Effects of Consuming A Supplement with Antioxidant Action on Physical Fatigue and Sports Performance / 日本補完代替医療学会誌

Objectives: The current study examined a supplement (denoted here as V7) containing astaxanthin, reduced coenzyme Q10, leucine, arginine, citrulline, DHA, and krill oil and a placebo containing only salad oil. This study examined the subjective level of fatigue and the performance level while subjects consumed the supplement or the placebo for 30 day. Methods: Subjects were 19 members of the women’s softball club at a physical education university. Results: Results indicated that leg fatigue, the state of the back, dark spots on the skin, and performance on a 50-m sprint improved significantly after consuming V7 in comparison to values prior to consumption. Scores for a total of 6 items—leg fatigue, the state of the hips, the state of the back, skin blotches, and eye strain—improved significantly after consuming V7 in comparison to values prior to consumption. Conclusion: These findings presumably indicate that DHA (an essential fatty acid) and krill oil (krill are rich in theω3 polyunsaturated fatty acids DHA and EPA) in phospholipid form are taken up by the cell membrane. The 2 substances enhance cell and tissue function in the body by prompting cells to take up nutrients and quickly eliminate waste products. Moreover, reduced coenzyme Q10 had 2 actions—“production of energy” and “antioxidant action” that inhibited physical deterioration—while astaxanthin had “antioxidant action.” This antioxidant action, anti-fatigue action, antiinflammatory action, enhanced immunity, and enhanced endurance synergistically acted to alleviate general fatigue. Moreover, muscle protein synthesis stimulated by leucine, arginine, and citrulline alleviated muscle fatigue in the legs, knees, hips, and back, presumably accounting for the improved time on the 50-m sprint.

Curcuma longa L, o açafrão da terra, e seus benefícios medicinais / Curcuma longa L, earth saffron and its medical benefits

Plantas medicinais são de grande importância nos estudos para elaboração de fármacos de origem natural. A Curcuma Longa Linn é uma planta pertencente a espécie Zingiberaceae, cujo nome científico é Curcuma longa L. É popularmente conhecida como açafrão, açafrão da terra, gengibre amarela e raiz de sol. Possui aspecto rizomatoso e forte tonalidade amarela. Originária da ásia e cultivada em regiões tropicais e subtropicais, é muito utilizada na culinária e medicina popular. Esta revisão bibliográfica teve por objetivo descrever os principais usos medicinais da Curcuma longa L. É utilizada como tempero, especialmente na região continental da Índia. Sendo consumido principalmente na forma de pó seco, utilizado para coloração alimentícia devido à sua forte coloração amarela, associada aos efeitos terapêuticos e dietéticos Os pigmentos responsáveis por essa coloração forte, pertencem à classe dos diferoluilmetano, representados pela curcumina, se tornando bastante utilizada como corante. Os rizomas da cúrcuma são processados e deles se extraem óleo essencial, curcumina e fécula. Possui diversas atividades farmacológicas, destacando seus principais potenciais terapêuticos, tais como; atividades anti-inflamatória, antiviral, antibactericida, antioxidante, antifúngica, anticarcinogênica, entre outras ações. Estudos indicaram que a curcumina apresenta efeitos neuroprotetores no tratamento da Doença de Alzheimer e de Parkinson, prevenindo a inflamação e o dano oxidativo. A pesquisa permitiu verificar a importância da Curcuma longa L. e seu grande potencial de utilização, contendo, principalmente, efeito anti-inflamatório e provável efeito neuroprotetor com potencial para o desenvolvimento de medicamentos. Diante disso, fazem-se necessários estudos, para avaliar seu potencial como planta medicinal.

Medicinal plants are of great importance in studies for the preparation of naturally occurring drugs. Curcuma Longa Linn is a plant belonging to the Zingiberaceae species, whose scientific name is Curcuma longa L.. It is popularly known as saffron, earth saffron, yellow ginger and sun root, with a rhizomatous aspect and strong yellow hue. It is originally from Asia, cultivated in tropical and subtropical regions, and widely used in cooking and folk medicine. This literature review aimed to describe the main medicinal uses of Curcuma Longa L. It is used as a spice, especially in mainland India. Being mainly consumed as a dry powder, used for food coloring due to its strong yellow color associated with therapeutic and dietary effects. Its pigments are responsible for this strong color, belong to the diferuloylmethane class represented by curcumin, becoming widely used as food coloring. The turmeric rhizomes are processed and essential oil, curcumin and starch are extracted from it. It presents several pharmacological activities, such as anti-inflammatory, antiviral, antibacterial, antioxidant, antifungal and anticarcinogenic activities, among others. Studies have shown that curcumin has neuroprotective effects in the treatment of Alzheimer's disease and Parkinson's disease, preventing inflammation and oxidative damage. Research has shown the importance of Curcuma Longa L. and its great use potential. It presents anti-inflammatory and possible neuroprotective effects with potential for drug development. Therefore, further studies are necessary in order to assess its potential as a medicinal plant.

