两种多草药保健品BobyGuards A和B的开发和比较评价:植物化学成分、抗氧化潜力和营养价值

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Borelle Mafogang, Stephane Zingue, Charles Taptue Kotue, Michelle Djouhou, Franck Armand Fozing Fomo, Roger Ponka, Elie Fokou
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引用次数: 0

摘要

营养基因组学的研究强调了营养素调节氧化应激和减少自由基产生的能力,在慢性疾病,特别是癌症的预防和管理中起着关键作用。由于植物化学成分之间的协同作用,营养品,特别是多草药混合物,提供了增强的生物活性。本研究旨在评价两种多草药营养保健品BobyGuard A (BGA)和BobyGuard B (BGB)的植物化学成分、抗氧化活性和营养价值。配方采用姜黄、黑椒、薯蓣、螺旋藻、白莲花、甘蓝配制。标准化包括植物化学特征、感官和物理化学特征的评估。测定了其近似组成、维生素C和矿物质含量,并采用LC-MS /MS对其生物活性成分进行初步鉴定。采用DPPH、OH、FRAP和TAC测定抗氧化能力。两种制剂具有相似的定性植物化学特征,均检测到酚类和类黄酮。从数量上看,BGA显著高于(p <;0.05)维生素C、锰、铜、硫、单宁、水和酒精提取物的含量,以及总抗氧化能力。相反,BGB具有较高的蛋白质、粗纤维、钾、总酚(6580.36±238.10 mg GAE/100 g DM)、类黄酮(1107.27±9.74 mg QuE/100 g DM)、类胡萝卜素(403.52±5.35 mg/100 g DM)和较强的抗氧化活性(OH: 86.03±0.71%;Dpph: 91.09±0.45%)。LC-MS /MS鉴定出BGA中的50种化合物和BGB中的53种化合物,包括姜黄素、胡椒碱、儿茶素和叶绿素b。BGB具有优越的抗氧化活性和丰富的植物化学谱,表明其具有更强的减轻氧化应激和相关细胞损伤的潜力。相反,BGA的矿物质含量升高,特别是铜和锰,可能会增强参与代谢和氧化还原稳态的酶功能。这些发现突出了这两种配方的独特但互补的治疗作用,支持它们在慢性疾病预防和管理策略中的使用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Development and Comparative Evaluation of Two Polyherbal Nutraceuticals, BobyGuards A and B: Phytochemical Composition, Antioxidant Potential, and Nutritional Value

Development and Comparative Evaluation of Two Polyherbal Nutraceuticals, BobyGuards A and B: Phytochemical Composition, Antioxidant Potential, and Nutritional Value

Research in nutrigenomics highlights the ability of nutrients to modulate oxidative stress and reduce free radical production, playing a key role in chronic disease prevention and management, particularly cancer. Nutraceuticals, especially polyherbal blends, offer enhanced bioactivity due to synergistic interactions among phytochemical constituents. This study aimed to evaluate the phytochemical composition, antioxidant activities, and nutritional value of two polyherbal nutraceutical formulations, BobyGuard A (BGA) and BobyGuard B (BGB). Formulations were prepared using Curcuma longa, Piper nigrum, Dioscorea bulbifera, Spirulina platensis, Adansonia digitata, and Brassica oleracea. Standardization included assessments of phytochemical profiles, organoleptic, and physicochemical characteristics. Proximate composition, vitamin C, and mineral contents were measured, and LC–MS/MS was employed for the tentative identification of bioactive compounds. Antioxidant capacity was assessed using DPPH, OH, FRAP, and TAC assays. Both formulations shared similar qualitative phytochemical profiles, with phenols and flavonoids consistently detected. Quantitatively, BGA showed significantly higher (p < 0.05) levels of vitamin C, manganese, copper, sulfur, tannins, water and alcohol extractives, and total antioxidant capacity. Conversely, BGB exhibited higher protein, crude fiber, potassium, total phenols (6580.36 ± 238.10 mg GAE/100 g DM), flavonoids (1107.27 ± 9.74 mg QuE/100 g DM), carotenoids (403.52 ± 5.35 mg/100 g DM), and stronger antioxidant activities (OH: 86.03 ± 0.71%; DPPH: 91.09 ± 0.45%). LC–MS/MS identified 50 compounds in BGA and 53 in BGB, including curcumin, piperine, catechin, and pheophytin b. BGB’s superior antioxidant activity and richer phytochemical profile suggest stronger potential to mitigate oxidative stress and related cellular damage. In contrast, BGA’s elevated mineral content, particularly copper and manganese, may enhance enzymatic functions involved in metabolic and redox homeostasis. These findings highlight the distinct yet complementary therapeutic roles of both formulations, supporting their use in chronic disease prevention and management strategies.

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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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