Antioxidative polyphenols from walnuts (Juglans regia L.)

Fukuda, Takuya; Ito, Hideyuki; Yoshida, Takashi

doi:10.1016/s0031-9422(03)00333-9

Cited by 319 publications

(240 citation statements)

References 12 publications

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“…Among the antioxidants, phenolic compounds have attracted a particular interest since foods containing varying amounts and forms of these compounds show different antioxidant potentials. Recently, studies related to the antioxidant potential of nuts such as hazelnuts, walnuts and pistachios showed that these foods are good sources of antioxidant phenolic compounds (Fukuda et al, 2003;Kornsteiner et al, 2006;Tokuş oglu et al, 2005;Yurttas et al, 2000;Anderson et al, 2001;Gunduc and El, 2003). The clinical studies suggested that the supplementation of human diet with hazelnuts, walnuts or pistachios is beneficial for the amelioration of blood plasma antioxidant potential and lipid profiles that are closely related to cardiovascular risks (Edwards et al, 1999;Durak et al, 1999;Tapsell et al, 2004;Koçyigit et al, 2006;Lavedrine et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

“…Recently, some of the health-related phenolic compounds in nuts have been identified. For example, it was reported that walnuts are good sources of ellagic acid and ellagitannins, cancer chemopreventive polyphenolic compounds found only in limited numbers of fruits and nut species (Fukuda et al, 2003;Daniel et al, 1989;Clifford and Scalbert, 2000;Colaric et al, 2005). Tokuş oglu et al (2005) reported that pistachios contain resveratrol, a cardioprotective and chemopreventive polyphenolic compound (Pervaiz, 2004;Kris-Etherton et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…In the literature there are various studies related to the phenolic content and/or antioxidant activity of dry nuts (Fukuda et al, 2003;Kornsteiner et al, 2006;Yurttas et al, 2000;Gunduc and El, 2003;Colaric et al, 2005;Moure et al, 2001). However, it is difficult to compare the results obtained in these studies since they employed different extraction methods, reported phenolic content and antioxidant activities as equivalents of different compounds and/or used different antioxidant activity determination methods (Yurttas et al, 2000;Gunduc and El, 2003;Moure et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat

Arcan

Yemenicioğlu

2009

Journal of Food Composition and Analysis

123

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Total antioxidant activities based on ABTS free radical scavenging activity and phenolic content of fresh or dry hazelnuts, walnuts and pistachios assayed with their seed coats changed between 3063 and 11,076 μmol trolox equivalents/100 g d.w. and 256 and 755 mg gallic acid equivalents/100 g d.w., respectively. The walnuts used in this study showed the highest antioxidant activity, followed by pistachios and hazelnuts. The removal of seed coat reduced the total antioxidant activity of hazelnuts, walnuts and pistachios almost 36, 90 and 55%, respectively. The total antioxidant activities of investigated fresh and dry nuts are not considerably different. However, phenolic content and antioxidant activity in hydrophilic and ethanolic fractions obtained by successive extraction of nuts showed some variation. The antioxidant activity in 1-serving portion of fresh or dry walnuts is equivalent to that in almost 2-serving portions of black tea, and 1.2-1.7-serving portions of green and Earl Grey tea. One-serving portions of dry hazelnuts and fresh or dry pistachios contained antioxidant activity equivalent to that in 0.7-1-serving portions of black tea. The antioxidant activity measurements correlated with phenolic content (r2 = 0.70). This study showed the potential of using fresh or dry nuts to develop functional foods with high antioxidant activity

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat

Arcan

Yemenicioğlu

2009

Journal of Food Composition and Analysis

123

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“…Phenolic compounds and phytochemicals present in plant products possess antioxidant and antiradical activities. These phytochemicals and phenolic compounds provide protection against harmful effects of oxidative stress, caused namely by free radicals, and are also known to reduce risks of certain type of cancer (Fukuda et al, 2003;Proestos et al, 2005;Pereira et al, 2006;Seabra et al, 2006). Plant product can also be used as antimicrobial agents, with phenolics and polyphenolic fraction of plant composition as major interest compounds.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Oliveira

