100 mL of this polyphenol, with maximal value of 14.22 mg/100 mL in sample CK (black beer). This would indicate that black beers are richer in polyphenolic content than the light (lager and pilsner) beers and the moderate consumption of such beer could contribute to the health of consumers.
32
Dziadek, Kinga, Aneta Kopeć, Michał Dziadek, Urszula Sadowska, and Katarzyna Cholewa-Kowalska. "The Changes in Bioactive Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage." Molecules 27, no. 5 (February 26, 2022): 1569. http://dx.doi.org/10.3390/molecules27051569.
Full textAbstract:
Studies on herb chia (Salvia hispanica L.) are very limited. Therefore, the aim of this study was to assess how different drying methods and periods of storage affect the bioactive properties of the herb Salvia hispanica and to compare it with other species of sage (Salvia officinalis L. and Salvia sclarea L.). In fresh herbs, directly after drying (freeze-drying, natural drying, and drying at 30, 40, and 50 °C), and after storage (3, 6, and 12 months), the following analyses were performed: content of total carotenoids and total polyphenols, polyphenol profile (including 25 compounds), and antioxidant activity. Additionally, the basic chemical compositions of the herbs were analyzed. To the best of our knowledge, the content of total carotenoids and the quantitative polyphenol profile in Salvia hispanica and Salvia sclarea were evaluated for the first time. The obtained results showed that the barely investigated herb Salvia hispanica is rich in polyphenolic compounds and shows high antioxidant activity. In all the tested species, rosmarinic acid was the most abundant polyphenolic compound. The use of different drying methods allowed us to determine that freeze-drying was the most effective for preserving polyphenols and carotenoids. Long-term storage up to 12 months resulted in a gradual reduction in antioxidant activity and in the content of polyphenols and carotenoids.
33
Rasheed, Haroon, Daraz Ahmad, and Jinsong Bao. "Genetic Diversity and Health Properties of Polyphenols in Potato." Antioxidants 11, no. 4 (March 22, 2022): 603. http://dx.doi.org/10.3390/antiox11040603.
Full textAbstract:
Polyphenol is one of the most essential phytochemicals with various health benefits. Potato (Solanum tuberosum L.) is known as a potential source of polyphenols, and also has health benefits in which phenolic acids, such as chlorogenic, ferulic acid, caffeic acid, and flavonoids, such as anthocyanins, sustainably play the most significant role. Almost every polyphenol contributes to various biological activities. In this review, we collected comprehensive information concerning the diversity of polyphenols in potatoes, and the effects of post-harvest processing and different cooking methods on the bioavailability of polyphenols. To achieve maximum health benefits, the selection of potato cultivars is necessary by choosing their colors, but various cooking methods are also very important in obtaining the maximum concentration of polyphenolic compounds. The health properties including major biological activities of polyphenols, such as antioxidant activity, anticarcinogenic activity, anti-inflammatory activity, anti-obesity activity, and antidiabetic activity, have also been summarized. All these biological activities of polyphenols in potatoes might be helpful for breeders in the design of new varieties with many health benefits, and are expected to play a vital role in both pharmaceutical and nutraceutical industries.
34
Lou, Wenjuan, Bo Li, and Nataliya Grevtseva. "Preparation of grape pomace powders and analysis of their nutritive compositions." Acta Innovations, no. 39 (April 15, 2021): 22–31. http://dx.doi.org/10.32933/actainnovations.39.3.
Full textAbstract:
Grape pomace (GP) is produced in large amounts worldwide, leading to waste of resources and environmental pollution. Using grapes grown in eastern China, the main nutrients and polyphenols in grape seeds (GS), skin (GSK), and GP powders were determined by conventional chemical composition analysis and HPLC-MS/MS. The antioxidative activity of a GP polyphenol extract was identified using DPPH and hydroxyl radical scavenging assays and reducing power assay. GSK and GP contained less total dietary fiber than GS. The total polyphenolic content of GS was significantly higher than that of GSK and GP. The hydrogen- and electron-donating activities of the GP polyphenol extract were superior to those of vitamin C.
35
Wenke, Sun, and Zhang Shuping. "Inhibition of Active Substances of Vibrio Parahaemolyticus and its Application Research." E3S Web of Conferences 78 (2019): 02010. http://dx.doi.org/10.1051/e3sconf/20197802010.
