Antioxidant Activity of a Botanical Extract Preparation of Ilex paraguariensis : Prevention of DNA Double-Strand Breaks in Saccharomyces cerevisiae and Human Low-Density Lipoprotein Oxidation

Laboratory de Radiobiología, Department of Biofísica, Facultad Medicina, University of the República, Montevideo, Uruguay.
The Journal of Alternative and Complementary Medicine (Impact Factor: 1.59). 07/2003; 9(3):379-87. DOI: 10.1089/107555303765551606
Source: PubMed


We analyzed the antioxidant properties of Ilex paraguariensis infusion (Ip) popularly known as mate (mä'tā), by using two experimental models: the induction of DNA double-strand breaks (DSB) by hydrogen peroxide (H(2)O(2)) and lethality in Saccharomyces cerevisiae, as well as peroxide and lipoxygenase-induced human low-density lipoprotein (LDL) oxidation. Diploid yeast cells were exposed to different concentrations of H(2)O(2) (5-10 mmol/L) in the absence or presence of Ip infusion (10(-1) v/v) or alpha-tocopherol (10(-2) mol/L). Both mate infusion and alpha-tocopherol significantly decreased the dose dependent DSB number, and the lethality induced by H(2)O(2). Peroxynitrite and lipoxygenase-induced human LDL oxidation are inhibited by Ip extracts in a potent, dose-dependent fashion. Dilutions of 5 x 10(-3) v/v provide 50% +/- 10% inhibition. Finally, Ip extracts are potent direct quenchers of the free radical 1,1-diphenyl-2-picrylhydrazyl. Dilutions of 2 x 10(-2) v/v produced quenching of more than 30%, which was comparable to that obtained with 0.5-1 mmol/L alpha-tocopherol or the quercetin aglycone, respectively. For comparison, total polyphenol content of Ip, green, and black tea (Camelia sinensis) were 6.5 +/- 0.8; 1.8 +/- 0.5; and 1.13 +/- 0.3 mmol of quercetin equivalents per liter, respectively. Their respective free radical quenching activities at dilutions of 1 x 10(-1) v/v were 75% +/- 5%; 35% +/- 5%; and 2% +/- 5%. Ip is thus a rich source of polyphenols and has antioxidant properties comparable to those of green tea which merit further in vivo intervention and cross-sectional studies.

