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Keywords = apolar secondary plant compounds

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14 pages, 1627 KB  
Article
Sea Buckthorn Oil as a Valuable Source of Bioaccessible Xanthophylls
by Cristina Tudor, Torsten Bohn, Mohammed Iddir, Francisc Vasile Dulf, Monica Focşan, Dumitriţa Olivia Rugină and Adela Pintea
Nutrients 2020, 12(1), 76; https://doi.org/10.3390/nu12010076 - 27 Dec 2019
Cited by 55 | Viewed by 7091
Abstract
Sea buckthorn oil, derived from the fruits of the shrub, also termed seaberry or sandthorn, is without doubt a strikingly rich source of carotenoids, in particular zeaxanthin and β-carotene. In the present study, sea buckthorn oil and an oil-in-water emulsion were subjected to [...] Read more.
Sea buckthorn oil, derived from the fruits of the shrub, also termed seaberry or sandthorn, is without doubt a strikingly rich source of carotenoids, in particular zeaxanthin and β-carotene. In the present study, sea buckthorn oil and an oil-in-water emulsion were subjected to a simulated gastro-intestinal in vitro digestion, with the main focus on xanthophyll bioaccessibility. Zeaxanthin mono- and di-esters were the predominant carotenoids in sea buckthorn oil, with zeaxanthin dipalmitate as the major compound (38.0%). A typical fatty acid profile was found, with palmitic (49.4%), palmitoleic (28.0%), and oleic (11.7%) acids as the dominant fatty acids. Taking into account the high amount of carotenoid esters present in sea buckthorn oil, the use of cholesterol esterase was included in the in vitro digestion protocol. Total carotenoid bioaccessibility was higher for the oil-in-water emulsion (22.5%) compared to sea buckthorn oil (18.0%) and even higher upon the addition of cholesterol esterase (28.0% and 21.2%, respectively). In the case of sea buckthorn oil, of all the free carotenoids, zeaxanthin had the highest bioaccessibility (61.5%), followed by lutein (48.9%), making sea buckthorn oil a potential attractive source of bioaccessible xanthophylls. Full article
(This article belongs to the Special Issue Carotenoids in Human Nutrition)
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7 pages, 502 KB  
Article
Chemical Profile, Antibacterial Activity and Antibiotic-Modulating Effect of the Hexanic Zea Mays L. Silk Extract (Poaceae)
by Ana Beatriz Linard de Carvalho, Cleciana Alves Cruz, Cicero Lucas Almeida de Freitas, José Junior dos Santos Aguiar, Paula Leticia Wendy de Souza Nunes, Valéria Maria da Silva Lima, Edinardo Fagner Ferreira Matias, Débora Feitosa Muniz and Henrique Douglas Melo Coutinho
Antibiotics 2019, 8(1), 22; https://doi.org/10.3390/antibiotics8010022 - 12 Mar 2019
Cited by 12 | Viewed by 4734
Abstract
The present study aimed to determine the chemical profile and to evaluate the antibacterial activity and antibiotic-modulating action of the hexanic Zea mays silk extract in association with aminoglycosides. Standard Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Pseudomonas aeruginosa ATCC 27853 [...] Read more.
The present study aimed to determine the chemical profile and to evaluate the antibacterial activity and antibiotic-modulating action of the hexanic Zea mays silk extract in association with aminoglycosides. Standard Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Pseudomonas aeruginosa ATCC 27853 strains, as well as multi-resistant Escherichia coli 27, Staphylococcus aureus 35, and Pseudomonas aeruginosa 31 strains, were used in this study. Phytochemical prospection revealed the presence of the following secondary metabolites: tannins, flavones, flavonoids, and xanthones, with the main chemical constituents being identified in plant extracts obtained with apolar organic solvents such as hexane. The extract presented a minimum inhibitory concentration (MIC) ≥1024 μg/mL against all the tested strains. The association of the extract with aminoglycoside antibiotics showed significant synergistic effects against Staphylococcus aureus and Pseudomonas aeruginosa, except for amikacin, which was antagonized by the extract against E. coli. These results indicate the Zea mays silk presents bioactive compounds with antibiotic-modulating properties. However, further research is required to characterize the effects of isolated compounds and determine their potential for drug development. Full article
(This article belongs to the Special Issue From the Southern Hemisphere: Research on Resistance, Antibiotics and Treatments)
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12 pages, 2032 KB  
Article
Antioxidant Properties of the Vam3 Derivative of Resveratrol
by Seyedmohammad Ahmadi, Tiziana Marino, Mario Prejanò, Nino Russo and Marirosa Toscano
Molecules 2018, 23(10), 2446; https://doi.org/10.3390/molecules23102446 - 25 Sep 2018
Cited by 9 | Viewed by 4001
Abstract
A considerable number of studies has shown that many constituents of foods derived from plants are effective and safe antioxidants. This explains the growing interest in natural antioxidants in food applications. The goal of this investigation was to evaluate the antioxidant properties of [...] Read more.
A considerable number of studies has shown that many constituents of foods derived from plants are effective and safe antioxidants. This explains the growing interest in natural antioxidants in food applications. The goal of this investigation was to evaluate the antioxidant properties of the Vam3, a resveratrol derivative, firstly isolated from ethanol extracts of Vitis amurensis Rupr as a secondary product, and to carry out a comparison with resveratrol and other phenolic compounds which are currently in the limelight all over the world due to their beneficial effects on the human body. The potential of Vam3 as an antioxidant was determined through the evaluation of some key thermodynamic parameters which are commonly used for this purpose and describe the antioxidant activity quite well. Various mechanisms through which antioxidants usually can carry out their action were also explored both in water and in apolar environment. The results indicated that Vam3 is an excellent candidate as a natural antioxidant. Full article
(This article belongs to the Special Issue The Antioxidant Capacities of Natural Products)
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