Full textAbstract:
Inhibition of vibrio parahaemolyticus by polyphenol compounds from carageen by plate growth inhibition tested to observe its bacteriostasis effect on V.parahaemolyticus. The test results show that within a certain range, polyphenols from carageen have obvious antibacterial activity against V.parahaemolyticus, the size of antibacterial activity is closely related to polyphenol concentration and molecular mass.The higher the content of polyphenols, the stronger the bacteriostasis it has. It indicates that carageen polyphenol compounds can inhibit V.parahaemolyticus.
36
Reis, Victoria Teixeira, Christy Tangney, Ali Keshavarzian, Alexander Racine, Weiwen Chai, Janina Krumbeck, Maliha Shaikh, et al. "Relation Between Total Polyphenol Intake and Markers of Intestinal Health in Obese Humans." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1592. http://dx.doi.org/10.1093/cdn/nzaa062_049.
Full textAbstract:
Abstract Objectives Polyphenol intake has been associated with improved health outcomes, but the relation between polyphenol intake, gastrointestinal health, and systemic health outcomes is not fully known. Many polyphenols become bioavailable once transformed into metabolites by the gut microbial community. Thus, it is reasonable to assume that the intimate interaction between polyphenols and microbiota may influence both gastrointestinal and systemic health. The objective of the current study was to assess the relation of daily polyphenol intake with intestinal permeability, microbiota profile, and fecal short-chain fatty acids in a sample of obese humans. Methods The analyses were conducted among 92 adult obese participants (body mass index ≥ 30 kg/m2). Polyphenol intake was calculated from a food frequency questionnaire (VioscreenTM) using Polyphenol-Explorer and published literature. Intestinal permeability was measured through collection of 24-hour urine after consumption of a sugar mixture and presented as sucralose and sucralose: lactulose excretion as a % of the oral dose. Microbiota profile and short-chain fatty acids (SCFA) were assessed using 16S sequencing and gas chromatography, respectively. Associations of polyphenol intake between intestinal health markers were examined by correlational analyses; all analyses were conducted using SPSS (version 26). Results Mean age of participants was 44.1 ± 11.3 years; 70.7% were females and 63.0% self-identified as Black/African American. Daily polyphenol intake was 2,733 ± 2,129 mg/day. Primary food group contributors to polyphenol intake were drinks (coffee/tea; 33.2%), fruit (23.9%) and vegetarian protein sources (nuts/seeds/legumes; 15.6%). Total polyphenol intake was positively correlated with fecal butyrate (µg/g) (rho = 0.255; p = 0.029) and butyrate: SCFA ratio (rho = 0.274, p = 0.018). However, polyphenol intake was not correlated to microbiota taxa or markers of intestinal permeability (P > 0.05). Conclusions Dietary intake of polyphenols are associated with fecal SCFA concentrations, but further investigation through intervention studies is needed to elucidate the potential relation between polyphenols and markers of gastrointestinal health. Funding Sources Supported by the Agriculture and Food Research Initiative from the USDA National Institute of Food and Agriculture.
37
Ao, Le, Panhang Liu, Annan Wu, Jing Zhao, and Xiaosong Hu. "Characterization of Soybean Protein Isolate-Food Polyphenol Interaction via Virtual Screening and Experimental Studies." Foods 10, no. 11 (November 16, 2021): 2813. http://dx.doi.org/10.3390/foods10112813.
Full textAbstract:
(1) Background: Protein–polyphenol interactions have been widely studied regarding their influence on the properties of both protein and the ligands. As an important protein material in the food industry, soybean protein isolate (SPI) experiences interesting changes through polyphenols binding. (2) Methods: In this study, a molecular docking and virtual screening method was established to evaluate the SPI–polyphenol interaction. A compound library composed of 33 commonly found food source polyphenols was used in virtual screening. The binding capacity of top-ranking polyphenols (rutin, procyanidin, cyanidin chloride, quercetin) was validated and compared by fluorescence assays. (3) Results: Four out of five top-ranking polyphenols in virtual screening were flavonoids, while phenolic acids exhibit low binding capacity. Hydrogen bonding and hydrophobic interactions were found to be dominant interactions involved in soybean protein–polyphenol binding. Cyanidin chloride exhibited the highest apparent binding constant (Ka), which was followed by quercetin, procyanidin, and rutin. Unlike others, procyanidin addition perturbed a red shift of SPI fluorescence, indicating a slight conformational change of SPI. (4) Conclusions: These results suggest that the pattern of SPI–polyphenol interaction is highly dependent on the detailed structure of polyphenols, which have important implications in uncovering the binding mechanism of SPI–polyphenol interaction.
