Synergistic antioxidant effect of catechin and malvidin 3-glucoside on free radical-initiated peroxidation of linoleic acid in micelles

Rossetto, Monica; Vanzani, Paola; Mattivi, Fulvio; Lunelli, Michele; Scarpa, Marina; Rigo, Adelio

doi:10.1016/s0003-9861(02)00561-1

Cited by 96 publications

(61 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Flavonoids as well as vitamin C showed a protective activity to α-atocopherol in human LDL, and they can also regenerate vitamin E, from the α-chromanoxy radical (Davey et al, 2000). Nutrient antioxidants may act together to reduce reactive oxygen spieces level more effectively than single dietary antioxidants, because they can function as synergists (Rossetto et al, 2002). In addition, a mixture containing both water-soluble and lipid-soluble antioxidants is capable of quenching free radicals in both aqueous and lipid phases (Trombino et al, 2004).…”

Section: Health Benefits Of Okramentioning

confidence: 99%

Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review

Gemede¹,

Ratta²,

Haki³

et al. 2015

J Food Process Technol

187

158

View full text Add to dashboard Cite

Okra (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of Okra. Okra is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds. Okra immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled. It offers mucilaginous consistency after cooking. Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency. Okra mucilage has medicinal applications when used as a plasma replacement or blood volume expander. The mucilage of okra binds cholesterol and bile acid carrying toxins dumped into it by the liver. Okra seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 47.4%. Okra seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition. Okra has been called "a perfect villager's vegetable" because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids. The amino acid composition of okra seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets. Okra seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources. Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases. The other fraction of Okra is insoluble fibre, which helps to keep the intestinal tract healthy. Okra is also abundant with several carbohydrates, minerals and vitamins, which plays a vital role in human diet and health. Okra is rich in phenolic compounds with important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic derivatives. Okra is also known for being high in antioxidants activity. Okra has several potential health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Overall, Okra is an important vegetable crop with a diverse array of nutritional quality and potential health benefits.

show abstract

Section: Health Benefits Of Okramentioning

confidence: 99%

Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review

Gemede¹,

Ratta²,

Haki³

et al. 2015

J Food Process Technol

187

158

View full text Add to dashboard Cite

show abstract

“…Nutrient antioxidants may act together to reduce reactive oxygen species level more effectively than single dietary antioxidants, because they can function as synergists [66]. In addition, a mixture containing both water-soluble and lipidsoluble antioxidants is capable of quenching free radicals in both aqueous and lipid phases [67].…”

Section: Health Benefits Of "Okra"mentioning

confidence: 99%

Nutritional Quality and Health Benefits of “Okra” (Abelmoschus esculentus): A Review

Gemede¹

2015

IJNFS

View full text Add to dashboard Cite

show abstract

“…Antioxidant synergism has been strengthened with different compounds such as folic acid and vitamin B-12 (Bhattacharjee et al, 2016), vitamin E and β-carotene (Palozza and Krinsky 1992), catechin and malvidin 3-glucoside (Rossetto et al, 2002) and tea polyphenols and vitamin E (Nagaoka et al, 2016). Therefore antioxidant synergistic effects of different amino acids might have a greater effect than that ofthe single antioxidant amino acid and there were only limited reports available on this topic.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids

Liu¹,

Wang

2018

Emir J Food Agric

View full text Add to dashboard Cite

In this article, antioxidant capacities of 20 amino acids were quantitatively determined via methodology of mixing one amino acid with the others and using four antioxidant assays to understand the synergistic effects of the individual amino acid contributing to the total antioxidant capacity. Some of the individual amino acids and their mixtures showed their characteristics of antioxidant capacities, and antioxidant peptides showed different results in different experiments. From the ABTS assay study, it was found that nine of 20 amino acids had antioxidant capacities, and most of their mixtures had synergetic effects, Moreover, an oxygen radical absorbance capacity assay study was conducted, and the results aligned well with the ABTS study. However, the DPPH and FRAP assay studies, indicated that cysteine was the only amino acid having antioxidant effect in 20 amino acids. The result showed that the combinations of high antioxidant amino acids and weak antioxidant amino acids or non-antioxidant amino acids led to an obvious increase in antioxidant capacity compared with the theoretical antioxidant capacity.

show abstract

Synergistic antioxidant effect of catechin and malvidin 3-glucoside on free radical-initiated peroxidation of linoleic acid in micelles

Cited by 96 publications

References 34 publications

Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review

Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review

Nutritional Quality and Health Benefits of “Okra” (Abelmoschus esculentus): A Review

Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids

Contact Info

Product

Resources

About