Anti-oxidant properties and anti-hemolytic activity of Psidium guajava, Pandanous odorus and Rhinacanthus nasutus

Thephinlap, Chonthida; Pangjit, Kanjana; Suttajit, Maitree; Srichairatanakool, Somdet

doi:10.5897/jmpr12.800

Cited by 9 publications

(4 citation statements)

References 35 publications

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“…Short‐period intake of green tea in β‐thalassemia major reduced serum levels of iron, ferritin, and malondialdehyde and increased total antioxidant capacity (Soeizi et al., 2017). Similarly, polyphenols exert iron‐induced hemolysis protective effects due to the ferrous ion chelating capacity and antioxidant ability, which includes extract from mulberry fruits, extract of lotus and Psidium guajava leaves (Ajay et al., 2018; Chonthida et al., 2013; Pangjit et al., 2016). A low dose of resveratrol (5 μM) treatment reduced ineffective erythropoiesis and upregulated scavenging enzymes.…”

Section: Polyphenols Regulate Iron For Health Functionmentioning

confidence: 99%

Food‐borne polyphenols: A biocompatible anchor recuperating iron homeostasis

Feng

Zheng

et al. 2023

Food Frontiers

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Food‐borne polyphenols have long contributed to human health via multifaceted mechanisms, while emerged studies especially those published in recent 10 years have witnessed the close relevance between the bioactivity of polyphenols with iron homeostasis. Polyphenols are involved in various physiological processes of iron and manifest with multidirectional regulative effects. The diversiform polyphenols–iron interactions have extended the cognition of various disorders and diseases. This review aims to present a comprehensive scope of polyphenols–iron interactions, and the structural property, biological effects, and molecular mechanism of polyphenols on iron homeostasis were systematically illustrated, categorized, exemplified, and discussed. Multiple related disorders and diseases were focused on, and the specific polyphenols–iron interactions were elucidated during the processes of pathogenesis, development, intervention, and treatment. Present shortages such as bidirectional effects, unclear mechanism, clinical challenges, and extraction efficiency of polyphenols were also analyzed, and some innovative techniques adopted for polyphenols–iron‐based systems or therapies explorations were discussed, inspiring future perspectives for the understandings, exploitations, and correlations of both iron homeostasis and polyphenols. This review brings the polyphenols–iron interactions on the stage, telling the full story of how polyphenols anchor iron to achieve beneficial bioactivities, enlightening ideas for polyphenols–iron interactions‐based understanding of diseases, and illumining strategies for polyphenols as dietary adjuvant or future therapeutic agents for iron‐related physiological abnormality.

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Section: Polyphenols Regulate Iron For Health Functionmentioning

confidence: 99%

Food‐borne polyphenols: A biocompatible anchor recuperating iron homeostasis

Feng

Zheng

et al. 2023

Food Frontiers

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“…The assay was carried out as described by Thephinlap et al (2013) using diclofenac as standard. Typically, varying volumes (0.0, 0.2, 0.4, 0.6, 0.8 and 1.0 ml) of extracts (1 mg/ml) were pipetted and adjusted to 1.0 ml using isosaline.…”

Section: Anti-haemolysis Assaymentioning

confidence: 99%

Effects of Heat and Fermentation on the Anti-inflammatory and Antioxidant Activities of Ricinus communis (Castor) Seeds

