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Oboh G, Ojueromi OO, Ademosun AO, Omayone TP, Oyagbemi AA, Ajibade TO, Adedapo AA. Effects of caffeine and caffeic acid on selected biochemical parameters in L-NAME-induced hypertensive rats. J Food Biochem 2020; 45:e13384. [PMID: 32725646 DOI: 10.1111/jfbc.13384] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 06/27/2020] [Accepted: 06/28/2020] [Indexed: 12/12/2022]
Abstract
Biologically active compounds such as caffeine and caffeic acid can be obtained in plants especially cocoa and coffee. Hence, the combinatory effect of caffeine and caffeic acid as well as their individual effect were assessed on the activities of arginase, angiotensin-1-converting enzyme (ACE) as well as nitric oxide (NOx), and malondialdehyde (MDA) level in the Nω-Nitro-L-arginine-methylester (L-NAME)-induced hypertensive rats. The individual and combinatory effect of caffeine and caffeic acid were investigated in L-NAME-induced rats. Animals were grouped into eleven containing six animals each. Hemodynamic parameter was determined by tail-cuff plethysmography. Furthermore, the result showed a notable rise in ACE and arginase activities of L-NAME-induced group compared with the control group. However, pretreatment with test compounds lowered ACE, arginase activities, and MDA content with rise in NOx. This study supports that caffeine and caffeic acid combinations demonstrated antihypertensive properties by lowering the systolic blood pressure in L-NAME-induced rats. PRATICAL APPLICATIONS: This duo bioactive compounds; caffeine (alkaloid) and caffeic acid (phenolic acid) are lavishly distributed in coffee. Their cardiopotective and cardiomodulatory roles have been investigated due to their biological activities. As far as we are aware, this could be foremost in-depth study on the antihypertensive and cardioprotective effect of the combinations of caffeine and caffeic acid targeting the key enzymes system relevant to hypertension. Decreased ACE and arginase activities as well as high nitric oxide (NOx) and low MDA level may be associated with its antihypertensive effect. This present study suggests that the combinations of this phenolics and alkaloid compound might proffer a therapeutic strategy in the management of hypertension.
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Affiliation(s)
- Ganiyu Oboh
- Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure, Nigeria
| | - Opeyemi Oluwafemi Ojueromi
- Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure, Nigeria
| | - Ayokunle Olubode Ademosun
- Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure, Nigeria
| | | | - Ademola Adetokunbo Oyagbemi
- Department of veterinary physiology, Biochemistry and Pharmacology, Faculty of Veterinary Medicine, University of Ibadan, Ibadan, Nigeria
| | - Temitayo Olabisi Ajibade
- Department of veterinary physiology, Biochemistry and Pharmacology, Faculty of Veterinary Medicine, University of Ibadan, Ibadan, Nigeria
| | - Adeolu Alex Adedapo
- Department of veterinary physiology, Biochemistry and Pharmacology, Faculty of Veterinary Medicine, University of Ibadan, Ibadan, Nigeria
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Oboh G, Adeoyo OO, Ademosun AO, Ogunsuyi OB, Agunloye OM. Effect of combinations of caffeine and caffeic acid on key enzymes linked to hypertension (in vitro). ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s13596-018-0313-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Kittipongpittaya K, Panya A, Phonsatta N, Decker EA. Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6575-83. [PMID: 27494424 DOI: 10.1021/acs.jafc.6b02700] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Antioxidant regeneration could be influenced by various factors such as antioxidant locations and pH conditions. The effects of environmental pH on the antioxidant interaction between rosmarinic acid and α-tocopherol in oil-in-water (O/W) emulsions were investigated. Results showed that the combined antioxidants at pH 7 exhibited the strongest synergistic antioxidant activity in comparison with the combinations at other pH conditions as indicated by the interaction index. A drop in pH from 7 to 3 resulted in a reduction in the synergistic effect. However, in the case of pH 3, an additive effect was obtained. Moreover, the effect of the pH on the regeneration of α-tocopherol by rosmarinic acid in heterogeneous Tween 20 solutions was studied using EPR spectrometer. The same was true for the regeneration efficiency, where the reaction at pH 7 exhibited the highest regeneration efficiency of 0.3 mol of α-tocopheroxyl radicals reduced/mol of phenolics. However, the study on depletions of rosmarinic acid and α-tocopherol revealed that the formation of caffeic acid, an oxidative degradation product of rosmarinic acid, could be involved in enhancing the antioxidant activity observed at pH 7 rather than the antioxidant regeneration. This study has highlighted that the importance of pH-dependent antioxidant interactions does not solely rely on antioxidant regeneration. In addition, the formation of other oxidative products from an antioxidant should be taken into account.
