Inhibition of In Vitro Human LDL Oxidation by Phenolic Antioxidants from Grapes and Wines

Teissèdre, Pierre-Louis; Frankel, E. N.; Waterhouse, Andrew L.; Peleg, Hanna; German, J. Bruce

doi:10.1002/(sici)1097-0010(199601)70:1<55::aid-jsfa471>3.3.co;2-o

Cited by 197 publications

(247 citation statements)

References 8 publications

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“…B-PE fluorescence decay curve induced by AAPH in the presence of phenolic compounds at different concentrations. [33]. However in our case, the glycosylation of the 3-hydroxyl group in flavonols clearly decreased the antioxidant activity.…”

Section: Fluorimetric Assaycontrasting

confidence: 62%

Study of phenolic compounds as natural antioxidants by a fluorescence method

López

Martínez

Valle

et al. 2003

Talanta

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Much work has been carried out in recent years on the beneficial effect of phenolic compounds as natural antioxidants which help to neutralize free radicals. In fact, researchers have focused their attention on the pathological role of free radicals in a variety of diseases, among which the most important are atherosclerosis and cancer. Thus, among the components of the so-called 'Mediterranean Diet', phenolic compounds have received increased attention as epidemiological studies have shown that consumption of foods and beverages rich in phenolics is correlated with reduced incidence of heart disease. In this study, four phenolic compounds: (1) 3,4,5-trihydroxybenzoic acid (gallic acid); (2) trans 3,4?,5-trihydroxystilbene (trans -resveratrol); (3) 3,3?,4?,5,7-pentahydroxyflavone (quercetin) and its glycoside (4) 3,3?,4?,5,7-pentahydroxyflavone Á/3-rutinoside (Rutin) have been subjected to antioxidant study by a fluorimetric assay. In this method, the rate of peroxidation induced by 2,2?-azobis (2-methylpropionamidine) dihydrochloride was monitored through the loss of fluorescence of the protein B-phycoerythrin (B-PE). Under appropriate conditions, the loss of B-PE fluorescence in the presence of reactive species is an index of oxidative damage of the protein. The inhibition of the action of reactive species by phenolic compounds, reflected in the protection against the loss of B-PE fluorescence in the fluorimetric assay, is a measure of its antioxidant capacity against the reactive species. The antioxidant effects of phenolic compounds have been investigated at different concentrations to relate activity to structural effects. It has been observed that the fluorescence decay due to peroxyl radical attack on B-PE decreases exponentially with time. As a reference compound for antioxidant capacity we used 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylicacid (trolox), a water soluble tocopherol analogue. This compound reacts rapidly with peroxyl radicals, and, until the trolox is consumed, no loss in phycoerythrin fluorescence is observed. A linear correlation of the net protection value with the concentration of trolox was demonstrated. The phenolic compounds studied react with peroxyl radicals in a similar way to trolox. Quercetin and rutin were shown to have strong antioxidant activities. The results obtained here are in agreement with previous studies confirming that quercetin is the most antioxidant of the four polyphenolics. #

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Section: Fluorimetric Assaycontrasting

confidence: 62%

Study of phenolic compounds as natural antioxidants by a fluorescence method

López

Martínez

Valle

et al. 2003

Talanta

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“…The benefits of olive fruits and oil are attributed to a convenient fatty acid profile and to the presence of some minor compounds including phenolic compounds (Teissedre, Frankel, Waterhouse, Peleg, & German, 1996;Visioli, Poli, & Galli, 2002). Studies in the literature speculate on the responsibility of phenolic compounds for the oxidative stability of olive oil (Visioli & Galli, 1995).…”

Section: Introductionmentioning

confidence: 99%

Abscisic Acid Sprayed on Olive Tree (Olea europaea L.) Affects the Phenolic Composition of Olive Fruit Cultivars

