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32 pages, 416 KiB

Open AccessReview

Molecular Mechanism Underlying Anti-Inflammatory and Anti-Allergic Activities of Phytochemicals: An Update

by Yuva Bellik, Laïd Boukraâ, Hasan A. Alzahrani, Balkees A. Bakhotmah, Fatiha Abdellah, Si M. Hammoudi and Mokrane Iguer-Ouada

Molecules 2013, 18(1), 322-353; https://doi.org/10.3390/molecules18010322 - 27 Dec 2012

Cited by 242 | Viewed by 17805

Abstract

The resort worldwide to edible medicinal plants for medical care has increased significantly during the last few years. Currently, there is a renewed interest in the search for new phytochemicals that could be developed as useful anti-inflammatory and anti-allergic agents to reduce the risk of many diseases. The activation of nuclear transcription factor-kappa B (NF-κB) has now been linked to a variety of inflammatory diseases, while data from numerous studies underline the importance of phytochemicals in inhibiting the pathway that activates this transcription factor. Moreover, the incidence of type I allergic disorders has been increasing worldwide, particularly, the hypersensitivity to food. Thus, a good number of plant products with anti-inflammatory and anti-allergic activity have been documented, but very few of these compounds have reached clinical use and there is scant scientific evidence that could explain their mode of action. Therefore, this paper intends to review the most salient recent reports on the anti-inflammatory and anti-allergic properties of phytochemicals and the molecular mechanisms underlying these properties. Full article

(This article belongs to the Section Natural Products Chemistry)

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17 pages, 236 KiB

Open AccessArticle

Physicochemical and Antioxidant Properties of Algerian Honey

by Md. Ibrahim Khalil, Mohammed Moniruzzaman, Laïd Boukraâ, Mokhtar Benhanifia, Md. Asiful Islam, Md. Nazmul Islam, Siti Amrah Sulaiman and Siew Hua Gan

Molecules 2012, 17(9), 11199-11215; https://doi.org/10.3390/molecules170911199 - 20 Sep 2012

Cited by 206 | Viewed by 16979

Abstract

The aim of the present study was to characterize the physical, biochemical and antioxidant properties of Algerian honey samples (n = 4). Physical parameters, such as pH, moisture content, electrical conductivity (EC), total dissolved solids (TDS), color intensity, total sugar and sucrose content were measured. Several biochemical and antioxidant tests were performed to determine the antioxidant properties of the honey samples. The mean pH was 3.84 ± 0.01, and moisture the content was 13.21 ± 0.16%. The mean EC was 0.636 ± 0.001, and the mean TDS was 316.92 ± 0.92. The mean color was 120.58 ± 0.64 mm Pfund, and the mean 5-hydroxymethylfurfural (HMF) content was 21.49 mg/kg. The mean total sugar and reducing sugar contents were 67.03 ± 0.68 g/mL and 64.72 ± 0.52 g/g, respectively. The mean sucrose content was 2.29 ± 0.65%. High mean values of phenolic (459.83 ± 1.92 mg gallic acid/kg), flavonoid (54.23 ± 0.62 mg catechin/kg), ascorbic acid (159.70 ± 0.78 mg/kg), AEAC (278.15 ± 4.34 mg/kg), protein (3381.83 ± 6.19 mg/kg) and proline (2131.47 ± 0.90) contents, as well as DPPH (39.57% ± 4.18) and FRAP activities [337.77 ± 1.01 µM Fe (II)/100 g], were also detected, indicating that Algerian honey has a high antioxidant potential. Strong positive correlations were found between flavonoid, proline and ascorbic acid contents and color intensity with DPPH and FRAP values. Thus, the present study revealed that Algerian honey is a good source of antioxidants. Full article

(This article belongs to the Section Natural Products Chemistry)

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10 pages, 190 KiB

Open AccessArticle

Antibacterial and Antioxidant Potency of Floral Honeys from Different Botanical and Geographical Origins

by Hasan A. Alzahrani, Rashid Alsabehi, Laïd Boukraâ, Fatiha Abdellah, Yuva Bellik and Balkees A. Bakhotmah

Molecules 2012, 17(9), 10540-10549; https://doi.org/10.3390/molecules170910540 - 4 Sep 2012

Cited by 102 | Viewed by 10718

Abstract

In order to assess their physicochemical and antioxidant properties as well as their antimicrobial potency, four varieties of honey from different botanical and geographical origins were used. The agar incorporation method was used to determine the antimicrobial potency of honeys. The total phenol content was determined by a modified Folin–Ciocalteu method and the free radical scavenging activity by the Fe³⁺ reducing power (FRAP) assay. Manuka honey was the most effective against Staphylococcus aureus Oxa R and S. aureus Oxa S with a Minimum Inhibitory Concentration (MIC) of 6% and 7%, respectively, whereas wild carrot honey was the most effective against Pseudomonas aeruginosa, with a MIC of 12%. Lavender honey was the least effective against all tested strains, even though was found to have the lowest pH and water content. Manuka honey had the highest content of polyphenols, with 899.09 ± 11.75 mg gallic acid/kg, whereas lavender honey had the lowest, with 111.42 ± 3.54 mg gallic acid/kg. A very significant correlation (r value was 0.9079 at P < 0.05) was observed between the total polyphenolic content and the Fe²⁺ content formed in the presence of the honey antioxidants. The differences between honey samples in terms of antibacterial and antioxidant activity could be attributed to the natural variations in floral sources of nectar and the different locations. Full article

(This article belongs to the Section Natural Products Chemistry)

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