Antiangiogenic and Antioxidant In Vitro Properties of Hydroethanolic Extract from açaí (Euterpe oleracea) Dietary Powder Supplement.

The Euterpe oleracea fruit (açaí) is a promising source of polyphenols with health-promoting properties. To our knowledge, few studies have focused on the influence of açaí phytochemicals on angiogenesis, with a significant impact on cancer. This study aimed at investigating the phytochemical profile of a purple açaí hydroethanolic extract (AHE) obtained from a commercial dietary powder supplement by high-performance liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry, and evaluate its in vitro effects on distinct angiogenic steps during vessel growth and on oxidative markers in human microvascular endothelial cells (HMEC-1). The phenolic profile of AHE revealed the presence of significant levels of anthocyanins, mainly cyanidin-3-O-rutinoside, and other flavonoids with promising health effects. The in vitro studies demonstrated that AHE exerts antiangiogenic activity with no cytotoxic effect. The AHE was able to decrease HMEC-1 migration and invasion potential, as well as to inhibit the formation of capillary-like structures. Additionally, AHE increased antioxidant defenses by upregulating superoxide dismutase and catalase enzymatic activities, accompanied by a reduction in the production of reactive oxygen species. These data bring new insights into the potential application of angiogenic inhibitors present in AHE on the development of novel therapeutic approaches for angiogenesis-dependent diseases.

Further insights into the role of melanoidins on the antioxidant potential of barley malt.

The role of Maillard reaction products isolated from barley malt by gel permeation chromatography and ultrafiltration on the antioxidant potential of pale, melano80 and black malts was evaluated. The roasting process is responsible for the polymerisation of early formed lower molecular weight compounds (<10 kDa) into high molecular weight melanoidins (>300 kDa). Melanoidins showed 3-fold higher capacity to scavenge radicals than the lower molecular weight colorants by the metmyoglobin assay. However, a significant decrease of the capacity of black malt and high molecular weight melanoidins to inhibit Fenton induced hydroxyl degradation of deoxyribose was observed. As the high molecular weight fraction, isolated from the black malt extract, exhibited 4-fold higher reducing power than the lower molecular weight fraction, our results support a pro-oxidant effect due to the catalytic formation of hydroxyl radicals in the presence of ferric ions.

Fundamentals and health benefits of xanthohumol, a natural product derived from hops and beer.

In recent years, there has been a growing interest in phenolic compounds and their presumed role in the prevention of various degenerative diseases, such as cancer and cardiovascular diseases. Xanthohumol, a prenylated chalcone from hops and beer, is among the phenolic compounds which have received the most attention in recent years. This compound has a range of interesting biological properties that may have therapeutic utility. Based on the health-promoting properties of xanthohumol, the production of a beer enriched in this substance would be of huge interest to the brewing industry, for the benefits this could bring to consumer's health. This paper reviews recent and important data with respect to the health benefits or biological activities of xanthohumol and beer. In addition, an overview of the chemistry and biotechnological aspects of xanthohumol is presented.