Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules

Miyake, Yoichi; Mochizuki, Mika; Okada, Masahisa; Hiramitsu, Masanori; Morimitsu, Yasujiro; Osawa, Toshihiko

doi:10.1271/bbb.70115

Cited by 67 publications

(39 citation statements)

References 26 publications

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“…1 (Kawai et al, 1999;Miyake et al, 2007). LF, which is prepared from lemon peel and predominantly contains eriocitrin, has been reported to have low bioavailability when orally ingested by humans (Miyake et al, 2006b), although it exhibited bioactivities such as a suppressive effect on oxidative stress in experimental animals (Miyake et al, 1998(Miyake et al, , 2006a).…”

Section: Resultsmentioning

confidence: 99%

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Preparation of a Lemon Flavonoid Aglycone and its Suppressive Effect on the Susceptibility of LDL to Oxidation Following Human Ingestion

Miyake

Sakurai

Usuda

et al. 2009

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Lemon flavonoid (LF) prepared from lemon peel predominantly contains eriocitrin as an antioxidant. It is indicated to have low bioavailability compared with lemon flavonoid aglycone (LFA), which predominantly contains eriodictyol. This study attempted to prepare LFA which has high bioavailability, using enzymes that are commonly used in the citrus industry, such as cellulase, naringinase, hesperidinase, and pectinase. LFA containing the highest amount of eriodictyol (19.4%) was prepared with naringinase, a debittering enzyme for citrus juice. Ten male normolipidemic subjects ingested LFA (3.7 g) after an overnight fast, and low-density lipoprotein (LDL) was prepared from 0-4 h plasma after intake of LFA. The LDL oxidizability was measured with lag time of the conjugated diene formation induced by an oxidative inducer. LDL in 0.5 h plasma after ingestion of LFA was shown to have a significantly longer lag time for oxidation than that before ingestion (P<0.05). LFA was suggested to have the resistance effect of LDL to oxidation ex vivo. Eriodictyol, homoeriodictyol, and hesperetin were not detected in plasma by HPLC analysis, but they were detected in plasma treated with β-glucuronidase and sulfatase. The flavonoids were suggested to be glucuro-and/or sulfo-conjugates and to be metabolites in plasma after ingestion of LEA.

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Section: Resultsmentioning

confidence: 99%

“…Reagents Eriocitrin, C-diglucosylapigenin, and C-diglucosyldiosmetin were prepared from lemon peel using the reported method (Miyake et al, 2007). Other flavonoids of eriodictyol, hesperetin, hesperidin, and homoeriodictyol were obtained from Funakoshi Co. Ltd., Tokyo, Japan.…”

Section: Methodsmentioning

confidence: 99%

Preparation of a Lemon Flavonoid Aglycone and its Suppressive Effect on the Susceptibility of LDL to Oxidation Following Human Ingestion

Miyake

Sakurai

Usuda

et al. 2009

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“…Although the hemoglobin concentration increased with the addition of lemon juice, the improving effect of citric acid on anemia seemed to be higher than that of the diluted lemon juice in this study. Lemon juice contains also polyphenols and fiber (Sinclair, 1984;Miyake et al, 2007), and these components act as inhibitors of nonheme iron absorption (Sean and Lynch, 1997;Bothwell et al, 1989). Therefore, the effects of these inhibitors might outweigh those of the citric acid in the diluted lemon juice.…”

Section: Discussionmentioning

confidence: 99%

Effects of Citric Acid and Lemon Juice on Iron Absorption and Improvement of Anemia in Iron-Deficient Rats

Takatera¹,

Miyake

Hiramitsu³

et al. 2012

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We investigated the effects of citric acid and lemon juice on iron absorption and improvement of anemia in iron-deficient rats. In Expt. 1, rats were administered ferric iron solution (2 mg/kg) with various concentrations of citric acid (1 − 6%) by a single oral gavage. The serum iron levels were significantly higher in rats treated with citric acid than those without citric acid. In Expt. 2, anemic rats were administered ferric iron solution (control) with 1% citric acid or diluted lemon juice containing 1% citric acid by oral gavage dose of 2 mg Fe 3+ /kg/day for 20 d. Heart weight and unsaturated iron-binding capacity (UIBC) were significantly lower in the citric acid group, whereas serum iron level and hematocrit value were significantly higher in the citric acid group than in the control group. Hemoglobin concentration was significantly higher in the citric acid group and lemon juice group. These results suggest beneficial effects of citric acid and lemon juice on iron bioavailability.

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“…HMBC correlations between H-1/C-9, H-6/ C-1′ and H-2′/C-9″ suggested that there was an acyl group attached to the C-1 position of one of the two glucose units, and that the other sinapoyl group was attached to the C-2′ position of the other glucose unit through an ester bond. The molecular formulae of compounds 1 _ 4 were determined to be C and 1-O-trans-sinapoyl-β-d-glucopyranose (Miyake et al, 2007).…”

Section: Determination Of Phenylpropanoids Their Glycosides and Amentioning

confidence: 99%

Component Analysis of Wasabi Leaves and an Evaluation of their Anti-inflammatory Activity

Yoshida

Hosoya

Inui

et al. 2015

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Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules

Cited by 67 publications

References 26 publications

Preparation of a Lemon Flavonoid Aglycone and its Suppressive Effect on the Susceptibility of LDL to Oxidation Following Human Ingestion

Preparation of a Lemon Flavonoid Aglycone and its Suppressive Effect on the Susceptibility of LDL to Oxidation Following Human Ingestion

Effects of Citric Acid and Lemon Juice on Iron Absorption and Improvement of Anemia in Iron-Deficient Rats

Component Analysis of Wasabi Leaves and an Evaluation of their Anti-inflammatory Activity

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