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Antioxidant Activity of Foods and Natural Products

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 18877

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Special Issue Editors

Dr. José Virgílio Santulhão Pinela

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Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: food chemistry; bio-based ingredients; antioxidants; extraction methods; process optimization
Special Issues, Collections and Topics in MDPI journals

Dr. Maria Inês Moreira Figueiredo Dias

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Instituto Politécnico de Bragança, Centro de Investigação de Montanha (CIMO), Campus Santa Apolonia, Braganca, Portugal
Interests: bioactive compounds; food chemistry; phenolic compounds; chromatography; mass spectrometry
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Dr. Carla Susana Correia Pereira

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Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: natural products; bioactive compounds; food chemistry; bio-based ingredients
Special Issues, Collections and Topics in MDPI journals

Dr. José Ignacio Alonso-Esteban

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Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain
Interests: edible plants; nutrients; antinutrients; bioactive compounds; biological properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Antioxidants are under the spotlight of different research fields due to their potential to prevent oxidative stress, and for their multiple biological properties that potentiate several industrial applications. Oxidative stress plays a major role in the pathogenesis of chronic diseases such as cardiovascular and neurodegenerative diseases, diabetes, and cancer. Antioxidants are capable of inhibiting oxidation and protecting the human body from free radicals and reactive species, delaying many diseases as well as lipid peroxidation. In foods, antioxidants naturally present or intentionally added as additives (e.g., vitamin C, tocopherols, carotenoids, and polyphenols) can delay or prevent degradation and rancidity, preserving foods’ quality and extending their shelf life. Despite the growing demand for food supplements and nutraceuticals, today’s consumers are increasingly aware that daily diets rich in fruits and vegetables, among other foods, are directly related to health and well-being due to their high content in antioxidants. Therefore, the role of antioxidants from foods and natural products in human health is being extensively investigated, as is the development of new functional ingredients and food products containing these bioactive molecules.

This Special Issue aims to bring together state-of-the-art research and development contributions that address key challenges and topics related to the antioxidant activity of foods and natural products. The topics of interest include: i) extraction, characterization, identification, and quantification of antioxidant molecules from foods and natural matrices, including extractable and non-extractable compounds; ii) bioactivity, bioaccessibility, and bioavailability of dietary antioxidants and mechanisms of action and interaction with other food constituents; iii) bio-based antioxidants as functional food and nutraceutical ingredients and their application in food stabilization and fortification; iv) novel analytical techniques and in vitro and in silico antioxidant activity assays; and v) antioxidant behavior in food model systems and polar paradox theory. Original research and review articles are welcome, and the open-access platform will increase the visibility and impact of these works for different stakeholders.

Dr. José Pinela
Dr. Maria Inês Dias
Dr. Carla Pereira
Dr. José Ignacio Alonso-Esteban
Guest Editors

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Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

functional foods
dietary antioxidants
phenolic compounds
bioaccessibility/bioavailability
lipid peroxidation
food stability
structure-activity relationship
analytical methods

Published Papers (13 papers)

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Editorial

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5 pages, 200 KiB

Open AccessEditorial

Antioxidant Activity of Foods and Natural Products

by José Pinela, Maria Inês Dias, Carla Pereira and José Ignacio Alonso-Esteban

Molecules 2024, 29(8), 1814; https://doi.org/10.3390/molecules29081814 - 17 Apr 2024

Viewed by 368

Abstract

Today, there is growing recognition of the importance of antioxidants in promoting human health and well-being [...] Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

Research

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14 pages, 1328 KiB

Open AccessArticle

Effects of Drying Methods on the Antioxidant Properties of Piper betle Leaves

by Kivaandra Dayaa Rao Ramarao, Zuliana Razali, Chandran Somasundram, Wijenthiran Kunasekaran and Tan Li Jin

Molecules 2024, 29(8), 1762; https://doi.org/10.3390/molecules29081762 - 12 Apr 2024

