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1.
Molecules ; 28(4)2023 Feb 13.
Artículo en Inglés | MEDLINE | ID: mdl-36838767

RESUMEN

Caralluma europaea (Guss.) is an important medicinal plant widely used in Morocco for various traditional purposes. Our work aimed to evaluate the phenolic composition, wound healing, antinociceptive, and anticancer activities of C. europaea extracts. Moreover, this study assessed the beneficial effect of C. europaea phytocompounds on the TRADD, cyclooxegenase-2, Wnt/ß-catenin, and tyrosine kinase signaling pathways. The wound healing effect of C. europaea formulations against skin burn was evaluated for 21 days. The cytotoxic effect of the C. europaea extracts was evaluated against human leukemic (K562 and HL60) and liver cancer cell lines (Huh-7) using the MTT test. All the phytoconstituents identified by UHPLC in the polyphenols were docked for their inhibitory power on protein casein kinase-1, glycogen synthase kinase-3-ß, cyclooxegenase-2, tyrosine kinase, and TRADD. Luteolin and kaempferol are the main compounds identified in C. europaea polyphenols. The group treated with polyphenols showed the greatest wound contractions and all tested extracts presented a significant antinociceptive effect. Polyphenols showed a remarkable antitumoral activity against the K562, HL60 and Huh-7 cell lines. Saponins exerted an important cytotoxic effect against the Huh-7 cell line, whereas no cytotoxicity was observed for the hydroethanolic and flavonoids extracts. Hesperetin and trimethoxyflavone presented the highest docking G-score on tyrosine kinase and cyclooxygenase, respectively.


Asunto(s)
Analgésicos , Antineoplásicos Fitogénicos , Extractos Vegetales , Polifenoles , Cicatrización de Heridas , Humanos , Analgésicos/farmacología , Antineoplásicos Fitogénicos/farmacología , Línea Celular Tumoral , Extractos Vegetales/farmacología , Polifenoles/farmacología , Apocynaceae/química
2.
Molecules ; 26(17)2021 Sep 06.
Artículo en Inglés | MEDLINE | ID: mdl-34500838

RESUMEN

Phenolic acids comprise a class of phytochemical compounds that can be extracted from various plant sources and are well known for their antioxidant and anti-inflammatory properties. A few of the most common naturally occurring phenolic acids (i.e., caffeic, carnosic, ferulic, gallic, p-coumaric, rosmarinic, vanillic) have been identified as ingredients of edible botanicals (thyme, oregano, rosemary, sage, mint, etc.). Over the last decade, clinical research has focused on a number of in vitro (in human cells) and in vivo (animal) studies aimed at exploring the health protective effects of phenolic acids against the most severe human diseases. In this review paper, the authors first report on the main structural features of phenolic acids, their most important natural sources and their extraction techniques. Subsequently, the main target of this analysis is to provide an overview of the most recent clinical studies on phenolic acids that investigate their health effects against a range of severe pathologic conditions (e.g., cancer, cardiovascular diseases, hepatotoxicity, neurotoxicity, and viral infections-including coronaviruses-based ones).


Asunto(s)
Antiinflamatorios/farmacología , Antioxidantes/farmacología , Cinamatos/farmacología , Hidroxibenzoatos/farmacología , Extractos Vegetales/farmacología , Antiinflamatorios/uso terapéutico , Antioxidantes/uso terapéutico , Enfermedades Cardiovasculares/diagnóstico , Enfermedades Cardiovasculares/tratamiento farmacológico , Cinamatos/uso terapéutico , Ensayos Clínicos como Asunto , Infecciones por Coronavirus/diagnóstico , Infecciones por Coronavirus/tratamiento farmacológico , Humanos , Hidroxibenzoatos/uso terapéutico , Hepatopatías/diagnóstico , Hepatopatías/tratamiento farmacológico , Neoplasias/diagnóstico , Neoplasias/tratamiento farmacológico , Enfermedades del Sistema Nervioso/diagnóstico , Enfermedades del Sistema Nervioso/tratamiento farmacológico , Extractos Vegetales/uso terapéutico , Índice de Severidad de la Enfermedad , Resultado del Tratamiento
3.
Food Chem ; 150: 280-6, 2014 May 01.
Artículo en Inglés | MEDLINE | ID: mdl-24360451

RESUMEN

The antioxidant effects of flavonoids and ß-carotene during the thermal auto-oxidation of food relevant oil-in-water emulsions were spectrophotometrically assessed by measuring the formation of primary oxidation products (conjugated dienes and lipid hydroperoxides). An oxidatively "sensitive" model emulsion was selected as substrate of this study in terms of processing and compositional factors. At a concentration of 1.5mmolkgr(-1), only quercetin among the tested compounds significantly reduced the oxidative deterioration of cottonseed oil-in-water emulsions. Structural characteristics (positioning of hydroxyl group) or partitioning behaviour between the emulsion phases may modulate the flavonoid activity. The high oxygen pressure conditions of the experimental system may explain the lack of any antioxidant activity for ß-carotene. The antioxidant potential of quercetin increased with its concentration until a specific level. On the contrary, the antioxidant concentration within the same tested range (0.75-3mmolkgr(-1)) did not impact the activity of catechin and ß-carotene. Mixtures of ß-carotene with flavonoids did not exert a tendency for increasing the activity of each individual compound.


Asunto(s)
Aceite de Semillas de Algodón/química , Flavonoides/química , Agua/química , Antioxidantes/química , Emulsiones/química , Modelos Químicos , Oxidación-Reducción , beta Caroteno/química
4.
Crit Rev Food Sci Nutr ; 48(1): 78-93, 2008 Jan.
Artículo en Inglés | MEDLINE | ID: mdl-18274966

RESUMEN

It is well-known, that lipid antioxidants can retard the oxidative rancidity of foods caused by atmospheric oxidation, and thus protect oils, fats, and fat-soluble components from their quality degradation. In the last few years, much emphasis has been put on the promotion and use of natural antioxidants, commonly occurring in many fruits and vegetables and thereby produced from various natural extracts. This review gives a summary of previously reported work together with more recent trends in the field of natural antioxidants. Focus is given on the mechanism of actions and the inhibitory effect of certain vitamins against the oxidative degradation of oil-based systems. Moreover, the use of natural phenolics (flavonoids, olive-oil penolics, herb extracts etc.) as antioxidants in numerous lipid food applications is discussed.


Asunto(s)
Antioxidantes/farmacología , Grasas Insaturadas en la Dieta , Flavonoides/farmacología , Fenoles/farmacología , Vitaminas/farmacología , Ácido Ascórbico/farmacología , Carotenoides/farmacología , Grasas Insaturadas en la Dieta/análisis , Sinergismo Farmacológico , Peroxidación de Lípido/efectos de los fármacos , Lípidos/química , Aceite de Oliva , Oxidación-Reducción , Aceites de Plantas/química , Especias/análisis , Tocoferoles/farmacología
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