1999
DOI: 10.1002/(sici)1521-3803(19990601)43:3<201::aid-food201>3.3.co;2-t
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Flavonols and flavones of parsley cell suspension culture change the antioxidative capacity of plasma in rats

Abstract: The flavonoid aglycones from an illuminated parsley (Petroselinum crispum (Mill.) Nym.) cell suspension culture were identified and quantified as the flavones apigenin, luteolin and chrysoeriol and the flavonols kaempferol, quercetin and isorhamnetin. Flavonoid extracts from these cultures were purified by solid phase extraction from RP C-18 phase and given by gavage to rats. Only extract from illuminated culture increased the antioxidative capacity (AOC) of blood plasma temporarily with maximum values after 1… Show more

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Cited by 5 publications
(6 citation statements)
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“…Phenolics in P. crispum can lower H 2 O 2 levels or hydroxyl radicals by increasing the levels of H 2 O 2 ‐detoxifying enzymes in cells, thus preventing DNA damage . Studies have shown that supplementation of diets with fresh P. crispum leaves can increase antioxidant capacity of rat plasma, protect against mitochondrial oxidative damage in the mouse brain and decrease oxidative stress in humans . Our study shows that the P. crispum extract protected 3 T3‐L1 fibroblasts against H 2 O 2 ‐induced DNA damage, suggesting that appropriate addition of the herb in the daily diet might reduce the effects of free radical‐induced carcinogenesis, hence affording some protection against cancer.…”
Section: Resultsmentioning
confidence: 58%
See 1 more Smart Citation
“…Phenolics in P. crispum can lower H 2 O 2 levels or hydroxyl radicals by increasing the levels of H 2 O 2 ‐detoxifying enzymes in cells, thus preventing DNA damage . Studies have shown that supplementation of diets with fresh P. crispum leaves can increase antioxidant capacity of rat plasma, protect against mitochondrial oxidative damage in the mouse brain and decrease oxidative stress in humans . Our study shows that the P. crispum extract protected 3 T3‐L1 fibroblasts against H 2 O 2 ‐induced DNA damage, suggesting that appropriate addition of the herb in the daily diet might reduce the effects of free radical‐induced carcinogenesis, hence affording some protection against cancer.…”
Section: Resultsmentioning
confidence: 58%
“…Terpenes, phthalides, furanocoumarins, apiin, carotenoids, ascorbic acid and tocopherol are also present in P. crispum . Supplementation of diets with fresh P. crispum leaves increases the antioxidant capacity of plasma in rats and decreases oxidative stress in humans . Zheng et al reported the inhibition of benzo[ a ]pyrene‐induced tumorigenesis in the lungs of mice by myristicin, a major volatile aromatic constituent of parsley leaf oil.…”
Section: Introductionmentioning
confidence: 99%
“…We chose to use 4 0 ,5,7-trihydroxyflavone (apigenin, Fig. 3A, inset) a plant polyphenol, flavonoid aglycone derived from green leafy vegetables [29][30][31][32]. Apigenin mediates inhibition of tyrosine kinase activities via interaction with the ATP-binding site of the specific kinase, which results in suppression of oncogene expression [27,[33][34][35][36][37][38][39][40].…”
Section: Jak3 Activity Is Inhibited By Apigeninmentioning
confidence: 99%
“…Luteolin (2-(3,4-Dihydroxyphenyl)-5,7-dihydroxy-4-chromenone), myricetin, and quercetin, which are structurally related flavones (Fig. 1a), act as anti-oxidants and free-radical scavengers, dramatically reducing inflammatory responses [24][25][28][29][30][31][32]. Their antioxidant property is related to the number and position of their hydroxyl groups [33].…”
Section: Introductionmentioning
confidence: 99%