Viewed by 383

Abstract

Piper betle leaf powder is increasingly utilised as a health supplement. In this study, P. betle leaves were subjected to four different drying methods: convective air-drying, oven-drying, sun-drying, and no drying, with fresh leaves as control. Their antioxidant properties were then evaluated using colourimetric assays and GC-MS. Results showed that the sun-dried leaves had the highest (p < 0.05) total antioxidant capacity (66.23 ± 0.10 mg AAE/g), total polyphenol content (133.93 ± 3.76 mg GAE/g), total flavonoid content (81.25 ± 3.26 mg CE/g) and DPPH radical scavenging activity (56.48 ± 0.11%), and the lowest alkaloid content (45.684 ± 0.265 mg/gm). GC-MS analysis revealed that major constituents of aqueous extracts of fresh and sun-dried P. betle leaves were hydrazine 1,2-dimethyl-; ethyl aminomethylformimidate; glycerin; propanoic acid, 2-hydroxy-, methyl ester, (+/−)-; and 1,2-Cyclopentanedione. In conclusion, sun-dried leaves exhibited overall better antioxidant properties, and their aqueous extracts contained biologically active phytoconstituents that have uses in various fields. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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13 pages, 1235 KiB

Open AccessArticle

Chemical Composition, Functional and Antioxidant Properties of Dietary Fibre Extracted from Lemon Peel after Enzymatic Treatment

by Vanesa Núñez-Gómez, Marta San Mateo, Rocío González-Barrio and Mª Jesús Periago

Molecules 2024, 29(1), 269; https://doi.org/10.3390/molecules29010269 - 04 Jan 2024

Viewed by 944

Abstract

Lemon peel represents an interesting by-product owing to its content of dietary fibre (DF) and (poly)phenols, which is of great importance for its valorisation. Hence, the objective of this study was to characterise the DF, total phenolic content (TPC), and antioxidant capacity of two lemon-peel-derived ingredients using two different methods (drying with warm air and enzymatic hydrolysis with pectinesterase). The analysis included a DF assessment, followed by neutral sugars characterisation through GC-FID and uronic acids determination via colorimetry. Subsequently, TPC and antioxidant capacity using the FRAP method were quantified through spectrophotometry. The swelling capacity (SWC), water retention capacity (WRC), and fat absorption capacity (FAC) were also determined as functional properties. It was observed that pectinesterase treatment led to a reduction in soluble DF and an increase in insoluble DF. This treatment also affected the pectin structure, thereby diminishing its ability to absorb water and fat within its matrix. The TPC was also reduced, resulting in a decrease in antioxidant capacity. Conversely, employing warm air exhibited a noteworthy increase in antioxidant capacity. This underscores its crucial contribution to the valorisation of lemon peel, not only by diminishing the environmental impact but also by enabling the acquisition of fibre ingredients with a noteworthy antioxidant capacity. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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19 pages, 614 KiB

Open AccessArticle

Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.)

by Remigiusz Olędzki and Joanna Harasym

Molecules 2024, 29(1), 77; https://doi.org/10.3390/molecules29010077 - 22 Dec 2023

Viewed by 606

Abstract

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. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

12 pages, 611 KiB

Open AccessArticle

Simultaneously Determined Antioxidant and Pro-Oxidant Activity of Randomly Selected Plant Secondary Metabolites and Plant Extracts

by Tibor Maliar, Mária Maliarová, Marcela Blažková, Marek Kunštek, Ľubica Uváčková, Jana Viskupičová, Andrea Purdešová and Patrik Beňovič

Molecules 2023, 28(19), 6890; https://doi.org/10.3390/molecules28196890 - 30 Sep 2023

