Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsion.

BACKGROUND: The peanut skin (PS) is considered as an industrial waste with undervalued applications. Although several studies report potent antioxidant capacities of PS phenolics, the effectiveness in highly unsaturated lipid systems has not yet been evaluated. The objectives of the present study were two-fold: (i) to characterize a PS phenolic extract (PSE) obtained by means of a green technology and (ii) to evaluate its antioxidant efficacy on pure chia oil and chia oil in water (O/W) acid emulsion. RESULTS: PSE was composed mainly of monomeric and condensed flavonoids (procyanidin and proanthocyanidin oligomers). PSE displayed strong antioxidant properties as measured by different reducing power and radical scavenging capacities [IC50  = 0.36 µg dry extract (DE) mL-1 for ferric reducing antioxidant power; IC50  = 4.96 µg DE mL-1 for 2,2-diphenyl-1-picrylhydrazyl (DPPH)• ; IC50  = 6.01 µg DE mL-1 for 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS)•+ ; IC50  = 2.62 µg DE mL-1 for HO• ]. It also showed high antioxidant efficacy when tested in pure chia oil under accelerated oxidation conditions (Rancimat, 100 °C). When added to the O/W emulsions maintained at 40 °C for 15 days, the PSE was more effective than a synthetic antioxidant (tert-butylhydroquinone) with respect to minimizing the formation and degradation of lipid hydroperoxides. CONCLUSIONS: The antioxidant efficacy of PSE was primarily attributed to the abundance of compounds with a high number of phenolic-OH groups. Because they were found to cover a relatively wide range of partition coefficients, the antioxidant properties could be also enhanced by effect of both interfacial and solubility phenomena. All of these features allow the potential use of PSE as a natural antioxidant in different types of foods, including acid emulsion systems. © 2021 Society of Chemical Industry.

Neuroprotective Effect of Ilex Paraguariensis Intake on Brain Myelin of Lung Adenocarcinoma-Bearing Male Balb/c Mice.

Ilex paraguariensis (IP) is widely consumed as tea with high nutritional value. This plant contains several bioactive phenolic compounds, which are antioxidant and anti-inflammatory. On the other hand, lung adenocarcinoma (LAC) deleteriously involves neoplastic progression, inflammatory paraneoplastic syndromes, and death. Given that brain is a frequent target of this illness, our objective was to determine the neuroprotective effect of IP consumption in LAC-bearing mice. They were orally treated with 50 mg of IP extract/kg/day (IP50) for 3 weeks. Results (phenolic compounds, lipid peroxides, interleukin 6-IL-6-, tumor necrosis factor alpha -TNFα-, and luxol-stained myelination) were compared with respect to untreated controls (C) by the T test. IP50 significantly lowed brain IL-6 (2858.12 ± 57.81 pg g-1 vs. 3801.30 ± 27.34 pg g-1), whereas other variables differed in a less extent. C brains showed demyelination (low luxol-staining contrast between gray and white matters), with IP50 increasing myelination (P < 0.05). In conclusion, LAC deleterious effects on murine brain were prevented by dietary IP, which is an original discovery to develop a nutritional approach against cancer neurological compromise.

Effects of bioavailable phenolic compounds from Ilex paraguariensis on the brain of mice with lung adenocarcinoma.

Lung carcinoma is one of the most common cancers and has a high mortality. Recently, we showed that it produces neurological paraneoplastic syndrome, with Ilex paraguariensis (IP) extract exerting palliative effects due to its content of phenolic compounds. It is possible, therefore, that these diet agents can arrive at the brain and exert neuroprotection, after the oral intake of IP. Here, the aim was to investigate the protective role of bioavailable IP compounds on the telencephalon and diencephalon in lung adenocarcinoma-bearing BALB/cJ males. Mice aged 2 months were treated for 3 weeks with 0-100 IP mg·kg-1 ·day-1 . HPLC-UV revealed the presence of chlorogenic acid and quercetin in brain regions, liver, and tumour, in an IP dose-dependent manner. Brain was also evaluated histologically, and interleukin-6 was measured by ELISA. Chlorogenic acid was the major compound found in brain, whereas quercetin was observed at the diencephalon to a lesser extent. Both compounds were involved in IP dose-dependent diencephalic interleukin-6 reduction. Histology suggested cellular protection with less apoptosis in chlorogenic-exposed areas. Taken together, chlorogenic acid and quercetin from dietary IP were bioavailable and bioactive in brain, thereby attenuating lung cancer-related neuroinflammation and damage. These findings support plant-based strategies to improve prognosis.

Modulation of Fatty Acids and Interleukin-6 in Glioma Cells by South American Tea Extracts and their Phenolic Compounds.

Dietary phenolic compounds are plant metabolites with beneficial effects on the central nervous system. Thus, our aim was to identify anti-inflammatory compounds from South American plants on glia, which regulates neuro-immune response. The compounds were extracted from Lantana grisebachii (LG), Aspidosperma quebracho-blanco (AQB), and Ilex paraguariensis (IP) teas and identified by HPLC-DAD-MS. Extracts (0-200 µg/ml) were tested on human T98-G and rat C6 glioma lines. Cellular viability (by the resazurin assay), fatty acid profile (by gas chromatography) and pro-inflammatory interleukin-6 release (IL-6 by ELISA) were determined. Data were analyzed by partial least-square regression to discriminate bioactive compounds. Twenty-one compounds were determined in LG, mainly iridoids, which were linked to ω-3 and ω-6 polyunsaturated fatty acids, but not to IL-6 release. Thirty-one compounds were found in AQB, mostly hydroxybenzoic derivatives, which were positively related to IL-6 release. Twenty-three compounds were identified in IP, including caffeoylquinic derivatives and mainly chlorogenic acid. They increased the ω-7 palmitoleic fatty acid, which was related to IL-6 decrease. These results enhances phytochemical knowledge of widely available plants, and suggest the lipid-related anti-inflammatory activity of IP phenolic compounds, which give nutritional relevance to the tea.

Beef consumption and fatty acids serum concentration: relationship with salivary gland tumors in Córdoba, Argentina.

AIM: The objective of the present study was to analyze beef consumption, conjugated linoleic acid (CLA) and n-3 fatty acid (FA) serum concentration and their relation to salivary gland tumors (SGT). A questionnaire on non-nutritional risk factors and a validated food frequency questionnaire were applied in 20 SGT and 20 control (Co) patients. MATERIALS AND METHODS: Food data were processed by the Interfood v.1.3 software. Serum CLA was analyzed by chromatography. RESULTS: Non-significant differences were found between SGT and Co regarding lean and fatty BC and serum CLA. Serum n-3 linolenic acid concentration was higher in Co than in SGT (p=0.004). No associations between BC and CLA serum concentration were found, but a strong-positive association between total energy intake and total fat intake and SGT were observed. A significant inverse association between oleic and linoleic FA intake and SGT was recorded. CONCLUSION: Serum oleic and linolenic FAs showed a significant negative association with SGT.