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Background/objectives:
The diversity of the chemical structures of dietary polyphenols makes it difficult to estimate their total content in foods, and also to understand the role of polyphenols in health and the prevention of diseases. Global redox colorimetric assays have commonly been used to estimate the total polyphenol content in foods. Howe...
Citations
... Phytochemicals, secondary metabolites in plants, have been demonstrated to have various beneficial properties, including growth enhancement, antimicrobial effects, antioxidant capabilities, anti-inflammatory benefits, and immunostimulant activities [1]. Clove has demonstrated a wide range of biological activities, attributed primarily to its rich polyphenol content [2], most importantly eugenol, its major bioactive compound. Eugenol is generally recognized by FDA classification as safe for use as a food additive, which has contributed to its growing interest and application within the food and pharmaceutical industries [3,4]. ...
... Carr index = (Tapped density − Bulk density)/Tapped density × 100 (2) Hausner's ratio = Tapped density/Bulk density (3) ...
Clove (Syzygium aromaticum, L.) is a rich source of polyphenols and antioxidants, but its intense flavor, poor solubility, and instability may limit its widespread and efficient use in industrial applications. In a series of laboratory-scale experiments, gum Arabic (GA) and maltodextrin (MD) were used as coating agents in various proportions (ranging from 0MD:100GA to 100MD:0GA) for encapsulation of clove extract using a freeze-drying method. The encapsulates were assessed for the physicochemical properties, storage stability behavior, and intestinal bioaccessibility of phenolics using an in vitro gastrointestinal digestion test. The freeze-dried encapsulates were characterized as having low water activity (<0.3, which is a critical threshold to ensure chemical and microbiological stability), high water solubility (>90%), solid (product) recovery (mean 93.1 ± 1.77%), and encapsulation efficiency (91.4−94.9%). Hygroscopicity increased as the GA:MD proportion increased in the encapsulation formulations. Encapsulation was effective in protecting bioactive components of clove extract during storage at room (up to 40 days) or high temperature (60 °C for 7 days) and minimized the loss of antioxidant activity during storage, as compared to the clove extract in a non-encapsulated form. All encapsulation formulations were characterized by a negative zeta potential (from −22.1 to −29.7 mV) and a polydispersity index ranging from 0.47 to 0.68, classifying the formulations as having a mid-range polydisperse particle size distribution. The FTIR analysis demonstrated that the freeze-drying encapsulation process resulted in no evident chemical interaction between coating and core materials. Intestinal bioaccessibility of total phenolics after the in vitro-simulated gastrointestinal digestion was greater in the encapsulated clove extract compared to the non-encapsulated clove extract. In conclusion, the encapsulation process was effective in protecting the bioactivity of the polyphenol-rich clove extract during storage and improved the phenolic bioaccessibility, potentially supporting the application of the encapsulated clove extract for use in functional food development.
... indicates that naringin supplementation can ameliorate myocardial injury and improve vascular function, highlighting its potential role in cardiovascular health (Viswanatha et al., 2022). Research suggests that tannic acid supplementation can improve endothelial function and attenuate cardiovascular risk factors, emphasizing its potential cardioprotective effects (Pérez-Jiménez et al., 2010) ...
The medicinal properties of Spondias mombin Linn leaves have been recognized historically, particularly in cancer treatment, diarrhea, and diabetes management. The purpose of this study is to investigate the chemical constituents using GC-MS and HPLC, assess the antioxidant and anti-inflammatory properties of S. mombin n-hexane and methanol leaf extracts in animal models. Antioxidant activity was assessed using DPPH, hydrogen peroxide and ABTS scavenging activity assays while the anti-inflammatory potential was assessed using acetic acid-induced vascular permeability and carrageenan-induced paw edema in rats. GC-MS analysis detected 10-octadecenoic acid methyl ester, 11,14-octadecadienoic acid methyl ester and phytol, as the main compounds in the methanol extract; while tricyclo[8.6.0.0(2,9)]hexadeca-3,15-diene, phytol, and Original Research Article Amos-Tautua et al.; S. Asian Res. 2 hexadecanoic acid methyl ester are present as key compounds in the n-hexane extract. The HPLC methanol extract profile identified quercetin, kaempferol, naringenin, luteolin (flavonoids) along with cholesterol, saponin and maleic acid as the major bioactive compounds. Both leaf extracts demonstrated a concentration-dependent increase in radical scavenging activities indicating a noteworthy antioxidant property. The methanol extract demonstrated significantly higher levels of total phenolics (185.194 ± 0.271 mg/g gallic acid), flavonoids (130.568 ± 0.744 mg/g rutin) and overall antioxidant capacity (58.389 ± 0.292 mg/g ascorbic acid) than the n-hexane extract. Furthermore, the methanol extract demonstrated promising anti-inflammatory effects, particularly at the 400 mg/kg dose, substantially inhibiting paw edema in the carrageenan-induced and acetic acid-induced vascular permeability models. Presence of various bioactive compounds suggest that S. mombin leaves could be valuable natural sources of antioxidants and anti-inflammatory agents, potentially useful in managing oxidative stress and inflammatory conditions.
