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Pesquisa : B01.650.940.800.575.912.250.084.500.750 [Categoria DeCS]
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[PMID]:29211252
[Au] Autor:Colpo AC; Lima ME; da Rosa HS; Leal AP; Colares CC; Zago AC; Salgueiro ACF; Bertelli PR; Minetto L; Moura S; Mendez ASL; Folmer V
[Ad] Endereço:Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brasil.
[Ti] Título:Ilex paraguariensis extracts extend the lifespan of Drosophila melanogaster fed a high-fat diet.
[So] Source:Braz J Med Biol Res;51(2):e6784, 2017 Nov 30.
[Is] ISSN:1414-431X
[Cp] País de publicação:Brazil
[La] Idioma:eng
[Ab] Resumo:Studies have suggested that total energy intake and diet composition affect lifespan and ageing. A high-fat diet induces oxidative stress and affects the development of diseases. In contrast, antioxidants are capable of reducing its harmful effects. Yerba mate beverages are an important source of antioxidants, but there is scarce knowledge about their effects on suppressing fat accumulation. Here, we investigated the compounds present in yerba mate extracts and assessed their effects on Drosophila melanogaster given a high cholesterol diet. LS-ESI-MS analysis showed the presence of matesaponins, phenolic compounds and methylxanthines in all of the examined extracts. In Drosophila, under extract treatment conditions, the mean lifespan was significantly extended from 38 to 43 days, there was an increase in the ability to support induced stress and decrease in lipid peroxidation products. Moreover, yerba mate extracts recovered the glutathione S-transferases (GST) activity and reduced the cholesterol level. Taken together, our results support that extracts can extend lifespan by reducing the detrimental effect of a high-fat diet in D. melanogaster, and this outcome can be associated with the compound content in the extracts. This study improves the understanding of natural interventions that reduce stress-induced oxidative damage, which is fundamental in promoting healthy ageing.
[Mh] Termos MeSH primário: Antioxidantes/farmacologia
Drosophila melanogaster/fisiologia
Ilex paraguariensis/química
Longevidade/efeitos dos fármacos
Estresse Oxidativo/efeitos dos fármacos
Extratos Vegetais/farmacologia
[Mh] Termos MeSH secundário: Animais
Dieta Hiperlipídica
Drosophila melanogaster/crescimento & desenvolvimento
Longevidade/fisiologia
Estresse Oxidativo/fisiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Plant Extracts)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180116
[Lr] Data última revisão:
180116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171207
[St] Status:MEDLINE


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[PMID]:28466135
[Au] Autor:da Silveira TFF; Meinhart AD; de Souza TCL; Cunha ECE; de Moraes MR; Filho JT; Godoy HT
[Ad] Endereço:School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil. ferreira.tayse@gmail.com.
[Ti] Título:Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction.
[So] Source:Plant Foods Hum Nutr;72(2):219-223, 2017 Jun.
[Is] ISSN:1573-9104
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion time, temperature and water volume to maximize the extraction of chlorogenic acids 5-caffeoylquinic (5CQ), 3.4-dicaffeoylquinic (3.4 DQ), 3.5-dicaffeoylquinic (3.5 DQ) and 4.5-dicaffeoylquinic (4.5 DQ), from the leaves and stems of yerba mate tea (beverage ready for consumption). Analyses were performed by high-performance liquid chromatography and the optimum conditions were obtained through the use of the desirability function of Derringer and Suich. The maximum chlorogenic acids content in the beverage was obtained when the infusion was prepared with 2 g of mate tea, in 300 mL of water at 95 °C, under infusion for 16 min. The optimal conditions were applied for the preparation of beverages from 15 commercial samples of yerba mate tea, and it was observed that the sum of the concentration of the four compounds showed variation of up to 79 times between the average of the samples, which can be attributed to climatic conditions of cultivation of the plant and/or of processing.
