Literature DB >> 21790134

Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic Ilex paraguariensis extract components.

Diogo P Rivelli1, Rebeca L Almeida, Cristina D Ropke, Silvia B M Barros.   

Abstract

The infusion of aerial parts of Ilex paraguariensis is widely consumed. Its antioxidant activity suggests an important role of this plant in the treatment/prevention of oxidative stress related diseases. Plant extract active compounds are frequently found in esterified form that may be poorly absorbed. Hydrolysis of the extract is a possible approach to increase its bioavailability. The aim of this study was to perform a phytochemical analysis and evaluate in rats the plasma concentration and tissue distribution of antioxidant compounds in the hydroethanolic extract of Ilex paraguariensis, before and after enzymatic hydrolysis. Both extracts presented high antioxidant activity and phenolic content. Rats given single or repeated doses of the hydrolyzed extract showed increased plasma antioxidant activity and higher plasma levels of caffeic acid. However, no changes of endogenous antioxidants were observed. In conclusion, hydrolysis of the extract of Ilex paraguariensis is a strategy to improve its bioavailability and in vivo antioxidant activity.

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Year:  2011        PMID: 21790134     DOI: 10.1021/jf201665t

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  2 in total

1.  Mate tea prevents oxidative stress in the blood and hippocampus of rats with acute or chronic ethanol administration.

Authors:  Bianca Scolaro; Daniela Delwing-de Lima; José Geraldo Pereira da Cruz; Débora Delwing-Dal Magro
Journal:  Oxid Med Cell Longev       Date:  2012-03-11       Impact factor: 6.543

Review 2.  Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans.

Authors:  Franck Polia; Marta Pastor-Belda; Alberto Martínez-Blázquez; Marie-Noelle Horcajada; Francisco A Tomás-Barberán; Rocío García-Villalba
Journal:  J Agric Food Chem       Date:  2022-02-14       Impact factor: 5.279

  2 in total

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