Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage

Revealing the oxidation mechanism of Antarctic krill oil induced by metal ion: Focusing on the influence of reverse micelles

Water-soluble copper (CuSO4), oil-soluble copper and different amount of water were added to demetallized and dehydrated Antarctic krill oil (AKO) for accelerated storage. The results showed that water-soluble copper (100 μmol/kg oil) could not significantly promote the oxidation of dehydrated AKO. While water-soluble copper (100 μmol/kg oil) exhibited stronger prooxidative property than oil-soluble copper (100 μmol/kg oil) in AKOs adding water. Meantime, with prolonged storage time of AKO adding water, the size of reverse micelle increased, the electronegativity and surface tension of the oil-water interface decreased, and adding water-soluble copper ions aggravated the above changes. Therefore, it was speculated that Cu2+ is adsorbed to the oil-water interface by the action of electric charge to promote the oxidation of phospholipids containing unsaturated fatty acids (UFAs) and free UFAs present at the interface by initiating the free radical chain reaction, thereby accelerating the oxidation of AKO.

Enzymatic synthesis of vanillyl fatty acid esters from salmon oil in a solvent-free medium

This study hypothesizes that the solvent-free alcoholysis of oil recovered from salmon heads using vanillyl alcohol (VA) and immobilized lipase B can efficiently produce esters with enhanced stability and antioxidant properties. The objective was to investigate the selectivity and resulting ester profile, which may provide nutritional and functional advantages compared to supplementing oil with vanillyl alcohol. After 24 h, nearly complete conversion of vanillyl alcohol was achieved, leading to the production of various esters reflective of the oil's original fatty acid composition. The synthesis of esters like oleoyl and linolenoyl was favored over docosahexaenoyl and linoleoyl esters, influenced by fatty acid distribution and enzyme specificity, along with potential intra-molecular acyl transfer isomerization. The reaction medium demonstrated significant stability and antioxidant activity, highlighting the potential benefits of vanillyl esters over traditional supplementation methods. These findings suggest that the phenolic alcohol-based alcoholysis of fish oil offers a promising approach to generating stable, nutritionally valuable extracts with potent antioxidant capabilities.

Development of Salvia officinalis-Based Self-Emulsifying Systems for Dermal Application: Antioxidant, Anti-Inflammatory, and Skin Penetration Enhancement

BACKGROUND/OBJECTIVES

The present study focused on the formulation and evaluation of novel topical systems containing Salvia officinalis (sage), emphasizing their antioxidant and anti-inflammatory properties. Sage, rich in carnosol, offers considerable therapeutic potential, yet its low water solubility limits its effectiveness in traditional formulations. The aim of our experimental work was to improve the solubility and thus bioavailability of the active ingredient by developing self-nano/microemulsifying drug delivery systems (SN/MEDDSs) with the help of Labrasol and Labrafil M as the nonionic surfactants, Transcutol HP as the co-surfactant, and isopropyl myristate as the oily phase.

METHODS

The formulations were characterized for droplet size, zeta potential, polydispersity index (PDI), encapsulation efficacy, and stability. The composition exhibiting the most favorable characteristics, with particle sizes falling within the nanoscale range, was incorporated into a cream and a gel, which were compared for their textural properties, carnosol penetration, biocompatibility and efficacy.

RESULTS

Release studies conducted using Franz diffusion cells demonstrated that the SNEDDS-based cream achieved up to 80% carnosol release, outperforming gels. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) test and enzyme-linked immunosorbent assays (ELISA) showed strong efficacy, with an in vivo carrageenan-induced rat paw edema model revealing that the SNEDDS-based cream significantly reduced inflammation.

CONCLUSIONS

These findings highlight the potential of SNEDDS-enhanced topical formulations in improving therapeutic outcomes. Further research is warranted to confirm their long-term safety and efficacy.

