Oxidative Stress and Inflammation as Targets for Novel Preventive and Therapeutic Approches in Non Communicable Diseases

Nediani, Chiara; Giovannelli, Lisa

doi:10.3390/antiox9040290

Cited by 19 publications

(7 citation statements)

References 33 publications

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“…Many phytochemicals are currently being studied for their potential benefits against the major threats to human health, i.e., non-communicable diseases including cardiovascular disorders, cancer, autoimmunity, neurodegenerative diseases, as well as metabolic impairments related to insulin resistance and liver disorders, such as nonalcoholic fatty liver disease (NAFLD). Oxidative stress and reactive oxygen species (ROS) overproduction are considered as common denominators of such a variety of pathologies; hence, in a preventive and therapeutic perspective, many efforts are being made to discover and characterize the antioxidant properties of natural compounds [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antisteatotic Activities of a New Fucoidan Extracted from Ferula hermonis Roots Harvested on Lebanese Mountains

et al. 2021

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Fucoidan is a fucose-rich sulfated polysaccharide with attractive therapeutic potential due to a variety of biological activities, including antioxidant action. Fucoidan is typically found in the cell wall of marine brown algae, but extra-algal sources have also been discovered. In the present work, for the first time we extracted a water soluble fucoidan fraction from the roots of the terrestrial shrub Ferula hermonis. This fucoidan fraction was termed FUFe, and contained fucose, glucose, sulfate, smaller amounts of monosaccharides such as galactose and mannose, and a minor quantity of proteins. FUFe structural features were investigated by FTIR, 1H NMR and 13C NMR spectroscopy. The antioxidant property of FUFe was measured by DPPH, ABTS and FRAP assays, which revealed a high radical scavenging capacity that was confirmed in in vitro cellular models. In hepatic and endothelial cells, 50 μg/mL FUFe could reduce ROS production induced by intracellular lipid accumulation. Moreover, in hepatic cells FUFe exhibited a significant antisteatotic action, being able to reduce intracellular triglyceride content and to regulate the expression of key genes of hepatic lipid metabolism. Altogether, our results candidate FUFe as a possible bioactive compound against fatty liver disease and related vascular damage.

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Section: Introductionmentioning

confidence: 99%

Antioxidant and Antisteatotic Activities of a New Fucoidan Extracted from Ferula hermonis Roots Harvested on Lebanese Mountains

et al. 2021

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“…Inflammation, oxidative stress, and dysregulated autophagy are common features in noncommunicable diseases and may be key targets for the development of novel therapeutic strategies [ 43 ]. Previous studies have shown that GMP exerts immunomodulatory, anti-oxidative, and anti-inflammatory activities in rodent models of noncommunicable diseases in which macrophage activation is related with pathophysiology [ 28 , 29 , 30 , 31 ].…”

Section: Discussionmentioning

confidence: 99%

Protective Effect of Glycomacropeptide on the Inflammatory Response of U937 Macrophages

Córdova-Dávalos

Cervantes‐García

Ballona-Alba

et al. 2023

Foods

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Macrophages play crucial roles in inflammation and oxidative stress associated with noncommunicable diseases, such as cardiovascular diseases, diabetes, and cancer. Glycomacropeptide (GMP) is a bioactive peptide derived from milk κ-casein that contains abundant sialic acid and has shown anti-inflammatory, antioxidative, anti-obesity, and anti-diabetic properties when is orally administered. The aim of this study was to evaluate the effect of GMP on the regulation of the inflammatory response in human macrophages and the participation of sialic acid in this activity. GMP pretreatment decreased by 35%, 35%, and 49% the production of nitrites, interleukin (IL)-1β, and tumor necrosis factor (TNF)-α, respectively, in activated human macrophages U937. The same effect was obtained when cells were pretreated with asialo GMP, and no change on the gene expression of the lectins associated with the recognition of sialic acids, SIGLEC5, 7, and 9, was induced by GMP on macrophages, which suggests that sialic acid might not be involved in this immunoregulatory effect. Interestingly, GMP increased 8.9- and 3.5-fold the gene expression of the canonical anti-inflammatory protein SOCS3 and the antioxidant enzyme HMOX1, respectively, in U937 cells. Thus, GMP exerts anti-inflammatory and antioxidative activities on activated macrophages in a sialic acid-independent manner, which might be related to its in vivo reported bioactivity.

