Elucidation of the chemical structures of natural antioxidants isolated from rosemary

Wu, James W.; Lee, Min-Hsiung; Ho, Chi‐Tang; Chang, Stephen S.

doi:10.1007/bf02541016

Cited by 179 publications

(87 citation statements)

References 6 publications

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“…The leaves of Rosmarinus offi cinalis (Lamiaceae) were collected from cultivated plants in Zacatecas, México, and were authenticated by Jesús Balleza Cadengo at the Botanical Department of the Unidad Académica de Agronomía, Universidad Autónoma de Zacatecas, México. Leaves were shadedried and the plant extract was obtained by a modifi cation to the method reported by Wu et al (1982). Briefl y, 1 kg of dried leaves were powdered and extracted with 6 L methanol at 60 °C for 2 h. After extraction, the mixture was fi ltered and the fi ltrate treated three times with 200 g activated charcoal then fi ltered to yield a light-brown fi ltrate.…”

Section: Methodsmentioning

confidence: 99%

“…Its antioxidant activity is well documented (Wu et al, 1982) and the activity has been ascribed to both the diterpene content, mainly carnosic acid and carnosol (Wijeratne and Cuppett, 2007), as well as to the essential oil constituents (Bozin et al, 2007). Several methods have now been developed to obtain suitable extracts of Rosmarinus offi cinalis with high antioxidant activity (Cuvelier et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

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Oxidative stress modulation by Rosmarinus officinalis in CCl₄‐induced liver cirrhosis

Gutiérrez

Alvarado

Presno

et al. 2009

Phytotherapy Research

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Rosmarinus offi cinalis (Lamiaceae) possesses antioxidant activity and hepatoprotective effects, and so may provide a possible therapeutic alternative for chronic liver disease. The effect produced by a methanolic extract of Rosmarinus offi cinalis on CCl 4 -induced liver cirrhosis in rats was investigated using both prevention and reversion models. Over the course of the development of cirrhosis, the increased enzymatic activities of gammaglutamyl transpeptidase and alanine aminotransferase, and the rise in bilirubin levels caused by CCl 4 administration, were prevented by Rosmarinus offi cinalis co-administration. When the cirrhosis by oxidative stress was evaluated as an increase on liver lipoperoxidation, total lipid peroxides, nitric oxide in serum, and loss of erythrocyte plasma membrane stability, R. offi cinalis was shown to prevent such alterations. On cirrhotic animals treated with CCl 4 , histological studies showed massive necrosis, periportal infl ammation and fi brosis which were modifi ed by R. offi cinalis. These benefi ts on experimental cirrhosis suggest a potential therapeutic use for R. offi cinalis as an alternative for liver cirrhosis.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Oxidative stress modulation by Rosmarinus officinalis in CCl₄‐induced liver cirrhosis

Gutiérrez

Alvarado

Presno

et al. 2009

Phytotherapy Research

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“…Rosemary leaves .were collected from the garden of the Mediterranean Agronomic Institute of Chania (MAICh) and the rosemary methanol extracts were prepared according to the method proposed by Wu et al, (1982). The vegetable water was obtained 422 Grasas y Aceites from the Institute of Subtropical and Olive Trees of Chania.…”

Section: Preparation Of Rosenriary and Vegetable Water Additives (Extmentioning

confidence: 99%

Effect of phenolic extracts on trans fatty acid formation during frying

Gamel¹,

Kiritsakis²,

Petrakis³

1999

Grasas y Aceites

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RESUMENEfecto de extractos fenólicos en la formación de áci-dos grasos trans durante la fritura.Aceite de oliva (mezcla de virgen y refinado) y aceite de girasol con extractos fenólicos de romero seco y aguas de vegetación de aceituna, o con el antioxidante sintético BHA en combinación con los extractos, se usaron en proceso de fritura. Se realizaron 8 operaciones de fritura a 180°C con intervalos de 24 h. Se determinaron los ácidos grasos trans (TFA) por cromatografía de gases en columna capilar (CC-GC). Los ácidos grasos trans de oleico y linoleico aumentaron con el tiempo de fritura en las muestras de aceite control. Los extractos de romero, solos y en combinación con BHA, disminuyeron los niveles de ácidos grasos trans (principalmente ácido elaidico) mientras que la adicción de aguas de vegetación de aceituna no tuvo ningún efecto. PALABRAS-CLAVE: Aceite de girasol -Aceite de oliva -Áci-dos grasos trans -Extracto fenólico -Fritura. SUMMARY Effect of phenolic extracts on trans fatty acid formation during frying.Olive oil (blend of refined and virgin) and sunflower oil containing added methanol phenolic extracts of dry rosemary and olive vegetable water or the synthetic antioxidant BHA in combination with the extracts, were used in a frying process. Eight frying operations were performed at 180 °C with 24 hr intervals between fryings. During the frying period the trans fatty acids (TFA) by capillary column gas chromatography (CC-GC) were determined. Trans fatty acids of oleic and linoleic were increased with frying time in both the control oil samples. The rosemary additives (extracts) alone and in combination with BHA decreased the level of trans fatty acids (mainly elaidic acid), while the addition of olive vegetable water did not have any effect.