38
Kaltsa, Olga, Spyros Grigorakis, Achillia Lakka, Eleni Bozinou, Stavros Lalas, and Dimitris P. Makris. "Green Valorization of Olive Leaves to Produce Polyphenol-Enriched Extracts Using an Environmentally Benign Deep Eutectic Solvent." AgriEngineering 2, no. 2 (April 1, 2020): 226–39. http://dx.doi.org/10.3390/agriengineering2020014.
Full textAbstract:
Olive leaves (OLL) are considered to be a highly appreciated bioresource of bioactive polyphenolic phytochemicals, embracing several different structures. However, extraction processes based on deep eutectic solvents (DES) are very limited despite the wide range of techniques developed for the efficient recovery of polyphenols. This study had as objective the development of a simple, green, high-performance extraction methodology for OLL polyphenols, using a recently reported effective DES, composed of L-lactic acid and glycine. Initially, a screening was performed to select the most appropriate L-lactic/glycine molar ratio and process optimization was then carried out with response surface methodology. The optimized process variable values were DES/water (78% w/v), liquid-to-solid ratio of 36 mL g−1, and stirring speed of 500 rounds per minute, and the total polyphenol yield amounted to 97.53 ± 3.54 mg gallic acid equivalents per g dry matter. Extraction with DES at 80 °C did not significantly increase the total polyphenol yield, but it did enhance the total flavonoid yield and antioxidant activity. High-performance liquid chromatography analyses revealed that extraction with the DES resulted in extended oleuropein hydrolysis, to the favor of hydroxytyrosol formation. This finding might have a prospect in using properly tuned DES for polyphenol modification with improved bioactivities.
39
Doniec, Joanna, Adam Florkiewicz, Kinga Dziadek, and Agnieszka Filipiak-Florkiewicz. "Hydrothermal Treatment Effect on Antioxidant Activity and Polyphenols Concentration and Profile of Brussels sprouts (Brassica oleracea var. gemmifera) in an In Vitro Simulated Gastrointestinal Digestion Model." Antioxidants 11, no. 3 (February 23, 2022): 446. http://dx.doi.org/10.3390/antiox11030446.
Full textAbstract:
Brussels sprouts are a source of polyphenolic compounds. However, their concentration is affected by many factors depending on the plant material, hydrothermal treatment methods and digestion in the gastrointestinal tract. The aim of this study was to determine the effect of hydrothermal treatment on the antioxidant activity, concentration and profile of polyphenols of Brassica oleracea var. gemmifera in an in vitro simulated gastrointestinal digestion model. The study showed a significant effect of the type of hydrothermal treatment on total polyphenol concentration, polyphenolic acid profile, flavonoid content and antioxidant activity. Traditional boiling in water was the least effective type of hydrothermal treatment with respect to bioactive components of Brussels sprouts. Sous-vide was the most effective hydrothermal treatment in terms of retention of polyphenolic compounds and high antioxidant activity, thus providing a better alternative to steam cooking. Using an in vitro model, a significant difference was demonstrated between the concentration of bioavailable polyphenolic compounds and the polyphenol content of the plant material before digestion. The influence of the type of hydrothermal treatment used on the concentration of bioavailable polyphenolic compounds was maintained in relation to material not subjected to in vitro digestion (except for antioxidant activity).
40
Bozinou, Eleni, Dimitrios Palaiogiannis, Vassilis Athanasiadis, Arhontoula Chatzilazarou, Stavros I. Lalas, and Dimitris P. Makris. "Glycerol-Based Deep Eutectic Solvents for Simultaneous Organosolv Treatment/Extraction: High-Performance Recovery of Antioxidant Polyphenols from Onion Solid Wastes." Sustainability 14, no. 23 (November 25, 2022): 15715. http://dx.doi.org/10.3390/su142315715.
