Hydrophilic antioxidant capacities of vegetables and fruits commonly consumed in Japan and estimated average daily intake of hydrophilic antioxidants from these foods

Takebayashi, Jun; Oki, Tomoyuki; Watanabe, Jun; Yamasaki, Koji; Chen, Jianbin; Sato-Furukawa, Maki; Tsubota‐Utsugi, Megumi; Taku, Keisei; Goto, Kazuhisa; Matsumoto, Toshio; Ishimi, Yoshiko

doi:10.1016/j.jfca.2012.10.006

Cited by 33 publications

(38 citation statements)

References 28 publications

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“…This phytochemicals act as antioxidants in the body by scavenging harmful free radicals implicated in degenerative diseases like cancer, arthritis, and ageing (Kaur and Kapoor, 2001). Fruit and vegetables are good sources of natural antioxidants such as vitamins, carotenoids, flavonoids and other phenolic compounds (Takebayashi et al, 2013;Isabelle et al, 2010). Protecting these nutrition values of plant foods is a growing scientific field.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Sayın¹

2015

J Food Health Sci

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Abstract:Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degenerative diseases. Considering that pickle is a widely consumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol content and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphenyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) methods and total phenolic content (TPC) using Folin-Ciocalteu reagent. Following the pickling in 15 th day there was a significant (P<0.05) decrease in TPC of all vegetables, in contrast this TPC increased significantly after 30 th day. Also at 60 th day of pickling the TEAC values of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phenolic acids in vegetables, and most of the antioxidant capacities remained after 30 th day of fermentation.

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Section: Introductionmentioning

confidence: 99%

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Sayın¹

2015

J Food Health Sci

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“…1). Takebayashi et al (2013) reported that the estimated daily intake of hydrophilic antioxidants was 4,423 μmol TE per day, which is about 10% lower than the Japanese government recommendations of 4,879 μmol TE/g FW. Our results show that Data are presented as mean ± SE (n=8).…”

Section: Antioxidative Activities Of Noodles and Cookies Containingmentioning

confidence: 83%

“…The L-ORAC values in dried noodles were below the limit of detection, and those in cookies were considerably low compared with H-ORAC ( Table 2). Most of the antioxidants showed higher antioxidative activity in the H-ORAC assay compared to the DPPH assay (Watanabe et al, 2009), and the same trend in the difference between DPPH and H-ORAC assays was observed in other foodstuffs (Takebayashi et al, 2013). This trend is probably due to the difference in the antioxidative activity of the antioxidants (rutin and quercetin) in in boiled noodles the value significantly decreased to 60.5% of that in dried noodles, with a corresponding decrease in rutin and quercetin (Fig.…”

Section: Antioxidative Activities Of Noodles and Cookies Containingmentioning

confidence: 85%

Antioxidative Activities in Rutin Rich Noodles and Cookies Made with a Trace Rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.), ‘Manten-Kirari’

Ishiguro

Morishita

Ashizawa

et al. 2016

FSTR

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“…In particular, a hexane/DCM (1:1) extraction followed by a methanol (MeOH)/water/acetic acid (95:9.5:0.5) extraction was performed on A. lappa root. The antioxidant activity evaluated by using DPPH and oxygen radical absorbance capacity (ORAC) assays was 19.37 and 66.07 μmol TE per g, respectively (Takebayashi et al, ). Franco et al () evaluated the antioxidant activity of EtOH and hexane (Hex) extracts of leaves from A. lappa , obtained by a 7‐day static maceration.…”

Section: The Role Of a Lappa In Contrasting The Oxidative Stressmentioning

confidence: 99%

Arctium lappa contributes to the management of type 2 diabetes mellitus by regulating glucose homeostasis and improving oxidative stress: A critical review of in vitro and in vivo animal‐based studies

Annunziata

Barrea²,

Ciampaglia

et al. 2019

Phytotherapy Research

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Diabetes is a metabolic disease highly widespread worldwide, and the most common form is the type 2 diabetes mellitus (T2DM). A large number of synthetic drugs are currently available for the treatment of diabetes; however, they present various side effects and, for this reason, people are increasingly inclined to search natural alternative treatments. Among these, Arctium lappa (A. lappa) has interesting anti‐diabetic activities, exerted by improving glucose homeostasis and reducing insulin‐resistance. In addition, A. lappa exerts a marked antioxidant activity, an effect known to play a pivotal role in the treatment of T2DM. The purpose of this review is to analyse scientific evidence in order to evaluate the role of A. lappa and its bioactive compounds in management of T2DM. The literature search performed provided only in vitro and animal‐based studies. No clinical studies have been conducted in order to investigate the effect of A. lappa on T2DM patients. However, available literature provides evidence for further clinical trials in order to confirm these claimed activities on humans.

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Hydrophilic antioxidant capacities of vegetables and fruits commonly consumed in Japan and estimated average daily intake of hydrophilic antioxidants from these foods

Cited by 33 publications

References 28 publications

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Antioxidative Activities in Rutin Rich Noodles and Cookies Made with a Trace Rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.), ‘Manten-Kirari’

Arctium lappa contributes to the management of type 2 diabetes mellitus by regulating glucose homeostasis and improving oxidative stress: A critical review of in vitro and in vivo animal‐based studies

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