[Mh] Termos MeSH primário: Ácido Clorogênico/isolamento & purificação
Ilex paraguariensis/química
Ácido Quínico/análogos & derivados
[Mh] Termos MeSH secundário: Brasil
Ácido Clorogênico/análise
Cromatografia Líquida de Alta Pressão
Metanol
Folhas de Planta/química
Caules de Planta/química
Ácido Quínico/análise
Ácido Quínico/isolamento & purificação
Chás de Ervas
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Teas, Herbal); 0 (caffeoylquinic acid); 058C04BGYI (Quinic Acid); 318ADP12RI (Chlorogenic Acid); Y4S76JWI15 (Methanol)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170504
[St] Status:MEDLINE
[do] DOI:10.1007/s11130-017-0613-6


  3 / 233 MEDLINE  
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[PMID]:28764019
[Au] Autor:Correa VG; Gonçalves GA; de Sá-Nakanishi AB; Ferreira ICFR; Barros L; Dias MI; Koehnlein EA; de Souza CGM; Bracht A; Peralta RM
[Ad] Endereço:Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil.
[Ti] Título:Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages.
[So] Source:Food Chem;237:453-460, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Yerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.
[Mh] Termos MeSH primário: Fermentação
Ilex paraguariensis/metabolismo
[Mh] Termos MeSH secundário: Bebidas
Extratos Vegetais
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Extracts)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171106
[Lr] Data última revisão:
171106
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


  4 / 233 MEDLINE  
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[PMID]:28095310
[Au] Autor:Pereira AA; Tirapeli KG; Chaves-Neto AH; da Silva Brasilino M; da Rocha CQ; Belló-Klein A; Llesuy SF; Dornelles RC; Nakamune AC
[Ad] Endereço:Programa Multicêntrico de Pós-Graduação em Ciências Fisiológicas, SBFis/UNESP, Univ Estadual Paulista, Araçatuba, São Paulo, Brazil; Laboratory of Biochemistry, Department of Basic Sciences, Araçatuba Dental School, UNESP - Univ Estadual Paulista, Araçatuba, São Paulo, Brazil.
[Ti] Título:Ilex paraguariensis supplementation may be an effective nutritional approach to modulate oxidative stress during perimenopause.
[So] Source:Exp Gerontol;90:14-18, 2017 Apr.
[Is] ISSN:1873-6815
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Perimenopause is a period in a woman's life that precedes menopause and is characterized by hormonal changes that result in increased oxidative stress. Since oxidative stress is associated with age-related diseases and perimenopausal symptoms including somato-vegetative manifestations, nutritional antioxidant supplementation may be an effective approach to minimizing this stress. Mate tea (MT) (Ilex paraguariensis), a typical and inexpensive beverage consumed in the Brazilian south-east, Argentina and Uruguay, increases antioxidant defense. We hypothesized that MT could minimize oxidative stress during perimenopause by modulating enzymatic antioxidant defense. To test this, we analyzed the lipid oxidative damage and antioxidant defense in erythrocytes and liver of rats, after MT treatment. Female Wistar rats (aged 16months) in proven perimenopause period received 20mg/kgBW/day of mate tea, by gavage (PM+MT group) or water (PM group). Female rats aged 4months (AD group) received water. Erythrocytes and liver were used to determine lipid oxidative damage, determined by malondialdehyde (MDA); superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase (CAT) activities. Total plasma antioxidant capacity was examined by ferric reducing antioxidant power assay (FRAP) and estrogen by radioimmunoassay. MT increased FRAP and did not change estrogen levels. Increased SOD and GPx, and reduced MDA were observed in both tissues studied. Increased CAT activity was observed only in the liver. We confirmed the hypothesis that MT was capable of minimizing oxidative stress in this period of life by modulating antioxidant defense.
