Naomi May, Jiahua Shi, Helen Clunas, Julianna Lys de Sousa Alves Neri, Celine Kelso, Jody Morgan, Yinghua Yu, Karen Charlton, Katrina Weston-Green
{"title":"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。","authors":"Naomi May, Jiahua Shi, Helen Clunas, Julianna Lys de Sousa Alves Neri, Celine Kelso, Jody Morgan, Yinghua Yu, Karen Charlton, Katrina Weston-Green","doi":"10.1039/d4fo02942a","DOIUrl":null,"url":null,"abstract":"<p><p>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, <i>Prunus salicina</i>); black pepper (BPF, <i>Piper nigrum</i>); clove (CF, <i>Syzygium aromaticum</i>); elderberry (EF, <i>Sambucus nigra</i>); lemon balm (LBF, <i>Melissa officinalis</i>); and sage (SF, <i>Salvia officinalis</i>)) and six plant food-based complementary products (clove (CC), elderberry (EC), lemon balm (LBC), and sage (SC), plus two blends (<i>Astragalus membranaceus</i> and lemon balm-rich, WC and R8)). The relationships between the concentration of phytochemical species in these samples and their antioxidant capacities (<i>i.e.</i> oxygen and nitrogen free radical scavenging, Cu<sup>2+</sup> and Fe<sup>2+</sup> chelating capacities, and the ability to prevent H<sub>2</sub>O<sub>2</sub>-induced oxidative stress in neuroblast-like SH-SY5Y cells, <i>in vitro</i>) 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.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":null,"pages":null},"PeriodicalIF":5.1000,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Characterisation and quantification of phenolic, anthocyanidin and terpene species in plant foods and plant food-based complementary products with antioxidant and neuroprotective properties.\",\"authors\":\"Naomi May, Jiahua Shi, Helen Clunas, Julianna Lys de Sousa Alves Neri, Celine Kelso, Jody Morgan, Yinghua Yu, Karen Charlton, Katrina Weston-Green\",\"doi\":\"10.1039/d4fo02942a\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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, <i>Prunus salicina</i>); black pepper (BPF, <i>Piper nigrum</i>); clove (CF, <i>Syzygium aromaticum</i>); elderberry (EF, <i>Sambucus nigra</i>); lemon balm (LBF, <i>Melissa officinalis</i>); and sage (SF, <i>Salvia officinalis</i>)) and six plant food-based complementary products (clove (CC), elderberry (EC), lemon balm (LBC), and sage (SC), plus two blends (<i>Astragalus membranaceus</i> and lemon balm-rich, WC and R8)). The relationships between the concentration of phytochemical species in these samples and their antioxidant capacities (<i>i.e.</i> oxygen and nitrogen free radical scavenging, Cu<sup>2+</sup> and Fe<sup>2+</sup> chelating capacities, and the ability to prevent H<sub>2</sub>O<sub>2</sub>-induced oxidative stress in neuroblast-like SH-SY5Y cells, <i>in vitro</i>) 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.</p>\",\"PeriodicalId\":77,\"journal\":{\"name\":\"Food & Function\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.1000,\"publicationDate\":\"2024-11-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food & Function\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1039/d4fo02942a\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"BIOCHEMISTRY & MOLECULAR BIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food & Function","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1039/d4fo02942a","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
Characterisation and quantification of phenolic, anthocyanidin and terpene species in plant foods and plant food-based complementary products with antioxidant and neuroprotective properties.
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.
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.