Correspondence

Mazur, Andrzej; Bayle, Dominique; Lab, Claudine; Rock, Edmond; Rayssiguier, Yves

doi:10.1016/s0021-9150(99)00115-x

Cited by 23 publications

(1 citation statement)

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“…The pharmacological and physiological potentials of phenolic compounds depend on their free radical scavenging and antioxidant activities and properties to maintain the activity of enzymes responsible for detoxification [7]. A very unique health effect of flavonoids is that they are cardioprotective due to inhibition of LDL oxidation [8, 9]. The ability of flavonoids to transfer stable free radicals and metal catalyst chelation provides protection to the biological systems [10], antioxidant enzymes activation [11], alpha-tocopherol radical reduction [12], and inhibition of enzyme oxidases [13].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, Antimicrobial, Cytotoxic, and Protein Kinase Inhibition Potential inAloe veraL.

Tariq

Zia

ul-Haq

et al. 2019

BioMed Research International

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Aloe vera is a multifunctional plant that has gained acceptance as an excellent home remedy source in Asia and the world. The present study was intended to evaluate the phytochemical contents and in vitro antioxidant, antimicrobial, antileishmanial, and protein kinase inhibition activities in different fractions of A. vera leaf. Methanolic extract of A. vera leaves was fractionated using column chromatography and ten fractions (AV1-AV10) were obtained. Phenolics composition, antioxidant, antimicrobial, antileishmanial, and protein kinase inhibition activities were evaluated using standard protocols. Well-known compounds of A. vera were used for in silico study against enzymes involved in brine shrimp and antileishmanial and hyphae formation inhibition assay on the basis of results. Five fractions (AV3 to AV7) possess potential total phenolics and flavonoids contents along with significant biological activities. AV4 fraction exhibited the highest total phenolics content 332.4 ± 32.6μg GAE/mg and total antioxidant activity 150.4 ± 25.815μg AAE/mg determined by phosphomolybdenum complex assay. Fraction AV6 showed 95% antileishmanial effect as well as the lowest LD50 value of 0.5305μg/mL in brine shrimp lethality assay. The Protein Kinase inhibition potential in A. vera leaves was determined for the first time and three fractions AV1, AV6, and AV7 depicted activity with the highest zone of inhibition up to 21±0.5mm (AV7). Docking analysis showed that A. vera contains anthraquinones, anthrones, chromones, and polysaccharides responsible for synergistic cytotoxic, antileishmanial, antibacterial, and antioxidant potential of this plant. Therefore, with more studies, A. vera could probably have the potential to be used for drug development against leishmaniasis.

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Section: Introductionmentioning

confidence: 99%

Antioxidant, Antimicrobial, Cytotoxic, and Protein Kinase Inhibition Potential inAloe veraL.

Tariq

Zia

ul-Haq

et al. 2019

BioMed Research International

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Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

Santos‐Buelga

Scalbert²

2000

J. Sci. Food Agric.

1,068

712

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Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally present in cereals, legume seeds and particularly abundant in some fruits and fruit juices. They share some common structural features—phenolic nature and high molecular weight—with phenolic polymers found in black tea and red wine (called here tannin‐like compounds). The polymeric nature of proanthocyanidins makes their analysis and estimation in food difficult. For this reason, little is known about their consumption, although they likely contribute a large part of the daily polyphenol intake. They also share common physicochemical properties: they form stable complexes with metal ions and with proteins and are, like other polyphenols, good reducing agents. Many of their biological effects of nutritional interest derive from these properties. As metal ion chelators, they influence the bioavailability of several minerals. The nutritional significance of the non‐specific complexation of proteins is less clear. As reducing agents, they may participate in the prevention of cancers, both of the digestive tract and inner organs. They may also protect LDLs against oxidation and inhibit platelet aggregation and therefore prevent cardiovascular diseases. In vitro, animal and human studies on the prevention of these chronic diseases are reviewed with particular attention to wine and tea polyphenols. The lack of data on their bioavailability and the paucity of human studies are emphasised. © 2000 Society of Chemical Industry

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Bioavailability issues in studying the health effects of plant polyphenolic compounds

Yang¹,

Sang

Lambert

et al. 2008

Mol. Nutr. Food Res.

186

209

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Polyphenolic compounds are common in the diet and have been suggested to have a number of beneficial health effects including prevention of cancer, cardiovascular disease, diabetes, and others. For some dietary polyphenols, certain benficial effects are suggested by epidemiological studies, some are supported by studies in animal models, and still others are extrapolated from studies in vitro. Because of the relatively poor bioavailability of many of these compounds, the molecular basis of these beneficial effects is not clear. In the present review, we discuss the potential health benefits of dietary polyphenols from the point of view of bioavailability. Tea catechins, curcumin, and proanthocyanidins are used as examples to illustrate some of the problems that need to be resolved. Further research on both the biological activity and bioavailability of dietary polyphenols is needed to properly assess their usefulness for the prevention and treatment of disease.

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Correspondence

Cited by 23 publications

References 0 publications

Antioxidant, Antimicrobial, Cytotoxic, and Protein Kinase Inhibition Potential inAloe veraL.

Antioxidant, Antimicrobial, Cytotoxic, and Protein Kinase Inhibition Potential inAloe veraL.

Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

Bioavailability issues in studying the health effects of plant polyphenolic compounds

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