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Phenolic Compounds potential health Benefits and toxicity
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Deep Jyoti Bhuyan, Amrita Basu
Phenolic acids are divided into two subgroups: hydroxybenzoic and hydroxycinnamic acids (Balasundram et al. 2006). Phenolic acids are significant components of fruit and vegetables. These compounds play an important role in color stability, aroma profile and antioxidant activity. They act as acids because of their carboxylic group (Fleuriet and Macheix 2003). Ellagic and gallic acids are two major dietary hydroxybenzoic acids in berries and nuts (Maas et al. 1991, King and Young 1999). Caffeic, ferulic, p-coumaric and sinapic acids are the most common hydroxycinnamic acids and aromatic in Nature (Bravo 1998, Balasundram et al. 2006). Chlorogenic acid is an important member of this group with regard to food material and is the key substrate for enzymatic browning of fruits, such as apples and pears (Eskin 1990, Ho 1992). Chlorogenic acid is commonly found in higher quantities in seeds, such as coffee beans, sunflower seeds and grains and is formed when caffeic acid is combined with quinic acid (Sondheimer 1958, King and Young 1999).
Compounds of Plant Origin as AMP-Activated Protein Kinase Activators
Published in Alexander V. Kutchin, Lyudmila N. Shishkina, Larissa I. Weisfeld, Gennady E. Zaikov, Ilya N. Kurochkin, Alexander N. Goloshchapov, Chemistry and Technology of Plant Substances, 2017
Daria S. Novikova, Gleb S. Ivanov, Alexander V. Garabadzhiu, Viacheslav G. Tribulovich
Chlorogenic acid (Fig. 9.4), the ester of caffeic and quinic acids, is widely distributed in nature and is present in large quantities in green coffee beans. It is the main phenolic compound identified in peach. It was demonstrated that chlorogenic acid stimulates glucose transport in a dose- and time-dependent manner in skeletal muscle. This effect is determined by the AMPK activation, which manifests in increasing phosphorylation of AMPK and ACC and explains beneficial effects of coffee in diabetes type 2 [43]. It was found that chronic administration of chlorogenic acid allows to improve glucose and lipid metabolism, in particular, to normalize lipid profile and increase glucose uptake in skeletal muscle [44]. Chlorogenic acid is shown to be effective in late diabetes; the long-term treatment with chlorogenic acid in mouse models showed no adverse side effects [45]. Despite the data available in the literature, there is evidence that it is caffeic acid (Fig. 9.4), but not chlorogenic acid, which determines a stimulating effect on AMPK and glucose transport. Moreover, the specificity to the a2-subunit of AMPK was shown for caffeic acid [46]. Interestingly, cinnamic acid (Fig. 9.4) is also able to stimulate the phosphorylation of AMPK [47].
Pear
Published in Debashis Mandal, Ursula Wermund, Lop Phavaphutanon, Regina Cronje, Temperate Fruits, 2021
Graciela María Colavita, Mariela Curetti, María Cristina Sosa, Laura I. Vita
Anthocyanins, phenolic, and flavonoid compounds are associated with antioxidant and anti-inflammatory capacity in pears (James-Martin et al., 2015; Reinald and Slavin, 2015). The antioxidant activity of pears depends on the cultivar, orchard, harvest time, storage duration, and storage conditions (Li et al., 2012). Kevers et al. (2011) reported that more than 25% of the total content of phenolic and ascorbic acid is found in the pear peel. Besides, Silva et al. (2010) found that properly stored Rocha pears maintained their antioxidant levels and fruit quality during long-term storage, with little or no effect of current commercial postharvest treatments. Pears stored under good conditions maintain their antioxidant properties. The phenolic acids of pears include chlorogenic, arbutin, ferulic, and citric acids. Chlorogenic acid regulates glucose and lipid metabolism and improves metabolic biomarkers related to diabetes, cardiovascular health, and obesity. Citric acid increases iron absorption, whereas ferulic acid showed anti-inflammatory, anti-atherogenic, antidiabetic, anti-aging, neuroprotective, and hepatoprotective effects. However, further research on humans is needed because it is not clear how dietary intake generates biological effects (James-Martin et al., 2015). The main vitamin found in pear fruit is vitamin C, about 4 mg/100 g of fruit. Vitamin C is a powerful natural antioxidant (Reinald and Slavin, 2015). In fact, it prevents oxidative damage and is essential for tissue repair and cell growth, for normal metabolism and proper immune function against infectious diseases (USA Pears, 2018).
Apoptotic and antiproliferative effects of Inula viscosa L. water extract in the expression of microRnas on HCT 116 cell line: an in vitro study
Published in International Journal of Environmental Health Research, 2023
Betul Apaydın Yildirim, Semin Gedikli, Saban Kordali, Selcuk Kucukaydin
Coumarin is an antibacterial, anticoagulant, anticancer, antioxidant, anti-inflammatory, antifungal, antiviral, antihypertensive, antitubercular, anticonvulsant, antihyperglycemic, and neuroprotective compound that is largely found in plants (Venugopala et al. 2013). Rosmarinic acid has numerous biological and pharmacological activities such as, antioxidant, antibacterial, antitumor, antimutagenic, antiviral and anticholinesterase and hepatoprotective (Amoah et al. 2016). Similarly, chlorogenic acid is a significant and biologically active dietary polyphenol that has antioxidant, antibacterial, anti-obesity, anti-inflammatory, antipyretic, hepatoprotective, cardioprotective, neuroprotective, antiviral, anti-microbial, and anti-hypertension functions (Naveed et al. 2018). Also, caffeic acid (14.76 ± 0.20 µg/g), quercetin (11.40 ± 0.13 µg/g) and hesperetin (10.36 ± 0.17 µg/g) were found as other predominant phenolic compounds of IVE.
