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Synthesis and Evaluation of Antioxidant and Antiproliferative Activity of Plant Natural Compounds

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 5332

Special Issue Editors


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Guest Editor
Sapienza University Rome Ctr Mol Design, Ple Aldo Moro 5, I-00185 Rome, Italy

Special Issue Information

Dear Colleagues,

It is well known that the major source of inspiration in the design of small active compounds is still nature, with its biodiversity, which still creates successful solutions elaborated during millions of years of evolution. On the other side, antioxidants are the principal secondary metabolism products in plants, and it is only in view of their presence that some marine organisms escape by water, because they are protected against the toxic and mutagenic effects of environmental UV radiations. One of the principal effects of UV radiation is the generation of ROS and the consequently related tumor-promoting effects. Thus, antioxidant and antitumor effects are deeply connected not only through prevention but also through counteraction toward oxidative status generated by neoplastic tissues.

Both due to popular tradition and also due to the renewed interest toward the discovery of structurally novel bioactive compounds from natural sources, synthetic modification is often necessary to improve the biological profile and understand structure–activity relationships, to enlarge basic investigations to support novel candidates for the development of the pharmaceutical industry. This Special Issue is focused on both original research and review articles that cover the synthesis and evaluation of bioactive compounds from plants. Their structure–activity relationship and molecular mechanisms of action are also an important topic of this Special Issue.

Prof. Stefano Manfredini
Dr. Rino Ragno
Guest Editors

Manuscript Submission Information

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Keywords

  • synthesis
  • evaluation
  • antiproliferative
  • natural compound
  • antioxidants

Published Papers (2 papers)

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Research

12 pages, 1336 KiB  
Article
Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs
by Małgorzata Starowicz, Saruhan Arpaci, Joanna Topolska and Małgorzata Wronkowska
Molecules 2021, 26(8), 2267; https://doi.org/10.3390/molecules26082267 - 14 Apr 2021
Cited by 9 | Viewed by 2672
Abstract
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a [...] Read more.
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved. Full article
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14 pages, 2802 KiB  
Article
Phenolic Acids-Rich Fractions from Agaricus bitorguis (Quél.) Sacc. Chaidam ZJU-CDMA-12 Mycelia Modulate Hypoxic Stress on Hypoxia-Damaged PC12 Cells
by Hongyun Lu, Zhihua Jiao, Yingchun Jiao, Wei Wang and Qihe Chen
Molecules 2020, 25(20), 4845; https://doi.org/10.3390/molecules25204845 - 21 Oct 2020
Cited by 4 | Viewed by 2314
Abstract
Hypoxia is a common pathological process in various clinical diseases. However, there is still a lack of effective anti-hypoxia active substances. Agaricus bitorguis (Quél.) Sacc Chaidam (ABSC) is a rare wild edible macrofungus that grows underground at high altitudes. Herein, intracellular phenolic acids-rich [...] Read more.
Hypoxia is a common pathological process in various clinical diseases. However, there is still a lack of effective anti-hypoxia active substances. Agaricus bitorguis (Quél.) Sacc Chaidam (ABSC) is a rare wild edible macrofungus that grows underground at high altitudes. Herein, intracellular phenolic acids-rich fractions (IPA) were extracted from ABSC ZJU-CDMA-12, and the structural characterization and anti-hypoxia activity of IPA on PC12 cells were elucidated as well. The results of HPLC-Q-TOF-MS illustrated that five kinds of IPA were isolated from ABSC, including (−)-epicatechin gallate, arabelline, yunnaneic acid D, 2′-O-p-hydroxybenzoyl-6′-O-trans-caffeoylgardoside,4′-O-methylgallocatechin-(4->8)-4′-O-methylepigallocatechin. IPA extracted from ABSC proved to show anti-hypoxia activity on hypoxia-damaged PC12 cells. Hypoxia enhanced reactive oxygen species (ROS) generation and reduced the mitochondrial membrane potential (ΔΨm) in PC12 cells, resulting in the inhibition of survival and induction of apoptosis in PC12 cells. Measurements of 100 μg/mL and 250 μg/mL IPA could significantly reduce hypoxia-induced damage in PC12 cells by decreasing overproduced intracellular ROS, improving ΔΨm, and reducing cell apoptosis rate. Our findings indicated that the IPA from ABSC potentially could be used as novel bioactive components applied to anti-hypoxia functional foods or medicines. Full article
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