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| 1 | Phenolic compounds of green tea: Health benefits and technological application in food显示文摘Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food.In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications. | Jose Manuel Lorenzo Paulo Eduardo Sichetti Munekata | 2016 | Asian Pacific Journal of Tropical Biomedicine2016，6，8： | 7 |
| 2 | Antioxidant and hepatoprotective effects of Ajuga nipponensis extract by ultrasonic-assisted extraction显示文摘Objective: To investigate suitable condition for extraction of the active components from Ajuga nipponensis(A. nipponensis). Methods: Orthogonal experimental design was used to determine the optimal extraction parameters for ecdysterones and flavonoids. Finally, the hepatoprotective abilities of A. nipponensis extracts were evaluated by CCl_4-induced animal models. Results:Maximum yields of flavonoids(7.87±0.10) mg/g and ecdysterones(0.73±0.02) mg/g could be obtained when the extraction time was 50 min, the extraction temperature was 60 ℃, and the ratio of sample to 70%(v/v) ethanol was 1:20(w/w). The antioxidant property of A. nipponensis was correlated to the concentration of its extracts. At 5 mg/m L, A. nipponensisextract scavenged 84.8% of DPPH radical and had absorbance values of 2.43±0.04 reducing power. Upon CCl_4-induced liver injury, glutamic oxaloacetic transaminase and glutamic pyruvic transaminase decreased significantly after the mice were treated with A. nipponensis. Histological researches also explained that A. nipponensis reduced the extent of liver lesions induced by CCl_4. Conclusions: A. nipponensis exhibited potent antioxidant activity in chemical experimental models and hepatoprotective effect against CCl_4-induced liver damage. | Chang-Wei Hsieh Wen-Ching Ko Wai-Jane Ho Chao-Kai Chang Guo-Jhou Chen Jen-Chieh Tsai | 2016 | Asian Pacific Journal of Tropical Medicine2016，9，5： | 3 |
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