14 research outputs found
Evaluation of the antioxidant capacity in food : research of their modulatory effects on oxidative stress in diabĂštes
LâobĂ©sitĂ© et le diabĂšte de type 2 sâaccompagne gĂ©nĂ©ralement dâun stress oxydant chronique, participant Ă lâinstallation et la progression du diabĂšte, mais Ă©galement Ă lâapparition de nombreuses complications dont les macro- et micro-angiopathies. Certains aliments, comme les fruits et lĂ©gumes naturellement riches en molĂ©cules anti-oxydantes, reprĂ©sentent ainsi un rĂ©el potentiel de prĂ©vention dans ce contexte. Cette Ă©tude sâest intĂ©ressĂ©e au pouvoir anti-oxydant des fruits et lĂ©gumes. Nous avons dĂ©montrĂ© que la majoritĂ© des fruits et lĂ©gumes doivent leur capacitĂ© anti-radicalaire a des composĂ©s polaires. Leur Ă©tude par une mĂ©thode sĂ©parative (HPLC) couplĂ©e Ă une dĂ©tection spĂ©cifique de capacitĂ© anti-radicalaire, a permis de rĂ©vĂ©ler quelles sont les molĂ©cules rĂ©ellement actives. Le chou rouge a Ă©tĂ© rĂ©vĂ©lĂ© comme aliment Ă fort potentiel anti-oxydant, de par la prĂ©sence de nombreuses cyanidines dotĂ©s de capacitĂ©s anti-radicalaires. LâĂ©tude in vitro sur un modĂšle cellulaire (RINm5F) a confirmĂ© lâaction anti-radicalaire des polyphĂ©nols des fruits et lĂ©gumes. Lâextrait de chou rouge a ainsi permis la suppression du stress oxydant induit par un hyperinsulinisme. Enfin, une Ă©tude in vivo, sur le modĂšle de rat diabĂ©tique, a permis de confirmer les effets anti-oxydants et anti-diabĂ©tiques du chou rouge, mĂȘme lorsque sa consommation est associĂ©e Ă un rĂ©gime hypercalorique. Cependant, le chou rouge doit ĂȘtre associĂ© Ă une alimentation Ă©quilibrĂ©e afin dâĂȘtre bĂ©nĂ©fique Ă long terme.Obesity and type 2 diabetes is generally accompanied by a chronic state of oxidative stress, implicated in the development of complications such as macro- and micro-angiopathies. Food, and particularly fruit and vegetables naturally rich in radical scavenging compounds, represent a real preventive potential. This study was focused on the antioxidant capacity of fruit and vegetables. We demonstrated that the majority of fruit and vegetables owe their anti-oxydant capacity to a class of polar compounds. The study by means of a separative technique (HPLC) hyphenated with specific radical scavenging capacity detection, allowed to reveal the real active compounds. Red cabbage has shown amongst the highest antioxidant potential through the presence of numerous radical scavenging cyanidins. In vitro studies, using the RINm5f cell line, confirmed the radical scavenging activity of fruit and vegetables polyphenols. The red cabbage extract suppressed the hyperinsulinemic-induced oxidative stress. Finally, an in vivo study, using a diabetic rat model, confirmed the antioxidant and antidiabetic effects of red cabbage, even when its consumption is associated to a hypercaloric diet. However, the red cabbage must be associated with an equilibrated diet in order offer beneficial effects in the long term
Evaluation du pouvoir anti-oxydant des aliments : recherche de leurs effets modulateurs sur le stress oxydant dans le cas du diabĂšte
Obesity and type 2 diabetes is generally accompanied by a chronic state of oxidative stress, implicated in the development of complications such as macro- and micro-angiopathies. Food, and particularly fruit and vegetables naturally rich in radical scavenging compounds, represent a real preventive potential. This study was focused on the antioxidant capacity of fruit and vegetables. We demonstrated that the majority of fruit and vegetables owe their anti-oxydant capacity to a class of polar compounds. The study by means of a separative technique (HPLC) hyphenated with specific radical scavenging capacity detection, allowed to reveal the real active compounds. Red cabbage has shown amongst the highest antioxidant potential through the presence of numerous radical scavenging cyanidins. In vitro studies, using the RINm5f cell line, confirmed the radical scavenging activity of fruit and vegetables polyphenols. The red cabbage extract suppressed the hyperinsulinemic-induced oxidative stress. Finally, an in vivo study, using a diabetic rat model, confirmed the antioxidant and antidiabetic effects of red cabbage, even when its consumption is associated to a hypercaloric diet. However, the red cabbage must be