Antioxidant and antiglycation properties of different solvent extracts from Chinese olive (Canarium album L.) fruit.

OBJECTIVE: To evaluate the antioxidant activity, antiglycation property, and bioactive components content of different solvent extracts from Chinese olive (Canarium album L.) fruit. METHODS: The dry powder of Chinese olive fruit was extracted with different solvents, i.e., water, water/ethanol (1/1, v/v), ethanol, methanol, acetone and ethyl acetate. The total phenolic, total flavonoids and total triterpenoids contents of various extracts were determined by spectrophotometric methods. Phenolic compounds were identified by high performance liquid chromatography. The assayed antioxidant activity was determined in vitro models such as antioxidant capacity by radical scavenging activity using 2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picryl- hydrazyl (DPPH) and nitrite oxide methods, chelating activity on metal ions, lipid and protein peroxidation methods. In vitro glucose-bovine serum albumin assay was used to evaluate the antiglycation of various extracts. RESULTS: The water/ethanol extracts of Chinese olive fruit exerted significant scavenging effects on free radicals and strong inhibitory effects on advanced glycation end products formation. The Chinese olive fruit extracts were rich in phenolic compounds and triterpenoids. Gallic acid, ferulic acid and rutin were identified from the water/ethanol extracts. Correlation analysis indicated that there was a linear relationship between the antioxidant potency, free radical scavenging ability and phenolic compounds content of the Chinese olive fruit extracts. CONCLUSIONS: Chinese olive fruit could be a natural candidate for studies of dietary complement to diabetes treatment since it combines antioxidant and antiglycation activities.

Growth inhibition and induction of apoptosis in MCF-7 breast cancer cells by Antrodia camphorata.

Antrodia camphorata (A. camphorata) is well known in Taiwan as a traditional Chinese medicine, and it has been shown to exhibit antioxidant and anticancer effects. In this study, therefore, its ability to induce apoptosis in cultured MCF-7 breast cancer cells was studied. Treatment of the MCF-7 cells with a variety of concentrations of the fermented culture broth of A. camphorata (25-150 microg/ml) resulted in dose- and time-dependent sequences of events marked by apoptosis, as shown by loss of cell viability, chromatin condensation, internucleosomal DNA fragmentation, and sub-G1 phase accumulation. Furthermore, apoptosis in the MCF-7 cells was accompanied by the release of cytochrome c, activation of caspase 3, and specific proteolytic cleavage of poly (ADP-ribose) polymerase (PARP). Although, the A. camphorata-induced apoptosis was associated with Bax protein levels, negligible Bcl-2 reduction was observed. Interestingly, A. camphorata induced dose-dependent reactive oxygen species (ROS) generation in MCF-7 cells. Analysis of the data suggests that A. camphorata exerts antiproliferative action and growth inhibition on MCF-7 cells through apoptosis induction, and that it may have anticancer properties valuable for application in drug products.