ABSTRACT
Objective: This research investigated the effect of blanching on the phenolic distribution and in vitro antioxidant and anticholinesterase properties of the HCl-methanolic extracts from fireweed
Methods: Phenolic-rich extracts were prepared by extracting the powdered blanched and unblanched fireweed leaves with a mixture of absolute 1 M HCl and methanol [1:1 v/v]. The phenolic constituents were analysed using high-performance chromatography coupled to a diode array detector [HPLC-DAD]. Furthermore, the extracts' in vitro antioxidant [1,1-diphenyl-2-picrylhydrazyl [DPPH], 2,2-azinobis[3-ethylbenzo-thiazoline-6-sulfonate [ABTS] radical scavenging and Fe[2+] chelating abilities and inhibition of Fe[2+]-induced lipid peroxidation in isolated rat brain] properties and inhibitory effects against acetylcholinesterase [AChE] and butyrylcholinesterase [BChE] were determined in vitro
Results: The HPLC-DAD analysis detected four phenolic acids [gallic, chlorogenic, caffeic and ellagic acids] and three flavonoids [catechin, rutin and quercetin] that were abundant in the unblanched fireweed extract. The findings further showed that the unblanched fireweed extract had higher antioxidant and AChE and BChE inhibitory properties compared to the blanched fireweed extract
Conclusion: The increased antioxidant and anticholinesterase properties of the unblanched fireweed extract could be linked to its higher concentrations of the phenolic constituents compared to the blanched firewood. Therefore, blanching leads to a decrease in the antioxidant and anticholinesterase properties of fireweed, as evidenced by a reduction/loss in the polyphenolic content from the blanched fireweed
Subject(s)
Antioxidants , In Vitro Techniques , Cholinesterase InhibitorsABSTRACT
OBJECTIVE@#To investigate the potential antioxidant effects of Phyllanthus niruri (P. niruri, Euphorbiaceae) tea on healthy subjects.@*METHODS@#Five non-smoking, male healthy volunteers, 20 to 31 years old, were enrolled. Each subject was treated twice, following a randomized crossover fashion regarding the ingestion of P. niruri infusion (5 g/750 mL) (tea group) or 750 mL of water (control group). Fasting venous blood samples were collected prior to and at 1, 2 and 4 h after infusion drinking. Samples were tested for plasmatic gallic acid and ascorbic acid levels, erythrocytic catalase and superoxide dismutase activities, and intracellular DCFH fluorescence in granulocytes, monocytes and lymphocytes.@*RESULTS@#Catalase and superoxide dismutase activities were not altered by tea ingestion. Plasma levels of gallic acid were significantly increased at 1, 2 and 4 h after P. niruri ingestion and plasma ascorbic acid at 1 h after P. niruri ingestion.@*CONCLUSIONS@#Ingestion of P. niruri tea is associated with a slight increase in antioxidant markers in human blood (ascorbic acid and gallic acid), which may contribute to its pharmacological effects.