associated with an equilibrated diet in order offer beneficial effects in the long term.LâobĂ©sitĂ© et le diabĂšte de type 2 sâaccompagne gĂ©nĂ©ralement dâun stress oxydant chronique, participant Ă lâinstallation et la progression du diabĂšte, mais Ă©galement Ă lâapparition de nombreuses complications dont les macro- et micro-angiopathies. Certains aliments, comme les fruits et lĂ©gumes naturellement riches en molĂ©cules anti-oxydantes, reprĂ©sentent ainsi un rĂ©el potentiel de prĂ©vention dans ce contexte. Cette Ă©tude sâest intĂ©ressĂ©e au pouvoir anti-oxydant des fruits et lĂ©gumes. Nous avons dĂ©montrĂ© que la majoritĂ© des fruits et lĂ©gumes doivent leur capacitĂ© anti-radicalaire a des composĂ©s polaires. Leur Ă©tude par une mĂ©thode sĂ©parative (HPLC) couplĂ©e Ă une dĂ©tection spĂ©cifique de capacitĂ© anti-radicalaire, a permis de rĂ©vĂ©ler quelles sont les molĂ©cules rĂ©ellement actives. Le chou rouge a Ă©tĂ© rĂ©vĂ©lĂ© comme aliment Ă fort potentiel anti-oxydant, de par la prĂ©sence de nombreuses cyanidines dotĂ©s de capacitĂ©s anti-radicalaires. LâĂ©tude in vitro sur un modĂšle cellulaire (RINm5F) a confirmĂ© lâaction anti-radicalaire des polyphĂ©nols des fruits et lĂ©gumes. Lâextrait de chou rouge a ainsi permis la suppression du stress oxydant induit par un hyperinsulinisme. Enfin, une Ă©tude in vivo, sur le modĂšle de rat diabĂ©tique, a permis de confirmer les effets anti-oxydants et anti-diabĂ©tiques du chou rouge, mĂȘme lorsque sa consommation est associĂ©e Ă un rĂ©gime hypercalorique. Cependant, le chou rouge doit ĂȘtre associĂ© Ă une alimentation Ă©quilibrĂ©e afin dâĂȘtre bĂ©nĂ©fique Ă long terme
Evaluation of the antioxidant capacity in food : research of their modulatory effects on oxidative stress in diabĂštes
LâobĂ©sitĂ© et le diabĂšte de type 2 sâaccompagne gĂ©nĂ©ralement dâun stress oxydant chronique, participant Ă lâinstallation et la progression du diabĂšte, mais Ă©galement Ă lâapparition de nombreuses complications dont les macro- et micro-angiopathies. Certains aliments, comme les fruits et lĂ©gumes naturellement riches en molĂ©cules anti-oxydantes, reprĂ©sentent ainsi un rĂ©el potentiel de prĂ©vention dans ce contexte. Cette Ă©tude sâest intĂ©ressĂ©e au pouvoir anti-oxydant des fruits et lĂ©gumes. Nous avons dĂ©montrĂ© que la majoritĂ© des fruits et lĂ©gumes doivent leur capacitĂ© anti-radicalaire a des composĂ©s polaires. Leur Ă©tude par une mĂ©thode sĂ©parative (HPLC) couplĂ©e Ă une dĂ©tection spĂ©cifique de capacitĂ© anti-radicalaire, a permis de rĂ©vĂ©ler quelles sont les molĂ©cules rĂ©ellement actives. Le chou rouge a Ă©tĂ© rĂ©vĂ©lĂ© comme aliment Ă fort potentiel anti-oxydant, de par la prĂ©sence de nombreuses cyanidines dotĂ©s de capacitĂ©s anti-radicalaires. LâĂ©tude in vitro sur un modĂšle cellulaire (RINm5F) a confirmĂ© lâaction anti-radicalaire des polyphĂ©nols des fruits et lĂ©gumes. Lâextrait de chou rouge a ainsi permis la suppression du stress oxydant induit par un hyperinsulinisme. Enfin, une Ă©tude in vivo, sur le modĂšle de rat diabĂ©tique, a permis de confirmer les effets anti-oxydants et anti-diabĂ©tiques du chou rouge, mĂȘme lorsque sa consommation est associĂ©e Ă un rĂ©gime hypercalorique. Cependant, le chou rouge doit ĂȘtre associĂ© Ă une alimentation Ă©quilibrĂ©e afin dâĂȘtre bĂ©nĂ©fique Ă long terme.Obesity and type 2 diabetes is generally accompanied by a chronic state of oxidative stress, implicated in the development of complications such as macro- and micro-angiopathies. Food, and particularly fruit and vegetables naturally rich in radical scavenging compounds, represent a real preventive potential. This study was focused on the antioxidant capacity of fruit and vegetables. We demonstrated that the majority of fruit and vegetables owe their anti-oxydant capacity to a class of polar compounds. The study by means of a separative technique (HPLC) hyphenated with specific radical scavenging capacity detection, allowed to reveal the real active compounds. Red cabbage has shown amongst the highest antioxidant potential through the presence of numerous radical scavenging cyanidins. In vitro studies, using the RINm5f cell line, confirmed the radical scavenging activity of fruit and vegetables polyphenols. The red cabbage extract suppressed the hyperinsulinemic-induced oxidative stress. Finally, an in vivo study, using a diabetic rat model, confirmed the antioxidant and antidiabetic effects of red cabbage, even when its consumption is associated to a hypercaloric diet. However, the red cabbage must be associated with an equilibrated diet in order offer beneficial effects in the long term