... Hence, we investigated the possibilities of food-derived, natural alternatives for protection against chronic alcohol consumption, a major reason for chronic liver diseases, globally. Clove buds, rich in polyphenols such as flavonoids, hydrolysable tannins of ellagic acid and gallic acid (Issac et al., 2015) is one of the best antioxidant spice, often referred to as the 'Champion of spices' (Perez-Jimenez, 2010;Milind, 2011;Shan et al., 2005). Besides, there have been reports on hepatoprotective effects of clove essential oil and clove extracts (Hadary and Ramadan Hassanien, 2015;Al-Okbi et al., 2014;Ali et al., 2014). ...
The pathogenesis of alcoholic liver diseases progresses from fatty liver to hepatic inflammation and necrosis to fibrosis. Clove buds (Syzygium aromaticum L.) are one of the richest sources of dietary polyphenols with many traditional medicinal uses. Hence, the present work attempted to evaluate the hepatoprotective activity of a standardized polyphenol-rich extract of clove buds (Clovinol). The experiment was conducted on Wistar rats designated into three groups. First group was vehicle control and hepatotoxicity was induced to the second group by the administration of ethanol at the fixed dose of 12.5 g/kg body wt., orally for 30 days. Clovinol (100 mg/kg body wt.) was co-administered with ethanol in the third group. The liver toxicity was assessed by the estimation of liver marker enzymes in addition to which, assays of antioxidant enzymes, inflammatory markers, and liver histopathology studies were also conducted. Ethanol treatment significantly increased (p<0.05) liver function markers (SGOT and SGPT) and reduced (p<0.05) the antioxidant enzymes (SOD, CAT, and GPx) and GSH. It also increased the WBC count, inflammatory markers (nitrite, CRP, COX-2, IL-6 and TNF-α) and lipid peroxidation, significantly (p<0.05). Supplementation of Clovinol showed significant (p<0.05) reversal of all these biochemical and molecular variables indicating the efficacy of Clovinol in the downregulation of alcohol-induced oxidative stress and inflammatory changes, bringing about a significant reduction in the associated liver pathology. To summarize, we found that Clovinol could be a potential functional ingredient for liver health.
... Notably, both the abundance of a genus-level cluster of the Coriobacteriaceae family and the methylation at cg13058819 correlated with increased coffee consumption (P = 8.93 x 10 −25 and P = 1.42 x 10 −02 , respectively), with cluster abundance mediating 75% of the association between coffee consumption on cg13058819. Another key role of Coriobacteriaceaein the gut is activating dietary polyphenols which are rich in coffee beverages [53]. Polyphenols, are metabolites with antioxidant properties and may affect epigenetic modifications via different mechanisms, including inhibition of DNA methyl transferase 1 [54], a central enzyme catalyzing DNA methylation. ...
Microbiome influences multiple human systems, but its effects on gene methylation is unknown. We investigated the relations between gene methylation in blood and the abundance of common gut bacteria profiled by 16s rRNA gene sequencing in two population-based Dutch cohorts: LifeLines-Deep (LLD, n = 616, discovery) and the Netherlands Twin Register (NTR, n = 296, replication). In LLD, we also explored microbial pathways using data generated by shotgun metagenomic sequencing (n = 683). Methylation in both cohorts was profiled in blood samples using the Illumina 450K array. Discovery and replication analysis identified two independent CpGs associated with the genus Eggerthella: cg16586104 (Pmeta−analysis = 3.21 × 10⁻¹¹) and cg12234533 (Pmeta−analysis = 4.29 × 10⁻¹⁰). We also show that microbiome can mediate the effect of environmental factors on host gene methylation. In this first association study linking epigenome to microbiome, we found and replicated the associations of two CpGs to the abundance of genus Eggerthella and identified microbiome as a mediator of the exposome. These associations are observational and suggest further investigation in larger and longitudinal set-ups.
... As berry fruits are at the very top of the list of the richest polyphenol food sources, supplements containing berries have become a subject of interest in the context of counteracting exercise-induced oxidative stress. Particular attention was paid to the berries containing the highest amounts of polyphenols, i.e., chokeberries, black elderberries, blueberries, and blackcurrants [28]. A comparison of the content of particular kinds of polyphenols in the aforementioned berries is presented in Figure 1. ...
