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Gonçalves AC, Rodrigues S, Fonseca R, Silva LR. Potential Role of Dietary Phenolic Compounds in the Prevention and Treatment of Rheumatoid Arthritis: Current Reports. Pharmaceuticals (Basel) 2024; 17:590. [PMID: 38794160 PMCID: PMC11124183 DOI: 10.3390/ph17050590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 04/30/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024] Open
Abstract
Rheumatoid arthritis (RA) is a complex illness with both hereditary and environmental components. Globally, in 2019, 18 million people had RA. RA is characterized by persistent inflammation of the synovial membrane that lines the joints, cartilage loss, and bone erosion. Phenolic molecules are the most prevalent secondary metabolites in plants, with a diverse spectrum of biological actions that benefit functional meals and nutraceuticals. These compounds have received a lot of attention recently because they have antioxidant, anti-inflammatory, immunomodulatory, and anti-rheumatoid activity by modulating tumor necrosis factor, mitogen-activated protein kinase, nuclear factor kappa-light-chain-enhancer of activated B cells, and c-Jun N-terminal kinases, as well as other preventative properties. This article discusses dietary polyphenols, their pharmacological properties, and innovative delivery technologies for the treatment of RA, with a focus on their possible biological activities. Nonetheless, commercialization of polyphenols may be achievable only after confirming their safety profile and completing successful clinical trials.
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Affiliation(s)
- Ana C. Gonçalves
- CICS-UBI—Health Sciences Research Center, University of Beira Interior, 6201-001 Covilhã, Portugal;
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal
- SPRINT Sport Physical Activity and Health Research & Innovation Center, Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal
| | - Sofia Rodrigues
- Health Superior School, Polytechnic Institute of Viseu, 3500-843 Viseu, Portugal;
| | - Rafael Fonseca
- Faculty of Medicine, University of Lisbon, 1649-028 Lisbon, Portugal;
| | - Luís R. Silva
- CICS-UBI—Health Sciences Research Center, University of Beira Interior, 6201-001 Covilhã, Portugal;
- SPRINT Sport Physical Activity and Health Research & Innovation Center, Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal
- CERES, Department of Chemical Engineering, University of Coimbra, 3030-790 Coimbra, Portugal
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Pastrana AM, Borrero C, Pérez AG, Avilés M. Soilborne pathogens affect strawberry fruit flavor and quality. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2023; 326:111533. [PMID: 36375690 DOI: 10.1016/j.plantsci.2022.111533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 10/31/2022] [Accepted: 11/06/2022] [Indexed: 06/16/2023]
Abstract
Fusarium oxysporum f. sp. fragariae and Macrophomina phaseolina are soilborne fungi leading impactful economical losses to strawberry growers worldwide. Symptoms caused by both pathogens are very similar and include vascular discoloration, wilting, stunting, and dieback of plants, but no fruit damage. An extraction of phenolic and volatile compounds was performed on strawberry fruits from three different cultivars while being grown in a plant growth medium infested by each pathogen. Inoculated plants showed higher content of certain phenolic compounds which have antifungal and antioxidant activity and may have a positive impact on strawberry shelf life. On the other hand, root and vascular infections caused by F. oxysporum and M. phaseolina were able to significantly alter strawberry aroma by reducing or increasing the content of specific volatile compounds which also have an important impact on fruit quality. The changes induced in the aroma profiles of the three strawberry cultivars do not only have organoleptic and economic implications for strawberry growers but play an important role in the plant defense system against pathogens. The results indicate a potential of this line of research to develop new tools for the detection and control of soil pathogens.
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Affiliation(s)
- Ana M Pastrana
- Departamento de Agronomía, ETSIA - Universidad de Sevilla, Ctra. Utrera Km 1, C.P, 41013 Sevilla, Spain.
| | - Celia Borrero
- Departamento de Agronomía, ETSIA - Universidad de Sevilla, Ctra. Utrera Km 1, C.P, 41013 Sevilla, Spain.
| | - Ana G Pérez
- Instituto de la Grasa, Spanish National Research Council (CSIC), Edificio 46, Campus UPO, Ctra. Utrera Km 1, C.P, 41013 Seville, Spain.
| | - Manuel Avilés
- Departamento de Agronomía, ETSIA - Universidad de Sevilla, Ctra. Utrera Km 1, C.P, 41013 Sevilla, Spain.