The Complex Roles of Redox and Antioxidant Biology in Cancer

Redox reactions control fundamental biochemical processes, including energy production, metabolism, respiration, detoxification, and signal transduction. Cancer cells, due to their generally active metabolism for sustained proliferation, produce high levels of reactive oxygen species (ROS) compared to normal cells and are equipped with antioxidant defense systems to counteract the detrimental effects of ROS to maintain redox homeostasis. The KEAP1-NRF2 system plays a major role in sensing and regulating endogenous antioxidant defenses in both normal and cancer cells, creating a bivalent contribution of NRF2 to cancer prevention and therapy. Cancer cells hijack the NRF2-dependent antioxidant program and exploit a very unique metabolism as a trade-off for enhanced antioxidant capacity. This work provides an overview of redox metabolism in cancer cells, highlighting the role of the KEAP1-NRF2 system, selenoproteins, sulfur metabolism, heme/iron metabolism, and antioxidants. Finally, we describe therapeutic approaches that can be leveraged to target redox metabolism in cancer.

Synthesis of lipoic acid ferulate and evaluation of its ability to preserve fish oil from oxidation during accelerated storage

Lipoic acid ferulate (LAF) was synthesized and its anti-free radical ability in vitro was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonicacid) (ABTS) assays. Protective effects of LAF in stabilizing fish oil were tested, compared to antioxidants such as lipoic acid, ferulic acid and tert-butylhydroxyquinone (TBHQ) by measuring peroxide values, thiobarbituric acid reactants, p-anisidine values, nuclear magnetic resonance (NMR) spectra and gas chromatography-mass spectrometry (GC-MS) spectra of fish oil during accelerated storage (12 days, 80 °C). The inhibitory effect of these antioxidants on fish oil oxidation followed the order TBHQ ≧ LAF > ferulic acid > lipoic acid. In addition, the omega-3 polyunsaturated fatty acids were the first to be oxidized. The formation of oxidation products followed a first-order kinetic model, and the addition of LAF effectively reduced the reaction rate constants. Therefore, LAF can effectively slow down the formation of oxidative products and prolong the shelf life of fish oil.

Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage

Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of tert-butyl hydroxyquinone (TBHQ). Storage test analysis results show that RE remarkably delayed the oxidation of rapeseed oil when the storage container was unsealed. The optimum amount of RE as an addition was 50-200 mg/kg under room temperature storage, while it was 150 mg/kg under Schaal oven storage. The antioxidant capacity of rapeseed oil with 50 mg/kg of RE added was remarkably higher than that with 50 mg/kg of TBHQ added after 20 d of storage, according to the Schaal oven test. Additionally, the addition of RE delayed the degradation of endogenous α-tocopherol in rapeseed oil. This study comprehensively evaluated the antioxidant properties of rapeseed oil when RE was added and it provides a new strategy for establishing healthy, nutritious, and safe oil preservation measures.

Effects of quercetin on emissions of aldehydes from heated docosahexaenoic acid (DHA)-fortified soybean oil

Home cooking has been considered as an indoor pollution problem since cooking oil fumes contain various toxic chemicals such as aldehydes. Fortifying edible oils with docosahexaenoic acid (DHA) has been applied to enhance the nutritional value of oils. This study designed a frying simulation system and examined the effect of oil type, DHA fortification, heating time, and addition of natural antioxidant on the emissions of aldehydes from heated oils. Results showed that linseed oil had the highest total aldehyde emissions, followed by soybean oil, peanut oil, and palm oil. Fortifying soybean oil with DHA increased the toxic aldehydes emitted. Quercetin, a flavonoid, significantly reduced aldehydes emitted from DHA-fortified soybean oil (by up to 39.80%) to levels similar to those of normal soybean oil. Further analysis showed that DHA-fortified soybean oil with quercetin had a significantly higher DHA and unsaturated fatty acids (UFAs) content than the control oil at each heating time point. The result indicated that quercetin inhibited emissions of aldehydes, at least in part, by protecting UFAs from oxidation. Collectively, quercetin could be used as a natural additive in DHA-fortified and normal cooking oils to reduce aldehyde emissions, indoor air pollution, and preserve functional DHA and other UFAs.

Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.

The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage

This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids, contents of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARSs) value of deep fried Gryllus bimaculatus were analyzed during 150 days of storage. The composition of fatty acids changed and the content of FFA, PV, and TBARs value also increased with the extension of storage time, indicating that the lipid oxidation dominated by oxidation of unsaturated fatty acids could occur in deep fried Gryllus bimaculatus during storage. In the same storage period, the total content of FFA, PV, and TBARs value of samples treated with antioxidants and vacuum-filling nitrogen packaging were lower than those of controls, suggesting that antioxidants and vacuum-filling nitrogen packaging have noticeable effects on inhibiting lipid oxidation and improving the quality of deep fried crickets, and dibutyl hydroxyl toluene (BHT) was found as the most effective antioxidant in this study. The results may provide a reliable reference for processing of deep fried edible insects.

