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RISS 인기검색어
- 검색키워드
- 저자 : Jaouad Bouayed (검색결과 3 건)
- 무료
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Antioxidative Mechanisms of Whole-Apple Antioxidants Employing Different Varieties from Luxembourg
Jaouad Bouayed,Lucien Hoffmann,Torsten Bohn 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.12
Many health beneficial functions of dietary ingredients, including antimutagenity and anticarcinogenity, have been discussed in relation to their antioxidant properties. In this study, antioxidative mechanisms of whole-apple antioxidants (from seven varieties) were investigated using the 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay, the ferric-reducing antioxidant power (FRAP) assay, and the ferrous iron(II) chelating activity assay. Results indicated the ability of primary antioxidants to act as hydrogen or electron donors, with considerable differences depending on variety, with ABTS and FRAP values ranging from 270 to 1,142 mg of vitamin C equivalents/100 g and from 695 to 3,143 ㎛ol of Fe/100 g, respectively. However, varieties did not display measurable chelating activity except for Florina and Graham, exhibiting a weak activity (0.1–0.2 ㎍ of EDTA equivalents/100 g). Correlation analyses showed that polyphenols were major primary antioxidants contributing to antioxidative mechanisms (r > 0.99, P < .001), whereas their involvement as secondary antioxidants (i.e., as chelating compounds) was negligible. Our findings further showed that the intake of 100 g of apple fruits can provide antioxidants equivalent to approximately 270–1,140 mg of vitamin C, with highest antioxidant concentrations for the older varieties Grauapfel and Goldparma¨ne.
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Bouayed, Jaouad,Rammal, Hassan,Dicko, Amadou,Younos, Chafique,Soulimani, Rachid The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.4
Epidemiological and scientific research has contributed to the identification of the key role of dietary antioxidants in maintaining human health by preventing oxidative damage to cellular components. The antiradical activity of seven varieties of plums and their protective effects against oxidative stress were comparatively evaluated in mouse granulocytes in this study using a 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) test and a cellular test. The class of phytochemical compounds responsible for the main antioxidant capacities observed was also investigated. The ABTS and cellular tests revealed that the total antioxidant capacities, expressed as vitamin C equivalents, ranged from 691.2 to 2,164.64 mg and from 613.98 to 2,137.59 mg per 100 g of fresh weight, respectively, suggesting that plums are rich in natural antioxidants and appreciably protect granulocytes from oxidative stress. Our results showed a linear correlation between either total phenolic or flavonoid contents and total antioxidant capacity, revealing that these compounds contribute significantly to the antioxidant activity of plums. The major polyphenolics in plums, identified and quantified using reversed-phase high-performance liquid chromatography, were tested to evaluate their protective effect on peripheral blood granulocytes from oxidative stress. The results suggest that individual polyphenolics contribute directly to the total protective effect of plums.
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Jaouad Bouayed,Hassan Rammal,Amadou Dicko,Chafique Younos,Rachid Soulimani 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.4
Epidemiological and scientific research has contributed to the identification of the key role of dietary antioxidants in maintaining human health by preventing oxidative damage to cellular components. The antiradical activity of seven varieties of plums and their protective effects against oxidative stress were comparatively evaluated in mouse granulocytes in this study using a 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) test and a cellular test. The class of phytochemical compounds responsible for the main antioxidant capacities observed was also investigated. The ABTS and cellular tests revealed that the total antioxidant capacities, expressed as vitamin C equivalents, ranged from 691.2 to 2,164.64mg and from 613.98 to 2,137.59mg per 100g of fresh weight, respectively, suggesting that plums are rich in natural antioxidants and appreciably protect granulocytes from oxidative stress. Our results showed a linear correlation between either total phenolic or flavonoid contents and total antioxidant capacity, revealing that these compounds contribute significantly to the antioxidant activity of plums. The major polyphenolics in plums, identified and quantified using reversed-phase high-performance liquid chromatography, were tested to evaluate their protective effect on peripheral blood granulocytes from oxidative stress. The results suggest that individual polyphenolics contribute directly to the total protective effect of plums.
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