• Title, Summary, Keyword: total phenolics

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Mechanisms of Hela Cell Apoptosis Induced by Abnormal Savda Munziq Total Phenolics Combined with Chemotherapeutic Agents

  • Zhang, Yun-Xia;Abliz, Guzalnur;Ye, Wei-Jun;Mutalipu, Zuohelaguli;Li, Xiao-Wen;Wang, Hai-Qin;Buranjiang, Gulimire;Upur, Halmurat
    • Asian Pacific Journal of Cancer Prevention
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    • v.15 no.2
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    • pp.743-747
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    • 2014
  • Objective: To investigate the effects of abnormal Savda Munziq (ASMq) total phenolics combined with cisplatin and docetaxel on the Hela cell growth. Methods: In vivo cultured Hela cells were treated with cisplatin, docetaxel, total phenolics, cisplatin+total phenolics or docetaxel+total phenolics. MTT was performed to assess inhibition of cell proliferation, flow cytometry to detect apoptosis, and semi-quantitative RT-PCR to test for survivin and Bcl-2 expression. Results: The total phenolics, cisplatin and docetaxel had significant inhibitory and apoptosis-promoting effects on Hela cells (P<0.05), with the early apoptotic rates of $12.8{\pm}0.70%$, $18.9{\pm}3.79%$ and $15.8{\pm}3.8%$; the total phenolics, cisplatin and docetaxel significantly decreased the expression of Bcl-2 and survivin (all P<0.01), especially when used in combination. Conclusion: ASMq total phenolics, combined with cisplatin and docetaxel, could promote the apoptosis of Hela cells possibly through reducing the expression of Bcl-2 and survivin.

Total antioxidant capacity of the Korean diet

  • Han, Jeong-Hwa;Lee, Hye-Jin;Cho, Mi Ran;Chang, Namsoo;Kim, Yuri;Oh, Se-Young;Kang, Myung-Hee
    • Nutrition Research and Practice
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    • v.8 no.2
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    • pp.183-191
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    • 2014
  • BACKGROUND/OBJECTIVES: The objective of this study was to measure and/or estimate the total antioxidant capacity of the Korean diet. MATERIALS/METHODS: Eighty-one plant foods that were expected to exhibit rather high antioxidant activities were selected from the Korean diet using the Fifth Korean National Health and Nutrition Survey (KNHANES V). These foods were categorized into 11 food groups: cereals, potatoes, legumes, nuts, vegetables, kimchies, mushrooms, fruits, fruit juices, sea weeds, and oils. The foods were mixed in the proportions specified in traditional Korean recipes and analyzed. The measured indicators for antioxidant capacities were total phenolics, 2,2-diphenyl-1-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC), and Trolox equivalent antioxidant capacity (TEAC). RESULTS: Total phenolics were high in the fruit juices, nuts, vegetables, and fruits; and the average DPPH, ORAC, and TEAC values were high in the vegetables, fruits, fruit juices, and nuts. The correlation coefficient between the content of total phenolics of each food and the in vitro antioxidant capacity was relatively high at 0.851. The intake of total phenolics per capita per day in the Republic of Korea was estimated to be 127 mg. The total dietary antioxidant capacity (TDAC) values, which were obtained from the total antioxidant capacity of each food, taking into account the intake of each food, were 20,763, 54,335, and $876.4{\mu}mol$ of Trolox equivalents using the DPPH, ORAC, and TEAC methods, respectively. The food group that contributed the most to the Korean TDAC was cereals at 39.7%, followed by fruits and vegetables at 27.8% and 13.9%, respectively. The contribution of legumes, nuts, fruit juices, and mushrooms was quite minimal at less than 2% each. CONCLUSIONS: The content of total phenolics and the antioxidant capacity of the Korean diet are significantly correlated and the high contributing food groups are cereals, fruits, and vegetables.

Changes of Major Components in Sambaekcho Wine During Fermentation (삼백초주(三白草酒) 발효과정의 성분 및 특성 변화)

  • Kim, Min-Ja;Kim, In-Jae;Nam, Sang-Young;Lee, Cheol-Hee;Shin, Kong-Sik;Lim, Jai-Yun
    • Korean Journal of Medicinal Crop Science
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    • v.9 no.4
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    • pp.290-294
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    • 2001
  • Sambaekcho wines were fermented with 5% improved Nuruk, 120% brewing water, and powdered leaf or root as an additive, then the contents of several important phenolics were examined. As the fermentation progressed, the contents of total and flavonoid phenolics, and quercetin-related substances of the Sambaekcho wines increased continuously. The contents of the functional components of the Sambaekcho wines with powdered leaf were much higher than those of the Sambaekcho wines with powdered root, indicating leaf was more adequate than root in making Sambaekcho wine.