Synthesis and evaluation of acetylferulic paeonol ester and ferulic paeonol ester as potential antioxidants to inhibit fish oil oxidation

Acetylferulic paeonol ester (APE) and ferulic paeonol ester (FPE) were synthesized, and their structures were confirmed by NMR, mass spectra, IR and UV-vis data. The antioxidant properties of the synthesized compounds were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and [(2-azino-bis (3-ethylbenzthiazoline)-6 -sulfonic acid] (ABTS) assay as well as the production of oxidation products (peroxides, conjugated dienes, thiobarbituric acid-reactive substances, free fatty acids and total aldehydes) in an elevated temperature (60 °C) storage trial of fish oil extracted from anchovy. Furthermore, the changes in fatty acid composition were monitored by gas chromatography-mass spectrometry. The results showed that APE was more effective in restraining fish oil oxidation compared to FPE, ferulic acid, paeonol and the commercial antioxidant-butylated hydroxytoluene (BHT). This study demonstrated molecular combinations obtained by covalent bonding two antioxidant active molecules can result in novel compounds with enhanced antioxidant activities.

The application of polyphenols in food preservation

Polyphenols are a kind of complex secondary metabolites in nature, widely exist in the flowers, bark, roots, stems, leaves, and fruits of plants. Numerous studies have shown that plant-derived polyphenols have a variety of bioactivities due to their unique chemical structure, such as antioxidant, antimicrobial, and prevention of chronic diseases, cardiovascular disease, cancer, osteoporosis, and neurodegeneration. With the gradual rise of natural product development, plant polyphenols have gradually become one of the research hotspots in the field of food science due to their wide distribution in the plants, and the diversity of physiological functions. Owing to the extraordinary antioxidant and antibacterial activity of polyphenols, plant-derived polyphenols offer an alternative to chemical additives used in the food industry, such as oil, seafood, meat, beverages, and food package materials. Based on this, this chapter provides an overview of the potential antioxidant and antibacterial mechanisms of plant polyphenols and their application in food preservation, it would be providing a reference for the future development of polyphenols in the food industry.

Effectiveness of the Natural Antioxidant 2,4,4'-Trihydroxychalcone on the Oxidation of Sunflower Oil during Storage

This study aimed to investigate the effectiveness of 2,4,4′-trihydroxychalcone as a natural antioxidant on the oxidation of sunflower oil during an 88-day storage period and to compare its strength with the synthetic antioxidant butylated hydroxytoluene (BHT). Seven groups of the sunflower oil samples were prepared: pure oil (control), oil treated with different concentrations (100, 500, and 1000 ppm) of 2,4,4′-trihydroxychalcone, and oil treated with different concentrations (100, 500, and 1000 ppm) of BHT. Specific parameters, namely, the peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), thiobarbituric acid reactive substance (TBARS) value and total oxidation (TOTOX) value were used to assess the extent of the deterioration of the oil by estimating the primary and secondary oxidation products. The results showed that 2,4,4′-trihydroxychalcone effectively decreased the production of the primary and secondary oxidation products of sunflower oil during storage, as indicated by reductions in the PVs, AVs, p-AnVs, TBARS values and TOTOX values of the sunflower oil. When compared to BHT, 2,4,4′-trihydroxychalcone showed either a similar or stronger effect in inhibiting the primary and secondary oxidation products. These findings suggest that, 2,4,4′-trihydroxychalcone is a suitable natural alternative to synthetic antioxidants to improve the oxidative stability of sunflower oil.