Cited by 1 | Viewed by 870

Abstract

Oxidative stress is a well-known phenomenon arising from physiological and nonphysiological factors, defined by the balance between antioxidants and pro-oxidants. While the presence and uptake of antioxidants are crucial, the pro-oxidant effects have not received sufficient research attention. Several methods for assessing pro-oxidant activity, utilizing various mechanisms, have been published. In this paper, we introduce a methodology for the simultaneous determination of antioxidant and pro-oxidant activity on a single microplate in situ, assuming that the FRAP method can measure both antioxidant and pro-oxidant activity due to the generation of pro-oxidant Fe²⁺ ions in the Fenton reaction. Systematic research using this rapid screening method may help to distinguish between compounds with dominant antioxidant efficacy and those with dominant pro-oxidant effects. Our preliminary study has revealed a dominant pro-oxidant effect for compounds with a higher number of oxygen heteroatoms, especially sp2 hybridized compounds (such as those containing keto groups), such as flavonoids and plant extracts rich in these structural types. Conversely, catechins, carotenoids, and surprisingly, extracts from birch leaves and chestnut leaves have demonstrated dominant antioxidant activity over pro-oxidant. These initial findings have sparked significant interest in the systematic evaluation of a more extensive collection of compounds and plant extracts using the developed method. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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17 pages, 2641 KiB

Open AccessArticle

A Standardized Botanical Composition Mitigated Acute Inflammatory Lung Injury and Reduced Mortality through Extracellular HMGB1 Reduction

by Mesfin Yimam, Teresa Horm, Alexandria O’Neal, Ping Jiao, Mei Hong, Lidia Brownell, Qi Jia, Mosi Lin, Alex Gauthier, Jiaqi Wu, Kranti Venkat Mateti, Xiaojian Yang, Katelyn Dial, Sidorela Zefi and Lin L. Mantell

Molecules 2023, 28(18), 6560; https://doi.org/10.3390/molecules28186560 - 11 Sep 2023

Viewed by 1234

Abstract

HMGB1 is a key late inflammatory mediator upregulated during air-pollution-induced oxidative stress. Extracellular HMGB1 accumulation in the airways and lungs plays a significant role in the pathogenesis of inflammatory lung injury. Decreasing extracellular HMBG1 levels may restore innate immune cell functions to protect the lungs from harmful injuries. Current therapies for air-pollution-induced respiratory problems are inadequate. Dietary antioxidants from natural sources could serve as a frontline defense against air-pollution-induced oxidative stress and lung damage. Here, a standardized botanical antioxidant composition from Scutellaria baicalensis and Acacia catechu was evaluated for its efficacy in attenuating acute inflammatory lung injury and sepsis. Murine models of disorders, including hyperoxia-exposed, bacterial-challenged acute lung injury, LPS-induced sepsis, and LPS-induced acute inflammatory lung injury models were utilized. The effect of the botanical composition on phagocytic activity and HMGB1 release was assessed using hyperoxia-stressed cultured macrophages. Analyses, such as hematoxylin-eosin (HE) staining for lung tissue damage evaluation, ELISA for inflammatory cytokines and chemokines, Western blot analysis for proteins, including extracellular HMGB1, and bacterial counts in the lungs and airways, were performed. Statistically significant decreases in mortality (50%), proinflammatory cytokines (TNF-α, IL-1β, IL-6) and chemokines (CINC-3) in serum and bronchoalveolar lavage fluid (BALF), and increased bacterial clearance from airways and lungs; reduced airway total protein, and decreased extracellular HMGB1 were observed in in vivo studies. A statistically significant 75.9% reduction in the level of extracellular HMGB1 and an increase in phagocytosis were observed in cultured macrophages. The compilations of data in this report strongly suggest that the botanical composition could be indicated for oxidative-stress-induced lung damage protection, possibly through attenuation of increased extracellular HMGB1 accumulation. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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15 pages, 7284 KiB

Open AccessArticle

Can Dietary n-3 Polyunsaturated Fatty Acids Affect Apelin and Resolvin in Testis and Sperm of Male Rabbits?

by Simona Mattioli, Elena Moretti, Cesare Castellini, Cinzia Signorini, Roberta Corsaro, Elisa Angelucci and Giulia Collodel

Molecules 2023, 28(17), 6188; https://doi.org/10.3390/molecules28176188 - 22 Aug 2023

