aspalathin and phenylpyruvic-acid

Mounting evidence of the ability of aspalathin to target underlying metabolic dysfunction relevant to the development or progression of obesity and type 2 diabetes created a market for green rooibos extract as a functional food ingredient. Aspalathin is the obvious choice as a chemical marker for extract standardisation and quality control, however, often the concentration of a single constituent of a complex mixture such as a plant extract is not directly related to its bio-capacity, i.e. the level of in vitro bioactivity effected in a cell system at a fixed concentration. Three solvents (hot water and two EtOH-water mixtures), previously shown to produce bioactive green rooibos extracts, were selected for extraction of different batches of rooibos plant material (n = 10). Bio-capacity of the extracts, tested at 10 μg ml

Topics: 3T3-L1 Cells; Animals; Aspalathus; Caco-2 Cells; Cell Line; Chalcones; Chromatography, High Pressure Liquid; Flavonoids; Functional Food; Glucosides; Hep G2 Cells; Humans; Mice; Permeability; Phenylpyruvic Acids; Plant Extracts; Quality Control

Recent evidence shows that rooibos compounds, aspalathin and phenylpyruvic acid-2-

Topics: AMP-Activated Protein Kinase Kinases; Animals; Aspalathus; Cells, Cultured; Chalcones; DNA Damage; Energy Metabolism; Gene Expression; Glucose; Glucosides; Membrane Potential, Mitochondrial; Metformin; Myocytes, Cardiac; NADPH Oxidases; Oxidative Stress; Phenylpyruvic Acids; PPAR alpha; Protein Kinases; Rats; Reactive Oxygen Species