Comparative elucidation of phenolic compounds in Albanian olive oils using LC-DAD-ESI-MS/MS

Evaluation of the efficacy and safety of an innovative flavonoid lotion in patients with haemorrhoid: a randomised clinical trial

OBJECTIVE

Haemorrhoids are one of the most common gastrointestinal and anal diseases. In olive oil and honey propolis, flavonoids have beneficial effects on improving vascular function and decreasing vascular resistance. In this study, we aimed to produce a combination of these two substances in the form of lotions and assess their healing and side effects in comparison with routine treatment, anti-haemorrhoid ointment (containing hydrocortisone and lidocaine).

DESIGN

In this randomised clinical trial study, 86 patients with grade 2 or more haemorrhoid degrees, diagnosed by colonoscopy, were divided into two groups, the case (n=44) and control (n=42). The case group was treated with flavonoid lotion, and the control group was treated with anti-haemorrhoid ointment two times per day for 1 month. Patients were followed weekly with history and physical examination. The data of the two groups were collected before and after the intervention and statistically analysed.

RESULTS

Post-treatment reduction in haemorrhoid grade was significant in the case group (p=0.02). This ratio was insignificant in the control group (p=0.139). Flavonoid lotion (p<0.05) significantly reduced the signs and symptoms of haemorrhoids more than anti-haemorrhoid ointment.

CONCLUSION

According to the results, flavonoid lotion can be an excellent alternative to topical chemical drugs, such as anti-haemorrhoid ointment, in treating haemorrhoid disease. Besides its effectiveness and safety, it can be easily manufactured and widely available to patien.

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars

Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg^-1) and Uslu (9.00 mg·kg^-1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg^-1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg^-1) and TAC value (515.36 mg TE·kg^-1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others.

Understanding the Gastrointestinal Protective Effects of Polyphenols using Foodomics-Based Approaches

Plant polyphenols are rich sources of natural anti-oxidants and prebiotics. After ingestion, most polyphenols are absorbed in the intestine and interact with the gut microbiota and modulated metabolites produced by bacterial fermentation, such as short-chain fatty acids (SCFAs). Dietary polyphenols immunomodulatory role by regulating intestinal microorganisms, inhibiting the etiology and pathogenesis of various diseases including colon cancer, colorectal cancer, inflammatory bowel disease (IBD) and colitis. Foodomics is a novel high-throughput analysis approach widely applied in food and nutrition studies, incorporating genomics, transcriptomics, proteomics, metabolomics, and integrating multi-omics technologies. In this review, we present an overview of foodomics technologies for identifying active polyphenol components from natural foods, as well as a summary of the gastrointestinal protective effects of polyphenols based on foodomics approaches. Furthermore, we critically assess the limitations in applying foodomics technologies to investigate the protective effect of polyphenols on the gastrointestinal (GI) system. Finally, we outline future directions of foodomics techniques to investigate GI protective effects of polyphenols. Foodomics based on the combination of several analytical platforms and data processing for genomics, transcriptomics, proteomics and metabolomics studies, provides abundant data and a more comprehensive understanding of the interactions between polyphenols and the GI tract at the molecular level. This contribution provides a basis for further exploring the protective mechanisms of polyphenols on the GI system.

Enhancement of Removal of VOCs and Odors from Wood by Microwave-Activated Persulfate

Since traditional methods for removing volatile organic compounds (VOCs) from wood consume large amounts of energy and generate environmental pollution, it is desired to develop a convenient and green treatment method. Oxidation by microwave-activated persulfate (MW-PS) is a promising alternative method that has been used to eliminate VOCs from wood. The penetration of microwave energy can destroy the wood pit membranes and increase VOC emissions. The VOCs are further degraded by ·OH and SO₄ ^•-, which are generated via the activation of microwaves. This phenomenon can be detected by the electron paramagnetic resonance spectrometry. The 35 types of main VOCs of natural wood were determined, including alkanes/terpenes, alcohols/ethers, esters, aldehydes/ketones, and others. In the MW-PS system, 23 compounds were removed with an efficiency of 100%. Specifically, as one of the major compounds, the content of alkanes/terpenes was sharply decreased, and no alcohols/ethers and esters were detected. It was found that the optimal conditions of the MW-PS system for the minimum release of VOCs from wood were the microwave power of 462 W, irradiation time of 30 min, and PS dosage of 0.5 mmol/L.