Full textAbstract:
Onion solid wastes (OSW) are a food side-stream with high polyphenolic load and distinguished polyphenolic profile. This study was conducted in order to explore a novel methodology of production of polyphenol-enriched extracts with antioxidant properties from OSW, using glycerol and green deep eutectic solvents (DES), composed of glycerol/citric acid and glycerol/sodium acetate. The organosolv process developed was appraised by establishing models based on severity, but also response surface methodology. Using a linear model, it was, for the first time, proposed that there is a direct correlation between the yield of the process in total polyphenols and the combined severity factor. Furthermore, response surface optimization enabled the establishment of linear models to predict the effects of time and temperature on the total polyphenol extraction yield. Out of the solvents tested, the DES composed of citric acid and glycerol was found to provide the highest yield in total polyphenols (87.90 ± 3.08 mg gallic acid equivalents per g dry mass) at significantly higher combined severity. However, the extraction efficiency of this solvent was virtually equal to that of the two other solvents tested. On the other hand, the polyphenolic composition of the extract obtained with the glycerol/citric acid DES was characterized by exceptionally high quercetin concentration. This extract also displayed the highest antioxidant activity. Based on the evidence emerged, it was proposed that OSW polyphenol extraction with the DES glycerol/citric acid could be used for production of extracts enriched in the bioactive flavonoid quercetin, with enhanced antioxidant activity. Moreover, using this green methodology, 27.59 ± 0.09 g of pure quercetin could be recovered out of 1 kg OSW. Thus, this methodology could be employed as a sustainable means of producing quercetin, through valorization of food wastes in a biorefinery context.
41
Nissler, Robert, Andrea Müller, Frederike Dohrman, Larissa Kurth, Han Li, Eric Cosio, Benjamin S. Flavel, Juan Pablo Giraldo, Axel Mithöfer, and Sebastian Kruss. "Detection and Imaging of the Plant Pathogen Response By Near Infrared Fluorescent Polyphenol Sensors." ECS Meeting Abstracts MA2022-01, no. 8 (July 7, 2022): 712. http://dx.doi.org/10.1149/ma2022-018712mtgabs.
Full textAbstract:
Plants use secondary metabolites such as polyphenols for chemical defense against pathogens and herbivores. Despite their importance in plant pathogen interactions and tolerance to diseases, it remains challenging to detect polyphenols in complex plant tissues. Here, we create molecular sensors for plant polyphenol imaging that are based on near-infrared (NIR) fluorescent single wall carbon nanotubes (SWCNTs). We identified polyethylene glycol-phospholipids that render (6,5)-SWCNTs sensitive (Kd = 90 nM) to plant polyphenols (tannins, flavonoids, ...), which red-shift (up to 20 nm) and quench their emission (~1000 nm). These sensors report changes in total polyphenol level after herbivore or pathogen challenge in crop plant systems (Soybean Glycine max) and leaf tissue extracts (Tococa spp). We furthermore demonstrate remote chemical imaging of pathogen-induced polyphenol release from roots of soybean seedlings over the time course of 24h. Additional use of chirality-pure polyphenol sensors gives further access to ratiometric sensing and imaging applications. Overall, this approach allows in situ visualization and understanding of the chemical plant defense in real time and paves the way for plant phenotyping for optimized polyphenol secretion.
42
Miranda, A. M., J. Steluti, R. M. Fisberg, and D. M. Marchioni. "Dietary intake and food contributors of polyphenols in adults and elderly adults of Sao Paulo: a population-based study." British Journal of Nutrition 115, no. 6 (January 26, 2016): 1061–70. http://dx.doi.org/10.1017/s0007114515005061.
Full textAbstract:
AbstractA comprehensive estimation of polyphenol intake is needed to gain a better understanding of the association between polyphenol-rich food intake and the potential effects of this intake on chronic diseases. The aim of this study was to estimate the intake of polyphenols and the major dietary contributors in the population of Sao Paulo. Data were obtained from the Health Survey-São Paulo (ISA-Capital 2008) and were reported for 1103 adults and elderly adults. Food intake was estimated by one 24-h dietary recall (24HR). Polyphenol intake was calculated by matching food consumption data from the 24HR with the polyphenol content in foods listed in the Phenol-Explorer database. The mean total intake of polyphenols was 377·5 (se15·3) mg/d. The main polyphenol classes were phenolic acids (284·8 (se15·9) mg/d) and flavonoids (54·6 (se3·5) mg/d). Intakes were higher in the elderly adults than in other adults (P<0·001) and higher in individuals with lower educational level (P=0·01) and current smokers (P=0·02). The main dietary contributors for total polyphenols were coffee (70·5 %), citrus fruits (4·6 %) and tropical fruits (3·4 %). Coffee was the major source of polyphenols, providing 266·2 (se16·5) mg/d, and contributed 92·3 % of the phenolic acids and 93·1 % of the alkylmethoxyphenols. These findings will be useful for assessing the potential role on health of polyphenols and specific polyphenol-rich foods, such as coffee, and enable a comparison with people from other countries.