Viewed by 800

Abstract

Apelin and other novel adipokines have been associated with normal and pathological reproductive conditions in humans and animals. In this paper, we used a rabbit model to investigate if apelin and resolvin (RvD1) in testis and sperm are associated with the oxidative status of semen and serum testosterone of rabbits fed different diets enriched with flaxseed (alpha-linolenic acid, ALA) or with fish oil (eicosapentaenoic acid, EPA, docosapentaenoic acid, DPAn-3, and docosahexaenoic acid, DHA). Apelin and RvD1 were detected by ELISA and apelin and the apelin receptor by immunofluorescence. Increased levels of apelin in testes from both enriched diets were shown, particularly in the interstitial tissue of the FLAX group. The FLAX diet enhanced serum testosterone, and both enriched diets showed higher levels of malondialdehyde and RvD1 in the testis. In ejaculated sperm, apelin and its receptor were localized in the entire tail of the control and both treated groups. The ryanodine receptor was investigated in rabbit testis; the fluorescent signal was increased in mature elongated spermatids of the FLAX group. In conclusion, this data seems to indicate that FLAX increases the amount of apelin in testis, suggesting an involvement of this adipokine in male reproduction and probably a role in the resolution of the inflammatory status. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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16 pages, 1268 KiB

Open AccessArticle

Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste

by Maria Manuela Sousa, Diana Melo Ferreira, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Josman D. Palmeira, Maria Antónia Nunes, Rita C. Alves, Helena Ferreira and Maria Beatriz P. P. Oliveira

Molecules 2023, 28(6), 2876; https://doi.org/10.3390/molecules28062876 - 22 Mar 2023

Viewed by 1423

Abstract

Olive pomace is a by-product from olive oil production that can be further processed to obtain olive pomace paste. In this work, the influence of different time/temperature binomials (65 °C/30 min; 77 °C/1 min; 88 °C/15 s; and 120 °C/20 min) on the nutritional quality, chemical composition, and efficiency on control/elimination of natural microbial load of olive pomace paste was ascertained. The treatments significantly impacted the contents of ash, fat, vitamin E, phenolics (including hydroxytyrosol), flavonoids, and antioxidant activity, but not the fatty acids profile. The binomial 88 °C/15 s showed the greatest potential since it better preserved the phytochemical and antioxidant properties as well as the protein and fiber contents. This binomial is also faster and easy to be implemented at an industrial level, allowing the obtention of a safe functional ingredient to satisfy consumers’ demands for novel sustainable products, simultaneously, responding to food safety and food security concerns. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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19 pages, 1698 KiB

Open AccessArticle

Phenolic Constituents, Antioxidant and Antimicrobial Activity and Clustering Analysis of Propolis Samples Based on PCA from Different Regions of Anatolia

by Ümit Altuntaş, İsmail Güzel and Beraat Özçelik

Molecules 2023, 28(3), 1121; https://doi.org/10.3390/molecules28031121 - 22 Jan 2023

Cited by 8 | Viewed by 2273

Abstract

This study aimed to evaluate the biochemical composition and biological activity of propolis samples from different regions of Türkiye to characterize and classify 24 Anatolian propolis samples according to their geographical origin. Chemometric techniques, namely, principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), were applied for the first time to all data, including antioxidant capacity, individual phenolic constituents, and the antimicrobial activity of propolis to reveal the possible clustering of Anatolian propolis samples according to their geographical origin. As a result, the total phenolic content (TPC) of the propolis samples varied from 16.73 to 125.83 mg gallic acid equivalent per gram (GAE/g) sample, while the number of total flavonoids varied from 57.98 to 327.38 mg quercetin equivalent per gram (QE/g) sample. The identified constituents of propolis were phenolic/aromatic acids (chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, and trans-cinnamic acid), phenolic aldehyde (vanillin), and flavonoids (pinocembrin, kaempferol, pinobanksin, and apigenin). This study has shown that the application of the PCA chemometric method to the biochemical composition and biological activity of propolis allows for the successful clustering of Anatolian propolis samples from different regions of Türkiye, except for samples from the Black Sea region. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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17 pages, 12099 KiB

