Variability in the Antioxidant Activity of Dietary Supplements from Pomegranate, Milk Thistle, Green Tea, Grape Seed, Goji, and Acai: Effects of in Vitro Digestion

2014 ◽  
Vol 62 (19) ◽  
pp. 4313-4321 ◽  
Author(s):  
Susanne M. Henning ◽  
Yanjun Zhang ◽  
Victoria G. Rontoyanni ◽  
Jianjun Huang ◽  
Ru-Po Lee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Supplements ◽  
Green Tea ◽  
In Vitro Digestion ◽  
Grape Seed ◽  
Milk Thistle

scholarly journals Synergistic Antioxidant Scavenging Activities of Grape Seed and Green Tea Extracts against Oxidative Stress

2016 ◽  
Vol 44 (2) ◽  
pp. 367-374 ◽  
Author(s):  
Hossam S. EL-BELTAGI ◽  
Wael EL-DESOUKY ◽  
Rania S. YOUSEF
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Green Tea ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Grape Seed ◽  
Total Phenolic ◽  
Superoxide Free Radical ◽  
Tea Extract

Grape seed and green tea extracts are reported to produce antioxidant scavenging activities against free radical toxicity. This study aimed to investigate the hypothesis that a specific combination of these extracts presents a synergistic antioxidant scavenging activities. The extracts of grape seed, green tea and their mixtures were characterized by phytochemical studies and tested for phenolics and flavonoids. In vitro antioxidant activity for individual extract and its mixtures was determined by DPPH, hydroxyl and superoxide free radical scavenging methods. The amount of total phenolics varied among the different extracts and ranged from 43.74 to 67.68 mg of gallic acid equivalents (GAE) / g dry weight, whereas total flavonoids content ranged from 4.25 to 11.66 mg of quercetin equivalents (QU) /g dry weight. The present results suggest that both extracts reported a highly contents of total phenolic and flavonoids compounds, also the mixtures of these extracts can synergistically enhance antioxidant activity. Antioxidant potential from mixture 2 (grape seed extract 200 mg: green tea extract 100 mg) was comparable to that of standard. HPLC results showed that the most abundant components in the mixture 2 extract were epigallocatechingallate while the lowest was the procyanidine.

scholarly journals Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 541
Author(s):  
Giulia Graziani ◽  
Anna Gaspari ◽  
Claudio Di Vaio ◽  
Aurora Cirillo ◽  
Carolina Liana Ronca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Beneficial Effects ◽  
Golden Delicious ◽  
In Vitro Bioaccessibility ◽  
Inflammatory Processes ◽  
Great Relevance

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion

2018 ◽  
Vol 42 ◽  
pp. 129-136 ◽  
Author(s):  
Shuaishuai Yan ◽  
Hongjun Shao ◽  
Zhihao Zhou ◽  
Qi Wang ◽  
Luhua Zhao ◽  
...  
Keyword(s):  
Green Tea ◽  
In Vitro Digestion

Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin

2021 ◽  
pp. 131385
Author(s):  
Yongfang Ren ◽  
He Liu ◽  
Danfeng Wang ◽  
Tingting Liu ◽  
Ruiyan Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Dietary Polyphenols ◽  
Β Lactoglobulin

scholarly journals In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids

Biomolecules ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 708 ◽  
Author(s):  
Sarah Fruehwirth ◽  
Sofie Zehentner ◽  
Mohammed Salim ◽  
Sonja Sterneder ◽  
Johanna Tiroch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
In Vitro Digestion ◽  
Grape Seed ◽  
Dietary Lipids ◽  
Lipid Absorption ◽  
Oxidized Lipids ◽  
Grape Seed Oil ◽  
Oxidized Triacylglycerols

The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O2/kg oil) and highly (28.2 ± 0.39 meq O2/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%–60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.

Sign in / Sign up

Export Citation Format

Share Document