... Due to the high polyphenol content in black elderberry (the second richest source of polyphenols after chokeberries), it would be interesting to know the effects of black-elderberry-derived supplementation on the antioxidant status of athletes. Of note, raw elderberries are poisonous for humans, but when heat-processed, they are entirely safe [28,109]. ...
Numerous studies have documented that high-intensity or prolonged exercise is associated with increased oxidative stress and modification of antioxidant status. Polyphenol-rich dietary supplements seem to be the compounds that can upregulate the endogenous antioxidant defense system and consequently prevent muscle damage, support recovery. As berry fruits are at the top of the list of the richest polyphenol food sources, supplements containing berries have become the subject of interest in the context of counteracting exercise-induced oxidative stress and the development of cardiovascular diseases. The purpose of this review is to summarize current knowledge on the effects of berry-derived polyphenol supplementation on exercise-induced oxidative stress and cardiovascular health in physically active individuals. Based on the available literature, blackcurrant supplementation, with its richest version being New Zealand blackcurrant extract, is the most commonly explored berry fruit, followed by chokeberries and blueberries. Although several studies have documented the significant and beneficial influence of berry-derived supplements on redox status and cardiovascular response, some inconsistencies remain. The presented findings should be interpreted with caution due the limited number of available studies, particularly with the participation of physically active individuals. Further research is needed to reveal more comprehensive and accurate data concerning the impact of berry-derived supplements on exercise-induced outcomes taking into account the type of supplement, time of administration, and dosage.
... Table 1. Foods of daily diet supplying polyphenols [29], adapted after [30,31]. The health benefits of olives result from their richness in the polyphenols commonly found in Mediterranean fruits and vegetables, which are part of the Mediterranean diet. ...
This review describes the enhanced classification of polyphenols into flavonoids, lignans, phenolic acids, stilbenes, and tannins. Its focus is the natural sources of polyphenols and an in-depth discussion of their antibacterial, antifungal, and antiviral activity. Besides a broad literature overview, this paper contains authors’ experimental data according to some daily consumed vegetables such as tomatoes, different varieties of onion, garlic, parsley, and cayenne pepper and the probable relation of these activities to polyphenols. The isolation of polyphenols via conventional and ultrasonic, pressurized liquids and pulse-field extractions, as well as their methods for detection and determination, are interpreted as well. The main mechanisms by which polyphenols inhibit the growth of bacteria, fungi, and viruses, such as protein synthesis, cell membrane destabilization, and ROS production induction, are in focus. Data on polyphenol concentrations and their respective MIC or the inhibition zone diameters of different bacterial and fungal species and suppressing viral replication are depicted. The toxicity of polyphenols in vitro, ex vivo, and in vivo towards microorganisms and human/animal cells, and the safety of the polyphenols applied in clinical and industrial applications are expanded. This review also characterizes the antimicrobial effects of some chemically synthesized polyphenol derivatives. Biotechnological advances are also reported, especially the entrapment of polyphenols in biocompatible nanoparticles to enhance their bioavailability and efficacy. Polyphenols are promising for exploring molecules’ novel antimicrobial substances and paving the path for effective novel antimicrobial agents’ discovery, taking into consideration their positives and negatives.
... Phenolic compounds provide health benefits because of their ability to scavenge free radicals in both in vitro and in vivo biological systems (Bogusz Jr et al., 2018;Perez-Jimenez et al., 2010). According to research findings, it was found that, variations in the phenolic content of capsicum are influenced by the cultivars. ...
... Then, 0.4 mL of 1 mM NaOH and 2 mL of distilled water were added, the mixture was vortexed and the absorbance was read against a blank at 510 nm. The amount of flavonoids was calculated using a standard solution of quercetin equivalent (100 μg/mL) and the results were expressed in milligrams of QE per gram of dry extract [38]. ...
Objective
Study the impact of fermentation time on the phytochemical properties, antioxidant and antileishmanial activities.
Materials and methods
The preparation of Kombucha tea by fermentation was performed under aseptic conditions and symbiotic culture of bacteria and yeast (SCOBY) layer was maintained in culture for continuous growth in a water-sugar (4 L-500 g) mixture for 7, 14, 21, 28 and 35 days. The process of preparation was performed using a decoction. Phenolic compounds, flavonoids, and tannins was determined using standard method. The antioxidant activity was determined using three tests: DPPH•, ABTS• + and FRAP methods. Finally, the antileishmanial activity was performed in vitro on Leishmania donovani promastigote strains.