Common Kilka oil and its primary and secondary oxidative dynamics stabilized by different variants of clove essential oil

The objective of this study was to investigate the properties of clove essential oil extracted by different microwave-assisted methods and to evaluate its effects on the stability of common Kilka oil. Each of these methods was hypothesized to yield a clove essential oil that would have a distinguishable composition and effect when added to common Kilka oil by maintaining its oxidative stability. The oxidation of common Kilka oil was examined by accelerated oxidation using the active oxygen method and Rancimat test. The clove essential oil extracted by microwave-assisted hydrodistillation showed the highest induction period according to the active oxygen method (16.56 h) and the Rancimat induction period (3.64 h) in common Kilka oil and its antioxidant activity was comparable to that of BHT (16.59 h and 4.34 h, respectively) and tocopheryl acetate (16.30 h and 4.02 h, respectively). Furthermore, the microwaveassisted hydrodistillation method resulted in the amount of eugenol that exhibited the highest antioxidant capacity for preserving PUFA in common Kilka oil. Ultimately, clove essential oil can become an efficient natural antioxidant for the oxidative stability of common Kilka oil.

Enhanced physicochemical stability of ω-3 PUFAs concentrates-loaded nanoliposomes decorated by chitosan/gelatin blend coatings

To enhance the physicochemical stability of ω-3 PUFAs concentrates from fish oil, biopolymer coating based on chitosan (CH) and gelatin (GE) deposited on the surface of nanoliposomes (NLs) has been synthesized and characterized. The mean particle size of surface-decorated nanoliposomes (SDNLs) containing ω-3 PUFAs concentrates was found to be in the range of 209.5-454.3 nm. Scanning and transmission electron microscopy revealed the spherical shape and smooth surface of the nanovesicles. Fourier-transform infrared spectroscopy and X-ray diffraction observations confirmed that the NLs have been successfully coated by biopolymeric blends. The highest entrapment efficiency of 81.6% was obtained in polymer-stabilized NLs with a concentration ratio of 0.3:0.1 (CH:GE). Differential scanning calorimetry results revealed enhanced thermal stability of vesicles after polymeric blend desorption. Finally, the oxidative stability assays demonstrated that the ω-3 PUFAs concentrates entrapped in SDNLs was protected against oxidation in comparison to the free ω-3 PUFAs concentrates.

Cobalt-60 and electron beam irradiation-induced lipid oxidation in largemouth bass (Micropterus salmoides)

BACKGROUND

Irradiation can cause lipid oxidation of fish. This study aimed to examine the effect of radiation (method, dose and dose rate) on the acid value (AV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content and fatty acid profile of fresh and freeze-dried largemouth bass flesh.

RESULTS

AV, PV and TBARS presented a dose-dependent increase in fish meat for both cobalt-60 (⁶⁰ Co) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the ⁶⁰ Co group were significantly higher than those in the EB group (P < 0.05 or P < 0.01). With a 3 kGy dose of radiation, AV, PV and TBARS in the 200 Gy min^-1 dose rate group were significantly lower than those in the 2 and 80 Gy min^-1 groups (P < 0.05). After ⁶⁰ Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze-dried samples (P < 0.01). And ⁶⁰ Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze-dried samples. Our study indicated that ⁶⁰ Co irradiation, particularly at a low dose rate, accelerated lipid oxidation in fish meat. A large amount of muscle moisture enhances the amount of UFA loss in fish meat during ⁶⁰ Co irradiation.

CONCLUSIONS

A low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min^-1 ) of ⁶⁰ Co irradiation or freeze-drying treatment can alleviate the lipid oxidation of largemouth bass meat. © 2020 Society of Chemical Industry.

Improving the bioaccessibility and bioavailability of carnosic acid using a lecithin-based nanoemulsion: complementary in vitro and in vivo studies

Nanoemulsion with good physical stability can enhance the oral bioaccessibility and bioavailability of carnosic acid demonstrated by in vitro digestion models and in vivo pharmacokinetic studies using an animal model.

Extraction of Carnosic Acid and Carnosol from Sage (Salvia officinalis L.) Leaves by Supercritical Fluid Extraction and Their Antioxidant and Antibacterial Activity

