rosmarinic-acid and naringenin

The use of insects as a feasible and useful natural product resource is a novel and promising option in alternative medicine. Several components from insects and their larvae have been found to inhibit molecular pathways in different stages of cancer. This study aimed to analyze the effect of aqueous and alcoholic extracts of

Topics: Animals; Anti-Inflammatory Agents; Antineoplastic Agents; Antioxidants; Biphenyl Compounds; Cell Line, Tumor; Cell Movement; Cell Proliferation; Cinnamates; Depsides; Flavanones; Free Radical Scavengers; Homeostasis; Humans; Inflammation; Larva; MCF-7 Cells; Oxidation-Reduction; Picrates; Resveratrol; Rosmarinic Acid; Wasps; Wound Healing

Advanced glycation endproducts (AGEs) are a group of harmful compounds produced either endogenously or during thermal food processing. Once absorbed by humans via food intake, AGEs can cause oxidative cell damage and contribute to pathological development of various diseases. The AGE-inhibitory activity of dietary polyphenols in vitro has been extensively reported before, but the current study is pioneering in examining the antiglycation activity of five selected dietary polyphenols (phloretin, naringenin, epicatechin, chlorogenic acid, and rosmarinic acid) during the thermal protein glycation process. When added into the glucose-casein glycation model heated at 120 °C for 2 h, these polyphenols were capable of inhibiting the formation of both total fluorescent AGEs and nonfluorescent carboxymethyllysine (CML). The thermal stability and transformation of polyphenols are likely important factors affecting their antioxidant activity and inhibitory efficacy of reactive carbonyl species formation. Treatment with epicatechin would lower not only AGE formation but also AGE-induced cytotoxicity and oxidative stress to human retinal pigment epithelial (ARPE-19) cells.

Topics: Caseins; Catechin; Cell Proliferation; Cells, Cultured; Chlorogenic Acid; Cinnamates; Depsides; Flavanones; Glucose; Glycation End Products, Advanced; Glycosylation; Hot Temperature; Humans; Lysine; Models, Molecular; Oxidative Stress; Phloretin; Polyphenols; Reactive Oxygen Species; Rosmarinic Acid

The correlation between radical scavenging capacity and inhibitory activity in PhIP formation of 12 food-derived antioxidative phenolic compounds was investigated. Very poor correlation was found between their radical scavenging activity assessed by Trolox equivalent antioxidant capacity assay and PhIP formation inhibition in a model system. The effects of several of these polyphenols were further evaluated using beef patties. Remarkably, theaflavin 3,3'-digallate, epicatechin gallate, rosmarinic acid, and naringenin were capable of simultaneously reducing the levels of PhIP, MeIQx, and 4,8-DiMeIQx. Moreover, the inhibition of the formation of one of these HAs was not compromised by the inhibition of the formation of another HA. Naringenin, a flavonoid found in many citrus fruits, was found to be the most promising inhibitor in both chemical model system and beef patties, suggesting its great potential for practical application in daily cuisine.

Topics: Animals; Antioxidants; Catechin; Cattle; Chromatography, High Pressure Liquid; Cinnamates; Creatinine; Depsides; Diet; Flavanones; Flavonoids; Glucose; Imidazoles; Meat; Models, Chemical; Phenols; Phenylalanine; Polyphenols; Quinoxalines; Rosmarinic Acid