Fractionation and LC-MS characterisation of the coloured fraction in a cider apple juices
International audienc
Evaluation du pouvoir anti-oxydant des aliments (recherche de leurs effets modulateurs sur le stress oxydant dans le cas du diabĂšte)
L obĂ©sitĂ© et le diabĂšte de type 2 s accompagne gĂ©nĂ©ralement d un stress oxydant chronique, participant Ă l installation et la progression du diabĂšte, mais Ă©galement Ă l apparition de nombreuses complications dont les macro- et micro-angiopathies. Certains aliments, comme les fruits et lĂ©gumes naturellement riches en molĂ©cules anti-oxydantes, reprĂ©sentent ainsi un rĂ©el potentiel de prĂ©vention dans ce contexte. Cette Ă©tude s est intĂ©ressĂ©e au pouvoir anti-oxydant des fruits et lĂ©gumes. Nous avons dĂ©montrĂ© que la majoritĂ© des fruits et lĂ©gumes doivent leur capacitĂ© anti-radicalaire a des composĂ©s polaires. Leur Ă©tude par une mĂ©thode sĂ©parative (HPLC) couplĂ©e Ă une dĂ©tection spĂ©cifique de capacitĂ© anti-radicalaire, a permis de rĂ©vĂ©ler quelles sont les molĂ©cules rĂ©ellement actives. Le chou rouge a Ă©tĂ© rĂ©vĂ©lĂ© comme aliment Ă fort potentiel anti-oxydant, de par la prĂ©sence de nombreuses cyanidines dotĂ©s de capacitĂ©s anti-radicalaires. L Ă©tude in vitro sur un modĂšle cellulaire (RINm5F) a confirmĂ© l action anti-radicalaire des polyphĂ©nols des fruits et lĂ©gumes. L extrait de chou rouge a ainsi permis la suppression du stress oxydant induit par un hyperinsulinisme. Enfin, une Ă©tude in vivo, sur le modĂšle de rat diabĂ©tique, a permis de confirmer les effets anti-oxydants et anti-diabĂ©tiques du chou rouge, mĂȘme lorsque sa consommation est associĂ©e Ă un rĂ©gime hypercalorique. Cependant, le chou rouge doit ĂȘtre associĂ© Ă une alimentation Ă©quilibrĂ©e afin d ĂȘtre bĂ©nĂ©fique Ă long terme.Obesity and type 2 diabetes is generally accompanied by a chronic state of oxidative stress, implicated in the development of complications such as macro- and micro-angiopathies. Food, and particularly fruit and vegetables naturally rich in radical scavenging compounds, represent a real preventive potential. This study was focused on the antioxidant capacity of fruit and vegetables. We demonstrated that the majority of fruit and vegetables owe their anti-oxydant capacity to a class of polar compounds. The study by means of a separative technique (HPLC) hyphenated with specific radical scavenging capacity detection, allowed to reveal the real active compounds. Red cabbage has shown amongst the highest antioxidant potential through the presence of numerous radical scavenging cyanidins. In vitro studies, using the RINm5f cell line, confirmed the radical scavenging activity of fruit and vegetables polyphenols. The red cabbage extract suppressed the hyperinsulinemic-induced oxidative stress. Finally, an in vivo study, using a diabetic rat model, confirmed the antioxidant and antidiabetic effects of red cabbage, even when its consumption is associated to a hypercaloric diet. However, the red cabbage must be associated with an equilibrated diet in order offer beneficial effects in the long term.STRASBOURG-Bib.electronique 063 (674829902) / SudocSudocFranceF
Varietal diversity and characterization of the tannin and non-tannin compounds responsible for the color of cider apple juices
International audienc
Determination of active radical scavenging compounds in polar fruit and vegetable extracts by an on-line HPLC method
Cited by (10) Recommended articles (6)ElsevierLWT - Food Science and TechnologyVolume 62, Issue 1, Part 1, June 2015, Pages 152-159LWT - Food Science and TechnologyDetermination of active radical scavenging compounds in polar fruit and vegetable extracts by an on-line HPLC methodAuthor links open overlay panel, , , , , , ,a Equipe de Chimie Analytique des Molécules Bio-Actives, IPHC-DSA, Université de Strasbourg, CNRS, 74, Route du Rhin, 67400 Illkirch, Franceb Centre Européen d'Etude du DiabÚte, Université de Strasbourg, DIATECH EA 7294, Boulevard René Leriche, 67200 Strasbourg, Francec Aerial, 250 Rue Laurent Fries, Parc d'innovation, 67412 Illkirch, Franced Interprofession