Sage (Salvia officinalis L.) is a good source of antioxidant compounds, carnosic acid and carnosol being the prominent ones. Both are soluble in CO₂, and our goal was to investigate the application of supercritical CO₂ extraction to obtain sage extracts rich in these compounds. The effect of pressure, temperature, and CO₂ flow rate on the carnosic acid and carnosol yield was studied. These variables were optimized by response surface methodology (RSM). The pressure significantly affected carnosol extraction, while the extraction of carnosic acid was affected by the pressure, temperature, and CO₂ flow rate. Carnosic acid content varied from 0.29–120.0 µg mg⁻¹, and carnosol content from 0.46–65.5 µg mg⁻¹. The optimal conditions according to RSM were a pressure of 29.5 MPa, a temperature of 49.1 °C, and a CO₂ flow rate of 3 kg h⁻¹, and the sage extract yield was calculated to be 6.54%, carnosic acid content 105 µg mg⁻¹, and carnosol content 56.3 µg mg⁻¹. The antioxidant activities of the sage extracts were evaluated by the scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH). Sage extract obtained at 30 MPa and 40 °C with 2 kg h⁻¹ CO₂ flow rate with a carnosic acid content of 72 µg mg⁻¹ and carnosol content of 55 µg mg⁻¹ exhibited the highest antioxidant activity (80.0 ± 0.68%) amongst the investigated supercritical fluid extracts at 25 µg mL⁻¹ concentration. The antimicrobial properties of extracts were tested on four bacterial strains: Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, and Staphylococcus aureus. The extract with a carnosic acid content of 116 µg mg⁻¹ and a carnosol content of 60.6 µg mg⁻¹ was found to be the most potent agent against B. subtilis.

Comparison of the antioxidant effects of carnosic acid and synthetic antioxidants on tara seed oil

Background

In the present study, tara seed oil was obtained by supercritical fluid extraction and used to investigate the antioxidant strength of carnosic acid (CA) compared with conventional synthetic antioxidants.

Methods

The antioxidants were added to the tara seed oil at 0.2 mg of antioxidant per gram of oil. The samples were then submitted to at 60 °C 15 days for an accelerated oxidation process, with samples taken regularly for analysis. After oxidation, the samples were analyzed to determine the peroxide value, thiobarbituric acid reactive substances, conjugated diene content, and free fatty acid content. CA was investigated at three purity levels (CA20, CA60, CA99), and compared with three synthetic antioxidants (butylatedhydroxyanisole, butylatedhydroxytoluene, and tert-butylhydroquinone).

Results

The oxidation indicators showed that CA was a strong antioxidant compared to the synthetic antioxidants. The antioxidant activities decreased in the order: tert-butylhydroquinone > CA99 > CA60 > CA20 > butylatedhydroxyanisole > butylatedhydroxytoluene. These results show that CA could be used to replace synthetic antioxidants in oil products, and should be safer for human consumption and the environment.

Immobilizing Water into Crystal Lattice of Calcium Sulfate for its Separation from Water-in-Oil Emulsion

This work report a facile approach to efficiently separate surfactant-stabilized water (droplet diameter of around 2.0 μm) from water-in-oil emulsion via converting liquid water into solid crystal water followed by removal with centrifugation. The liquid-solid conversion is achieved through the solid-to-solid phase transition of calcium sulfate hemihydrate (CaSO4. 0.5H2O, HH) to dihydrate (CaSO4·2H2O, DH), which could immobilize the water into crystal lattice of DH. For emulsion of 10 mg mL(-1) water, the immobilization-separation process using polycrystalline HH nanoellipsoids could remove 95.87 wt % water at room temperature. The separation efficiency can be further improved to 99.85 wt % by optimizing the HH dosage, temperature, HH size and crystalline structure. Property examination of the recycled oil confirms that our method has neglectable side-effect on oil quality. The byproduct DH was recycled to alpha-HH (a valuable cemetitious material widely used in construction and binding field), which minimizes the risk of secondary pollution and promotes the practicality of our method. With the high separation efficiency, the "green" feature and the recyclability of DH byproduct, the HH-based immobilization-separation approach is highly promising in purifying oil with undesired water contamination.

Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis

In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times. Although chemical refining was successful, temperature and chemical reagents favored the removal of polyunsaturated fatty acids (PUFA) from the oil. Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed to the sensory evaluation of the product. Deodorization conditions of 160 °C for 1h and 200 °C for 1h were recommended for the tuna by-product oil, which is rich in PUFA.

