Comparative In Vitro and In Vivo Effects of Antioxidants

Anderson, Diana; Phillips, Barry

doi:10.1016/s0278-6915(99)00089-7

Cited by 54 publications

(31 citation statements)

References 32 publications

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“…Notably, although EPS-1 showed much lower lipid peroxidation inhibition effect than V C in vitro, EPS-1 exhibited similar or stronger inhibition effects than V C in vivo at the same concentration. This result was consistent with that of many other investigators (Anderson & Phillips, 1999;Fardet, Rock, & Rémésy, 2008). It was probably due to the differences in the affecting factors of antioxidant activities between in vitro and in vivo assays.…”

Section: Effect Of Eps-1 On the Levels Of Mda In Serums And Livers Ofsupporting

confidence: 93%

“…It was probably due to the differences in the affecting factors of antioxidant activities between in vitro and in vivo assays. In antioxidant assay in vitro, the chemical composition of culture media and the dose of the compound are major factors affecting the antioxidant activities (Anderson & Phillips, 1999). However, in antioxidant assay in vivo, numerous factors including digestibility, bioavailability and metabolism of the compound may influence the antioxidant activities.…”

Section: Effect Of Eps-1 On the Levels Of Mda In Serums And Livers Ofmentioning

confidence: 99%

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In vitro and in vivo antioxidant activity of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

Liu

Luo

et al. 2010

Carbohydrate Polymers

167

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Section: Effect Of Eps-1 On the Levels Of Mda In Serums And Livers Ofsupporting

confidence: 93%

Section: Effect Of Eps-1 On the Levels Of Mda In Serums And Livers Ofmentioning

confidence: 99%

In vitro and in vivo antioxidant activity of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

Liu

Luo

et al. 2010

Carbohydrate Polymers

167

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“…1 Several studies have revealed that the incidence of chronic regressive diseases is closely related to reactive oxygen species causing oxidative damage. 2 These reactive oxygen species are known to occur as a result of oxidative stress, but they are generated naturally in body metabolism. As many studies have reported an important impact of dietary habits on the aging process and disease, people have become interested in healthy and functional food in a move to prevent diseases and improve nutritional status.…”

Section: Introductionmentioning

confidence: 99%

Saengshik, a Formulated Health Food, Prevents Liver Damage in CCl₄-Induced Mice and Increases Antioxidant Activity in Elderly Women

Kim

Lee

et al. 2008

Journal of Medicinal Food

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Saengshik is a Korean noncooked food made with of more than 30 different whole gains, vegetables, fruits, mushrooms, and seaweeds. All of these ingredients are frozen and dried to minimize the loss of nutrients. Saengshik has become popular among health-conscious people in the Republic of Korea. The study aims to investigate antioxidant effects of Saengshik by in vivo and human experiments. In in vivo tests, mice were fed Saengshik for 4 weeks, and oxidative damage was induced by CCl(4). Then the effects of Saengshik on oxidative damage were examined. It was found that plasma lipid hydroperoxide and protein oxidative damages were significantly suppressed and antioxidants, glutathione, and thiol groups were increased. The activity of the antioxidant enzyme superoxide dismutase was increased, and the level of glutamate pyruvate transaminase was decreased. In a human study, elderly people were given Saengshik for 24 weeks, and changes in antioxidant defense of the body were examined. Antioxidant activities in plasma were enhanced, although the difference was not significant. Therefore, it is expected that Saengshik is effective at removing oxidants from body tissues, preventing oxidative damage, and eventually boosting the antioxidant capacity of the body.

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“…All these molecules have been shown to react with free radicals reducing reactive species-mediated damages both in vitro and in vivo [3]. Intracellular antioxidant species may act in vivo to decrease oxidative damage to DNA, protein and lipids, thus reducing the risk of systemic diseases complications and cancer [4,5]. Flavonoids are a large group of polyphenolic antioxidants that occur in several fruits, vegetables, and beverages such as tea and wine.…”

Section: Introductionmentioning

confidence: 99%

Effects of a natural extract from Mangifera indica L, and its active compound, mangiferin, on energy state and lipid peroxidation of red blood cells

Rodríguez¹,

Pierro²,

Gioia³

et al. 2006

Biochimica et Biophysica Acta (BBA) - General Subjects

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Following oxidative stress, modifications of several biologically important macromolecules have been demonstrated. In this study we investigated the effect of a natural extract from Mangifera indica L (Vimang), its main ingredient mangiferin and epigallocatechin gallate (EGCG) on energy metabolism, energy state and malondialdehyde (MDA) production in a red blood cell system. Analysis of MDA, high energy phosphates and ascorbate was carried out by high performance liquid chromatography (HPLC). Under the experimental conditions, concentrations of MDA and ATP catabolites were affected in a dose-dependent way by H 2 O 2 . Incubation with Vimang (0.1, 1, 10, 50 and 100 μg/mL), mangiferin (1, 10, 100 μg/mL) and EGCG (0.01, 0.1, 1, 10 μM) significantly enhances erythrocyte resistance to H 2 O 2 -induced reactive oxygen species production. In particular, we demonstrate the protective activity of these compounds on ATP, GTP and total nucleotides (NT) depletion after H 2 O 2 -induced damage and a reduction of NAD and ADP, which both increase because of the energy consumption following H 2 O 2 addition. Energy charge potential, decreased in H 2 O 2 -treated erythrocytes, was also restored in a dosedependent way by these substances. Their protective effects might be related to the strong free radical scavenging ability described for polyphenols.

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Comparative In Vitro and In Vivo Effects of Antioxidants

Cited by 54 publications

References 32 publications

In vitro and in vivo antioxidant activity of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

In vitro and in vivo antioxidant activity of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

Saengshik, a Formulated Health Food, Prevents Liver Damage in CCl₄-Induced Mice and Increases Antioxidant Activity in Elderly Women

Effects of a natural extract from Mangifera indica L, and its active compound, mangiferin, on energy state and lipid peroxidation of red blood cells

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Comparative In Vitro and In Vivo Effects of Antioxidants

Cited by 54 publications

References 32 publications

In vitro and in vivo antioxidant activity of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

In vitro and in vivo antioxidant activity of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3

Saengshik, a Formulated Health Food, Prevents Liver Damage in CCl4-Induced Mice and Increases Antioxidant Activity in Elderly Women

Effects of a natural extract from Mangifera indica L, and its active compound, mangiferin, on energy state and lipid peroxidation of red blood cells

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Product

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Saengshik, a Formulated Health Food, Prevents Liver Damage in CCl₄-Induced Mice and Increases Antioxidant Activity in Elderly Women