Blanch¹,

Flores²,

Gómez-Jiménez³

et al. 2018

JAS

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The aim of this research was to study the effect of abscisic acid pre-harvest treatment on the phenolic composition of olive fruits. To that end we applied abscisic acid (i.e., 50 mg/L and 100 mg/L) on Arbequina and Picual olive trees. Two different days of harvesting (i.e., day 3 and 6 after treatment) were also included in the study. Although the results obtained depended on the cultivar and on the day of harvesting a general trend was established. The treatment with 50 mg/L of abscisic acid resulted in higher total phenol content but significant decrease in the DPPH activity. In contrast, olives treated with 100 mg/L abscisic acid resulted in higher total phenol content, DPPH activity and contents of oleuropein, hydroxytyrosol and phenolic acids as compared with controls. The best values of total phenol content and IC 50 were obtained for treated Picual olives (727.75 mg gallic kg -1 and 889.72 µg/ml, respectively) whereas the highest values of oleuropein and hydroxytyrosol were measured for treated Arbequina olives (508.94 and 559.67 mg kg -1 , respectively). Phenolic acid content was also higher in Picual olives treated with 100 mg/L of abscisic acid. Particulary, values ranged from 7.26 mg kg -1 for caffeic acid to 92.38 mg kg -1 for chlorogenic acid. Exogenous abscisic acid applied to olive trees is a promising agronomic practice to obtain olives enriched in antioxidants.

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“…Therefore, vitamin C may be able to reduce the susceptibility of individual to CPF evoked increased susceptibility to atherosclerosis. Although, LDL-c is harmless until oxidized by FR (Teissedre et al, 1996), it is postulated that ingesting antioxidants and minimizing free radical exposure may reduce LDL's contribution to atherosclerosis (Esterbauer et al, 1991;Reaven et al, 1993). Furthermore, the ability of vitamin C to induce the activity of paraoxonase (Jarvik et al, 2002), a multitask protein that not only hydrolyzes OPs, but also prevents the oxidation of LDLs and HDLs (Chambers, 2008) may enhance protection from atherosclerosis, although oxidation of LDL-c can also occur via nonradical mechanisms such as direct oxidation by lipoxygenase (Carroll, 1989), hypochloric acid and aldehydes (Niki, 2004).…”

Section: Discussionmentioning

confidence: 99%

Vitamin C Alleviates Chronic Chlorpyrifos Induced Alterations in Serum Lipids and Oxidative Parameters in Male Wistar Rats

Mk¹

2011

American Journal of Pharmacology and Toxicology

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Problem statement: Although the increase incidence of cardiovascular diseases, obesity and diabetes mellitus has been attributed to changing life style, the role of environmental contaminants is currently being given considerable attention. Pesticides, including Organophosphate (OP) insecticides are one of the most pervasive environmental contaminants that are deliberately released into the environment. Chlorpyrifos (CPF), a widely used OP insecticide has been shown to alter lipid profiles, thereby increasing the risk of atherosclerosis. Apart from inhibition of acetyl cholinesterase, oxidative stress is one of the molecular mechanisms involved in CPF-evoked toxicity. Approach: The present study was aimed at evaluating the mitigating effect of vitamin C on chronic CPF-evoked alteration in lipid profiles in Wistar rats. Twenty young adult male Wistar rats were assigned at random to four groups of five rats each. Groups I, II and III were administered S/oil (2 mL kg −1 ), vitamin C (100 mg kg −1 ) and CPF (10.6 mg kg −1~1 /8th LD 50 ), respectively while group IV was given vitamin C (100 mg kg −1 ) followed by CPF (10.6 mg kg −1 ), 30 min later. The regimens were administered by gavage once daily for 17 weeks. The sera obtained from blood samples were evaluated for the levels of Cholesterol (TC), Triglycerides (TG), High Density Lipoproteins-Cholesterol (HDL-c), Malonaldehyde (MDA) and the activities of superoxide dismutase and catalase. The levels of low Density Lipoprotein-Cholesterol (LDL-c) and Very Low Density Lipoprotein-Cholesterol (VLDL-c) and atherogenic index, were subsequently calculated. Results: The increased levels of TC, LDL-c, MDA and atherogenic index and the decrease in the levels of TG, HDL-c, VLDL-c, SOD and CAT evoked by CPF were mitigated by vitamin C. Conclusion: It is concluded that vitamin C alleviated the CPF induced deleterious alterations of lipid profiles, partly due to its antioxidant property.

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Inhibition of In Vitro Human LDL Oxidation by Phenolic Antioxidants from Grapes and Wines

Cited by 197 publications

References 8 publications

Study of phenolic compounds as natural antioxidants by a fluorescence method

Study of phenolic compounds as natural antioxidants by a fluorescence method

Abscisic Acid Sprayed on Olive Tree (Olea europaea L.) Affects the Phenolic Composition of Olive Fruit Cultivars

Vitamin C Alleviates Chronic Chlorpyrifos Induced Alterations in Serum Lipids and Oxidative Parameters in Male Wistar Rats

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