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Affiliation(s)
- Ketinun Kittipongpittaya
- Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkut's University of Technology North Bangkok , Bangkok 10800, Thailand
| | - Atikorn Panya
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phaholyothin Road, Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC) , 113 Thailand Science Park, Phaholyothin Road, Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand
| | - Eric A Decker
- Department of Food Science, Chenoweth Laboratory, University of Massachusetts , 100 Holdsworth Way, Amherst, Massachusetts 01003, United States
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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Medina I, Undeland I, Larsson K, Storrø I, Rustad T, Jacobsen C, Kristinová V, Gallardo JM. Activity of caffeic acid in different fish lipid matrices: A review. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.032] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 2012; 51:901-16. [PMID: 21955091 DOI: 10.1080/10408398.2011.606379] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water, and minerals. This article reviews recent research on the impact of these minor components on lipid oxidation in bulk oils and oil-in-water emulsions. In particular, it highlights the origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which these minor components impact lipid oxidation in bulk oils and emulsions. This knowledge is crucial for designing food, pharmaceutical, personal care, and other products with improved stability to lipid oxidation.
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Affiliation(s)
- Bingcan Chen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Perron NR, García CR, Pinzón JR, Chaur MN, Brumaghim JL. Antioxidant and prooxidant effects of polyphenol compounds on copper-mediated DNA damage. J Inorg Biochem 2011; 105:745-53. [PMID: 21481816 DOI: 10.1016/j.jinorgbio.2011.02.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2010] [Revised: 02/16/2011] [Accepted: 02/17/2011] [Indexed: 12/18/2022]
Abstract
Inhibition of copper-mediated DNA damage has been determined for several polyphenol compounds. The 50% inhibition concentration values (IC(50)) for most of the tested polyphenols are between 8 and 480 μM for copper-mediated DNA damage prevention. Although most tested polyphenols were antioxidants under these conditions, they generally inhibited Cu(I)-mediated DNA damage less effectively than Fe(II)-mediated damage, and some polyphenols also displayed prooxidant activity. Because semiquinone radicals and hydroxyl radical adducts were detected by EPR spectroscopy in solutions of polyphenols, Cu(I), and H(2)O(2), it is likely that weak polyphenol-Cu(I) interactions permit a redox-cycling mechanism, whereby the necessary reactants to cause DNA damage (Cu(I), H(2)O(2), and reducing agents) are regenerated. The polyphenol compounds that prevent copper-mediated DNA damage likely follow a radical scavenging pathway as determined by EPR spectroscopy.
