Novel biomarkers of the metabolism of caffeic acid derivatives in vivo

Rechner, A.; Spencer, Jeremy P.E.; Kuhnle, Gunter; Hahn, Ulrich; Rice‐Evans, Catherine

doi:10.1016/s0891-5849(01)00506-8

Cited by 227 publications

(173 citation statements)

References 13 publications

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“…However, the metabolic pathways for the formation of these compounds in cyanobacteria and their importance were still unknown. For green plants, Rechner et al (2001) reported that phenylalanine could be converted by an ammonia lyase to trans-cinnamic acid that was transformed to cumaric acid which was in turn converted to caffeic acid. These compounds are used to produce flavonoids, with antioxidant activity.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant properties of Spirulina (Arthospira) platensis cultivated under different temperatures and nitrogen regimes

Colla

Furlong

Costa

2007

Braz. arch. biol. technol.

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Section: Resultsmentioning

confidence: 99%

Antioxidant properties of Spirulina (Arthospira) platensis cultivated under different temperatures and nitrogen regimes

Colla

Furlong

Costa

2007

Braz. arch. biol. technol.

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“…After in vivo absorption, phenolic acids are transformed only to a limited extent in comparison to more complex phenolic compounds (73)(74)(75)(76)81). Polyphenols are easily degraded to simple phenolic compounds, yielding phenolic acids that are absorbed into the blood circulation system (79,80,(83)(84)(85).…”

Section: Phenolic Acids As Efficient Ache and Bche Inhibitorsmentioning

confidence: 99%

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Szwajgier

Borowiec

2012

J. Inst. Brew.

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Anticholinesterase activities of mashes produced using wheat ('Wheat Pale') or barley malts ('Pilsner', 'Pale Ale', 'Munich Light', 'Carahell' or 'Carared') were studied by spectrophotometric method. The highest inhibition of acetylcholinesterase and butyrylcholinesterase was observed at 52 C and/or 64 C, followed by a decrease or stabilization of the activity at 72 C. Changes in the total phenolics content in the test mashes were correlated with changes in the acetylcholinesterase and/or butyrylcholinesterase activities. Phenolic acids were singled out from phenolic compounds for more detailed studies owing to their simplicity and structural similarity to well-known cholinesterase inhibitors. The main phenolic acids in the test malts were ferulic, gallic, p-coumaric and vanillic acids followed by chlorogenic, caffeic, syringic, p-OH-benzoic, sinapic and protocatechuic acids. The anticholinesterase activities of the phenolic acids were studied using model standard solutions at concentrations similar to the maximal content of these compounds in the test mashes. Among the phenolic acids, p-coumaric acid had the largest share in the anticholinesterase activity, even though it was present in the test mashes at a significantly lower concentration (~0.38 mM L À1 ) than ferulic acid (~1.00 mM L À1 ). Sinapic acid and p-OH-benzoic acid (0.03 and 0.01 mM L À1 , respectively) were equally efficient inhibitors as ferulic acid at~1.00 mM L À1 . This preliminary study should be extended to other phenolic compounds from malt (wort) in the near future.

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“…Resveratrol and gallic acid are polyphenolic non-flavonoids, widely distributed in the plant kingdom [3], and are present in tea, red wine, fruits, beverages and various medicinal plants [4].…”

Section: Introductionmentioning

confidence: 99%

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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Novel biomarkers of the metabolism of caffeic acid derivatives in vivo

Cited by 227 publications

References 13 publications

Antioxidant properties of Spirulina (Arthospira) platensis cultivated under different temperatures and nitrogen regimes

Antioxidant properties of Spirulina (Arthospira) platensis cultivated under different temperatures and nitrogen regimes

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Study of phenolic compounds as natural antioxidants by a fluorescence method

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