Open AccessArticle

Salidroside Alleviates Renal Fibrosis in SAMP8 Mice by Inhibiting Ferroptosis

by Sixia Yang, Tingting Pei, Linshuang Wang, Yi Zeng, Wenxu Li, Shihua Yan, Wei Xiao and Weidong Cheng

Molecules 2022, 27(22), 8039; https://doi.org/10.3390/molecules27228039 - 19 Nov 2022

Cited by 12 | Viewed by 2154

Abstract

Renal fibrosis progression is closely associated with aging, which ultimately leads to renal dysfunction. Salidroside (SAL) is considered to have broad anti-aging effects. However, the roles and mechanisms of SAL in aging-related renal fibrosis remain unclear. The study aimed to evaluate the protective effects and mechanisms of SAL in SAMP8 mice. SAMP8 mice were administered with SAL and Ferrostatin-1 (Fer-1) for 12 weeks. Renal function, renal fibrosis, and ferroptosis in renal tissue were detected. The results showed that elevated blood urea nitrogen (BUN) and serum creatinine (SCr) levels significantly decreased, serum albumin (ALB) levels increased, and mesangial hyperplasia significantly reduced in the SAL group. SAL significantly reduced transforming growth factor-β (TGF-β) and α-smooth muscle actin (α-sma) levels in SAMP8 mice. SAL treatment significantly decreased lipid peroxidation in the kidneys, and regulated iron transport-related proteins and ferroptosis-related proteins. These results suggested that SAL delays renal aging and inhibits aging-related glomerular fibrosis by inhibiting ferroptosis in SAMP8 mice. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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12 pages, 2816 KiB

Open AccessArticle

Protective Effects of Orange Sweet Pepper Juices Prepared by High-Speed Blender and Low-Speed Masticating Juicer against UVB-induced Skin Damage in SKH-1 Hairless Mice

by Van-Long Truong, Razanamanana. H. G. Rarison and Woo-Sik Jeong

Molecules 2022, 27(19), 6394; https://doi.org/10.3390/molecules27196394 - 27 Sep 2022

Cited by 1 | Viewed by 2083

Abstract

Sweet pepper fruits (Capsicum annuum L.) contain various nutrients and phytochemicals that enhance human health and prevent the pathogenesis of certain diseases. Here, we report that oral administration of orange sweet pepper juices prepared by a high-speed blender and low-speed masticating juicer reduces UVB-induced skin damage in SKH-1 hairless mice. Sweet pepper juices reduced UVB-induced skin photoaging by the regulation of genes involved in dermal matrix production and maintenance such as collagen type I α 1 and matrix metalloproteinase-2, 3, 9. Administration of sweet pepper juices also restored total collagen levels in UVB-exposed mice. In addition, sweet pepper juices downregulated the expression of pro-inflammatory proteins such as cyclooxygenase-2, interleukin (IL)-1β, IL-17, and IL-23, which was likely via inhibiting the NF-κB pathway. Moreover, primary antioxidant enzymes in the skin were enhanced by oral supplementation of sweet pepper juices, as evidenced by increased expression of catalase, glutathione peroxidase, and superoxide dismutase-2. Immunohistochemical staining showed that sweet pepper juices reduced UVB-induced DNA damage by preventing 8-OHdG formation. These results suggest that sweet pepper juices may offer a protective effect against photoaging by inhibiting the breakdown of dermal matrix, inflammatory response, and DNA damage as well as enhancing antioxidant defense, which leads to an overall reduction in skin damage. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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17 pages, 852 KiB

Open AccessArticle

Antidiabetic, Antiglycation, and Antioxidant Activities of Ethanolic Seed Extract of Passiflora edulis and Piceatannol In Vitro

by Flávia A. R. dos Santos, Jadriane A. Xavier, Felipe C. da Silva, J. P. Jose Merlin, Marília O. F. Goulart and H. P. Vasantha Rupasinghe