Análisis fitoquímico preliminar y actividad antioxidante, antiinflamatoria y antiproliferativa del extracto etanólico de corteza de Zanthoxylum fagara (L.) Sarg. (Rutaceae) / Preliminary phytochemical analysis and antioxidant, antiinflammatory and antiproliferative activities of the bark ethanol extracts of Zanthoxylum fagara (L.) Sarg. (Rutaceae)

Introducción: la especie Z. fagara, que presenta múltiples usos etnobotánicos y diversidad de metabolitos secundarios, se convierte en objeto de estudio promisorio a nivel fitoquímico y(o) farmacológico. Objetivo: detectar la posible presencia de ciertos grupos de metabolitos secundarios mediante análisis fitoquímico preliminar y evaluar la actividad antioxidante, antiinflamatoria y antiproliferativa del extracto etanólico de corteza de Zanthoxylum fagara (L.) Sarg. (Rutaceae). Métodos: el extracto de corteza se sometió a un análisis fitoquímico preliminar, evaluándose mediante ensayos de actividad antioxidante (DPPH, TBARS y peroxidación inducida con FeSO4), antiinflamatoria (edema de oreja de ratón inducido con TPA) y antiproliferativa (se trataron células tumorales, y se usó proteína sulforrodamina B [SRB] en ensayo de microcultivo, se midió viabilidad y crecimiento celular). Resultados: en el extracto se detectó la presencia de alcaloides, flavonoides, taninos y terpenos, principalmente. La actividad antioxidante, a concentraciones de 10, 100 y 1 000 ppm, exhibió porcentajes de inhibición de 14,9; 84,5 y 92,5 por ciento, respectivamente (frente al DPPH); de 92,8 por ciento (a 1 000 ppm) (prueba TBARS), y de 4,2; 47,1 y 93,9 por ciento, respectivamente, en la peroxidación inducida con FeSO4. La actividad antiinflamatoria mostró 45,3 por ciento, y en el caso de la antiproliferación fue moderadamente activo contra las líneas celulares cancerosas K562, con valor de 55,5 por ciento. En otras líneas evaluadas (U251, PC-3, HCT-15, MCF-7, y SKUL) el porcentaje fue inferior a 50 por ciento. Conclusiones: se evidenció la presencia de alcaloides, flavonoides, taninos y terpenos. La capacidad antioxidante y antiinflamatoria fue representativa a concentraciones superiores a 100 ppm, mientras que la actividad antiproliferativa fue moderadamente efectiva contra líneas de células cancerosas leucémicas K562.

Introduction: the Z. fagara species having multiple ethnobotanical uses, and a variety of secondary metabolites becomes a promising object of study at phytochemical and/or pharmacological settings. Objectives: to detect the possible presence of certain groups of secondary metabolites by means of a preliminary phytochemical analysis and to evaluate the antioxidant, anti-inflammatory and antiproliferative activities of the ethanolic extract from Zanthoxylum fagara (L.) Sarg. (Rutaceae)bark. Methods: the bark extract underwent preliminary phytochemical analysis using tests to evaluate antioxidant action (DPPH, TBARS test and FeSO4-induced peroxidation), anti-inflammatory activity (using mouse ear edema induced by acetate 12-O-tetradecanoylphorbol, TPA) and antiproliferative property (in treating tumor cells, sulphorodamine B protein (SRB) in microculture assay was used in addition to measuring cell viability and growth). Results: alkaloids, flavonoids, tannins and terpenes were found in the extract. The antioxidant activity at 10, 100 and 1000 ppm concentrations, exhibited inhibition percentages of 14.9; 84.5 and 92.5 percent respectively [compared to DPPH]; 92.8 percent (1 000 ppm) [TBARS test], and 4.2; 47.1; and 93.9 percent, respectively, in the FeSO4-induced peroxidation. The anti-inflammatory activity showed inhibition percentage of 45.3 percent, and in the case of anti-proliferation, the extract was moderately active against cancer cell lines K562, being the inhibition percentage equals to 55.5 percent. In the other tested lines (U251, PC-3, HCT-15, MCF-7, and Skule) the inhibition percentage was lower than 50 percent. Conclusions: the preliminary phytochemical testing showed the presence of alkaloids, flavonoids, tannins and terpenes. Antioxidant and anti-inflammatory properties were observed at above 100 ppm extract concentrations, whereas the antiproliferative activity was moderately effective against leukemia cancer cell lines K562.