[Mh] Termos MeSH primário: Antioxidantes/farmacologia
Ilex paraguariensis
Estresse Oxidativo/efeitos dos fármacos
Perimenopausa
Extratos Vegetais/farmacologia
[Mh] Termos MeSH secundário: Animais
Suplementos Nutricionais
Eritrócitos/metabolismo
Feminino
Glutationa Peroxidase/metabolismo
Fígado/metabolismo
Malondialdeído/sangue
Oxirredução
Ratos
Ratos Wistar
Superóxido Dismutase/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Plant Extracts); 4Y8F71G49Q (Malondialdehyde); EC 1.11.1.9 (Glutathione Peroxidase); EC 1.15.1.1 (Superoxide Dismutase)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171025
[Lr] Data última revisão:
171025
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170118
[St] Status:MEDLINE


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[PMID]:28012919
[Au] Autor:Bains Y; Gugliucci A
[Ad] Endereço:Glycation, Oxidation and Disease Laboratory, Dept. of Research, College of Osteopathic Medicine, Touro University-California, Vallejo, CA, USA.
[Ti] Título:Ilex paraguariensis and its main component chlorogenic acid inhibit fructose formation of advanced glycation endproducts with amino acids at conditions compatible with those in the digestive system.
[So] Source:Fitoterapia;117:6-10, 2017 Mar.
[Is] ISSN:1873-6971
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:We have previously shown that Ilex paraguariensis extracts have potent antiglycation actions. Associations of excess free fructose consumption with inflammatory diseases have been proposed to be mediated through in situ enteral formation of fructose AGEs, which, after being absorbed may contribute to inflammatory diseases via engagement of RAGE. In this proof of principle investigation we show fluorescent AGE formation between amino acids (Arg, Lys, Gly at 10-50mM) and fructose (10-50mM) under time, temperature, pH and concentrations compatible with the digestive system lumen and its inhibition by Ilex paraguariensis extracts. Incubation of amino acids with fructose (but not glucose) leads to a time dependent formation of AGE fluorescence, already apparent after just 1h incubation, a time frame well compatible with the digestive process. Ilex paraguariensis (mate tea) inhibited AGE formation by 83% at 50µl/ml (p<0.001). Its main phenolics, caffeic acid and cholorogenic acid were as potent as aminoguanidine-a specific antiglycation agent: IC50 of 0.9mM (p<0.001). Our results suggest that AGE adducts form between fructose and amino acids at times and concentrations plausibly found in the intestines. The reaction is inhibited by mate tea and its individual phenolics (caffeic acid and chlorogenic acids). The study provides the first evidence for the proposed mechanism to explain epidemiological correlations between excess fructose consumption and inflammatory diseases. Enteral fructose-AGE formation would be inhibited by co-intake of Ilex paraguariensis, and potentially other beverages, fruits and vegetables that contain comparable concentrations of phenolics as in IP (mate tea).
[Mh] Termos MeSH primário: Aminoácidos/química
Ácido Clorogênico/química
Frutose/química
Produtos Finais de Glicação Avançada/química
Ilex paraguariensis/química
[Mh] Termos MeSH secundário: Antioxidantes/química
Bebidas
Sistema Digestório/química
Fenóis/química
Extratos Vegetais/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids); 0 (Antioxidants); 0 (Glycation End Products, Advanced); 0 (Phenols); 0 (Plant Extracts); 30237-26-4 (Fructose); 318ADP12RI (Chlorogenic Acid)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161226
[St] Status:MEDLINE


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[PMID]:27979299
[Au] Autor:Ramos LR; Santos JS; Daguer H; Valese AC; Cruz AG; Granato D
[Ad] Endereço:Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.
[Ti] Título:Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp.
[So] Source:Food Chem;221:950-958, 2017 Apr 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The aims of the present study were to optimize and characterize the phenolic composition of a herbal extract composed of green mate (Ilex paraguariensis), clove (Syzygium aromaticum), and lemongrass (Cymbopogon citratus) and to propose the addition of this polyphenol-rich extract to fermented milks (FM) with/without sweet potato pulp (Ipomoea batatas). Proximate composition, pH, acidity, instrumental texture profile, total phenolic content (TPC), antioxidant activity (AA) of all formulations were measured, and sensory attributes were also investigated. The addition of a lyophilized extract (1g 100g ) containing 87.5% clove and 12.5% green mate increased the AA and TPC, while FM with added sweet potato pulp had the best sensory acceptance. The TPC and total reducing capacity had a slight change during 21days of storage. The data showed that herbal extracts and sweet potato pulp may be used to develop new dairy foods with potential functional properties.
