ascorbic-acid and cinnamaldehyde

To investigate the nitric oxide synthase (NOS) and reactive oxygen species (ROS) contributions of the cutaneous vasodilator response to transient receptor potential ankyrin-1 channel (TRPA1) activation in young and older adults.. In sixteen young (20 ± 2 years, 8 females) and sixteen older adults (61 ± 5 years, 8 females), cutaneous vascular conductance normalized to maximum vasodilation (%CVC. %CVC. The NOS-dependent cutaneous vasodilator response to TRPA1 activation is maintained in older adults, with no detectable contribution of ascorbate-sensitive ROS in either age group.

Topics: Aged; Ascorbic Acid; Female; Humans; Male; Microdialysis; Middle Aged; NG-Nitroarginine Methyl Ester; Nitric Oxide; Nitric Oxide Synthase; Reactive Oxygen Species; Regional Blood Flow; Skin; Transient Receptor Potential Channels; Vasodilation; Vasodilator Agents; Young Adult

This study synthesized and characterized ZIF-8 nanoparticles encapsulated with trans-cinnamaldehyde oil (TC) and evaluated their antimicrobial effectiveness against Escherichia coli O157:H7 on fresh spinach leaves. The antimicrobial activity of different mass ratios of TC-encapsulated ZIF-8 against E. coli O157:H7 (ATCC 43895) strain was assessed and the best mass ratio of 1:2 TC to ZIF-8 identified. Spinach leaves were treated with (1) 0.5TC@ZIF-8_PL nanoparticle complexes solution, (2) 200 ppm chlorine, (3) free TC, and (4) sterilized distilled water (control). All sample groups were rinsed for 1 min, dried in a biosafety cabinet, weighted, and packed in sterilized Whirl-pk

Topics: Anti-Infective Agents; Ascorbic Acid; Carotenoids; Chlorine; Chlorophyll; Colony Count, Microbial; Escherichia coli O157; Food Contamination; Food Microbiology; Nanoparticles; Plant Leaves; Spinacia oleracea; Water; Zeolites

This work was undertaken to evaluate the microbiological characteristics and antioxidant and physiological activities in kiwifruits (Actinida deliciosa var. Qinmei) with/without cinnamaldehyde (C1) and citral (C2) fumigation treatments (5 μL/L) during 0, 3, 6, 9, and 12 d of storage at 4 °C. Essential oils (EOs) treatment lowered the total viable counts, yeast, and mold to 1.54, 2.36, and 2.05 log CFU/g, respectively. Moreover, EOs improved the antioxidant activities of kiwifruit. They enhanced phenolics and flavonoids content in fruit tissue by 49.48% at day 3 and 56.93% at day 6, respectively. In addition, ascorbic acid in treated groups had the lower losing rate. Similarly, MDA (malondialdehyde), H

Topics: Acrolein; Actinidia; Acyclic Monoterpenes; Antioxidants; Ascorbic Acid; Botrytis; Flavonoids; Food Analysis; Food Contamination; Food Microbiology; Food Preservatives; Food Quality; Food Storage; Fruit; Fumigation; Hydrogen Peroxide; Malondialdehyde; Monoterpenes; Oils, Volatile; Penicillium; Phenols

The antimicrobial activity of the essential oils (EOs) from cinnamon bark, oregano, mustard, and of their major components cinnamaldehyde, carvacrol, and allyl isothiocyanate (AIT) was evaluated as a gaseous treatment to reduce Salmonella enterica serovar Typhimurium in vitro and on tomatoes. In vitro tests showed that mustard EO and AIT had the greatest inhibition of Salmonella, followed by cinnamon EO and cinnamaldehyde, while oregano and carvacrol showed the least inhibition. Scanning electron microscopy images of S. Typhimurium on tomatoes suggest that the EOs and their major components damaged the bacteria, and the damage was more obvious after posttreatment storage at 10 °C for 4 and 7 d. Salmonella on inoculated tomatoes was reduced by more than 5 log colony forming units (CFU)/g by mustard EO and AIT, by 4.56 and 3.79 log CFU/g following cinnamon EO and cinnamaldehyde treatments, respectively, and 1.54 and 3.37 log CFU/g after oregano EO and carvacrol treatments, respectively. Mustard EO and AIT induced discoloration, softening, and loss of the vitamin C and lycopene during 21 d of storage at 10 °C, while treatment with cinnamon EO and cinnamaldehyde did not result in significant changes in tomato quality. Tomatoes treated with oregano EO had better quality than nontreated samples after storage. Therefore, treatment with cinnamon and oregano EO and their major components appeared to be feasible for inactivation of Salmonella on tomatoes and maintaining quality.