Ação antioxidante de chás e condimentos de grande consumo no Brasil / Antioxidant action of teas and seasonings more consumed in Brazil

Antioxidantes são compostos que atuam inibindo e/ou diminuindo os efeitos desencadeados pelos radicais livres e compostos oxidantes. Os chás são bebidas populares e fontes significativas de compostos fenólicos, sendo considerados importantes integrantes das dietas devido às suas propriedades antioxidantes. O presente trabalho teve como objetivo avaliar a ação antioxidante de uma variedade de chás e condimentos mais consumidos no Brasil. Os chás analisados foram das plantas: Pneumus boldus Mold., Matricaria recutita L., Cymbopogon citratus (DC) Stapf, Baccharis trimera (Less.) DC, Camelia sinensis (L) O. Kuntze (fermentado), Camelia sinensis (não-fermentado), Lippia alba N.E. Brown,Mentha arvensis L., e Pyrus malus L. Os condimentos analisados foram: Eugenia aromatica Baill, Cinnamonum zeylanicum Blume, Laurus nobilis L. e Origanum vulgare L. O método utilizado para avaliar a ação antioxidante foi o da atividade seqüestradora de radicais livres DPPH em solução metanólica. Todas as amostras analisadas demonstraram atividade em suas diferentes concentrações. Camelia sinensis (não-fermentada) foi a mais ativa com CI50= 0,14 mg/mL, cujos principais compostos antioxidantes são epigalocatequinas. Os condimentos mais ativos foram Cinnamonum zeylanicum (CI50 = 0,37 mg/mL), Eugenia aromatica Baill (CI50 = 0,46 mg/mL) e Laurus nobilis (CI50 = 0,76 mg/mL), cujo principal antioxidante relatado foi o eugenol.

Antioxidants are compounds that remove free-radicals or minimize their availability to generate oxidative stress. Teas are popular beverages providing a significant source of phenolic compounds, important components of the human diet due to their antioxidant properties. The present work had the objective of evaluate the antioxidant action of teas and seasonings more consumed in Brazil. The analysed teas were from the plants: Pneumus boldus Mold., Matricaria recutita L., Cymbopogon citratus (DC) Stapf, Baccharis trimera (Less.) DC, Camelia sinensis (L) O. Kuntze (fermented), Camelia sinensis (not-fermented), Lippia alba N.E. Brown, Mentha arvensis L. and Pyrus malus L. The studied seasonings were: Eugenia aromatica Baill, Cinnamonum zeylanicum Blume, Laurus nobilis L. and Origanum vulgare L. The antioxidant activity was measured by the DPPH free radical scavenging method. All analysed samples demonstrated antioxidant activities. Camelia sinensis (not-fermented) (IC50= 0.14 mg/mL), was the most active and active principles are epicalocatechins. The stronger antioxidant seasonings were Cinnamonum zeylanicum (IC50 = 0.37 mg/mL), Eugenia aromatica Baill (IC50= 0.46 mg/ mL and Laurus nobilis (IC50 = 0.76 mg/mL), which presented as main antioxidant component eugenol.

Antioxidant effects of serotonin and L-DOPA on oxidative damages of brain synaptosomes

Antioxidant effects of serotonin and L-DOPA on neuronal tissues were examined by studying the oxidative damages of brain synaptosomal components. The study further explored the mechanism by which they exert protective actions. Serotonin and L-DOPA (1 muM to 1 mM) significantly inhibited lipid peroxidation of brain tissues by either Fe2+ and ascorbate or t-butyl hydroperoxide in a dose dependent fashion. Protective effect of serotonin on the peroxidative actions of both systems was greater than that of L-DOPA. Protein oxidation of synaptosomes caused by Fe2+ and ascorbate was attenuated by serotonin and L-DOPA. Protein oxidation more sensitively responded to L-DOPA rather than serotonin. Serotonin and L-DOPA (100 muM) decreased effectively the oxidation of synaptosomal sulfhydryl groups caused by Fe2+ and ascorbate. The production of hydroxyl radical caused by either Fe3+, EDTA, H2O2 and ascorbate or xanthine and xanthine oxidase was significantly decreased by serotonin and L-DOPA (1 mM). Equal concentrations of serotonin and L-DOPA restored synaptosomal Ca2+ uptake decreased by Fe2+ and ascorbate, which is responsible for SOD and catalase. Protective effects of serotonin and L-DOPA on brain synaptosomes may be attributed to their removing action on reactive oxidants, hydroxyl radicals and probably iron-oxygen complex, without chelating action on iron.