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Affiliation(s)
- Nathan R Perron
- Department of Chemistry, Clemson University, Clemson, SC 29634-0973, United States
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Gutiérrez-Correa J. Trypanosoma cruzi dihydrolipoamide dehydrogenase as target of reactive metabolites generated by cytochrome c/hydrogen peroxide (or linoleic acid hydroperoxide)/phenol systems. Free Radic Res 2011; 44:1345-58. [PMID: 20815787 DOI: 10.3109/10715762.2010.507669] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study determines that cytochrome c (cyt c) catalyses the oxidation of phenol compounds (Phen) in the presence of H2O2 or linoleic acid hydroperoxide (LOOH), generating Phen-derived free radicals or other reactive metabolites. These products irreversibly inactivated the dihydrolipoamide dehydrogenase from Trypanosoma cruzi (T cruzi LADH), depending on: the Phen structure, peroxide type, activated cyt c, incubation time and presence of an antioxidant. Nordihydroguaiaretic acid (NDGA) and caffeic acid (CAFF) with cyt c/H2O2 or cyt c/LOOH were the most effective inhibitors of T cruzi LADH. The comparison of inactivation values for T cruzi and mammalian heart enzymes demonstrated a greater sensitivity of T cruzi LADH to Phen. GSH, N-acetylcysteine, NAD(P)H, ascorbate and trolox, prevented T cruzi LADH inactivation by acetaminophen. The role of the Phen as potential trypanocidal systems is discussed.
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Affiliation(s)
- José Gutiérrez-Correa
- Instituto de Medicina Tropical Daniel A Carrión, Universidad Nacional Mayor de San Marcos, Lima, Perú.
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Intra J, Kuo SM. Physiological levels of tea catechins increase cellular lipid antioxidant activity of vitamin C and vitamin E in human intestinal caco-2 cells. Chem Biol Interact 2007; 169:91-9. [PMID: 17603031 PMCID: PMC1965493 DOI: 10.1016/j.cbi.2007.05.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2007] [Revised: 05/24/2007] [Accepted: 05/25/2007] [Indexed: 10/23/2022]
Abstract
Oxidative stress has been linked to the development of various chronic diseases. Vegetables and fruits, which contain polyphenols, were shown to have protective effects. (-)-Epigallocatechin-3-gallate (EGCG), a polyphenol abundant in tea, has been shown to have antioxidant activities in cell-free conditions and this study focused on the effect of cellular EGCG. Using an intestinal cell model to examine the oxidative stress induced by hydroxyl radicals, we report here that physiological concentrations (0.1-1 microM) of EGCG have dose- and incubation duration-dependent cell-associated lipid antioxidant activity (measuring malondialdehyde production). Vitamin E and vitamin C at 10-40 microM also showed cell-associated lipid antioxidant activities under shorter incubation durations. When EGCG was included in the incubation with vitamin E or C, more antioxidant activities were consistently observed than when vitamins were added alone. Catechin (widely present in fruits and vegetables) at 1 microM also significantly increased the antioxidant activity of vitamins E and C. Previous studies examining cell-associated activity of EGCG mainly focused on the 10-100 microM concentration range. Our results suggest that although the physiological level (0.1-1 microM) of dietary catechins is much lower than that of vitamins, they further contribute to the total antioxidant capacity even in the presence of vitamins.
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Affiliation(s)
- Janjira Intra
- Department of Exercise and Nutrition Sciences, University at Buffalo, 15 Farber Hall, Buffalo, NY 14214, USA
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Frank J, Budek A, Lundh T, Parker RS, Swanson JE, Lourenço CF, Gago B, Laranjinha J, Vessby B, Kamal-Eldin A. Dietary flavonoids with a catechol structure increase α-tocopherol in rats and protect the vitamin from oxidation in vitro. J Lipid Res 2006; 47:2718-25. [PMID: 16951402 DOI: 10.1194/jlr.m600291-jlr200] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
To identify dietary phenolic compounds capable of improving vitamin E status, male Sprague-Dawley rats were fed for 4 weeks either a basal diet (control) with 2 g/kg cholesterol and an adequate content of vitamin E or the basal diet fortified with quercetin (Q), (-)-epicatechin (EC), or (+)-catechin (C) at concentrations of 2 g/kg. All three catechol derivatives substantially increased concentrations of alpha-tocopherol (alpha-T) in blood plasma and liver. To study potential mechanisms underlying the observed increase of alpha-T, the capacities of the flavonoids to i) protect alpha-T from oxidation in LDL exposed to peroxyl radicals, ii) reduce alpha-tocopheroxyl radicals (alpha-T (.) ) in SDS micelles, and iii) inhibit the metabolism of tocopherols in HepG2 cells were determined. All flavonoids protected alpha-T from oxidation in human LDL ex vivo and dose-dependently reduced the concentrations of alpha-T (.) . None of the test compounds affected vitamin E metabolism in the hepatocyte cultures. In conclusion, fortification of the diet of Sprague-Dawley rats with Q, EC, or C considerably improved their vitamin E status. The underlying mechanism does not appear to involve vitamin E metabolism but may involve direct quenching of free radicals or reduction of the alpha-T (.) by the flavonoids.
