A Study on Antioxidant Capacities and Fatty Acid Compositions of Two<i>Daphne</i>Species from Turkey: New Sources of Antioxidants and Essential Fatty Acids

Journal of Diabetes Research

et al. 2020

The main objective of this study is to determine the effects of apple vinegar on the metabolic changes caused by hypercaloric diet in Wistar rats. Apple vinegar was first analyzed to find out the total acidity, the polyphenolic and flavonoid contents, the total antioxidant capacity, and the free radical scavenging activity. In vivo study on adult male and female Wistar rats was conducted by administering a drink containing either 10% D-glucose or water (control) for five weeks. Apple vinegar is administered daily by gavage (2 mL/kg) to rats fed D-glucose for 5 weeks. The results showed that the polyphenolic content in apple vinegar was 148.02±10.16 mg GAE/100 mL, flavonoid content was 22.93±0.73 QE/100 mL, and total antioxidant capacity was 13.4±0.47 mg AAE/100 mL. Free radical IC50 apple vinegar scavenging activity (DPPH) was 0.74±0.154 μL/mL. The total acidity was (3.24±0.02 mg AAE/100 mL). The treatment during five weeks with D-glucose leads to increased plasma glucose, lipid profile, hepatic enzyme levels, urea, and creatinine. Simultaneous treatment with apple vinegar improves the parameters studied. These results clearly show that the daily consumption of vinegar can reduce the rise in blood sugar and lipid profile induced by hypercaloric diet in rats. Therefore, the use of apple vinegar would have a very beneficial effect in the prevention of metabolic disorders caused by high-caloric food.

Section: Methodsmentioning

confidence: 99%

Beneficial Effects of Apple Vinegar on Hyperglycemia and Hyperlipidemia in Hypercaloric-Fed Rats

Ousaaid

Laaroussi

Journal of Diabetes Research

et al. 2020

“…Antioxidant activity Total antioxidant capacity. The antioxidant activity of the hydromethanolic extract of bee bread, mentioned above was evaluated by the phosphor-molybdenum method according to the procedure of Zengin, Arkan, Aktumsek, Guler, and Cakmak (2013). The antioxidant capacity of the bee bread extract was expressed as ascorbic acid equivalents (mg AA/g of bee bread extract).…”

Section: Bioactive Properties Of Bee Breadmentioning

confidence: 99%

“…Scavenging activity of the free radical ABTS. ABTS radical scavenging activity was evaluated accordingly to Zengin et al (2013). The ABTS free radical was generated by reaction between 7 mM ABTS aqueous solution with K 2 S 2 O 8 (2.45 mM) in the dark for 16 h and adjusting the absorbance at 734 nm to 0.7 at room temperature.…”

Section: Bioactive Properties Of Bee Breadmentioning

confidence: 99%

Bee bread as a functional product: Chemical composition and bioactive properties

Fernandes

Barros

et al. 2019

LWT

106

129

Bee bread is a mixture of pollen pellets, honey and lactic acid bacteria, and the basis of food in the hive. In the present study, a Moroccan bee bread has been analyzed concerning the palynological analysis, nutritional value and chemical composition (free sugars, organic acids, mineral composition, fatty acid, tocopherols and polyphenols); in vitro antioxidant activity and antimicrobial activity screened against pathogenic bacteria and fungi were also evaluated. The studied bee bread was a good source of protein (19.96 ± 0.08 g/100 g), total free sugars (18 ± 1 g/100 g), macroelements and microelements content, revealed high levels of polyunsaturated fatty acids (64.7 ± 0.4%), tocopherols (10.9 ± 0.9 mg/100 g) and natural antioxidants, such as flavonol glycoside derivatives, being isorhamnetin-O-hexosyl-O-rutinoside the major phenolic compound present. The bee bread showed antioxidant activity and effectiveness against all the bacteria and fungi tested. This work contributes to the chemical and bioactive knowledge of this unexplored natural product.

“…The antioxidant activity of the bee bread extract was evaluated by the phosphomolybdenum method according to the procedure by Zengin et al (2012). The antioxidant capacity of the bee bread extract was evaluated as equivalents ascorbic acid (mg AA/g extract).…”

Section: Chemical Analysis and Antioxidant Activity Of Bee Breadmentioning

confidence: 99%

Antioxidant activity and protective effect of bee bread (honey and pollen) in aluminum-induced anemia, elevation of inflammatory makers and hepato-renal toxicity

Al-Waili²,

Menyiy

et al. 2017

J Food Sci Technol

Aluminum toxicity might be related to oxidative stress, and the antioxidant activity and protective effect of bee bread, which contains pollen, honey and bees' enzymes, on aluminum induced blood and hepato-renal toxicity was investigated in rats. Chemical analysis and antioxidant capacity of bee bread were conducted. The animal experiment in rats included; group 1: received distilled water (10 ml/kg b.wt), group 2: received aluminum chloride (662.2 mg/kg b.wt), group 3: received aluminum chloride (662.2 mg/kg b.wt) and ethanolic extract of the bee bread (500 mg/kg b.wt), and group 4: received aluminum chloride (662.2 mg/kg b.wt) and ethanolic extract of the bee bread (750 mg/kg b.wt). Doses were given once daily via a gavage. C-reactive protein, transaminases, urea, creatinine, creatinine clearance, sodium and potassium and urine sodium and potassium were determined on day 28 of the experiment. Bee bread contained protein, fat, fiber, ash, carbohydrate, phenol and flavonoids and it exhibited antioxidant activity. Aluminum caused a significant elevation of blood urea, transaminase, C-reactive protein and monocyte count and significantly decreased hemoglobin. These changes were significantly ameliorated by the use of bee bread. Bee bread has an antioxidant property, and exhibited a protective effect on aluminum induced blood and hepato-renal toxicity and elevation of inflammatory markers C-reactive protein, leukocyte and monocyte counts.