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Available from: Alejandro Gugliucci, Oct 03, 2015
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    • "Marques and Farah (2009) described that yerba-mate contains, on average, 55% caffeoylquinic derivatives in green leaves and 73% in toasted leaves. Additionally, Bracesco et al. (2003) found that phenolic compounds are three times higher than the content of these compounds in green tea. When evaluating the mean of all the samples (Table 3), it was noted that there is a decrease in the production of phenolic compounds over time, since the contents are higher in leaves at one month, intermediate at two months and lower at six months. "
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    ABSTRACT: Yerba-mate (Ilex paraguariensis A. St. Hil., Aquifoliaceae) is a South American native species that is widely used for its industrial potential in the preparation of drinks, teas and cosmetics. Its properties are directly related to the presence of its chemical constituents, such as saponins, methylxanthines and phenolic compounds. This study aimed to investigate the influence of leaf age on methylxanthine and total phenolic contents by High Performance Liquid Chromatography and UV, as well as on free radical scavenging capacity by UV, of aqueous extracts of I. paraguariensis leaves. The results showed great variability in all the metabolites measured. Leaf ageing significantly increased the methylxanthine content and total phenolic content of the extracts. Free radical scavenging capacity was also significantly affected (p < 0.05) by leaf age. A positive correlation was observed, between the antioxidant activity and total phenolic content.
    Revista Brasileira de Farmacognosia 02/2015; 45(1). DOI:10.1016/j.bjp.2015.01.002 · 0.83 Impact Factor
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    • "Copyright © 2013 SciRes. FNS Major Phenolics in Yerba Mate Extracts (Ilex paraguariensis) and Their Contribution to the Total Antioxidant Capacity 155 peroxidation ([1] [2] "
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    ABSTRACT: Yerba mate (Ilex paraguariensis) is an indigenous crop which is highly consumed as an infusion in the South American subtropical forest. It has a high concentration of antioxidant substances, providing health benefits and helping to prevent diseases. The objectives of this work were to characterize an aqueous yerba mate extract by spectrophotometric and chromatographic (HPLC) methods and to study the effect of the freeze-drying process on the polyphenols profile and antioxidant activity, determined by a novel method. An aqueous extract was obtained and lyophilized to obtain a yerba mate powder with antioxidant properties. The extracts showed a high polyphenol content, determined by Folin-Cio- calteau and HPLC, and a high antioxidant activity towards the DPPH radical and after the recently developed method of photochemiluminescence. A linear correlation was found between Folin-Ciocalteau and DPPH methods for lyophi- lized samples. HPLC analysis allowed determining antioxidant components like rutin, caffeine and chlorogenic acid. Lyophilization caused a decrease in total polyphenol content and antiradical activity of the extracts and this fact was mainly attributed to changes in the chlorogenic acid related compounds and rutin structures, after their photochemilu- minescence data. The photoluminiscent method proves to be an advantageous approach for antioxidant capacity de- termination.
    Food and Nutrition Sciences 08/2013; DOI:10.4236/fns.2013.48A019
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    • "Although the AGE fluorescence was higher for the BSA glycation by fructose than by glucose, a remarkable anti-glycation effect of the samples from different sources (native and commercial ) was exhibited according to the treatment time. It is well known that in several different oxidative systems including transition metal ions, free radical generators can occur in glycation pathways and antioxidant compounds commonly present in the diet may act as anti-glycation compounds (Bracesco et al. 2003; Gugliucci et al. 2009). Methyl xanthines present in I. paraguariensis are known as a class of compounds with many pharmacological activities and the potential antioxidant power of this plant compared with green and black tea or red wine has also been previously reported (Bixby et al. 2005). "
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    ABSTRACT: In this study we examined the acute in vivo effect and short- and long-term in vitro effects of samples from native and commercial Ilex paraguariensis on glucose homeostasis. Also, the potential effect of I. paraguariensis on serum insulin secretion was investigated. The chemical identification and quantification of methyl xanthines and polyphenols in CH₂Cl₂, EtOAc and n-BuOH fractions of native I. paraguariensis as well as infusions of green and roasted I. paraguariensis from a commercial source was verified by high-performance liquid chromatography. The results for the serum glucose-lowering indicated that both fractions and both infusions were able to improve significantly the oral glucose tolerance curve. Additionally, both the EtOAc and n-BuOH fractions induced-insulin secretion, but EtOAc induced an early (at 15 min) and late (at 60 min) biphasic peak of insulin secretion similar to glipizide stimulatory effect. Both fractions increased liver glycogen content compared with fasted normal rats. Also, EtOAc and n-BuOH fractions inhibited in vitro disaccharidases activities after an acute treatment. The maximum inhibitory effect of the EtOAc and n-BuOH fractions on maltase activity (at 5 min) was around 35%. The evident reduction of protein glycation by glucose or fructose with EtOAc and n-BuOH fractions increased from 7 to 28 days of in vitro incubation. Inhibition of bovine serum albumin glycation by glucose and fructose, by around 50% and 90%, respectively, was observed. Additionally, the green and roasted mate infusions reduced the formation of AGEs in a characteristic long-term effect. In conclusion, this study shows that I. paraguariensis has an anti-hyperglycemic potential role able to improve the diabetic status and is probably a source of multiple hypoglycemic compounds.
    Phytomedicine: international journal of phytotherapy and phytopharmacology 07/2012; 19(10):868-77. DOI:10.1016/j.phymed.2012.05.008 · 3.13 Impact Factor
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