Topics: Acrolein; Anti-Bacterial Agents; Ascorbic Acid; Cinnamomum zeylanicum; Colony Count, Microbial; Cymenes; Food Contamination; Food Microbiology; Food Preservation; Food Storage; Isothiocyanates; Monoterpenes; Mustard Plant; Oils, Volatile; Origanum; Plant Extracts; Salmonella typhimurium; Solanum lycopersicum

The aim of this study was to investigate the inhibitory effect of natural antimicrobials on the growth of typical spoilage bacteria from marinated pork. Minimum inhibitory concentrations (MIC) of thymol, cinnamaldehyde, allyl isothiocyanate, citric acid, ascorbic acid, a rosemary extract, and a grapefruit seed extract against Lactobacillus algidus, Leuconostoc mesenteroides, Leuconostoc carnosum, Carnobacterium maltaromaticum, Carnobacterium divergens, Brochothrix thermosphacta, and Serratia proteamaculans were determined in a microplate assay. Combinations of antimicrobials were tested and several combinations showed synergistic effects in inhibiting bacterial growth. Single and combined antimicrobials were added to vacuum-packed pork meat to evaluate preserving effects. Antimicrobial concentrations of up to 10 times the MIC values showed no effect on total bacterial growth in vacuum packed pork meaning that although most antimicrobials inhibited the growth of spoilage bacteria in vitro, results from the microplate assay could not be transferred to the meat system. Most natural antimicrobials possess strong odor and flavor that limit their use as a food preservative. In conclusion, this study showed that the use of natural antimicrobials in meat products is limited and that bacterial quality and shelf life was not enhanced under the chosen conditions.

Topics: Acrolein; Animals; Anti-Infective Agents; Ascorbic Acid; Citric Acid; Citrus paradisi; Food Microbiology; Food Packaging; Food Preservation; Gram-Negative Bacteria; Gram-Positive Bacteria; Isothiocyanates; Meat; Microbial Sensitivity Tests; Plant Extracts; Rosmarinus; Swine; Thymol; Vacuum

Cinnamaldehyde, a food flavour, has a high potential for human consumption in India. In this study, we evaluated the effect of cinnamaldehyde on the antioxidant status of the rat kidney. Rats were given cinnamaldehyde orally by gavage at dose levels of 2.14, 6.96, 22.62 and 73.5 mg/kg body weight/day for the period of 10, 30 and 90 days. The non-enzymatic antioxidants ascorbic acid, alpha-tocopherol and reduced glutathione were decreased while the antioxidant enzymes, superoxide dismutase, glutathione peroxidase and glutathione-s-transferase were increased. Catalase was decreased and thiobarbituric acid-reactive substances were increased only in the kidney of rats treated with cinnamaldehyde at the dose level of 73.5 mg/kg body weight/day during an exposure period of 90 days and not in the kidney of other cinnamaldehyde-treated rat groups. Thus, cinnamaldehyde has an effect on the antioxidant status of rat kidney and its effect is time- and dose-dependent.

Topics: Acrolein; Administration, Oral; alpha-Tocopherol; Animals; Antioxidants; Ascorbic Acid; Catalase; Dose-Response Relationship, Drug; Glutathione; Glutathione Peroxidase; Glutathione Transferase; Kidney; Male; Oxidative Stress; Peroxidase; Rats; Rats, Wistar; Superoxide Dismutase; Thiobarbituric Acid Reactive Substances