Carnosic acid protects against acetaminophen-induced hepatotoxicity by potentiating Nrf2-mediated antioxidant capacity in mice

Acetaminophen (APAP) overdose is one of the most common causes of acute liver failure. The study aimed to investigate the protective effect of carnosic acid (CA) on APAP-induced acute hepatotoxicity and its underlying mechanism in mice. To induce hepatotoxicity, APAP solution (400 mg/kg) was administered into mice by intraperitoneal injection. Histological analysis revealed that CA treatment significantly ameliorated APAP-induced hepatic necrosis. The levels of both alanine aminotransferase (ALT) and aspartate transaminase (AST) in serum were reduced by CA treatment. Moreover, CA treatment significantly inhibited APAP-induced hepatocytes necrosis and lactate dehydrogenase (LDH) releasing. Western blot analysis showed that CA abrogated APAP-induced cleaved caspase-3, Bax and phosphorylated JNK protein expression. Further results showed that CA treatment markedly inhibited APAP-induced pro-inflammatory cytokines TNF-α, IL-1β, IL-6 and MCP-1 mRNA expression and the levels of phosphorylated IκBα and p65 protein in the liver. In addition, CA treatment reduced APAP- induced hepatic malondialdehyde (MDA) contents and reactive oxygen species (ROS) accumulation. Conversely, hepatic glutathione (GSH) level was increased by administration of CA in APAP-treated mice. Mechanistically, CA facilitated Nrf2 translocation into nuclear through blocking the interaction between Nrf2 and Keap1, which, in turn, upregulated anti-oxidant genes mRNA expression. Taken together, our results indicate that CA facilitates Nrf2 nuclear translocation, causing induction of Nrf2-dependent genes, which contributes to protection from acetaminophen hepatotoxicity.

ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance

ω-3 fatty acids (n-3 FA) have, since the 1970s, been associated with beneficial health effects. They are, however, prone to lipid peroxidation due to their many double bonds. Lipid peroxidation is a process that may lead to increased oxidative stress, a condition associated with adverse health effects. Recently, conflicting evidence regarding the health benefits of intake of n-3 from seafood or n-3 supplements has emerged. The aim of this review was thus to examine recent literature regarding health aspects of n-3 FA intake from fish or n-3 supplements, and to discuss possible reasons for the conflicting findings. There is a broad consensus that fish and seafood are the optimal sources of n-3 FA and consumption of approximately 2-3 servings per week is recommended. The scientific evidence of benefits from n-3 supplementation has diminished over time, probably due to a general increase in seafood consumption and better pharmacological intervention and acute treatment of patients with cardiovascular diseases (CVD).

In vitro antioxidant activities of Solanum surattense leaf extract

OBJECTIVE

To evaluate the antioxidant activity of alcoholic leaf-extract of Solanum surattense (Solanaceae) (S. surattense).

METHODS

Leaf extract were tested for in vitro free radical scavenging assays, such as hydroxyl radical and hydrogen peroxide, inhibition of superoxide anion radical and 2, 2-diphenyl-1-picryl hydrazyl radical (DPPH), total antioxidant activity and reducing ability. Further, total phenolic content of S. surattense was analyzed.

RESULTS

S. surattense extract effectively scavenged free radicals at all different concentrations and showed its potent antioxidant activity. Further, these effects were in a dose dependent manner. Results were compared to standard antioxidants such as butylated hydroxytoluene, ascorbic acid and α-tocopherol.

CONCLUSIONS

S. surattense have strong antioxidant potential. Further the study validates the therapeutic benefits of the Indian system of medicine.

The effects of different extraction methods on composition and storage stability of sturgeon oil

The objective of this study was to assess the effect of different extraction methods on oil yield, colour attributes, oxidative stability, fatty acids composition and production of volatile compounds in sturgeon oil during storage. The supercritical fluid extraction (SFE) method with carbon dioxide resulted in higher oil yields, better colour attributes, and higher oxidative stability compared to other traditional extraction methods such as enzymatic extraction, amino, and wet reduction. After storage at 4 °C for 33 days, the aldehyde content in oil extracted by the enzymatic extraction and wet reduction methods was twice as high as that obtained by the other methods. There was a significant reduction in the content of total acids in oils extracted by the enzymatic extraction and wet reduction methods (p<0.05), whereas amine compounds were mainly detected in oil extracted by the amino method. The oil extracted by SFE exhibited higher UFA and lower SFA. Significant diffidence among PUFA with C above 20 was observed in oil extracted with SFE.