Biological Activities of Camelina and Sophia Seeds Phenolics: Inhibition of LDL Oxidation, DNA Damage, and Pancreatic Lipase and α‐Glucosidase Activities

Rahman, Md. Matiur; Ambigaipalan, Priyatharini; Shahidi, Fereidoon

doi:10.1111/1750-3841.14007

Cited by 42 publications

(36 citation statements)

References 44 publications

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“…In the studied camelina oils, brassicasterol (19-31 mg/100 g), ∆5-avenasterol (16-23 mg/100 g) and traces of sitostanol and campestanol were also found. The sterol content in camelina oils reported by other researchers was between 193 and 590 mg/100 g [11,15,18]. For comparison, lower total levels of phytosterols were shown by Montesano et al [48] in pumpkin (295 mg/100 g), and by Ying [37] in poppy seed (about 190 mg/100 g), avocado fruit (about 135 mg/100 g) and hemp (83 mg/100 g) oils.…”

Section: Components Of Unsaponifiable Fraction (Chlorophylls Carotenmentioning

confidence: 83%

Bioactive Compounds, Nutritional Quality and Oxidative Stability of Cold-Pressed Camelina (Camelina sativa L.) Oils

et al. 2018

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In this study, 29 cold-pressed camelina (Camelina sativa L.) oils, pressed from seeds grown in Poland and purchased directly from local producers, were analyzed. The degree of change in the tested oils’ characteristic hydrolytic and oxidative lipid values was determined. Oxidative stability was determined using the Rancimat and PDSC methods. Fatty acid and phytosterol contents were determined by GC-FID, and tocopherols by HPLC. The analyzed oils were characterized by good, but variable, quality, and met the requirements specified for cold-pressed edible oils. Highly desirable fatty acid composition, low SFA content (about 6%), high α-linolenic acid content (34.7–37.1%), and optimal PUFA n-3 to PUFA n-6 ratio (1.79–2.17) were shown. The high nutritional value of camelina oils was confirmed on the basis of high contents of tocopherols (55.8–76.1 mg/100 g), phytosterols (331–442 mg/100 g), and carotenoids (103–198 mg of β-carotene/kg). The optimal nutritional quality indices were as follows: 0.05–0.07 for the atherogenicity index (AI), and 0.1–0.2 for the thrombogenicity index (TI). The significant impact of primary (PV) and total oxidation (TOTOX) of camelina oil on oxidative stability was evaluated using Rancimat and PDSC methods. Both methods were also confirmed to be appropriate for the assessment of the oxidative stability of camelina oils.

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Section: Components Of Unsaponifiable Fraction (Chlorophylls Carotenmentioning

confidence: 83%

Bioactive Compounds, Nutritional Quality and Oxidative Stability of Cold-Pressed Camelina (Camelina sativa L.) Oils

et al. 2018

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“…This is probably the result of different activities of the antioxidant compounds present in the extracts under polar conditions (ABTS, FRAP and DPPH assays) and in the lipid emulsion system. Although the β-carotene bleaching assay of false fl ax seeds has already been performed previously [Matthäus, 2002;Terpinc et al, 2012a, b;Rahman et al, 2018b], it was diffi cult to compare our results with literature data due to differences in the emulsion oxidation conditions or the way the results were expressed.…”

Section: Antioxidant Potentialmentioning

confidence: 85%

Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant

Karamać¹,

Gai²,

Peiretti³

2020

Pol. J. Food Nutr. Sci.

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The main by-product of false fl ax seeds are cakes, obtained after seed oil pressing, which can be exploited as a fatand protein-rich ingredient for animal nutrition [Berti et al., 2016]. However, false fl ax cake has also recently been considered as a valuable source of phenolic compounds for a potential use in selected foods or food formulations [Terpinc et al., 2012b; Rahman et al., 2018a, b]. C. sativa cake contains more phenolic compounds than its oil. Terpinc et al. [2012a] reported that the total phenolic content (TPC) in oil and cake was 9.1 and 1666 mg chlorogenic acid eq/100 g of dry matter (DM), respectively. The phenolic compounds identifi ed in cake and defatted meal included mainly fl avonoids and hydroxycinnamic acids [Terpinc et al., 2011; Rahman et al., 2018a]. Sinapine, the ester of sinapic acid and choline, has often been determined as the main phenolic compound in false fl ax cake or meal [Salminen et al., 2006; Terpinc et al., 2011]. Hydroxybenzoic acids have also been identifi ed [Terpinc et al., 2012a; Rahman et al., 2018a], although Salminen et at. [2006] did not fi nd them in false fl ax seed meal. Condensed tannins are another class of phenolic compounds that have been determined in false fl ax cake [Matthäus & Zubr, 2000]. Rahman et al. [2018a] identifi ed several procyanidin dimers among these tannins. The phenolic compound profi le of false fl ax cake determines its signifi cant antioxidant activity [Matthäus, 2002; Quezada & Cherian, 2012]. Rahman et al. [2018b] showed

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“…Specifically, previous studies have proven the ability of phenolic-rich ingredients (berry extracts, soft-fruits, grape seeds and bitter melon to inhibit the activities of pancreatic α-amylase and intestinal α-glucosidase in the gut lumen [ 51 , 52 ]. Other studies have shown that anthocyanin-rich fractions from blueberry [ 53 ], blackberry [ 54 ], black legumes [ 55 ], black mulberry [ 56 ], bilberry and cranberry [ 57 ], red aril fruits [ 58 ], camelina and ophia seeds [ 59 ], royle fruits [ 60 ], fruits of Chilean berberis species [ 61 ], peach fruit and A. melanocarpa fruit juice extracts [ 62 , 63 ], colored extracts of Saco sweet cherry [ 64 ], and anthocyanin extracts from black bean hull, black currants and black rice [ 65 , 66 ] exhibited higher effectiveness to inhibit α-glucosidase. Therefore, diet-induced treatments from anthocyanin-based extracts, often combined with other polyphenols, may offer a natural alternative to achieve better glycemic control in T2DM.…”

Section: Why Anthocyanins?mentioning

confidence: 99%

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

et al. 2020

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Many efforts have been made in the past two decades into the search for novel natural and less-toxic anti-diabetic agents. Some clinical trials have assigned this ability to anthocyanins, although different factors like the food source, the amount ingested, the matrix effect and the time of consumption (before or after a meal) seem to result in contradictory conclusions. The possible mechanisms involved in these preventive or therapeutic effects will be discussed—giving emphasis to the latest in vitro and in silico approaches. Therapeutic strategies to counteract metabolic alterations related to hyperglycemia and Type 2 Diabetes Mellitus (T2DM) may include: (a) Inhibition of carbohydrate-metabolizing enzymes; (b) reduction of glucose transporters expression or activity; (c) inhibition of glycogenolysis and (d) modulation of gut microbiota by anthocyanin breakdown products. These strategies may be achieved through administration of individual anthocyanins or by functional foods containing complexes of anthocyanin:carbohydrate:protein.

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Biological Activities of Camelina and Sophia Seeds Phenolics: Inhibition of LDL Oxidation, DNA Damage, and Pancreatic Lipase and α‐Glucosidase Activities

Cited by 42 publications

References 44 publications

Bioactive Compounds, Nutritional Quality and Oxidative Stability of Cold-Pressed Camelina (Camelina sativa L.) Oils

Bioactive Compounds, Nutritional Quality and Oxidative Stability of Cold-Pressed Camelina (Camelina sativa L.) Oils

Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

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