Sousa

Morais

et al. 2008

Food and Chemical Toxicology

138

104

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Hazelnut (Corylus avellana L.) is a very popular dry fruit in the world being consumed in different form and presentations. In the present work, three hazelnut cultivars (cv. Daviana, Fertille de Coutard and M. Bollwiller) produced in Portugal, were characterized in respect to their chemical composition, antioxidant potential and antimicrobial activity. The samples were analysed for proximate constituents (moisture, fat, crude protein, ash), nutritional value and fatty acids profile by GC/FID. Antioxidant potential was accessed by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and b-carotene linoleate model system. Their antimicrobial capacity was also checked against Gram positive (Bacillus cereus, B. subtilis, Staphylococcus aureus) and Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans). Results showed that the main constituent of fruits was fat ranging from 56% to 61%, being the nutritional value around 650 kcal per 100 g of fruits. Oleic was the major fatty acid varying between 80.67% in cv. F. Coutard and 82.63% in cv. Daviana, followed by linoleic, palmitic, and stearic acids. Aqueous hazelnut extract presented antioxidant activity in a concentration-dependent way, in general with similar behaviour for all cultivars. Hazelnut extracts revealed a high antimicrobial activity against Gram positive bacteria (MIC 0.1 mg/ mL) showing a good bioactivity of these fruits.

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“…Previous studies have reported apoptotic effect on HL-60 cells, antiinflammatory activity of casuarinin (9) (Yang et al 2000;Pan et al 2000), anti-dementia activity of tellimagradin II (6) and pentagallolylglucose (3) extracted from Sanguisorbae Radix (Lee et al 2005), anti-diabetic activity of pentagallolylglucose (3) extracted from Paeonia lactiflora roots (Baumgartner et al 2010), anti-oxidation activity of casuarinin (9) extracted from Terminalia arjuna (Chen et al 2004) and T. chebula (Cheng et al 2003), anti-oxidation and antitumor activities of pentagallolylglucose (3) (Okuda et al 2009), antibacterial activity of tellimagradin II (6) extracted from Rosa rugosa (Kamijo et al 2008), antioxidant activity and DPPH radical-scavenging activity of pedunculagin (5), casuarictin (4) and casuarinin (9) isolated from walnuts (Juglans regia L.), and preventive effect on liver damage induced by carbon tetrachloride of tellimagrandin II (6) and casuarictin (4) isolated from walnuts (J. regia L.) (Fukuda et al 2003;Shimoda et al 2008). Inhibitory effects of apple condensed tannins on compound 48/80-induced mast cell degranulation (Tokura et al 2005) and on histamine release from RBL cells (Kanda et al 1998) were reported.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effect of tannins from galls of Carpinus tschonoskii on the degranulation of RBL-2H3 Cells

et al. 2012

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In this study, the anti-allergy potency of thirteen tannins isolated from the galls on buds of Carpinus tschonoskii (including two tannin derivatives) was investigated. RBL-2H3 (rat basophilic leukemia) cells were incubated with these compounds, and the release of b-hexosaminidase and cytotoxicity were measured. Of the thirteen tannins, tetragalloylglucose (2), pentagalloylglucose (3), casuarictin (4), and casuarinin (9) were the most potent inhibitors, and all the tannins showed no cytotoxic effect after 24 h of incubation. The results obtained suggest that tannins from C. tschonoskii are capable of inhibiting allergic reactions and may be useful for the treatment or prevention of type I allergic diseases.

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Antioxidative polyphenols from walnuts (Juglans regia L.)

Cited by 319 publications

References 12 publications

Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat

Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat

Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Inhibitory effect of tannins from galls of Carpinus tschonoskii on the degranulation of RBL-2H3 Cells

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