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“…(Wu et al, 1982;Inatani et al, 1983;Houlihan étal., 1985;Chen étal., 1992). The results indicated that rosemary extract obtained by different polarities solvents an antioxidant activity on olive and sesame oils at 55 °C.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant activity of rosemary (<i>Rosmarinus officinalis L.</i>) extracts on natural olive and sesame oils.

Özcan¹

1999

Grasas y Aceites

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RESUMEN Actividad antioxidante de extractos de romero (Rosmarinus officinalis L) en aceites de sésamo y de oliva.Se determinaron las actividades antioxidantes de extractos de cloroformo y de metanol de romero (Rosmarinus officinalis L.) en aceites de sésamo y de oliva almacenados a 55 °C mediante medidas de los índices de peróxidos a intervalos regulares. Se utilizaron concentraciones al 1% y 2% de extractos y ácido cítrico. Los extractos (excepto para los días 12,16 y 20 de almacenamiento de aceite de oliva) mostraron una alta actividad antioxidante comparados con la muestra control en ambos aceites. Los efectos antioxidantes de ambos extractos y los niveles de ácido cítrico en el aceite de oliva tuvieron diferencias significativas después de 4 días de almacenamiento (p < 0.01). La concentración más efectiva en aceite de sésamo durante el almacenamiento fue del 2% en extracto de cloroformo. Además, especialmente concentraciones del 2% de ambos extractos de disolventes de romero mostraron una actividad antioxidante significativa en comparación con el ácido cítrico en aceite de sésamo. PALABRAS-CLAVE: Aceite de oliva -Aceite de sésamo -Efecto antioxidante -Estabilidad -Romero. SUÍVIIVIARY Antioxidant activity of rosemary {Rosmarinus officinalis L.) extracts on natural olive and sesame oils.The antioxidant activities of chloroform and methanol extracts of rosemary [Rosmarinus officinalis L.) were tested in natural olive and sesame oils stored at 55 °C, by measuring peroxide values after regular intervals. The concentrations of extracts and citric acid had been used as 1% and 2%. The extracts (except for 12,16 and 20 days in storage of olive oil) exhibited high antioxidant activity compared with control sample in olive and sesame oil. Antioxidant effects of both extracts and citric acid levels in olive oil showed statistically different after from 4 days of storage (p < 0.01 ). The most effective concentration on sesame oil during storage had 2% chloroform extract. Furthermore, especially 2% concentrations of both solvent extracts of rosemary shown significantly antioxidative activity in compared with citric acid on sesame oil. KEY-WORDS:Antioxidant effect -Olive oil -Rosemary -Sesame oil -Stability.

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Elucidation of the chemical structures of natural antioxidants isolated from rosemary

Cited by 179 publications

References 6 publications

Oxidative stress modulation by Rosmarinus officinalis in CCl₄‐induced liver cirrhosis

Oxidative stress modulation by Rosmarinus officinalis in CCl₄‐induced liver cirrhosis

Effect of phenolic extracts on trans fatty acid formation during frying

Antioxidant activity of rosemary (<i>Rosmarinus officinalis L.</i>) extracts on natural olive and sesame oils.

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Elucidation of the chemical structures of natural antioxidants isolated from rosemary

Cited by 179 publications

References 6 publications

Oxidative stress modulation by Rosmarinus officinalis in CCl4‐induced liver cirrhosis

Oxidative stress modulation by Rosmarinus officinalis in CCl4‐induced liver cirrhosis

Effect of phenolic extracts on trans fatty acid formation during frying

Antioxidant activity of rosemary (<i>Rosmarinus officinalis L.</i>) extracts on natural olive and sesame oils.

Contact Info

Product

Resources

About

Oxidative stress modulation by Rosmarinus officinalis in CCl₄‐induced liver cirrhosis

Oxidative stress modulation by Rosmarinus officinalis in CCl₄‐induced liver cirrhosis