Results
The qualitative analysis of the constituents showed the kombucha drink was rich in saponins, terpenoids, quinones, phenolic compounds, catechins and coumarins depending on the fermentation times. Depending on the fermentation time (7 days, 14 days, 21 days, 28 days and 35 days), significant quantities of phenolic compounds were obtained in the tea with values ranging from 182.42 to 509.41 mg GAE/g dry extract; 15.83–53.05 mg QE/g dry extract and 6.16–51.82 mg TAE/g dry extract respectively for phenolic compounds, total flavonoids and total tannins. The SC50 values of DPPH• and ABTS•⁺, were 14.57 μg/mL; and 21.47 μg/mL after 14 and 21 days of fermentation respectively indicating a good antioxidant profile. The inhibition of the promastigote form of Leishmania donovani responsible for visceral leishmaniasis was observed with the samples obtained after 7 days, 14 days and 28 days with inhibitory concentrations 50 of: 131.2, 48.86 and 128.8 μg/mL respectively. The antileishmanial activity was more pronounced with the Kombucha tea after 14 days (KBT14) extract (48.86 μg/mL).
Conclusion
The Kombucha tea revealed the presence of phenolic compounds at different fermentation time. In addition, a good antioxidant profile was observed with the different radicals analyzed. Also, the inhibition of the Leishmania parasite was obtained. Therefore, the Kombucha tea constitutes a source bioactive molecules with antioxidant properties against Leishmania parasite.
... Specifically, the pericarps of apricots are a natural source of organic acids, saccharides, mineral elements (potassium, iron, and boron), polyphenols and vitamins (Vitamins C, B, provitamin A) [61]. One of the major distinctive characteristics of apricots is their high phenolic content, which deems apricots as a natural functional food [63]. Factors such as the maturity of the fruit [15], apricot variety [64], cultivation systems and geographical origin [65] have a direct impact on the quantity of phenolic content. ...
Numerous health benefits have been attributed in the last decades to the regular consumption of fruits, vegetables, herbs and spices, along with honey, in a balanced diet. In this context, the aim of the present review was to provide the literature with the most relevant studies focusing on the determination protocols of these polyphenols and other reducing agents in selected fruits (orange, lemon, grapefruit, prunus, apricot, peach, plum, sweet cherry), spices (oregano, cinnamon, clove, saffron, turmeric) and honey of different botanical origin (nectar or honeydew). In addition, the content and the extraction methods of these compounds, along with their metabolic pathway, have been critically evaluated and discussed. Results showed that all fruits, spices and honey exhibit a considerably high antioxidant activity, which is mainly owed to their phytochemical content. Therefore, a balanced diet consisting of the combination of the foods studied herein may comprise a shield against chronic and other pathophysiological disorders and may be achieved through consecutive educational programs for consumers at an international level.
... The following are two types of anti-nutrients that are expected to be considered in coffee substitutes: a. Tannins: Tannins are naturally occurring compounds found in various plants, including those used in coffee substitutes such as chicory root, dandelion, and regular coffee (Farah & Donangelo, 2006). While tannins offer some health benefits, such as antimicrobial and anti-inflammatory properties, they can also hinder the absorption of essential minerals like iron, potentially leading to deficiencies over time (Pérez-Jiménez et al., 2010). Consuming high amounts of tannins can interfere with the absorption of certain nutrients, particularly iron, and may cause digestive issues in sensitive individuals (Hurrell, 2003). ...
Despite being one of the most frequently consumed beverages worldwide, there are concerns that excessive consumption of coffee can have adverse effects, especially concerning the addictive and stimulating effects of the alkaloid caffeine, which contributes to coffee's popularity. It is known to increase the risk of hypertension and heart rate among predisposed individuals, adversely affecting the nervous system. Even though they differ in nature from those found in coffee, coffee substitutes can be considered economically and health‐wise as a favorable alternative to natural coffee brews. This review summarizes the state‐of‐the‐art varieties of plants used as coffee substitutes and discusses their production technology, chemical composition, nutritional properties, health benefits, economic challenges, and rationale for choosing the plant as a substitute for coffee. Various instant products and coffee substitute blends are also available on the market especially based on different kinds of plants and herbs like ginger, rye, date pits, quinoa, lupine, chicory, barley, rye, oak, and so on. These coffee substitutes have several advantages especially having no caffeine and containing different beneficial phytochemicals, although the results of the difference between the levels of harmful compounds in coffee and coffee substitutes were contradictory. Therefore, it is no wonder that the development of coffee substitutes, which are beverages that are able to mimic the taste and aroma of coffee, is on the rise at present.
