Chemical composition andin vitroanti-inflammatory activity of apple phenolic extracts and of their sub-fractions

Abstract

Apple extract powders from three different manufacturers were investigated for their anti-inflammatory activity, their total phenolic content, and their chemical composition. The samples represented two production batches for two products and a single batch of a third. The samples showed similar, but clearly different, anti-inflammatory activities, and had substantially different total phenolic contents, and different chemical compositions. Differences in chemical composition for batches of the same product were significant, although not as great as differences between products. The samples were fractionated into chemical classes. The most active fractions were those that contained epicatechin, catechin with phloridzin and quercetin glycosides, or those that contained procyanidin polymers. It was not possible to link activity to the presence of individual components or combinations of these. If fruit extracts are to be reliably linked to validated health benefits, then the source materials, the extraction processes, and the final composition of such products need to be more clearly defined than at present.

Novel quercetin-3-O-glucoside eicosapentaenoic acid ester ameliorates inflammation and hyperlipidemia

“…In the present study, the amount of pro-inflammatory cytokines, TNF-a, IFN-c, IL-6, and IL-10, increased significantly in the serum after LPS injection in rats fed a high-fat diet. This inflammatory response was in accordance with previous studies (Lauren et al 2009;Jung et al 2009). …”

“…Evidence has suggested that polyphenols have beneficial effects on the risk of developing degenerative diseases like CVD and cancer (Manach et al 2004). Along with other health-promoting effects (Graziani et al 2005;Tsao 2010), flavonoids also have anti-inflammatory properties (Lauren et al 2009;D'Argenio et al 2012). Among the flavonols, quercetin glycosides represent approximately 70 % of all flavonols in the North American diet (Hertog et al 1993).…”

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

“…1. Polyphenols have demonstrated antioxidant capacity, antineurodegenerative effect, anti-carcinogenic effect, antiinflammatory activity, anti-microbial effects, brain wellness, eye health and vision effects, muscle performance and immune responses (Bravo 1998;Boyer and Liu 2004;Arts and Hollman 2005;Matsumoto et al 2005;Ghosh et al 2007;Heinonen 2007;Lauren et al 2009). Most of these phytochemicals can impart unpleasant tastes to foods (Drewnowski and Gomez-Carneros 2000;Jaeger et al 2009;SunWaterhouse et al 2010a;Brockhoff et al 2011).…”

Intake of hot water–extracted apple protects against myocardial injury by inhibiting apoptosis in an ischemia/reperfusion rat model

“…Apple phenolic compounds were suggested to be involved in lowering the oxLDL concentration in the plasma [2,44]. An apple extract enriched in phenolic compounds exhibited anti-inflammatory activity [45,46]. Apple polyphenols prevented atherosclerotic progression [47].…”