Radical-scavenging Activity and Antioxidative Effects of Olive Leaf Components Oleuropein and Hydroxytyrosol in Comparison with Homovanillic Alcohol

Umeno, Aya; Takashima, Mizuki; Murotomi, Kazutoshi; Nakajima, Yoshihiro; Koike, Taisuke; Matsuo, T.; Yoshida, Yasukazu

doi:10.5650/jos.ess15042

Cited by 38 publications

(32 citation statements)

References 15 publications

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“…Here, we assessed the antioxidant activity of tea extracts toward oxidation of methyl linolate in micelles of cholic acid (pH 7.4) (Escobar, Salvador, Contreras, & Escamilla, ; Umeno et al., ). One hundred milliliters of boiling water was added to 0.3 g of dry tea leaves with incubation for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

Horie

Nara

Sugino

et al. 2016

Food Science & Nutrition

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Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi-cha, Ishizuchi-kurocha, Awa-bancha, and Batabatacha, were compared. Antioxidant activity was evaluated by three parameters: copper ion reduction ability, radical trapping ability, and oxygen consumption rate. Processes of fermentation of these fermented teas are different. Goichi-cha and Ishizuchi-kurocha are produced by a two-stage fermentation process, aerobic fermentation and subsequent anaerobic fermentation. Awabancha is produced by anaerobic fermentation. And batabata-cha is produced by aerobic fermentation. Additionally, unfermented green tea was also employed as control. These tea leaves were extracted by boiling water and measured antioxidant activities. And concentrations of caffeine and catechins were measured in green tea and in the four kinds of fermented tea: Ishizuchi-kurocha, Goishi-cha, Awa-Bancha, and Batabata-cha. Concentrations of caffeine and catechins were lower in the fermented teas than in green tea. Among the fermented teas, epigallocatechin content was the highest in Ishizuchi-kurocha, whereas Batabata-cha hardly contained any epigallocatechin. Goichi-cha, Ishizuchi-kurocha, and Awa-bancha showed antioxidative activity regardless of measurement method. Batabatacha had hardly any antioxidative activity.Among the fermented teas, Ishizuchi-kurocha had the strongest antioxidant activity.The antioxidative activities of green tea and the four kinds of fermented tea were significantly different among each other (p < .01). Implication of this study is as follows:although contents of catechins were lower than that of green tea, three kinds of fermented tea showed antioxidative activity comparable to green tea. The results suggest that anaerobic fermentation process is beneficial at least for antioxidative activity. K E Y W O R D Saerobic fermentation, anaerobic fermentation, antioxidant activity, catechins, fermented tea

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Section: Methodsmentioning

confidence: 99%

Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

Horie

Nara

Sugino

et al. 2016

Food Science & Nutrition

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“…The antioxidant activity of PBS extract of yuzu peel was determined by measuring oxygen uptake as described previously 20 . Briefly, micelles were prepared by vigorously vortexing methyl linoleate 0.2 v/v in PBS containing 0.05 M cholic acid.…”

Section: Measurement Of Lipid Peroxidationmentioning

confidence: 99%

Yuzu (<i>Citrus junos</i> Tanaka) Peel Attenuates Dextran Sulfate Sodium-induced Murine Experimental Colitis

et al. 2018

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Ulcerative colitis is a well-known inflammatory bowel disease. Although there are drugs that are effective against this disease, the prevention and attenuation of ulcerative colitis by food rich in functional ingredients without side effects is desired because some drugs have side effects. In this study, we investigated the effects of yuzu (Citrus junos Tanaka), a citrus fruit native to northeast Asia, on a mouse dextran sulfate sodium (DSS)-induced colitis model. Mice given drinking water containing DSS showed significant weight loss, colon shortening, diarrhea, and visible fecal blood. In contrast, mice fed a diet containing 5% yuzu peel for 14 d before receiving DSS showed significant attenuation of these phenotypes. To clarify the mechanism underlying the attenuation, we investigated the anti-inflammatory and antioxidant effects of yuzu peel. We found that yuzu peel extract suppressed tumor necrosis factor-α (TNF-α) production in lipopolysaccharide (LPS)-stimulated mice and murine macrophage cell line through suppression of nuclear factor-κB (NF-κB) activation. In addition, we confirmed that yuzu peel extract had a moderate antioxidant effect. These results suggest that yuzu peel attenuates the pathologies of DSS-induced colitis by coordinately suppressing inflammation and oxidative stress against lipids in vivo.

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“…56 The main olive component-hydroxytyrosol is an efficient scavenger of several free radicals species such as hydroxyl radicals, superoxide radicals, peroxynitrite. 57,58 Hydroxytyrosol indicates anti-proliferative and apoptotic activities which lead to anti-cancer action. [59][60][61] Studies on human breast cancer on MCF-7 cells models indicated that hydroxytyrosol reduced cell viability, cell proliferation and cell cycle, which led to cell death.…”

Section: Figurementioning

confidence: 99%

Natural antioxidants–properties and possible applications

Żymańczyk–Duda¹,

Szmigiel-Merena²,

Brzezińska-Rodak³

et al. 2018

JABB

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There is an interest in the use of compounds able to prevent organism damages. Antioxidants are such compounds that can protect from cells damages caused by free radicals and may be used in the treatment and prevention on many diseases, such as cancer, cardiovascular disease, diabetes, brain stroke, skin diseases as well as they delay the aging process. There are many sources of antioxidants. They can be synthetic or natural and especially those derived from natural sources, demand special attention. Phenolic compounds are substances which mainly possess such activity, but also vitamins and minerals. There are a lot of antioxidants, but in that review, the chosen compounds with outstanding antioxidant activity, mainly used in pharmaceuticals and cosmetics were described. The review shows the activity of phenolic acids (ferulic acid and caffeic acid) and polyphenols (ellagic acid, curcumin, genistein, hydroxytyrosol, resveratrol) and vitamins (C and E).

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Radical-scavenging Activity and Antioxidative Effects of Olive Leaf Components Oleuropein and Hydroxytyrosol in Comparison with Homovanillic Alcohol

Cited by 38 publications

References 15 publications

Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

Yuzu (<i>Citrus junos</i> Tanaka) Peel Attenuates Dextran Sulfate Sodium-induced Murine Experimental Colitis

Natural antioxidants–properties and possible applications

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