[Mh] Termos MeSH primário: Cymbopogon/química
Ilex paraguariensis/química
Ipomoea batatas/química
Fenóis/análise
Extratos Vegetais/química
Syzygium/química
[Mh] Termos MeSH secundário: Antioxidantes/química
Suplementos Nutricionais
Fermentação
Polifenóis/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Phenols); 0 (Plant Extracts); 0 (Polyphenols)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:171003
[Lr] Data última revisão:
171003
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161217
[St] Status:MEDLINE


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[PMID]:27701846
[Au] Autor:Friedrich JC; Gonela A; Gonçalves Vidigal MC; Vidigal Filho PS; Sturion JA; Cardozo Junior EL
[Ad] Endereço:Chemistry and Pharmacology of Natural Products Laboratory, Institute of Biological, Medical and Health Sciences, Universidade Paranaense (UNIPAR), Av. Parigot de Souza 3636, Toledo, PR, 85.903-170, Brazil.
[Ti] Título:Genetic and Phytochemical Analysis to Evaluate the Diversity and Relationships of Mate (Ilex paraguariensis A.St.-Hil.) Elite Genetic Resources in a Germplasm Collection.
[So] Source:Chem Biodivers;14(3), 2017 Mar.
[Is] ISSN:1612-1880
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to evaluate the phytochemical and genetic diversity, relationships and identification of mate (Ilex paraguariensis A.St.-Hil.) elite genetic resources belonging to the Brazilian germplasm collection and mate breeding program. Mate has been studied due to the presence of phytochemical compounds, especially methylxanthines and phenolic compounds. The samples were collected from the leaves of 76 mate elite genetic resources (16 progenies × 5 localities). Total DNA was extracted from mate leaves and 20 random primers were used for DNA amplification. Methylxanthines (caffeine and theobromine) and phenolic compounds (chlorogenic, neochlorogenic, and criptochlorogenic acids) were quantified by HPLC. The genetic divergence estimated was higher within (92%) than among (8%) the different populations. Analysis of genetic distance between origins provided the formation of two groups by UPGMA cluster analysis, with higher polymorphism (94.9%). The average content of caffeine ranged from 0.01 to 1.38% and theobromine of 0.10 - 0.85% (w/w). The caffeoylquinic acids concentrations (1.43 - 5.38%) showed a gradient 3-CQA > 5-CQA > 4-CQA. The coefficient of genetic variation (CVg) was of low magnitude for all mono-caffeoylquinics acids. Significant correlations (positive and negative) were observed between the phytochemical compounds. Genetic diversity analysis performed by RAPD markers showed a greater intra-populational diversity; genetic resources with low caffeine and higher theobromine content were identified and can be used in breeding programs; the correlation between methylxanthines and phenolic compounds can be used as a good predictor in future studies.
[Mh] Termos MeSH primário: Variação Genética
Ilex paraguariensis/genética
Compostos Fitoquímicos/química
[Mh] Termos MeSH secundário: Brasil
Cromatografia Líquida de Alta Pressão
Análise por Conglomerados
DNA de Plantas/genética
DNA de Plantas/metabolismo
Ilex paraguariensis/química
Ilex paraguariensis/metabolismo
Compostos Fitoquímicos/análise
Extratos Vegetais/química
Folhas de Planta/química
Folhas de Planta/genética
Folhas de Planta/metabolismo
Reação em Cadeia da Polimerase
Ácido Quínico/análogos & derivados
Ácido Quínico/análise
Xantinas/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Plant); 0 (Phytochemicals); 0 (Plant Extracts); 0 (Xanthines); 0 (caffeoylquinic acid); 058C04BGYI (Quinic Acid); 28109-92-4 (methylxanthine)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170410
[Lr] Data última revisão:
170410
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161005
[St] Status:MEDLINE
[do] DOI:10.1002/cbdv.201600177


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[PMID]:27545589
[Au] Autor:Portela JL; Soares D; Rosa H; Roos DH; Pinton S; Ávila DS; Puntel RL
[Ad] Endereço:Universidade Federal do Pampa - Campus Uruguaiana, BR-472 Km 7, Uruguaiana, 97500-970, RS, Brazil.
