High-Amylose Corn Exhibits Better Antioxidant Activity than Typical and Waxy Genotypes

Li, Wende; Wei, Chunliang Victor; White, Pamela J.; Beta, Trust

doi:10.1021/jf0622432

Cited by 52 publications

(41 citation statements)

References 38 publications

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“…Whole and unpolished grain of hulless barley consist mainly of starchy endosperm, and hence the ratio of amylose and amylopectin content can effect not only the quality of obtained baking products but also the antioxidant activity. For example, it has been shown that high-amylose corn has better antioxidant activity than typical corn genotypes (Li et al, 2007). In our study, the only genotype 'PR 3440' with waxy or high-amylopectin endosperm also showed higher radical scavenging activity and total phenolic content.…”

Section: Discussionsupporting

confidence: 47%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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Section: Discussionsupporting

confidence: 47%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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“…[9] The reagent of Folin-Ciocalteu consists of a mixture of acid phosphotungstic and phosphomolybdic acid. During oxidation, it is reduced to a mixture of blue oxide.…”

Section: Determination Of Total Polyphenolsmentioning

confidence: 99%

Polyphenols and antioxidant properties of extracts from Mentha pulegium L. and Matricaria chamomilla L.

Khennouf¹,

Dalila²,

Djidel³

et al. 2013

Phcog Commn

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Introduction: Mentha pulegium L. and Matricaria chamomilla L. are used in the Algerian folk medicine. This study was carried out to determine the antioxidant activity of these plants and their polyphenols contents. Methods:The antioxidant capacity of the plant extracts was determined by the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and β-carotene/linoleic acid model system. Total phenolic content in these extracts were determined using Folin-Ciocalteu's reagent. Results: The methanolic extract (MeE) of Mentha pulegium L. showed the highest yield of extraction (14.4%). Whereas, the aqueous extract (AqE) of Matricaria chamomilla L. had the highest yield (18.56%) from total extracted plant material. Moreover, the ethyl acetate extract of Mentha pulegium L. contains high amount of total polyphenols; tannins and flavonoids (191.99 µg gallic acid equivalent/g dry extract; 265.33 µg tannic acid equivalent/g dry extract; 110.37 µg quercetin equivalent/g dry extract; 151.11 µg rutin equivalent/g dry extract) respectively. This extract possessed high antioxidant activity (IC 50 =0.017 mg/ml) in the DPPH assay whilst the chloroformic extract (ChE) is more efficient in the β carotene/linoleic acid assay with (61.07%). The ChE of M. chamomilla contains the higher value of flavonoids (197.43 µg quercetin equivalent/g) and total polyphenols were abundant in MeE. The ethyl acetate extract of this plant had the highest antioxidant activity (IC 50 = 0.0111 mg/ml) in the DPPH assay, while chloroformic extract shows appreciable inhibition value (37.15%) in the β carotene/linoleic acid assay. Conclusion: These results provide useful information about the utilization of these plants as natural antioxidants in food and in folk medicine.

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“…Fruit samples were subjected to alkaline hydrolysis for determination of their phenolic acid composition by HPLC according to our previous method with some modification [16]. The hydrolysis procedure was as follows.…”

Section: Sample Preparationmentioning

confidence: 99%

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

Hydamaka

Lowry³

et al. 2009

Open Life Sciences

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Antioxidant capacity and phenolic compounds (phenolic acids and anthocyanins) of four berry fruits (strawberry, Saskatoon berry, raspberry and wild blueberry), chokecherry and seabuckthorn were compared in the present study. Total phenolic content and total anthocyanin content ranged from 22.83 to 131.88 g/kg and 3.51 to 13.13 g/kg, respectively. 2,2-Diphenyl-1-picryhydrazyl free radical scavenging activity ranged from 29.97 to 78.86%. Chokecherry had the highest antioxidant capacity when compared with berry fruits and seabuckthorn. The highest caffeic acid, gallic acid and trans-cinnamic acid levels were found in chokecherry (6455 mg/kg), raspberry (1129 mg/kg) and strawberry (566 mg/kg), respectively. Caffeic acid was also the major phenolic acid in Saskatoon berry (2088 mg/kg) and wild blueberry (1473 mg/kg). The findings that chokecherry has very high antioxidant capacity and caffeic acid levels, are useful for developing novel value-added antioxidant products and also provide evidence essential for breeding novel cultivars of fruit plants with strong natural antioxidants.

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High-Amylose Corn Exhibits Better Antioxidant Activity than Typical and Waxy Genotypes

Cited by 52 publications

References 38 publications

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Polyphenols and antioxidant properties of extracts from Mentha pulegium L. and Matricaria chamomilla L.

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

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