RÉSUMÉ
The manuscript provides an overview of recent scientific reports on the properties and range of health-promoting effects of acerola (Malpighia emarginata DC) fruits and leaves. Acerola is a natural raw material that, in its unprocessed form, is known to be a rich source of vitamin C and polyphenolic compounds. For this reason, the consumption of acerola may provide a number of health-promoting benefits, particularly related to its strong anti-free radical effects. The review discusses anti-inflammatory and anticancer effects of acerola fruit and leaves as well as its therapeutic effects on selected physiological processes in the human system. Their biochemical mechanisms are also explained. Recommendations for the consumption of acerola in the prevention of inflammatory and free radical diseases are presented. The part of the article devoted to anticancer effects of acerola describes the possibilities of using the edible parts of this raw material to obtain products and preparations of potential use in cancer prevention and therapy.
Sujet(s)
Antioxydants , Malpighiaceae , Humains , Antioxydants/pharmacologie , Antioxydants/analyse , Acide ascorbique/analyse , Rutoside , Fruit/composition chimique , Radicaux libres/analyse , Anti-inflammatoires/pharmacologie , Anti-inflammatoires/analyse , Malpighiaceae/composition chimique , Malpighiaceae/physiologieRÉSUMÉ
Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material.
Sujet(s)
Capsicum , Humains , Antioxydants , Micro-ondes , Vapeur , BiodisponibilitéRÉSUMÉ
Non-commercial hybrid grapevine cultivars, usually used for dessert purposes or as ornamental garden plants, may contain a wealth of bioactive substances and thus can be regarded as highly valuable food resources. Antioxidant properties and selected groups of polyphenolic components in the three fractions of fruits: peel, pulp and juice; of five hybrid grape cultivars grown in Poland-Michigan, Alwood, Minnesota, V68021 and Beta-were analyzed and characterized. The liquid chromatography coupled with tandem mass spectrometry (LC-MS-PDA-Q/TOF and UPLC-PDA), total polyphenols, flavonoids and anthocyanins, and DPPH, ABTS and FRAP were used for evaluation of antioxidant potential qualitatively and quantitatively as well as simple reductive sugars were measured. The antioxidant activity and polyphenols content depend mainly on the grape fruit fraction, while they depend to a lesser extent on the cultivar of the hybrid grapes studied. It was confirmed that grape skins are characterized by high antioxidant activity and their bioactive characteristics are similar to many hybrid grape cultivars grown in southern and Mediterranean regions of Europe. Especially grape skins of Alwood and Beta cultivars were characterized by a particularly high content of polyphenolic compounds, mainly from the flavonoid and anthocyanin group and a low content of simple sugars.
RÉSUMÉ
Minimally processed cereal breakfast products from whole grain entered the market due to consumer demand of more nutritional food with more controlled sugar release. However, the subsequent processing of such products with different cooking methods in the consumer's kitchen may lead to significant differentiation of their nutritional value. Therefore, the evaluation of the impact of frequently used cooking methods on a final quality of breakfast cereals meal is needed. The present study investigates how the two different methods of heating, conventional and microwave (MW) assisted, affect the carbohydrate content, profile and resulting glycemic index of so prepared food as well as the antioxidant activity of meals. Two products available on the market-oat bran and flakes-were used. The highest starch content in fluid phase of oatmeal was detected in samples heated for 3 min with microwaves, regardless the type. The lowest starch content was obtained for 5 min MW heated flakes sample. The total content of glucose was about 1.5 times lower in bran vs. flakes oatmeal. The highest ß-glucan content in fluid fraction was also observed for bran meal but its release was independent of applied conditions.
Sujet(s)
Antioxydants/analyse , Avena/composition chimique , Cuisine (activité) , Hydrates de carbone alimentaires/analyse , Indice glycémique , Micro-ondes , Grains complets/composition chimique , Adulte , Antioxydants/composition chimique , Antioxydants/effets des radiations , Avena/effets des radiations , Petit-déjeuner , Hydrates de carbone alimentaires/effets des radiations , Glucose/analyse , Glucose/composition chimique , Glucose/effets des radiations , Indice glycémique/effets des radiations , Humains , Micro-ondes/effets indésirables , Valeur nutritive , Taille de particule , Période post-prandiale , Solubilité , Amidon/analyse , Amidon/composition chimique , Amidon/effets des radiations , Viscosité/effets des radiations , Eau/analyse , Grains complets/effets des radiations , Jeune adulte , bêta-Glucanes/analyse , bêta-Glucanes/composition chimique , bêta-Glucanes/effets des radiationsRÉSUMÉ
Beta-glucans are widely used in treatment, cosmetics, and the food industry. Glucans play a significant role in activation of the immune and antioxidant system and inhibiting tumor proliferation. In the current study the antitumor activities of new high and low molecular weight beta-glucan derived from oats were investigated in two human lung cancer cell line (A549, H69AR) and normal keratinocytes (HaCaT). The effect of high and low molecular weight beta-glucan from oat was evaluated by cellular viability assessment, lipid peroxidation and manganese superoxide dismutase evaluation and cytoskeleton visualisation. Additionally the level of red blood cells hemolysis was performed. Our results indicate strong anti-tumor properties of new beta-glucan from oat and at the same time no toxicity for normal cells.