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Affiliation(s)
- Jan Frank
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
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Schaefer S, Baum M, Eisenbrand G, Janzowski C. Modulation of oxidative cell damage by reconstituted mixtures of phenolic apple juice extracts in human colon cell lines. Mol Nutr Food Res 2006; 50:413-7. [PMID: 16548011 DOI: 10.1002/mnfr.200500194] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Diets rich in fruits and vegetables are associated with a lower risk of tumour induction in the intestine and other sites. Apple juice with high amounts of antioxidative phenolics might protect the intestine against reactive oxygen species-mediated cell damage. We investigated to which extent the preventive effectiveness of polyphenolic juice extracts is governed by the amounts of five major constituents (rutin, phloridzin, chlorogenic acid, caffeic acid and epicatechin). In human colon cell lines (Caco-2, HT29), reconstituted mixtures of these phenolics were investigated in comparison to the original juice extracts, originating from cider and table apples. Parameters studied were (oxidative) DNA damage (Comet assay), cellular redox status (dichlorofluorescein assay) and Trolox equivalent antioxidant capacity (TEAC). The TEAC of the reconstituted mixtures was higher compared to the respective original extracts (4.7-7.3 mM vs. 3.6-4.2 mM Trolox). After 24 h cell incubation, menadione-induced (oxidative) DNA damage was more effectively reduced by the reconstituted mixtures (1-100 microg/mL, 24 h), as compared to the original extracts. In contrast, the cellular ROS level was reduced to a rather similar extent by original extracts and reconstituted mixtures. The results lead to the conclusion that the selected constituents in their authentic proportions substantially account for the antioxidative effectiveness of phenolic apple juice extracts.
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Affiliation(s)
- Sandra Schaefer
- Division of Food Chemistry & Environmental Toxicology, Department of Chemistry, University of Kaiserslautern, Germany
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Scalbert A, Manach C, Morand C, Rémésy C, Jiménez L. Dietary polyphenols and the prevention of diseases. Crit Rev Food Sci Nutr 2005; 45:287-306. [PMID: 16047496 DOI: 10.1080/1040869059096] [Citation(s) in RCA: 1586] [Impact Index Per Article: 83.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Polyphenols are the most abundant antioxidants in the diet and are widespread constituents of fruits, vegetables, cereals, dry legumes, chocolate, and beverages, such as tea, coffee, or wine. Experimental studies on animals or cultured human cell lines support a role of polyphenols in the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, or osteoporosis. However, it is very difficult to predict from these results the effects of polyphenol intake on disease prevention in humans. One of the reasons is that these studies have often been conducted at doses or concentrations far beyond those documented in humans. The few clinical studies on biomarkers of oxidative stress, cardiovascular disease risk factors, and tumor or bone resorption biomarkers have often led to contradictory results. Epidemiological studies have repeatedly shown an inverse association between the risk of myocardial infarction and the consumption of tea and wine or the intake level of some particular flavonoids, but no clear associations have been found between cancer risk and polyphenol consumption. More human studies are needed to provide clear evidence of their health protective effects and to better evaluate the risks possibly resulting from too high a polyphenol consumption.
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Affiliation(s)
- Augustin Scalbert
- Laboratoire des Maladies Métaboliques et Micronutriments, INRA, Centre de Recherche de Clermont-Ferrand/Theix, St-Genès-Champanelle, France.
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