Curcumin improves the protective effects of quercetin against atrazine-induced testicular injury in adult Wistar rats.

This study evaluated the beneficial protective effect of cotreatment of curcumin (CUR) and quercetin (QUE) on atrazine (ATZ)-induced testicular toxicity in rats. ATZ challenge diminished luteinizing hormone, follicular stimulating hormone, testosterone and myeloperoxidase enzyme activity, but these effects were attenuated on co-treatment with CUR and QUE. Also, co-treatment of CUR + QUE was better than separate administration of QUE at diminishing malondialdehyde and glutathione and improving tumour necrosis factor-α concentration, germ cell numbers (spermatogonia, spermatocytes and round spermatids) and epididymal sperm quality. Histologically, smaller sized tubules with degenerated epithelia and few germ cells were seen in the seminiferous tubules of the ATZ group whereas CUR + QUE pretreatment improved the histo-morphologic features of the tubules compared to the ATZ group and was also better than separate administration of QUE. We conclude that CUR can improve the protective effects of QUE against ATZ-induced testicular injury by enhancing the levels of reproductive hormones, recovering testicular biochemical parameters and improving the histological features of the testes.

Evaluation of the Phenolic Content, Antioxidant and Antimicrobial Activities of Oil and Non-Oil Extracts of Citrus sinensis (L.) Osbeck Seeds.

The seeds of Citrus sinensis (L.) Osbeck (sweet orange) are waste products usually discarded. They may however contain phytochemicals that have potent bioactivities. In this study, the phenolic content, and antioxidant and antimicrobial activities of oil and non-oil (solid) extracts of C. sinensis seeds were evaluated using standard protocols. The seed oil contained significantly (P>0.05) higher contents of total phenol and total flavonoid when compared to the solid extract. However, the non-oil extract contained significantly (P<0.05) higher tannin contents than the seed oil. Ferric reducing antioxidant potential was not significantly different between both extracts. The antimicrobial activities of both extracts revealed that the seed oil possesses better antibacterial activities compared to the non-oil extract. The antifungal test revealed that the seed oil significantly inhibited the growth of Candida albicans (20 mm zone of inhibition at a concentration of 200 µg/mL), however, it did not inhibit the growth of Aspergillus niger and Penicillum sp. The minimum inhibitory concentration values against the bacterial and fungal strains were similar for both extracts in the range of 50∼100 µg/mL. Minimum bactericidal concentration and minimum fungicidal concentration values ranged from 100∼200 µg/mL for both extracts. The results in this study indicate that C. sinensis seed oil and non-oil extracts possess antioxidant, and antibacterial and antifungal properties that may be differentially exploited in the development of antimicrobial agents.

Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates.

The search for new antimicrobial compounds is ongoing. Its importance cannot be overemphasized in an era of emerging resistant pathogenic organisms. This study therefore investigated the phytochemical composition and antioxidant and antimicrobial activities of different citrus juice concentrates. Fruit juices of Citrus tangerine (tangerine), Citrus paradisi (grape), Citrus limon (lemon), and Citrus aurantifolia (lime) were evaluated. Antimicrobial activities against five bacterial and three fungal strains were evaluated. The results revealed the presence of alkaloids, flavonoids, steroids, terpenoids, saponins, cardiac glycosides, and reducing sugars in all the juice concentrates. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacities varied with tangerine and grape juices having better scavenging capacities than lemon and lime juices. Grape juice was observed to have a significantly higher (P < 0.05) ferric-reducing antioxidant potential (FRAP) value (364.2 ± 10.25 µmol/L Fe(II)/g of the extract) than the reference antioxidant, ascorbic acid (312.88 ± 5.61 µmol/L). Antimicrobial studies revealed differential antimicrobial activities against different microbial strains. Zones of inhibition ranging from 4 to 26 mm were observed for the antibacterial tests with 0-24 mm for antifungal test. Minimum inhibitory concentrations (MIC) and minimum bacteriostatic concentrations (MBC) for concentrates against bacterial strains ranged from 12.5 to 200 µg/mL. Lemon and lime juice concentrates had lower MIC and MBC values with orange and tangerine having the highest values. Minimum fungicidal concentrations ranged from 50 to 200 µg/mL. The results of this study suggest that these juice concentrates may have beneficial antimicrobial roles that can be exploited in controlling unwanted microbial growth.