Polyphenols and Flavonoids: An Overview

Yáñez, Jaime A.; Remsberg, Connie M.; Takemoto, Jody K.; Vega‐Villa, Karina R.; Andrews, Preston K.; Sayre, Casey L.; Martinez, Stephanie E.; Davies, Neal M.

doi:10.1002/9781118468524.ch1

Cited by 32 publications

(27 citation statements)

References 361 publications

(273 reference statements)

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“…44 In 1 investigation, the content of resin in poplar-type propolis samples of different geographic origin ranged from 18% to 82% with a mean of 57% 24 ; the concentration of phenolics ranged from 8% to 46% (mean, 28%); flavones and flavonols were present in a 1.3% to 17.9% concentration (mean, 8%), and flavanones and dihydroflavonols accounted for 1.5% to 15.2% (mean, 6%) of the total composition. 59 Table 2 provides classes and examples of chemicals identified in poplar-type propolis samples from various locations. Polyphenols can be subdivided into 2 major groups: hydroxybenzoic acids and hydroxycinnamic acids.…”

Section: Constituents Of Poplar-type Propolismentioning

confidence: 99%

Propolis

Groot¹

2013

Dermatitis

179

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Propolis (bee glue) is the resinous substance that bees collect from living plants for the construction and adaptation of their nests. It has antibacterial, antifungal, and antiviral properties and may have a wide range of other beneficial biological activities. Propolis is available as a dietary supplement, in products for the protection of health and prevention of diseases, in biopharmaceuticals, and as a constituent of (bio)cosmetics. In this article, the following aspects of propolis are reviewed: the nature and chemical composition, its biological properties and applications, contact allergy and allergic contact dermatitis (sensitizing potential, products causing contact allergy, clinical picture, frequency of sensitization, coreactivity and cross-reactivity, the allergens in propolis), and other adverse effects.

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Section: Constituents Of Poplar-type Propolismentioning

confidence: 99%

Propolis

Groot¹

2013

Dermatitis

179

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“…Naringenin has been studied for its anti‐tumor, anti‐inflammatory, and hepato‐protective effects. Being a flavanone, naringenin has a significant free radical scavenging activity and UVR protection activity . Naringenin is characterized by low permeability and low bio‐availability (~4%) with a half‐life of 2.3 hours.…”

Section: Introductionmentioning

confidence: 99%

Sunscreen creams containing naringenin nanoparticles: Formulation development and in vitro and in vivo evaluations

Joshi

Hegde

Shetty

et al. 2017

Photoderm Photoimm Photomed

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“…Aromatic herbs and food spices represent a valuable reservoir of bioactive phytochemicals with antiviral, antibacterial or antioxidant properties, even anticarcinogenic potential (Proestos et al, 2005(Proestos et al, , 2006Shan et al, 2007;Tajkarima et al, 2010). Only 5-15% from thousands of species of aromatic herbs and spices are screened for their composition in relation to their potential health benefits (Yáñez et al, 2013). Polyphenols are secondary metabolites (Leopoldini et al, 2011;Shahidi and Naczk, 2003) with specific roles in BUNGHEZ et al the plant protection against pathogens and UV radiation (Wojdilo, 2007;Santos-Buelga et al, 2012;Tajkarimia et al, 2010;Vauzour et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Rosemary (Rosmarinus officinalis) and oregano (Origanum vulgare) are known for their flavoring properties, mainly due to volatiles (terpenoids) (Oniga, 2007) but also to their phenolic compounds (phenolic acids and flavonoids) (Chun et al, 2005;Bai et al, 2010;Yáñez et al, 2013). Carnosic acid and carnosol, diterpenes, are key antioxidant constituents having concentrations of 0.1% and 7% in rosemary with medicinal properties (Tounekti, 2012; Verma, 2012).…”

Section: Introductionmentioning

confidence: 99%

Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect

et al. 2015

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Rosemary (Rosmarinus officinalis) and oregano (Origanum vulgare) are known aromatic plants used as spice, with good flavoring, preservative, antioxidant and antibacterial activity. Beside their known terpenoid content responsible for the antibacterial activity, the water-soluble compounds (phenolic derivatives) are of high interest not only for their antioxidant activity but as a good alternative or as a hydrophilic new antibacterial solution. Two hydrophilic extracts from each plant were obtained (15% plant in hot water) and the phytochemicals were fingerprinted by UV-Vis and FTIR spectrometry and quantified. The total phenolic content was higher in case of oregano (54.2 mg GAE/g DW) comparing to rosemary (15.35 mg GAE/g dw). By LC-ESI + QTOF-MS analysis there were identified mainly, in both extracts, flavonoid and diterpene derivatives, mainly carnosol, carnosic acid, rosmarinic acid, kaempferol 3-O-glucuronide. Other flavonoid glucuronides were more specific to one or the other plant, e.g. luteolin 3'-(4''-acetylglucuronide) for rosemary and apigenin 7-O-glucuronide for oregano. Water favorized increased extraction of flavonoid derivatives and soluble diterpenes, but not non-soluble terpenes. The antibacterial activity of both extracts was tested against B.cereus, L. monocytogenes, Salmonella, S. aureus and E.coli. Both oregano and rosemary extracts showed a slight antibacterial activity, which can be related to the low concentration of terpenoids, known to have the most important antibacterial activity in these plants. Nevertheless, the antibacterial activity seems to be strain dependent, Bacillus cereus being the most sensitive bacterial strain comparing with the other four bacteria, the oregano extract having a slightly superior activity comparing to the rosemary extract.

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Polyphenols and Flavonoids: An Overview

Cited by 32 publications

References 361 publications

Propolis

Propolis

Sunscreen creams containing naringenin nanoparticles: Formulation development and in vitro and in vivo evaluations

Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect

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