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Antioxidative Activities of Korean Apple Polyphenols

  • Kim, Yoon-Sook;Choi, Hee-Don;Choi, In-Wook
    • Preventive Nutrition and Food Science
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    • v.16 no.4
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    • pp.370-375
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    • 2011
  • The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.

Antioxidant contents and activities of twelve varieties of vegetable sprouts

  • Park, Hyunjeong;Shin, Youngjae;Kim, Young-Jun
    • Korean Journal of Food Science and Technology
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    • v.51 no.3
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    • pp.207-213
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    • 2019
  • This study was conducted to investigate the antioxidant contents and activities of twelve vegetable sprouts (broccoli, red radish, radish, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa). The total flavonoid contents of the broccoli, red radish, and radish sprout were $25.36{\pm}0.13$, $25.26{\pm}1.80$, and $25.16{\pm}1.25mg$ CE/100 g FW, respectively, and were significantly higher than those of the other tested vegetables. Radish sprouts had the highest total phenolic content (112.42 mg GAE/100 g FW), followed by red radish and broccoli sprouts. The main polyphenols in the vegetable sprouts were epicatechin and chlorogenic acid, but they varied across sprout varieties. The correlation between total flavonoids and total phenolics for the 12 vegetable sprouts was very high (r=0.926). The total antioxidant activity (DPPH and ABTS radical scavenging activities) was also highly correlated with total flavonoids and total phenolics.

Comparison of Antioxidant Potentials in Methanolic Extracts from Soybean and Rice Fermented with Monascus sp.

  • Pyo, Young-Hee
    • Food Science and Biotechnology
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    • v.16 no.3
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    • pp.451-456
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    • 2007
  • The potential antioxidant activities of methanolic extracts from soybean and rice fermented with Monascus sp. were investigated. M. pilosus IFO 480 and M. anka IFO 478 were screened as a suitable strain to promote the antioxidant activities in soybean- and rice- fermentation. The methanol extracts from soybean and rice after fermenting for 20 days at $30^{\circ}C$ resulted in a significant increase in the antioxidant capacities expressed as radical (ABTS and DPPH) scavenging assay and peroxidation inhibition (%) by thiocyanate method and increased (p<0.01) by a 2.6 to 3.1-fold compared with those of the unfermented products. The average antioxidant potentials of Monascus-fermented soybean extracts (MFSE) were significantly (p<0.01) stronger than Monascus-fermented rice extracts (MFRE). A linear correlations between free radical scavenging activity of MFSE and the total phenolics content (r=0.84) and total flavonoids content (r=0.81) were observed. These results indicated that MFSE exhibited stronger (p<0.01) antioxidant activity and contained significantly higher levels (p<0.05) of phenolics than MFRE.

Antioxidant Activities and Total Phenolics of Ethanol Extracts from Several Edible Mushrooms Produced in Korea

  • Choi, Young-Min;Ku, Ja-Bi;Chang, Hoo-Bong;Lee, Jun-Soo
    • Food Science and Biotechnology
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    • v.14 no.5
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    • pp.700-703
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    • 2005
  • Eight edible mushrooms grown in Korea were extracted with ethanol at room temperature for 24 hr. The extracts were investigated for their antioxidant activities as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activities. Among the mushroom extracts evaluated in this study, the ethanolic extracts from Ganoderma lucidum and Pleurotus eryngii showed the greatest potential antioxidant activity, by producing 85 and 88% inhibition in DPPH radical scavenging method and 219 and 165 mg ascorbic acid equivalent antioxidant capacity (AEAC), respectively. Total phenolics and total flavonoids in the ethanolic extracts were determined by spectrophotometric method. Positive correlations were found between total phenolic contents in the extracts and their antioxidant activities, suggesting that phenolic contents in the mushrooms extracts are mainly responsible for their antioxidant activities.