Morakinyo

Anyim

Daniel

et al. 2022

Egyptian Academic Journal of Biological Sciences, H. Botany

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This study investigated the effects of heat and fermentation on antiinflammatory and antioxidant properties of R. communis seeds; determined the total protein and sugar contents of onion roots grown in seed extracts; and profiled constituents using Fourier transform infrared (FTIR) spectroscopy. De-hulled airdried samples were grouped into five. Group 1: control (NC) was incubated at 37 o C for 72 h. Groups 2-5 were cooked for 30, 60, 90 and 120 mins respectively and incubated at 37 o C for 72 h. Fermented seeds were homogenized and used for membrane stabilizing (MS), anti-denaturant, anti-haemolytic, total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), nitric oxide (NO), 1,1diphenyl-2-picryl hydrazyl (DPPH), H2O2 radicals scavenging, total protein and sugar contents assays. Functional groups were profiled via FTIR. Results showed that the percentage MS of NC (26.62±0.0%) was significantly (p< 0.0001) lower than group 4 (71.79±0.02%). The percentage of anti-denaturant activity of NC (60.85±0.01%) was significantly lower than in cooked-fermented groups. The Percentage of anti-hemolytic activity in groups 4 and 5 was significantly higher than in NC. Group 2 had the highest TAC (276.43±0.00 µg AAE/g); cooked groups showed significantly high FRAP values. Group 4 had the highest NO scavenging activity (99.79±0.01%). Group 3(IC50 131.36±0.04) scavenged DPPH as standard. No significant difference was observed in H2O2 activity. Total sugar and protein contents of NC were significantly lower than cooked-fermented groups. FTIR identified halo, alkenes, alkanes, 1,3-disubstituted, alcohols, ether, sulfonamides, ketenimines, carboxylic acids, isothiocyanate, nitro, fluoro and aromatic compounds. The study concluded that cooking R. communis seeds for 90-120 mins before fermentation produced robust antioxidant, anti-inflammatory and metabolic effects.

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“…We, therefore, hypothesized a reactive oxygen species inhibiting model ( Figure 1 ) that could explain the protective effects of Rn [ 49 ]. Many other studies have shown that Rn possesses potent antioxidant effects, with the crude leaf extract showing similar free radical scavenging properties to the standard Trolox and prevent reactive oxygen species (ROS) induced hemolysis of red blood cells [ 50 , 51 ]. Furthermore, active compounds such as RnC, RnD and RnN being potent superoxide scavengers [ 52 ].…”

Section: Rhinacanthus Nasutus and Neurodegeneramentioning

confidence: 99%

Rhinacanthus nasutus “Tea” Infusions and the Medicinal Benefits of the Constituent Phytochemicals

et al. 2020

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Rhinacanthus nasutus (L.) Kurz (Acanthaceae) (Rn) is an herbaceous shrub native to Thailand and much of South and Southeast Asia. It has several synonyms and local or common names. The root of Rn is used in Thai traditional medicine to treat snake bites, and the roots and/or leaves can be made into a balm and applied to the skin for the treatment of skin infections such as ringworm, or they may be brewed to form an infusion for the treatment of inflammatory disorders. Rn leaves are available to the public for purchase in the form of “tea bags” as a natural herbal remedy for a long list of disorders, including diabetes, skin diseases (antifungal, ringworm, eczema, scurf, herpes), gastritis, raised blood pressure, improved blood circulation, early-stage tuberculosis antitumor activity, and as an antipyretic. There have been many studies investigating the roles of Rn or compounds isolated from the herb regarding diseases such as Alzheimer’s and other neurodegenerative diseases, cancer, diabetes and infection with bacteria, fungi or viruses. There have, however, been no clinical trials to confirm the efficacy of Rn in the treatment of any of these disorders, and the safety of these teas over long periods of consumption has never been tested. This review assesses the recent research into the role of Rn and its constituent compounds in a range of diseases.

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Anti-oxidant properties and anti-hemolytic activity of Psidium guajava, Pandanous odorus and Rhinacanthus nasutus

Cited by 9 publications

References 35 publications

Food‐borne polyphenols: A biocompatible anchor recuperating iron homeostasis

Food‐borne polyphenols: A biocompatible anchor recuperating iron homeostasis

Effects of Heat and Fermentation on the Anti-inflammatory and Antioxidant Activities of Ricinus communis (Castor) Seeds

Rhinacanthus nasutus “Tea” Infusions and the Medicinal Benefits of the Constituent Phytochemicals

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