Molecules 2022, 27(13), 4064; https://doi.org/10.3390/molecules27134064 - 24 Jun 2022

Cited by 6 | Viewed by 2419

Abstract

The objective of this work was to investigate the antidiabetic, antiglycation, and antioxidant potentials of ethanolic extract of seeds of Brazilian Passiflora edulis fruits (PESE), a major by-product of the juice industry, and piceatannol (PIC), one of the main phytochemicals of PESE. PESE, PIC, and acarbose (ACB) exhibited IC₅₀ for alpha-amylase, 32.1 ± 2.7, 85.4 ± 0.7, and 0.4 ± 0.1 µg/mL, respectively, and IC₅₀ for alpha-glucosidase, 76.2 ± 1.9, 20.4 ± 7.6, and 252 ± 4.5 µg/mL, respectively. The IC₅₀ of PESE, PIC, and sitagliptin (STG) for dipeptidyl-peptidase-4 (DPP-4) was 71.1 ± 2.6, 1137 ± 120, and 0.005 ± 0.001 µg/mL, respectively. PESE and PIC inhibited the formation of advanced glycation end-products (AGE) with IC₅₀ of 366 ± 1.9 and 360 ± 9.1 µg/mL for the initial stage and 51.5 ± 1.4 and 67.4 ± 4.6 µg/mL for the intermediate stage of glycation, respectively. Additionally, PESE and PIC inhibited the formation of β-amyloid fibrils in vitro up to 100%. IC₅₀ values for 1,1-diphenyl-2-picrylhydrazyl radical (DPPH^•) scavenging activity of PESE and PIC were 20.4 ± 2.1, and 6.3 ± 1.3 µg/mL, respectively. IC₅₀ values for scavenging hypochlorous acid (HOCl) were similar in PESE, PIC, and quercetin (QCT) with values of 1.7 ± 0.3, 1.2 ± 0.5, and 1.9 ± 0.3 µg/mL, respectively. PESE had no cytotoxicity to the human normal bronchial epithelial (BEAS-2B), and alpha mouse liver (AML-12) cells up to 100 and 50 µg/mL, respectively. However, 10 µg/mL of the extract was cytotoxic to non-malignant breast epithelial cells (MCF-10A). PESE and PIC were found to be capable of protecting cultured human cells from the oxidative stress caused by the carcinogen NNKOAc at 100 µM. The in vitro evidence of the inhibition of alpha-amylase, alpha-glucosidase, and DPP-4 enzymes as well as antioxidant and antiglycation activities, warrants further investigation of the antidiabetic potential of P. edulis seeds and PIC. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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Review

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29 pages, 5563 KiB

Open AccessReview

Antiradical and Antioxidant Activity of Compounds Containing 1,3-Dicarbonyl Moiety: An Overview

by Laima Bērziņa and Inese Mieriņa

Molecules 2023, 28(17), 6203; https://doi.org/10.3390/molecules28176203 - 23 Aug 2023

Cited by 6 | Viewed by 1415

Abstract

Free radicals and oxidants may cause various damages both to the lifeworld and different products. A typical solution for the prophylaxis of oxidation-caused conditions is the usage of various antioxidants. Among them, various classes are found—polyphenols, conjugated polyalkenes, and some sulfur and nitrogen derivatives. Regarding the active site in the molecules, a widely discussed group of compounds are 1,3-dicarbonyl compounds. Among them are natural (e.g., curcumin and pulvinic acids) and synthetic (e.g., 4-hydroxy coumarins, substituted Meldrum’s acids) compounds. Herein, information about various compounds containing the 1,3-dicarbonyl moiety is covered, and their antiradical and antioxidant activity, depending on the structure, is discussed. Full article

(This article belongs to the Special Issue Antioxidant Activity of Foods and Natural Products)

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