Sujet(s)
Antinéoplasiques/pharmacologie , Avena/composition chimique , Tumeurs du poumon/anatomopathologie , Tumeurs épithéliales épidermoïdes et glandulaires/anatomopathologie , bêta-Glucanes/pharmacologie , Antioxydants/pharmacologie , Survie cellulaire , Hémolyse/effets des médicaments et des substances chimiques , Humains , Peroxydation lipidique/effets des médicaments et des substances chimiques , Tumeurs du poumon/traitement médicamenteux , Tumeurs du poumon/métabolisme , Mâle , Adulte d'âge moyen , Masse moléculaire , Tumeurs épithéliales épidermoïdes et glandulaires/traitement médicamenteux , Tumeurs épithéliales épidermoïdes et glandulaires/métabolisme , Cellules cancéreuses en cultureRÉSUMÉ
Anticancer properties of 1-3, 1-4 oat beta glucan are under intensive investigation now. Antitumor characteristic of fungi and yeast beta-glucans have been widely recognized, but those polysaccharides are mostly insoluble which creates several problems especially in topical formulation. Also high molecular weight oat beta-glucans reveal high viscosity which restricts its application. According to those problems in the current study the antitumor activities of low molecular weight beta-glucan derived from oats were investigated in cancer cells: Me45, A431 and normal HaCaT and murine macrophages P388/D1. The low molecular weight beta-glucan from oat significantly deceased cancer cells viability, while for the normal cells it was non-toxic. It was observed that with the increasing incubation time and the beta-glucan concentration the cancer cells viability significantly deceased. Furthermore for the normal cells the low molecular weight beta-glucan from oat was non-toxic. Immunocytochemical ABC analysis showed that beta-glucan induced strong expression of caspase-12 in both cancer cell lines, while in HaCaT cells ABC reaction was significantly lower and in P388/D1 cell line ABC reaction was negative. Our preliminary studies show strong anti-tumor properties of new low molecular weight beta-glucan from oat and at the same time no toxicity for normal cells.
Sujet(s)
Antinéoplasiques d'origine végétale/pharmacologie , Avena/composition chimique , Mélanome/traitement médicamenteux , Tumeurs cutanées/traitement médicamenteux , bêta-Glucanes/pharmacologie , Adulte , Animaux , Caspase-12/métabolisme , Lignée cellulaire tumorale , Survie cellulaire , Tests de criblage d'agents antitumoraux , Humains , Macrophages/effets des médicaments et des substances chimiques , Macrophages/physiologie , Mâle , Mélanome/anatomopathologie , Souris , Masse moléculaire , Tumeurs cutanées/secondaireRÉSUMÉ
For a long time, the increased consumption of fruits and vegetables was considered critical in protecting humans against a number of diseases, such as cancer, diabetes, neurodegenerative diseases, and heart and brain vascular diseases. Presently, it is thought that the protective properties of these foods result from the presence of low-molecular antioxidants that protect the cells and their structures against oxidative damage. The alleged effect of reducing the risk for many diseases is not only due to the effect of individual antioxidants, such as α-tocopherol, ascorbic acid, or ß-carotene, but also may be the result of antioxidant compounds not yet known or synergy of several different antioxidants present in fruits and vegetables. Studies on macromolecules (DNA, nucleotides, proteins) free-radical-related damage showed that diets enriched with extra servings of fruits and vegetables rich in ß-carotene, tocopherols, and ascorbic acid had only limited effect on the inhibition of oxidation processes. A number of studies have shown, however, that consuming less common fruits and vegetables contribute much more to the reduction of free-radical processes, most likely because they contain a large amount of non-vitamin antioxidants, such as polyphenols and anthocyanins.