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Harnessing Nanotechnology Using Nutraceuticals for Cancer Therapeutics and Intervention
Published in Bhupinder Singh, Minna Hakkarainen, Kamalinder K. Singh, NanoNutraceuticals, 2019
Gargi Ghoshal, Ashay Jain, O. P. Katare
Ellagic acid has been reported to have many beneficial properties that help in the treatment of several oxidation-linked chronic diseases such as cardiovascular disease, prostate cancer, neurodegenerative diseases, and breast cancer (Larrosa et al., 2010; Landete, 2011). Despite having several beneficial health effects, EA has limited potential for therapeutic use due to its poor absorption because of low aqueous solubility (Lei et al., 2003), extensive metabolic transformation (Seeram et al., 2004), and rapid elimination, leading to ineffective drug plasma concentration. The present study has undoubtedly proved the potential effectiveness of SNEDDS for formulating EA with improved release profile and permeability. In vitro dissolution and ex vivo permeability studies revealed improved release profile and permeation of EA, respectively, from EAPL complex SNEDDS compared to EA suspension. Moreover, EAPL complex SNEDDS overcame food effect on release pattern of EA (Avachat and Patel, 2015).
Nanophytopharmaceuticals
Published in Bhupinder Singh, Om Prakash Katare, Eliana B. Souto, NanoAgroceuticals & NanoPhytoChemicals, 2018
Alka Mukne, Swapna Nair, Misbah Momin
Persimmon leaf extract obtained from the leaves of Diospyros kaki, belonging to the family Ebenaceae, is a mixture consisting of flavonoids, oligomers, tannins, and organic acids and has been used since early times in China to treat stroke and apoplexy. The extract has low solubility in water and poor bioavailability after oral administration. Avachat and Patel (2015) prepared SNEDDS loaded with ellagic acid, a polyphenol present in many dietary foods such as walnuts, strawberries, and pomegranates. Despite the numerous health benefits, ellagic acid continues to remain a poorly used molecule clinically, due to its low aqueous solubility, poor absorption extensive metabolism, and rapid elimination. The in vitro release of ellagic acid from SNEDDS was significantly greater as compared to ellagic acid suspension. It has been reported that the food interferes with the release and absorption of ellagic acid. It was established by in vitro studies that SNEDDS helped in overcoming the deleterious influence of food on release of ellagic acid.
Alcohol consumption and the socio-cultural risk discourse
Published in Charlotte Fabiansson, Stefan Fabiansson, Food and the Risk Society, 2016
Charlotte Fabiansson, Stefan Fabiansson
Ellagic acid is a natural phenolic antioxidant found in numerous fruits and vegetables. It is believed that phytochemicals such as ellagic acid function either by countering the negative effects of oxidative stress by directly acting as an antioxidant or by activating/inducing cellular antioxidant enzyme systems (Vattem and Shetty 2005). The highest levels of ellagic acid are found in blackberries, cranberries, pecans, pomegranates, raspberries, strawberries, walnuts, wolfberries and grapes. Ellagic acid is also found in oak species, like the North American white oak and European red oak. Wood aging is the most likely source of phenolic compounds in distilled spirits. Those beverages exposed to this treatment contain significant antioxidant activity, which are between the ranges for white and red wines. Armagnac contained 30.7 mg/L of ellagic acid, cognac 14.8 mg/L, American bourbon 11.6 mg/L and Scotch whisky between 5 and 10 mg/L (Goldberg et al. 1999).
On the effects of freeze-drying processes on the nutritional properties of foodstuff: A review
Published in Drying Technology, 2020
Maite Harguindeguy, Davide Fissore
Ellagic acid is a natural phenol antioxidant found in numerous fruits and vegetables. Its retention in blueberries after MVD and combined HAD-MVD was significantly higher (232 and 297 mg/100 g respectively) than the retention with only HAD and VFD (37.7 and 25.7 mg/100 g). Quercetin glycoside retention in blueberries was higher after VFD (332 mg/100 g), followed by MVD, combined HAD-MVD and HAD (201, 156 and 137 mg/100 g respectively).[95] Chlorogenic acid is an ester of caffeic acid and quinic acid it is classified as a polyphenolic compound. Chlorogenic acid values were higher in blueberries after VFD, probably due to lower processing temperature. This organic acid is known to isomerize or degrade when treated under high temperatures.[77]
Protective effects of natural compounds against paraquat-induced pulmonary toxicity: the role of the Nrf2/ARE signaling pathway
Published in International Journal of Environmental Health Research, 2023
Hasan Badibostan, Nastaran Eizadi-Mood, A. Wallace Hayes, Gholamreza Karimi
Ellagic acid (EA) is an organic antioxidant that occurs naturally in nuts, grapes, raspberries, and strawberries. The ameliorative effect of EA against PQ-induced toxicity in the A549 cell line was investigated. EA exerted its alleviating effect by activation of the Nrf2 pathway and the target cytoprotective enzymes, HO-1 and NQO1. In addition, EA decreased the levels of intracellular ROS, lipid peroxidation, and LDH in cells treated with both compounds (Kim et al. 2013).
Identification of phenolic compounds and antioxidant activity of guava dehydrated by different drying methods
Published in Drying Technology, 2020
Xuan Liu, Xu Yan, Jinfeng Bi, Xinye Wu, Jianing Liu, Mo Zhou
Flavanol compounds and hydrolyzable tannins were quantified at 278 nm, and results were expressed as catechin equivalent per kilograms dried weight (mg CAE/kg dw) and gallic acid equivalent (mg GAE/kg dw), respectively. Ellagic acid and conjugates were quantified at 254 and 278 nm, and results were expressed in ellagic acid equivalent (mg ELE/kg dw). The content of cinnamic acid derivatives was quantitatively determined on specific cinnamic acid involved.