Characterisation and quantification of phenolic, anthocyanidin and terpene species in plant foods and plant food-based complementary products with antioxidant and neuroprotective properties.

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2024-11-05 DOI:10.1039/d4fo02942a
Naomi May, Jiahua Shi, Helen Clunas, Julianna Lys de Sousa Alves Neri, Celine Kelso, Jody Morgan, Yinghua Yu, Karen Charlton, Katrina Weston-Green
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Abstract

Phytochemicals, including phenolic compounds and terpenes, are of interest for the treatment and prevention of conditions with oxidative stress, inflammatory and neurodegenerative pathologies. Certain plant foods have shown beneficial effects for the brain; however, the specific phenolic and terpene species in these foods are unclear. The present study aimed to characterise and quantify the phenolic, anthocyanidin and terpene species in six plant foods (Queen Garnet plum (QGP, Prunus salicina); black pepper (BPF, Piper nigrum); clove (CF, Syzygium aromaticum); elderberry (EF, Sambucus nigra); lemon balm (LBF, Melissa officinalis); and sage (SF, Salvia officinalis)) and six plant food-based complementary products (clove (CC), elderberry (EC), lemon balm (LBC), and sage (SC), plus two blends (Astragalus membranaceus and lemon balm-rich, WC and R8)). The relationships between the concentration of phytochemical species in these samples and their antioxidant capacities (i.e. oxygen and nitrogen free radical scavenging, Cu2+ and Fe2+ chelating capacities, and the ability to prevent H2O2-induced oxidative stress in neuroblast-like SH-SY5Y cells, in vitro) were also examined. WC had the highest concentration of phenolics, followed by QGP, EF, CC and CF. BPF had the highest total terpene concentration followed by CC, CF and SF. Correlations between certain compounds and antioxidant capacity were demonstrated. The results provide insight into the potential functional capabilities of species of phenolics and terpenes. Understanding the phytochemical profile of plant foods and their correlations may be important in understanding their potential therapeutic benefits for brain health.

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具有抗氧化和神经保护特性的植物食品和以植物食品为基础的补充产品中酚类、花青素和萜类物质的特性和定量分析。
植物化学物质,包括酚类化合物和萜类化合物,对治疗和预防氧化应激、炎症和神经退行性病变具有重要意义。某些植物食品显示出对大脑有益的作用,但这些食品中具体的酚类和萜烯种类尚不清楚。本研究旨在描述和量化六种植物食品(石榴皇后李(QGP,Prunus salicina);黑胡椒(BPF,Piper nigrum);丁香(CF,Syzygium aromaticum);接骨木(EF,Sambucus nigra)中的酚类、花青素和萜类物质;和鼠尾草(SF,Salvia officinalis)),以及六种以植物食品为基础的辅助产品(丁香(CC)、接骨木(EC)、柠檬香脂(LBC)和鼠尾草(SC),外加两种混合物(黄芪和富含柠檬香脂的 WC 和 R8))。此外,还研究了这些样品中植物化学物质的浓度与其抗氧化能力(即清除氧和氮自由基的能力、Cu2+ 和 Fe2+ 螯合能力,以及体外防止 H2O2 诱导的 SH-SY5Y 神经母细胞氧化应激的能力)之间的关系。WC 的酚类物质浓度最高,其次是 QGP、EF、CC 和 CF。BPF 的萜烯总浓度最高,其次是 CC、CF 和 SF。某些化合物与抗氧化能力之间存在相关性。研究结果有助于深入了解酚类和萜类化合物的潜在功能。了解植物性食品的植物化学成分及其相关性可能对了解它们对大脑健康的潜在治疗功效非常重要。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
期刊最新文献
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