des Fruits et Légumes d'Alsace, 11, Rue Jean Mermoz, 68127 Sainte Croix en Plaine, FranceReceived 12 August 2014, Revised 27 November 2014, Accepted 3 January 2015, Available online 10 January 2015.https://doi.org/10.1016/j.lwt.2015.01.004Get rights and contentAbstractFruit and vegetables are believed to help fight against oxidative stress, given their natural content in radical scavenging compounds. Natural polyphenols neutralize reactive oxygen species by means of electron and hydrogen atom transfers. An HPLC method, hyphenated with a post-column reaction system relying on ABTSradical dot+ bleaching assay was applied in order to quantify the chemical activity of radical scavenging compounds in red cabbage, onion, quince, sweet cherry, strawberry, carrot and tomato. Hyphenated to the ABTSradical dot+ post-column reaction system, this method showed high antioxidant capacity notably in cherry, quince, onion, or red cabbage. Structural analysis of the compounds of interest showed the implication of several cyanidins and caffeoylquinic acids in cherry. Quince and red cabbage were found highly active through the presence of respectively caffeoylquinic acids, and an important content of diverse cyanidins variously glycosylated and acylated. The onion extract revealed a chemical core structure (quercetin) responsible for its antioxidant capacity. Moreover, our results showed that depending on the glycosylation profile of these compounds, their radical scavenging capacity can be very different
HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties
The pigments responsible for the
yellow-orange coloration of apple
juices have remained largely unknown up to now. Four French cider
apple juices were produced in conditions similar to those used in
the cider-making industry. The oxidized juices, characterized using
the CIE <i>L</i> <i>a</i> <i>b</i> parameters,
displayed various colors depending on the apple variety and native
phenolic composition. HPLC-DAD-MS revealed contrasting pigment profiles
related to oxidized tanning and nontanning molecules. The latter were
divided into two groups according to their polarity and their visible
spectra. With regard to phenolic classes, flavanol monomers and hydroxycinnamic
acids played an essential role in the formation of oxidation products.
Interestingly, dihydrochalcones appeared to include precursors of
some yellow compounds. Indeed, the yellow pigment phloretin xyloglucoside
oxidation product (PXGOPj), derived from phloretin xyloglucoside,
was clearly identified in apple juices as a xyloglucose analogue of
the yellow pigment phloridzin oxidation product (POPj), previously
characterized in a model solution by Le GuerneveÌ et al. (<i>Tetrahedron Lett.</i> <b>2004</b>, <i>45</i> (35), 6673â6677)
Treatment of NASH with Antioxidant Therapy: Beneficial Effect of Red Cabbage on Type 2 Diabetic Rats
International audienceOxidative stress (OS) plays a major role in type 2 diabetes and its vascular and hepatic complications, and novel therapeutic approaches include natural antioxidants. Our previous chemical and biological studies demonstrated the antioxidant activities of red cabbage (RC), and here, we aimed to determine the in vivo effects of 2-month long RC consumption using a high-fat/high-fructose model of diabetic rats. Results. This vegetable, associated with lifestyle measurement, was shown to decrease OS and increase vascular endothelial NO synthase expression, ensuring vascular homeostasis. In the liver, RC consumption decreased OS by inhibiting p22phox expression and Nrf2 degradation and increasing catalase activity. It inhibited the activation of SREBP (1c, 2), ChREBP, NF-ÎșB, ERK1/2, PPARÎł, and GS and SIRT1 decrease, as observed in diabetic rats. Conclusion/innovation. RC consumption led to metabolic profile improvement, together with hepatic function improvements. Although lifestyle changes are not sufficient to prevent diabetic complications, enrichment with RC avoids progression hepatic complications. This antioxidant strategy using RC does not only able to increase antioxidant defense, such as classical antioxidant, but also able to assure a metabolic and energetic balance to reverse complications. Whereas traditional medical therapy failed to reverse NASH in diabetic patients, consumption of RC should be a natural therapy to treat it