43
Guasch-Ferré, Marta, Jordi Merino, Qi Sun, Montse Fitó, and Jordi Salas-Salvadó. "Dietary Polyphenols, Mediterranean Diet, Prediabetes, and Type 2 Diabetes: A Narrative Review of the Evidence." Oxidative Medicine and Cellular Longevity 2017 (2017): 1–16. http://dx.doi.org/10.1155/2017/6723931.
Full textAbstract:
Dietary polyphenols come mainly from plant-based foods including fruits, vegetables, whole grains, coffee, tea, and nuts. Polyphenols may influence glycemia and type 2 diabetes (T2D) through different mechanisms, such as promoting the uptake of glucose in tissues, and therefore improving insulin sensitivity. This review aims to summarize the evidence from clinical trials and observational prospective studies linking dietary polyphenols to prediabetes and T2D, with a focus on polyphenol-rich foods characteristic of the Mediterranean diet. We aimed to describe the metabolic biomarkers related to polyphenol intake and genotype-polyphenol interactions modulating the effects on T2D. Intakes of polyphenols, especially flavan-3-ols, and their food sources have demonstrated beneficial effects on insulin resistance and other cardiometabolic risk factors. Several prospective studies have shown inverse associations between polyphenol intake and T2D. The Mediterranean diet and its key components, olive oil, nuts, and red wine, have been inversely associated with insulin resistance and T2D. To some extent, these associations may be attributed to the high amount of polyphenols and bioactive compounds in typical foods conforming this traditional dietary pattern. Few studies have suggested that genetic predisposition can modulate the relationship between polyphenols and T2D risk. In conclusion, the intake of polyphenols may be beneficial for both insulin resistance and T2D risk.
44
Chima, Bianca, Paul Mathews, Scott Morgan, Sarah A. Johnson, and Charlene B. Van Buiten. "Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources." Foods 11, no. 18 (September 14, 2022): 2846. http://dx.doi.org/10.3390/foods11182846.
Full textAbstract:
Polyphenols are widely known for their benefits to human health; however, dietary intake of this class of compounds is low in the United States due to low intake of fruits and vegetables. Dairy foods (i.e., milk, yogurt) have been shown to increase polyphenol bioavailability via protein–polyphenol interactions, which may have important implications for human health. Increasing consumer interest in sustainability and health has led to the introduction of a variety of novel plant-based proteins and related food products as dairy alternatives. This study compared whey, a popular dairy-based food protein, to pea and hemp proteins for their abilities to form complexes with polyphenols from blueberries, which are a widely consumed fruit in the US with demonstrated health effects. Physical and chemical characteristics of each protein extract in the presence and absence of blueberry polyphenols were investigated using a variety of spectroscopic methods. The influence of polyphenol complexation on protein digestion was also assessed in vitro. While all proteins formed complexes with blueberry polyphenols, the hemp and pea proteins demonstrated greater polyphenol binding affinities than whey, which may be due to observed differences in protein secondary structure. Polyphenol addition did not affect the digestion of any protein studied. Solution pH appeared to play a role in protein–polyphenol complex formation, which suggests that the effects observed in this model food system may differ from food systems designed to mimic other food products, such as plant-based yogurts. This study provides a foundation for exploring the effects of plant-based proteins on phytochemical functionality in complex, “whole food” matrices, and supports the development of plant-based dairy analogs aimed at increasing polyphenol stability and bioavailability.
45
Koyama, Ryohei, Misaki Ishibashi, Itsuko Fukuda, Akitoshi Okino, Ro Osawa, and Yuichi Uno. "Pre- and Post-Harvest Conditions Affect Polyphenol Content in Strawberry (Fragaria × ananassa)." Plants 11, no. 17 (August 27, 2022): 2220. http://dx.doi.org/10.3390/plants11172220.
