Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities

Biological Activities of Camelina and Sophia Seeds Phenolics: Inhibition of LDL Oxidation, DNA Damage, and Pancreatic Lipase and α‐Glucosidase Activities

“…In the present study, the HRSC of free, esterified and insoluble‐bound phenolic extracts of defatted seeds of camelina and sophia ranged from 2.21± 0.68 to 39.26 ± 1.50 μmole CE/g defatted sample (Table ). Esterified phenolic extract of sophia showed the highest ( P < 0.05) HRSC value (39.26 ± 1.50 μmole CE/g defatted sample) compared to other phenolics extracts of both camelina and sophia tested; the results obtained were similar to those observed in the DPPH radical assay, again possibly due to the high content of phenolics (Rahman and others a). There was no significant difference in the insoluble‐bound phenolics of camelina and sophia meals (Table ) while sophia free phenolics showed higher HRSC value (22.46 ± 1.47 μmole CE/g sample) compared to camelina free phenolics (4.84 ± 1.18 μmole CE/g sample).…”

“…The DRSC of soluble and insoluble‐bound phenolics extracts of defatted meals of camelina and sophia ranged from 3.78 ± 0.93 to 55.22 ± 6.04 μmole TE/g sample. The highest ( P < 0.05) DRSC value was found in the esterified extract of sophia (55.22 ± 6.04 μmole TE/g defatted sample) among all fractions tested, possibly due to the high content of phenolics (Rahman and others ). There was no significant difference found in DPPH radical scavenging effect of free and insoluble‐bound phenolics of camelina and sophia meals (Table ).…”

“…In this study, the antioxidant activity of camelina and sophia seed extracts was investigated in β‐carotene/linoleate emulsion system, which is more relevant to foods and biological systems. In the β‐carotene/linoleate model system, heat‐induced oxidation results in the formation of free radicals, which are formed by abstracting a hydrogen atom from the active bis‐allylic methylene group of linoleic acid in C‐11 between the 2 double bonds (Rahman and others ). Free radicals attack β‐carotene, causing the molecule to lose its conjugation, resulting in the loss of the characteristic yellow‐orange color of the molecule.…”

“…In addition, glucosidases are important enzymes in the processing of glycoprotein and glycolipids and are involved in the formation of essential glycoproteins required in viral assembly, secretion, and infection (Gruters and others ). Phenolic compounds with specific structural features may bind enzymes by complex formation through hydrogen bonding or other mechanisms (Rahman and others ). Therefore, we evaluated the effect of phenolic extracts of camelina and sophia meals on the inhibition of α‐glucosidase to test their potential antidiabetic effects and enhancement of the body's host immune system.…”

“…Excessive fat absorption is not good for the human body and causes obesity that is a major problem worldwide. Phenolics, especially polyphenols are capable of binding enzymes due to their unique structural characteristics through hydrogen bonding and other mechanisms of interest (Rahman and others ). Phenolic compounds may act on the active site of the enzyme and cause inhibition of the enzyme hence preventing the binding of lipids onto its active site.…”