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Phenolic Profiling of Berries Waste and Determination of Their Antioxidant Potential. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5605739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Berries waste is a major issue in Australia’s annual food wastage, which can reach 7.3 million tonnes. This study assessed the phenolic content and antioxidant potential of four fruit berry wastes, including blueberries (Vaccinium corymbosum), blackberries (Rubus spp.), raspberries (Rubus idaeus), and strawberries (Fragaria spp.), followed by their characterization and quantification. Blueberry wastes were high in phenolic content (total phenolic content: 1.97 ± 0.16 mg GAE/gF.W; total flavonoid content: 220.43 ± 13.15 μg QE/gF.W; total tannins content: 16.47 ± 0.98 μg CE/gF.W), and antioxidant potentials are 2,2′-diphenyl-1-picrylhydrazyl: 2.23 ± 0.17 mg AAE/gF.W; 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid): 1.79 ± 0.09 mg AAE/gF.W; ferric reducing antioxidant power: 68.71 ± 11.11 μg AAE/gF.W (total antioxidant capacity: 1.22 ± 0.03 mg AAE/gF.W). The LC-ESI-QTOF-MS/MS analysis identified 87 compounds from blueberry (57), strawberry (40), raspberry (47), and blackberry wastes (27). Indicated by HPLC quantification, blueberry wastes had higher levels of phenolic acid (syringic acid and coumaric acid) and flavonoid (kaempferol and kaempfero l-3-glucoside). Our study reported that phenolics from berry wastes could be utilized in different food, feed, pharmaceutical, and nutraceutical industries.
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Dzhanfezova T, Barba-Espín G, Müller R, Joernsgaard B, Hegelund JN, Madsen B, Larsen DH, Martínez Vega M, Toldam-Andersen TB. Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria × ananassa Duch) genetic resource collection. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100620] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees. J CHEM-NY 2019. [DOI: 10.1155/2019/3138608] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.
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Singh S, Kaur M, Sogi DS, Purewal SS. A comparative study of phytochemicals, antioxidant potential and in-vitro DNA damage protection activity of different oat (Avena sativa) cultivars from India. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9950-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Kaur P, Dhull SB, Sandhu KS, Salar RK, Purewal SS. Tulsi (Ocimum tenuiflorum) seeds: in vitro DNA damage protection, bioactive compounds and antioxidant potential. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9768-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Saharan P, Sadh PK, Singh Duhan J. Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.10.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Dhull SB, Kaur P, Purewal SS. Phytochemical analysis, phenolic compounds, condensed tannin content and antioxidant potential in Marwa (Origanum majorana) seed extracts. RESOURCE-EFFICIENT TECHNOLOGIES 2016. [DOI: 10.1016/j.reffit.2016.09.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Phenolic content, antioxidant potential and DNA damage protection of pearl millet (Pennisetum glaucum) cultivars of North Indian region. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9379-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Changes of Polyphenolic Substances in the Anatomical Parts of Buckwheat ( Fagopyrum esculentum Moench.) during Its Growth Phases. Foods 2014; 3:558-568. [PMID: 28234337 PMCID: PMC5302242 DOI: 10.3390/foods3040558] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Revised: 08/22/2014] [Accepted: 09/23/2014] [Indexed: 11/17/2022] Open
Abstract
In this study the changes of total polyphenolics in different anatomical parts (stems, leaves, flowers and seeds) of common buckwheat (Fagopyrum esculentum Moench.) during vegetation period were analysed. The content of total polyphenolics was evaluated in growth phase I (formation of buds), phase II (at the beginning of flowering), phase III (full blossoming) and phase IV (full ripeness). In all growth phases (GP) the stems and leaves were evaluated and statistically significant differences in polyphenolics content between the two parts were confirmed. Statistically significant differences (p < 0.01) in polyphenolics content (in GP II and III) between stems and leaves; and between stems and flowers were found. In flowers an average of 13.8 times higher and in leaves 6 times higher concentration of polyphenolics in comparison with stems was measured. In GP III the content of polyphenolics in common buckwheat was following: flowers > leaves > achene > stems. In flowers an average of 11.9 times higher, in leaves 8.3 times higher and in achenes 5.9 times higher contents of polyphenolics compared with stems were found. In GP III and IV (leaves, achenes, stems) the leaves contained in average 20 times higher and achenes 5.6 times higher polyphenolics than stems.