[Ti] Título:Ilex paraguariensis crude extract acts on protection and reversion from damage induced by t-butyl hydroperoxide in human erythrocytes: a comparative study with isolated caffeic and/or chlorogenic acids.
[So] Source:J Sci Food Agric;97(7):2007-2014, 2017 May.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Studies comparing the effects of phytochemicals under different regimens of exposure are necessary to give a better indication about their mechanism(s) of protection. Hence, in the present study, we investigated the preventive (pre-incubation), protective (co-incubation) and/or remediative (post-incubation) activity of chlorogenic acid and caffeic acids, in comparison with Ilex paraguariensis crude extract, against t-butyl hydroperoxide (t-BHP)-induced damage to human erythrocytes. RESULTS: We found that both caffeic and chlorogenic acids were able to prevent and revert the hemolysis associated with t-BHP exposure. By contrast, isolated compounds (alone or in combination) presented no effect on basal and/or t-BHP-induced non-protein thiol (NPSH) oxidation or production of thiobarbituric acid reactive substances (TBBARS). In turn, I. paraguariensis extract was effective to prevent, protect and revert the hemolysis associated with t-BHP exposure. Moreover, I. paraguariensis significantly protects and reverts t-BHP-induced NPSH oxidation and TBARS production. CONCLUSIONS: We have found that I. paraguariensis extract acts better with respect to the protection and reversion of t-BHP-associated changes, whereas isolated compounds are more active in preventing and reverting t-BHP pro-hemolytic action. Moreover, our data suggest that the pro-hemolytic activity of t-BHP may occur via mechanism(s) other(s) than lipid peroxidation and/or NPSH oxidation. © 2016 Society of Chemical Industry.
[Mh] Termos MeSH primário: Ácidos Cafeicos/farmacologia
Ácido Clorogênico/farmacologia
Eritrócitos/efeitos dos fármacos
Ilex paraguariensis/química
Extratos Vegetais/farmacologia
terc-Butil Hidroperóxido/toxicidade
[Mh] Termos MeSH secundário: Ácidos Cafeicos/isolamento & purificação
Ácido Clorogênico/isolamento & purificação
Eritrócitos/citologia
Hemólise/efeitos dos fármacos
Seres Humanos
Extratos Vegetais/isolamento & purificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Caffeic Acids); 0 (Plant Extracts); 318ADP12RI (Chlorogenic Acid); 955VYL842B (tert-Butylhydroperoxide)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171113
[Lr] Data última revisão:
171113
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160823
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8001


  9 / 233 MEDLINE  
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[PMID]:27732779
[Au] Autor:Yonny ME; Rodríguez Torresi A; Cuyamendous C; Réversat G; Oger C; Galano JM; Durand T; Vigor C; Nazareno MA
[Ad] Endereço:CITSE-CONICET, Universidad Nacional de Santiago del Estero , RN 9 Km 1125, Villa El Zanjón, C.P. 4206, Santiago del Estero, Argentina.
[Ti] Título:Thermal Stress in Melon Plants: Phytoprostanes and Phytofurans as Oxidative Stress Biomarkers and the Effect of Antioxidant Supplementation.
