Biological activities of phenolic compounds extracted from flaxseed meal

Akl, Engy M.; Mohamed, Samira S.; Hashem, Ahmed I.; Taha, F. S.

doi:10.1186/s42269-020-0280-x

Cited by 14 publications

(12 citation statements)

References 46 publications

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“…In particular, ferulic acid is a naturally occurring phenolic antioxidant that is widely used in the food, cosmetics, pharmaceutical, and other biological industries owing to its low toxicity[ 53 ]. In agreement with the results of Akl et al[ 30 ], phenolic compounds extracted from FSCM, such as DPPH, ascorbic acid, tannic acid, ferulic acid, and p -coumaric acid, showed significant biological activity.…”

Section: Discussionsupporting

confidence: 91%

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Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake

Attia,

Al sagan,

Hussein

et al. 2024

J. Poult. Sci.

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Flaxseed cake contains high levels of phenolic compounds, which have numerous biological activities, as well as a considerable amount of omega-3 fatty acids, such as α-linolenic acid, which remains after oil extraction. In this study, we examined the effects of flaxseed cake meal (FSCM) on the antioxidative status, lipid metabolism, egg fatty acid profile, and egg health index of white-egg laying hens. A total of 63 Hisex White laying hens were divided into three experimental treatment groups and fed diets containing 0, 5, or 10% FSCM from 48 to 58 weeks of age. Feeding with 5 and 10% FSCM did not significantly ( p >0.05) influence total lipid, triglyceride, total cholesterol, very low-density lipoprotein-cholesterol, or low-density lipoprotein-cholesterol concentrations, or the high-/low-density lipoprotein ratio in the serum and egg yolk; however, 10% FSCM significantly (P<0.05) increased serum high-density lipoprotein. Dietary FSCM also did not affect (P>0.05) antioxidant markers in the eggs and blood plasma. Notably, dietary inclusion of FSCM significantly increased (P<0.05) total n-3 polyunsaturated fatty acids (PUFAs), α-linolenic acid, docosahexaenoic acid, and eicosapentaenoic acid levels in egg yolk, whereas the n -6: n -3 PUFAs ratio was markedly (P<0.05) decreased in a dose-dependent manner. Moreover, including 5–10% FSCM improved (P<0.05) egg health indices, with 10% being the most beneficial. Together, these findings indicated that the inclusion of up to 10% FSCM in laying hen diets improved egg yolk lipid and fatty acid profiles, as well as egg quality and nutritional and metabolic indices.

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Section: Discussionsupporting

confidence: 91%

“…The antioxidant scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals was determined according to the method described by Aklet al[ 30 ]. The tannin content in the flaxseed cake was determined using the Folin–Denis reagent according to the method of Schanderl[ 31 ], using gallic acid as a standard.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake

Attia,

Al sagan,

Hussein

et al. 2024

J. Poult. Sci.

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“…This increase can be explained by the fact that flaxseed possesses a very powerful antioxidant system, being particularly rich in lignans, e.g., secoisolariciresinol diglucoside (SDG), which are also present in flaxseed oil. [63]. Besides lignans, flaxseed contains high amounts of phenolic compounds, such as ferulic acid, syringic acid, cinnamic acid, vanillic acid, p-coumaric acid and gallic acid [64].…”

Section: Proximate Composition For Biscuits With Rfsfmentioning

confidence: 99%

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

et al. 2021

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The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

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“…According to the literature review, 100 g of flaxseed oil was put into the devise pipe with some modification. Next, for 2 hr, the temperature and waves were set at 5–70°C, 20–100 kHz, respectively (Akl, Mohamed, Hashem, & Taha, 2020; Gutte, Sahoo, & Ranveer, 2015).…”

Section: Methodsmentioning

confidence: 99%

Natural remedies medicine derived from flaxseed (secoisolariciresinol diglucoside, lignans, and α‐linolenic acid) improve network targeting efficiency of diabetic heart conditions based on computational chemistry techniques and pharmacophore modeling

Hajibabaie

Safavi

Taghian

2022

Journal of Food Biochemistry

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Cytokine storms lead to cardiovascular diseases (CVDs). Natural herbal compounds are considered the primary source of active agents with the potential to prevent or treat inflammatory‐related pathologies such as CVD and diabetes. Flaxseed contains phytochemicals, including secoisolariciresinol diglucoside (SDG), α‐linolenic acid (ALA), and lignans, termed “SAL.” Hence, we evaluated the effect of the SAL on the H9c2 cardiac cells in hyperlipidemic and hyperglycemic conditions. Here, candidate hub genes, TNF‐α, IL6, SIRT1, NRF1, NPPA, and FGF7, were selected as effective genes in diabetic cardiovascular pathogenesis based on in‐silico analysis and chemoinformatic. Myocardial infarction (MI) was induced using H9c2 cardiac cells in hyperlipidemic and hyperglycemic conditions. Real‐time qPCR was conducted to assess the expression level of hub genes. This study indicated that SAL compounds bound to the Il‐6, SIRT1, and TNF‐α active sites as druggable candidate proteins based on the chemoinformatics analysis. This study displayed that the TNF‐α, IL6, SIRT1, NRF1, NPPA, and FGF7 network dysfunction in MI models were ameliorated by SAL consumption. Furthermore, SAL compounds improved the function and myogenesis of H9c2 cells in hyperlipidemic and hyperglycemic conditions. Our data suggested that phytochemicals obtained from flaxseed might have proposed potential complementary treatment or preventive strategies for MI. Practical applications Phytochemicals obtained from flaxseed (SAL) could reverse diabetic heart dysfunction hallmarks and provide new potential treatment approaches in cardiovascular therapy. SAL could be considered complementary and alternative medicines for treating various disorders/diseases singly or synchronizing with prescription drugs.

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Biological activities of phenolic compounds extracted from flaxseed meal

Cited by 14 publications

References 46 publications

Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake

Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Natural remedies medicine derived from flaxseed (secoisolariciresinol diglucoside, lignans, and α‐linolenic acid) improve network targeting efficiency of diabetic heart conditions based on computational chemistry techniques and pharmacophore modeling

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