Total Phenolics, Total Flavonoids, and Antioxidant Capacity in the Leaves, Bulbs, and Roots of Allium hookeri (삼채의 잎, 인경, 뿌리의 총페놀 함량, 총플라보노이드 함량 및 항산화능)

  • Hwang, Jeong-Seung;Lee, Bong Han;An, Xiangxue;Jeong, Ha Ram;Kim, Young-Eun;Lee, Inil;Lee, Hyungjae;Kim, Dae-Ok
    • Korean Journal of Food Science and Technology
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    • v.47 no.2
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    • pp.261-266
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    • 2015
  • To quantitatively evaluate the total phenolics, total flavonoids, and antioxidant capacity in the leaves, bulbs, and roots of fresh Allium hookeri, they were extracted using various solvents including water, aqueous methanol (20, 40, 60, and 80%; v/v), and absolute methanol. The leaves had the highest levels of total phenolics (240.4-276.6 mg gallic acid equivalents/100 g) and total flavonoids (9.7-34.1 mg catechin equivalents/100 g). The highest antioxidant capacities of 78.7- 103.4 mg vitamin C equivalents (VCE)/100 g, 24.4-59.0 mg VCE/100 g, and 1,798.8-2,169.7 mg VCE/100 g in the leaves were also observed using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) assays, respectively. The total phenolics had a higher linear correlation with antioxidant capacity than the total flavonoids. In general, 60% (v/v) aqueous methanol extract had higher levels of total phenolics and flavonoids, and higher antioxidant capacity than any other solvents used. This study suggested that A. hookeri might be a good source of phenolics and antioxidants.

Antioxidant Activity of Salad Vegetables Grown in Korea

  • Xin Zao;Song, Kyung-Bin;Kim, Mee-Ree
    • Preventive Nutrition and Food Science
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    • v.9 no.4
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    • pp.289-294
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    • 2004
  • The antioxidant activity of forty two kinds of salad vegetables grown in Korea was evaluated. Methanol extract of freeze-dried vegetable was assayed by radical scavenging activity using 1,2-diphenyl-2-picrylhydrazyl (DPPH) and Fe^{2+}$-catalyzed lipid peroxidation inhibition by TBA method. Total phenolics were determined colorimetrically using Folin-Ciocalteu reagent. The highest radical scavenging activity was expressed by perilla leaf, followed by dandelion leaf, red and green leafy lettuce, of which $IC_{50}$ was less than 0.10 mg/mL. Angelica leaf showed the highest inhibitory action for lipid peroxidation with $95\%$, and then dandelion leaf, water spinach, and perilla leaf inhibited over $80\%$. However, lettuce (Iceberg) and young Chinese cabbage exhibited the lowest antioxidant activity based on both assay methods. Highly positive correlations between antioxidative activities and total phenolics were observed (p < 0.001). The results suggested that salad vegetables, especially perilla leaf, leafy lettuce, dandelion or angelica, could be used for easily accessible sources of natural antioxidants.

Difference in Growth, Phenolics Content and Antioxidant Activity of Cowpea Sprouts at Different Plant Parts (동부나물의 부위별 생육, 폴리페놀 및 항산화성 차이)

  • Chon, Sang-Uk
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.58 no.3
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    • pp.232-238
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    • 2013
  • An experiment was conducted to determine the content of phenolics and flavonoids, antioxidant activity and antioxidant enzyme status for the extracts from 5 and 7-day old sprouts (DOS) of cowpea (Vigna unguiculata L. Walp). Total phenolics [mg ferulic acid equivalents (FAE) $kg^{-1}$ DW] content was highest in cotyledon extracts (48.8 mg $kg^{-1}$), followed by roots (30.8 mg $kg^{-1}$) and hypocotyl (22.2 mg $kg^{-1}$) extracts (p < 0.05) from 5 DOS. The result of total flavonoid level [mg rutin equivalents $kg^{-1}$ DW] had same tendency to the results of total phenolics, showing lower amount ranges. The antioxidant activity of the methanol extracts from all the plant dose-dependently increased. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was higher in cotyledon extracts (82.5%) than in root (52.6%) or hypocotyl parts (35.0%) from 5 DOS. Among antioxidant enzymes, APX and CAT activities were highest in cotyledon part and POX and SOD activities in root part of 5 and 7 DOS. The results showed that total phenolics content ($r^2$ = 0.1516~0.9911) were more highly correlated with antioxidant activity than total flavonoids level ($r^2$ = 0.0113~0.9442), and that the level and activity of physiological-active substances were different depending on plant part of the sprout.