[So] Source:J Agric Food Chem;64(44):8296-8304, 2016 Nov 09.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The extreme temperatures generated in the melon crop, early harvest, induce an increase in reactive oxygen species (ROS) plant levels leading to oxidative stress. Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are plant metabolites derived from α-linolenic acid oxidation induced by ROS. The aims of this work were to evaluate PhytoPs and PhytoFs as oxidative stress biomarkers in leaves of melon plants thermally stressed. In addition, to fortify melon plant antioxidant defenses, foliar spraying was assayed using salicylic and gallic acid solutions and Ilex paraguariensis extract. PhytoP and PhytoF concentration ranges were 109-1146 and 130-4400 ng/g, respectively. Their levels in stressed plants were significantly higher than in nonstressed samples. In stressed samples treated with I. paraguariensis, PhytoP and PhytoF levels were significantly lower than in stressed samples without antioxidants. PhytoPs and PhytoFs represent relevant oxidative stress biomarkers in melon leaves. The use of natural antioxidants could reduce plant oxidative stress.
[Mh] Termos MeSH primário: Biomarcadores/análise
Cucurbitaceae/química
Cucurbitaceae/fisiologia
Furanos/análise
[Mh] Termos MeSH secundário: Antioxidantes/farmacologia
Biomarcadores/metabolismo
Cucurbitaceae/efeitos dos fármacos
Furanos/química
Furanos/metabolismo
Ácido Gálico/farmacologia
Ilex paraguariensis/química
Estrutura Molecular
Estresse Oxidativo
Extratos Vegetais/farmacologia
Folhas de Planta/química
Folhas de Planta/metabolismo
Ácido Salicílico/farmacologia
Estresse Fisiológico
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Biomarkers); 0 (Furans); 0 (Plant Extracts); 632XD903SP (Gallic Acid); O414PZ4LPZ (Salicylic Acid)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170621
[Lr] Data última revisão:
170621
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161013
[St] Status:MEDLINE


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[PMID]:27636549
[Au] Autor:Maximino MD; Martin CS; Paulovich FV; Alessio P
[Ad] Endereço:Dept. de Física, Faculdade de Ciências e Tecnologia (FCT), UNESP Univ Estadual Paulista, Presidente Prudente, SP, 19060-900, Brazil.
[Ti] Título:Layer-by-Layer Thin Film of Iron Phthalocyanine as a Simple and Fast Sensor for Polyphenol Determination in Tea Samples.
[So] Source:J Food Sci;81(10):C2344-C2351, 2016 Oct.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Polyphenols have attracted attention due to their antioxidant capacity and beneficial effects to health. Therefore, fast, inexpensive, and efficient methods to discriminate and to quantify polyphenols are of interest for food industry. In this paper, Layer-by-Layer films of poly(allylamine hydrochloride) and iron tetrasulfonated phthalocyanine were employed as sensor for determination of polyphenols in green tea (camellia sinensis), and green and roasted mate teas (ilex paraguariensis). The polyphenol sensor was tested in catechol standard solution by differential pulse voltammetry (DPV), reaching a limit of detection of 1.76 × 10 mol/L. The determination of polyphenols in the tea samples was obtained by analytical curve and catechol standard addition using electrochemical techniques. Projection techniques (information visualization) were applied to the DPV results of the tea samples and a pattern of separation following the phenolic content was obtained. The results support the application of the sensor in fast classification of beverages according to their polyphenol content.
[Mh] Termos MeSH primário: Antioxidantes/análise
Compostos Ferrosos/química
Indóis/química
Extratos Vegetais/química
Polifenóis/análise
Chá/química
Chás de Ervas/análise
[Mh] Termos MeSH secundário: Bebidas/análise
Camellia sinensis/química
Catecóis/análise
Técnicas Eletroquímicas
Seres Humanos
Ilex paraguariensis/química
Fenóis/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Catechols); 0 (Ferrous Compounds); 0 (Indoles); 0 (Phenols); 0 (Plant Extracts); 0 (Polyphenols); 0 (Tea); 0 (Teas, Herbal); 0 (iron phthalocyanine); LF3AJ089DQ (catechol)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170817
[Lr] Data última revisão:
170817
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160917
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13394



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