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“…Nowadays oxidative stress is also the main target for the development of new prevention and therapeutic strategies for NCDs (5). Under normal conditions, the increased free radicals can be controlled by the body's various antioxidant defenses.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative properties of purple okra (abelmoschus esculentus l. moench) pudding

Fadilah,

Damayanthi,

Nasution

2024

IJND

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ABSTRAK Latar Belakang: Stres oksidatif merupakan gangguan keseimbangan pro-oksidan dan antioksidan dalam tubuh yang dapat mengarah pada perkembangan penyakit tidak menular. Pada kondisi stres oksidatif, antioksidan eksogen yang berasal dari asupan makanan sangat dibutuhkan untuk mempertahankan fungsi seluler. Okra ungu telah banyak diteliti karena senyawa antioksidannya yang melimpah, seperti flavonoid, yang lebih tinggi dibandingkan dengan okra hijau. Komponen bioaktif pada okra ungu dapat dimanfaatkan dalam bentuk pangan fungsional salah satunya puding karena okra menghasilkan mucilago yang dapat berperan sebagai gelling agent dalam memperbaiki tekstur makanan karena memiliki sifat hidrokoloid.Tujuan: Penelitian ini bertujuan untuk mengembangkan puding okra ungu varietas zahira hasil biofortifikasi sebagai pangan fungsional dan menganalisis kandungan zat gizi, sifat antioksidatif, dan karakteristik mikrobiologinya. Metode: Penelitian ini merupakan penelitian eksperimen laboratorium. Pembuatan puding okra ungu menggunakan metode blanching dan perebusan. Metode analisis terdiri dari AOAC, BPOM, dan SNI untuk uji proksimat, DPPH untuk uji aktivitas antioksidan, AlCl3 untuk uji kandungan total flavonoid, dan HPLC untuk uji kandungan kuersetin, serta metode cawan tuang untuk uji mikroba. Hasil: Puding okra ungu memiliki kadar air 92,86 g/100 g, kadar abu 0,4 g/100 g, lemak total <0,02 g/100 g, protein 0,91 g/100 g, karbohidrat 5,84 g/100 g, serta energi 26,98 kkal/100 g. Sifat antioksidatif yang teridentifikasi pada puding okra ungu adalah aktivitas antioksidan sebesar 53,66% inhibisi, total flavonoid 31,66±0,92 mg QE/g ekstrak, dan 1,01±0,04 mg/g ekstrak terduga turunan kuersetin. Karakteristik mikrobiologi puding okra ungu telah memenuhi standar BPOM untuk batas maksimal cemaran mikroba pada pangan olahan. Kesimpulan: Puding okra ungu yang diformulasikan menujukkan potensi sebagai pangan fungsional dengan sifat antioksidatif. KATA KUNCI: antioksidan; kuersetin; pangan fungsional; puding Okra ungu ABSTRACTBackgrounds: Oxidative stress is a disturbance in the balance of pro-oxidants and antioxidants in the body that can lead to the development of NCDs. In the condition of oxidative stress, exogenous antioxidants coming from dietary intake are needed to maintain cellular function. Purple okra has been widely studied for its abundant antioxidant compounds, such as flavonoids, which were higher compared to green okra. The bioactive components in purple okra can be utilized in the form of functional food, one of which is pudding since it produced mucilage that can act as a gelling agent in improving food texture because it has hydrocolloid properties. Objectives: This study aimed to develop biofortified zahira variety purple okra pudding as a functional food and analyze its nutrient content, antioxidative properties, and microbiological characteristics. Methods: This study was a laboratory experimental study. The making of purple okra pudding used blanching and boiling method. The analysis methods consisted of AOAC, BPOM, and SNI for the proximate test, DPPH for the antioxidant activity test, AlCl3 for the total flavonoid content test, and HPLC for quercetin content, as well as pour plate method for microbial tests.Results: Purple okra pudding has a water content of 92.86 g/100 g, ash of 0.4 g/100 g, total fat of <0.02 g/100 g, protein of 0.91 g/100 g, carbohydrate of 5.84 g/100 g, as well as energy of 26.98 kcal/100 g. Antioxidative properties identified in purple okra pudding were 53.66% inhibition of antioxidant activity, 31.66±0.92 mg QE/g extract of total flavonoid, and 1.01±0.04 mg/g extract of suspected quercetin derivative. Microbiological characteristics of purple okra pudding were in accordance with BPOM standards for maximum limits of processed food microbial contamination.Conclusions: The formulated purple okra pudding showed its potential as a functional food with antioxidative properties. KEYWORDS: antioxidant; functional food; purple okra pudding; quercetin

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Oxidative Stress and Inflammation as Targets for Novel Preventive and Therapeutic Approches in Non Communicable Diseases

Abstract: As recently reported by the World Health Organization (WHO), Non-Communicable Diseases (NCDs) has been rising over the last century representing the main cause of death and disability for the general population regardless of age, region, or gender [...]

Cited by 19 publications

References 33 publications

Antioxidant and Antisteatotic Activities of a New Fucoidan Extracted from Ferula hermonis Roots Harvested on Lebanese Mountains

Antioxidant and Antisteatotic Activities of a New Fucoidan Extracted from Ferula hermonis Roots Harvested on Lebanese Mountains

Protective Effect of Glycomacropeptide on the Inflammatory Response of U937 Macrophages

Antioxidative properties of purple okra (abelmoschus esculentus l. moench) pudding

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