Determination of biological activity of Carduus lanuginosus: an endemic plant in Turkey
Published in International Journal of Environmental Health Research, 2021
The total antioxidant activity and phenolic contents were evaluated as gallic acid (GAE) while flavonoid contents gave as quercetin equivalents (QE) (Table 1). The water extract of C. lanuginosus had the highest total antioxidant activity (636.84 mg GAE/g extract), while the ethyl acetate extract of the plant was found to have the highest phenolic content (380.61 mg GAE/g extract) and flavonoid content (143.05 mg QE/g extract). The phenolic components of C. lanuginosus methanol extract were characterized by using RP-HPLC. According to the results, methanol extract included high amounts of chlorogenic acid (4200 µg/g extract), apigenin (500 µg/g extract), luteolin (300 µg/g extract), and ferulic acid (200 µg/g extract) (Table 2). Chlorogenic acid, apigenin, and luteolin were detected in various Carduus species (C. pycnocephalus, C. nutans subsp. macrocephalus, C. cephalanthus, C. argyroa,) previously (Marengo et al. 2017). Chlorogenic acid, ferulic acid, apigenin, and luteolin were found to be the main compounds in C. rhodopaeus, C. thracicus, C. armatus, and C. candicans (Dimitrova-Dyulgerova et al. 2015). Many researchers examined the multiple bioactivity of isolated flavonoids. In several studies, it was shown that the chlorogenic acid exhibits very valuable actions such as anti-inflammation, antioxidant (Yun et al. 2012), lipid and glucose metabolism (Zhang et al. 2011), hepato-protective (Hemmerle et al. 1997), and anti-hypertensive effects (Zhao et al. 2012). Similarly, the luteolin has various biological activities including well-known anti-mutagenic and anti-tumorigenic (Ross and Kasum 2002), antioxidant, and anti-inflammatory properties (Seelinger et al. 2008). Although the luteolin is moderately effective in simple standard in vitro tests, it may exhibit surprisingly high efficiency in more complex analyses such as cellular or in vivo studies (Seelinger et al. 2008). Apigenin has many beneficial effects including the hypotension, hypoglycemia, anti-oxidation, anti-inflammation, anti-osteoporosis, anti-tumor effect, biological organ protection, lipid-lowering effect, and immune regulation (Zhou et al. 2017).
Under-utilized wild fruit Lepisanthes rubiginosa (Roxb.) Leenh: A discovery of novel lycopene and anthocyanin source and bioactive compound profile changes associated with drying conditions
Published in Drying Technology, 2023
Theeraphan Chumroenphat, Apichaya Bunyatratchata, Sirithon Siriamornpun
Table 1 displays the individual phenolic acid contents in LRL as a result of various drying techniques. A total of 13 phenolic acids were monitored, and the average content of each compound varied among the four treatments (fresh, FD, HD, and SD). Total phenolic acids decreased in all samples after drying. The highest content of total phenolic acids was found in the fresh samples, followed by FD, SD, and HD, respectively. The dominant phenolic acids in LRL extracts were p-hydroxybenzoic acid and chlorogenic acid. These two phenolic acids differed in their content among the drying methods. The content of p-hydroxybenzoic acid was mostly present in fresh samples, followed by FD, SD, and HD, respectively, whereas the content of chlorogenic acid was mostly present in FD followed by fresh, SD, and HD, respectively. Chlorogenic acid is a major phenolic acid in coffee.[26] Chlorogenic acid and its related compounds have been associated with many health benefits, including antivirus activities, anti-hepatitis B virus (HBV) in vitro and in vivo, anti-antidiabetic effects, etc.[26] The higher chlorogenic acid content in FD (compared to fresh samples) indicates that drying and processing affect the level of certain phenolic acids. Although the total phenolic acids in FD was significantly (P < 0.05) decreased, some phenolic acids did increase after being FD. These results might be due to the degradation of certain precursor phenolic acids such as gallic acid, p-hydroxybenzoic acid, p-coumaric acid and sinapic acid. Interestingly, not only chlorogenic acid, but several compounds after FD treatment also displayed a significantly higher quantity compared to fresh samples. For example, the abundance of gentisic acid, syringic acid and protocatechuic acid in FD were about 25-, 12-, and 9-fold higher than fresh samples. In SD samples, vanillin showed the highest contents compared to other treatments. Ferulic acid can be degraded into vanillin.[6] Thus, under sun-dry conditions, the increase of vanillin might come from the ferulic acid being decomposed into vanillin. Generally, among the three different dying methods, FD represented the most suitable method to preserve phenolic compounds (some compounds had even greater content than fresh samples) followed by SD and HD, respectively.