Investigation of the antioxidant and aldose reductase inhibitory activities of extracts from Peruvian tea plant infusions

Zhiqiang Wang, Seung Hwan Hwang, Yanymee N. Guillen Quispe, Paul H. Gonzales Arce, Soon Sung Lim

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

33 Citas (Scopus)

Resumen

In the present study, the antioxidant and aldose reductase inhibitory activities of 24 Peruvian infusion tea plants were investigated by 2,2′-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and aldose reductase assays. Phoradendron sp. showed the highest inhibition of aldose reductase (IC50, 1.09 ± 0.06 μg/mL) and considerable antioxidant (IC50 of DPPH, 58.36 ± 1.65 μg/mL; IC50 of ABTS, 9.91 ± 0.43 μg/mL) effects. In order to identify the antioxidants and aldose reductase inhibitors of Phoradendron sp., DPPH-high performance liquid chromatography (HPLC) and ultrafiltration-HPLC assays were performed. Chlorogenic acid, 3,5-di-O-caffeoylquinic acid, and 1,3,5-tri-O-caffeoylquinic acid were identified as the antioxidants and aldose reductase inhibitors; apigenin was identified as the antioxidant. Finally, Phoradendron sp. and its aldose reductase inhibitors also showed a dose-dependent anti-inflammatory effect without cellular toxicity. These results suggested that Phoradendron sp. can be a potent functional food ingredient as an antioxidant, aldose reductase inhibitor and anti-inflammatory agent.
Idioma originalInglés estadounidense
Páginas (desde-hasta)222-230
Número de páginas9
PublicaciónFood Chemistry
Volumen231
DOI
EstadoPublicada - 15 set. 2017

Palabras clave

  • Aldose reductase
  • Anti-inflammation
  • Antioxidant
  • Peruvian infusion tea plants
  • Phoradendron sp.

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