Full textAbstract:
The strawberry fruit contains abundant polyphenols, such as anthocyanins, flavan-3-ol, and ellagitannin. Polyphenol enrichment improves the quality of strawberries and leads to a better understanding of the polyphenol induction process. We measured the total polyphenol content of strawberry fruits under different growth conditions, developmental stages, and treatment conditions during pre-harvest and post-harvest periods. High fruit polyphenol content was observed in cold treatment, which was selected for further analysis and optimization. A transcriptome analysis of cold-treated fruits suggested that the candidate components of polyphenols may exist in the phenylpropanoid pathway. Coverage with a porous film bag excluded the effects of drought stress and produced polyphenol-rich strawberry fruits without affecting quality or quantity. The degree of stress was assessed using known stress indicators. A rapid accumulation of abscisic acid was followed by an increase in superoxide dismutase and DPPH (2,2-Diphenyl-1-picrylhydrazyl) activity, suggesting that the strawberry fruits responded to cold stress immediately, reaching the climax at around 6 days, a trend consistent with that of polyphenol content. These findings enhance our understanding of the mechanism of post-harvest polyphenol accumulation and the value of strawberries as a functional food.
46
Yang, Ruiyue, Helu Xiu, Qi Zhou, Liang Sun, Hongna Mu, Hongxia Li, Siming Wang, Xianghui Li, Wenxiang Chen, and Jun Dong. "Application of Urinary Polyphenol Biomarkers Measured by Liquid Chromatography Tandem Mass Spectrometry to Assess Polyphenol Intake and Their Association with Overweight and Obesity in Free-Living Healthy Subjects." Oxidative Medicine and Cellular Longevity 2019 (June 16, 2019): 1–11. http://dx.doi.org/10.1155/2019/4809836.
Full textAbstract:
Although some polyphenol biomarkers in serum or urine have been identified by untargeted metabolomics and proved to reflect dietary polyphenol intake, only a few of them have been validated in different studies and populations with simple and reliable targeted methods. In the present study, a targeted metabolomics method by LC/MS/MS for the measurement of twenty-two polyphenol biomarkers in urine samples was established and validated to effectively assess the habitual polyphenol intake in free-living healthy Chinese subjects. Multivariate logistic regression models were used to assess relationships of biomarkers with overweight and obesity after adjusting for potential confounders. The levels of urinary polyphenol biomarkers, especially gut microbial metabolites of polyphenols, were inversely associated with overweight and obesity, and this association was more pronounced in the inflammatory groups, suggesting that it is of great importance to maintain polyphenol biomarkers at high levels or intake-sufficient polyphenols in obesity with chronic inflammation than others. The measurement of these biomarkers may offer a valid alternative or complementary addition to self-reported survey for the evaluation of polyphenol intake and investigation into their relationships with chronic disease-related endpoints in large-scale clinical and epidemiologic studies.
47
Choi, Hyunbin, and Kyueui Lee. "Crosslinking Mechanisms of Phenol, Catechol, and Gallol for Synthetic Polyphenols: A Comparative Review." Applied Sciences 12, no. 22 (November 16, 2022): 11626. http://dx.doi.org/10.3390/app122211626.
Full textAbstract:
Since the first introduction of a synthetic polyphenol called polydopamine, both it and its derivatives have received significant attention from material scientists owing to their unique functionality. In particular, synthetic polyphenols have been utilized as interfacial engineering tools; many important review papers have been published regarding this topic. However, despite those that have focused on the applicability of synthetic polyphenols, fundamental aspects of crosslinking mechanisms and resultant characteristics have still been overlooked in the community. This review covers the mechanisms for building synthetic polyphenols, which are dependent on the number of hydroxyl groups of each phenolic building block. The inherent physicochemical properties of the developed polyphenolic materials are discussed in depth herein. This review can provide guidelines for selecting appropriate phenolic building blocks when designing relevant polyphenolic biomaterials.
48
Chiva-Blanch, Gemma, and Lina Badimon. "Effects of Polyphenol Intake on Metabolic Syndrome: Current Evidences from Human Trials." Oxidative Medicine and Cellular Longevity 2017 (2017): 1–18. http://dx.doi.org/10.1155/2017/5812401.
