Further in vitro evaluation of antiradical and antimicrobial activities of phytol

The antiradical activity of phytol was evaluated by electron paramagnetic resonance towards hydroxyl radical (root OH), superoxide anion radical (), methoxy radical (root CH2OH), carbon-dioxide anion radical (), as well as towards nitric-oxide radical (root NO) and 2,2-diphenyl-1-picrylhydrazyl (root DPPH) radical. It reduced the production of all tested radicals showing more promising activity against , root CH2OH and root DPPH radicals (56\%, 50\% and 48\%, respectively) in comparison with root NO, and root OH radicals (38\%, 23\% and 15\%, respectively). The antimicrobial activity of phytol was evaluated by the microdilution method against eight bacterial and eight fungal strains. To varying degrees, it was proven to be active against all tested bacteria and fungi (MIC 0.003-0.038mg/mL and MBC 0.013-0.052mg/mL, MIC 0.008-0.016mg/mL and MFC 0.090-0.520mg/mL, respectively). According to the obtained results, medical foods containing phytol may support development of new therapies for heart disease.Ministry of Education, Science and Technological Development of the Republic of Serbia {[}41005, 173017, 173032, 173040

Further <i>in vitro</i> evaluation of antiradical and antimicrobial activities of phytol

<div><p>The antiradical activity of phytol was evaluated by electron paramagnetic resonance towards hydroxyl radical (√OH), superoxide anion radical (), methoxy radical (√CH₂OH), carbon-dioxide anion radical (), as well as towards nitric-oxide radical (√NO) and 2,2-diphenyl-1-picrylhydrazyl (√DPPH) radical. It reduced the production of all tested radicals showing more promising activity against , √CH₂OH and √DPPH radicals (56%, 50% and 48%, respectively) in comparison with √NO, and √OH radicals (38%, 23% and 15%, respectively). The antimicrobial activity of phytol was evaluated by the microdilution method against eight bacterial and eight fungal strains. To varying degrees, it was proven to be active against all tested bacteria and fungi (MIC 0.003–0.038 mg/mL and MBC 0.013–0.052 mg/mL, MIC 0.008–0.016 mg/mL and MFC 0.090–0.520 mg/mL, respectively). According to the obtained results, medical foods containing phytol may support development of new therapies for heart disease.</p></div

KINETIC STUDY OF STRESS-INDUCED LUMINESCENCE FROM DIFFERENT TISSUES

Abstract— Exponential decay of the stress‐induced luminescence from different tissues was resolved into the first order reaction components and appropriate rate constants were determined from the reaction half‐times. Kinetic analysis shows that luminescence decays generally through three parallel pseudo‐first order reactions which can be affected independently. The same order of magnitude (even very close numerical values) of the rate constants of luminescent reactions induced by different chemical and physical stimuli in different organisms suggests that a common mechanism is included in their luminescence. Analysis of the secondary kinetics appearing in the particular cases of the luminescence decay, as well as kinetic analysis of the stress‐induced radical decay measured by electron paramagnetic resonance, show that activated forms of oxygen and peroxy‐radicals have a central role in the luminescence emission