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Kurzeja E, Stec M, Ramos P, Pilawa B, Pawłowska-Góral K. Antioxidant Properties of Water Extracts of Sterilized and Unsterilized Morus alba L. Leaves. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.565901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ewa Kurzeja
- Department of Food and Nutrition, Medical University of Silesia in Katowice , Sosnowiec, Poland
| | - Małgorzata Stec
- Department of Food and Nutrition, Medical University of Silesia in Katowice , Sosnowiec, Poland
| | - Paweł Ramos
- Department of Biophysics, Medical University of Silesia in Katowice , Sosnowiec, Poland
| | - Barbara Pilawa
- Department of Biophysics, Medical University of Silesia in Katowice , Sosnowiec, Poland
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Turhan I. Relationship Between Sugar Profile and D-Pinitol Content of Pods of Wild and Cultivated Types of Carob Bean (Ceratonia siliqua L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.631255] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Irfan Turhan
- a Department of Food Engineering , Faculty of Engineering, Akdeniz University , Antalya , Turkey
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Fredericks CH, Fanning KJ, Gidley MJ, Netzel G, Zabaras D, Herrington M, Netzel M. High-anthocyanin strawberries through cultivar selection. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:846-852. [PMID: 22887449 DOI: 10.1002/jsfa.5806] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2012] [Revised: 06/15/2012] [Accepted: 06/16/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Diets high in fruit and vegetables are known to have significant health benefits. This is in part due to the presence of phytochemicals, which possess potential protective health benefits. This study focuses on the ability of strawberries to be bred for higher anthocyanin content. This is a major contributor to the characteristic colour and nutritional value of ripe strawberries, together with phenolic acids, ascorbic acid and total antioxidant capacity. RESULTS Anthocyanins in five commercial strawberry cultivars and three breeding lines were assessed. This led to the discovery of one breeding line (BL 2006-221) as an exceptional source of anthocyanins (~1 g kg(-1) fresh weight), with approximately double the levels of current commercial cultivars. Temperature was shown to influence anthocyanin extraction, with 40 °C being the best extraction temperature using the accelerated solvent extraction (ASE) method. Hue angle and anthocyanin concentration showed a good correlation (r(2) = 0.69). CONCLUSION The new breeding line BL 2006-221 has the potential to be used in the development of phytochemically rich strawberry cultivars. Using hue angle as a screening tool for total anthocyanin concentration and extraction of anthocyanins from strawberries by ASE at 40 °C would support such cultivar development.
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Affiliation(s)
- Charissa H Fredericks
- School of Land, Crop and Food Sciences, The University of Queensland, St Lucia, QLD, Australia
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Fahey JW, Talalay P, Kensler TW. Notes from the field: "green" chemoprevention as frugal medicine. Cancer Prev Res (Phila) 2012; 5:179-88. [PMID: 22307565 DOI: 10.1158/1940-6207.capr-11-0572] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Prevention trials of whole foods or simple extracts offer prospects for reducing an expanding global burden of cancer effectively, and in contrast to promising isolated phytochemicals or pharmaceuticals, frugally. We use the term "green" chemoprevention to differentiate a food-centered approach that is sustainable in underserved populations. It can be applied to personalized medicine just as well as a pharmaceutical approach, but only green chemoprevention can be applied in both rich and poor settings. This MiniReview discusses some of the challenges of conducting food-based trials in developing countries, with particular emphasis on moving the limited number of promising phase II trials forward as placebo-controlled randomized trials, the gold standard for prevention studies. How does one define a placebo for a food? What is the regulatory context of such a food-based product? How can such products be produced and standardized to the benefit of a larger, individual trial, and importantly, the research community at large? What are the challenges and opportunities of conducting such trials in the international setting? Finally, how does one make the science practical?
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Phenolics content and antioxidant activity of tartary buckwheat from different locations. Molecules 2011; 16:9850-67. [PMID: 22117174 PMCID: PMC6264307 DOI: 10.3390/molecules16129850] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2011] [Revised: 11/20/2011] [Accepted: 11/21/2011] [Indexed: 11/16/2022] Open
Abstract
Two tartary buckwheat samples (Xingku No.2 and Diqing) grown at three locations were analyzed for free and bound phenolic content and antioxidant properties. Moreover, the relative contributions of variety and growing environment to phenolic content and antioxidant properties were determined, as well as correlations of these properties to growing conditions. The total phenolic contents varied from 5,150 to 9,660 μmol of gallic acid equivalents per 100 gram of dry weight (DW) of tartary buckwheat and the free phenolics accounted for 94% to 99%. Rutin content was in the range from 518.54 to 1,447.87 mg per 100 gram of DW of tartary buckwheat. p-Hydroxybenzoic, ferulic and protocatechuic acids were the prominent phenolic acids and other phenolics, including p-coumaric, gallic, caffeic, vanillic and syringic acids were also detected. Tartary buckwheat exhibited higher DPPH· and ABTS·+ scavenging activities and was more effective at preventing the bleaching of β-carotene in comparison with reference antioxidant and plant phenolics constituents. Additionally, growing conditions and the interaction between variety and environment may have more contribution than variety to individual phenolics and antioxidant properties of tartary buckwheat. Environmental parameters such as higher altitudes may also have an increasing effect on rutin and phenolic acids. This study suggests that tartary buckwheat has potential health benefits because of its high phenolic content and antioxidant properties. These components could also be enhanced by optimizing the growing conditions of a selected variety.
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