Full textAbstract:
Metabolic syndrome (MetS) is a cluster of cardiovascular risk factors which severely increases the risk of type II diabetes and cardiovascular disease. Several epidemiological studies have observed a negative association between polyphenol intake and MetS rates. Nevertheless, there are relatively small numbers of interventional studies evidencing this association. This review is focused on human interventional trials with polyphenols as polyphenol-rich foods and dietary patterns rich in polyphenols in patients with MetS. Current evidence suggests that polyphenol intake has the potential to alleviate MetS components by decreasing body weight, blood pressure, and blood glucose and by improving lipid metabolism. Therefore, high intake of polyphenol-rich foods such as nuts, fruits, vegetables, seasoning with aromatic plants, spices, and virgin olive oil may be the cornerstone of a healthy diet preventing the development and progression of MetS, although there is no polyphenol or polyphenol-rich food able to influence all MetS features. However, inconsistent results have been found in different trials, and more long-term randomized trials are warranted to develop public health strategies to decrease MetS rates.
49
Samudra, Agung Giri, Fathur Sani K, and Moniq Chintama. "UJI PERBANDINGAN EFEKTIVITAS ANTIDIABETES EKSTRAK POLISAKARIDA DAN SENYAWA POLIFENOL ALGA COKLAT (Sargassum sp.) PADA MENCIT YANG DIINDUKSI ALOKSAN." Jurnal Ilmiah Manuntung 4, no. 1 (May 27, 2018): 48. http://dx.doi.org/10.51352/jim.v4i1.157.
Full textAbstract:
Diabetes is one of the most common diseases in the world. So there is an effort to prevent or treat the disease. As brown algae (Sargassum sp.) Contains polysaccharides that regulate sugar intake in the body, and polyphenols act as antioxidants that can stimulate insulin secretion in pancreatic β cells. This study aims to determine the effectiveness of Antidiabetes Polysaccharide Extract and Brown Algae Polifenol Compounds (Sargassum sp) On Alloxaninduced Mice. The test animals were grouped into 4 groups I (CMC 1%), Group II (Glibenclamide 0.52mg / 20grBB), Group III (5mg / 20grBB polyphenol extract), Group IV (5mg / 20grBB polysaccharide extract). Blood glucose was measured using Easy touch glucometer on days 0, 3, 7, 14, 21, and 28. Analyze data using one-way ANOVA, followed by LSD test. The percentage decrease in blood glucose level in positive control, polyphenol extract and polysaccharide were 42,86%, 58,12%, and 54,20%. Statistically, the polyphenolic extract and the brown algae polysaccharide lower the blood glucose level significantly compared with the negative control (p≤0,05). Decreased blood glucose in polyphenol extracts and polysaccharides showed statistically significant differences
50
Gavrilov, Anatoliy Broneslavovich, Sergey Vladimirovich Goryainov, Anton Alekseyevich Marinichev, Natal'ya Nikolayevna Gessler, Ol'ga Ivanovna Klyayn, Yelena Pavlovna Isakova, and Yuliya Ivanovna Deryabina. "POPLYPHENOL COMPOSITION IN THE SAMPLES FROM RUSSIAN CONIFERS." chemistry of plant raw material, no. 2 (October 28, 2018): 51–58. http://dx.doi.org/10.14258/jcprm.2019024260.
Full textAbstract:
A total polyphenol content and total antioxidant activity in the extracts isolated from coniferous wood and bark, namely common spruce (Picea abies), common pine (Pinus sylvestris), cedar pine (Pinus sibirica), siberian larch (Larix sibirica), juniper (Juniperus communis) from 7 regions of the European Russia were under study. Extraction of polyphenols was performed using a 20% ethyl alcoholic solution with a VER-200 extractor. The total polyphenol content was performed spectrophotometrically using the Folin-Ciocalteu reagent. The total antioxidants capacity was assayed with a Tsvet-Yauza-01-AA liquid chromatograph to assess the extract oxidation on the working electrode surface. Gallic acid served as the standard. For polyphenolic components identification we used the gas chromatography-mass spectroscopy with 42 standard samples of phenolic and polyphenolic compounds as the standards. 15 compounds of phenolic nature, namely salicylic and ferulic acids, stilbenes of resveratrol and isoranaptigenin, flavonoids of catechin, catechol, dihydroquercetin, quercetin, dihydrokempferol, kempferol, dihydromyrcetin, luteolin, apigenin, chrysin, pinocembrin. The extracts from common spruce (Picea abies), common pine (Pinus sylvestris), and cedar pine (Pinus sibirica) from the Eastern Russian regions, namely Perm and Vologda regions. The application of Russian conifers bark and wood is concluded to be a promising source of biologically active polyphenols.