scholarly journals Chemical composition and “ in vitro ” anti-inflammatory activity of Vitis vinifera L. (var. Sangiovese) tendrils extract

2016 ◽  
Vol 20 ◽  
pp. 291-302 ◽  
Author(s):  
Daniele Fraternale ◽  
Alexander Rudov ◽  
Francesco Prattichizzo ◽  
Fabiola Olivieri ◽  
Donata Ricci ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Vitis Vinifera ◽  
Inflammatory Activity ◽  
Vitis Vinifera L ◽  
Anti Inflammatory

The effect of in vitro gastrointestinal digestion on the anti-inflammatory activity of Vitis vinifera L. leaves

2015 ◽  
Vol 6 (8) ◽  
pp. 2453-2463 ◽  
Author(s):  
E. Sangiovanni ◽  
C. Di Lorenzo ◽  
E. Colombo ◽  
F. Colombo ◽  
M. Fumagalli ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Water Extract ◽  
Inflammatory Activity ◽  
Vitis Vinifera L ◽  
Gastric Digestion ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Anti Inflammatory

Vitis viniferaL. water extract from dried leaves maintains its anti-inflammatory activity afterin vitrogastric digestion.

scholarly journals Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract

2019 ◽  
Vol 10 (4) ◽  
pp. 1856-1869 ◽  
Author(s):  
Joana R. Costa ◽  
Manuela Amorim ◽  
Ana Vilas-Boas ◽  
Renata V. Tonon ◽  
Lourdes M. C. Cabral ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Human Health ◽  
Grape Pomace ◽  
Vitis Vinifera L ◽  
Gastrointestinal Digestion ◽  
Gastrointestinal Health ◽  
Bioactive Properties

Grape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including in gastrointestinal health.

scholarly journals Effect of Roasting and Alkalization on the Chemical Composition and In Vitro Anti-Inflammatory Effects of Cocoa

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 421-421
Author(s):  
Joshua Lambert ◽  
Talia Seymore ◽  
Qiaoqiao Dai ◽  
Gregory Ziegler
Keyword(s):  
Chemical Composition ◽  
Human Colon ◽  
Sensory Characteristics ◽  
Inflammatory Activity ◽  
Total Phenolic ◽  
Cocoa Beans ◽  
Inhibitory Potency ◽  
Colon Cells ◽  
Anti Inflammatory

Abstract Objectives Cocoa beans undergo fermentation, roasting, and possibly alkalization prior to consumption. Cocoa and chocolate have been shown to exert anti-inflammatory effects. Previous studies have shown that roasting and alkalization can adversely affect the total phenolic content (TPC) of cocoa, but the effect of these steps on bioactivity has not been well-studied. Our objective was to prepare cocoa powders using different roasting and alkalization protocols and measure their chemical composition and in vitro anti-inflammatory activity. Methods Cocoa beans were roasted (110–150°C) and alkali-treated (0 – 120 min) using a 22 + center point study design. Cocoa nibs were defatted and extracted with 70% aqueous acetone. The extract was dried prior to analysis. TPC was determined using the Folin-Ciocalteu method. Select polyphenols were quantified by liquid chromatography. In vitro anti-inflammatory activity was assessed as inhibition of phospholipase A2 (PLA2) and inhibition of interleukin 8 (IL8) production by tumor necrosis factor a-stimulated HT-29 human colon cells. Results Roasting and alkalization led to decreased TPC, but alkalization had a greater effect. Cocoa beans roasted at 130°C and alkalized for 120 min had 44% lower TPC than those roasted that same way but without alkalization. In the absence of alkalization, beans roasted at 150°C had only a 13% lower TPC than beans roasted at 110°C. Roasting and alkalization also influenced the levels of individual polyphenols, but the effects varied based on the analyte of interest. Roasting tended to enhance the PLA2, inhibitory potency of the cocoa whereas alkalization reduced inhibitory potency. Cocoa that had been roasted at 150°C but not alkalized had the lowest IC50 (14 mg/mL) whereas cocoa that had been roasted at 150°C and alkalized for 120 min had the highest (>100 mg/mL). Similar results were observed for inhibition of IL8 production. Conclusions Roasting and alkalization are important for achieving desired sensory characteristics in cocoa, but these processes adversely affect the levels of polyphenols in cocoa and has been considered inconsistent with maintaining bioactivity. Our results suggest that it is possible to identify processing protocols that balance the sensory characteristics of cocoa with its anti-inflammatory activity. Funding Sources This work was funded by USDA AFRI.

Investigation of chemical composition and in vitro anti-inflammatory activity of Stachys tibetica oil by GC-MS and HRBC membrane stabilization

2012 ◽  
Vol 48 (5) ◽  
pp. 893-895 ◽  
Author(s):  
Dinesh Kumar ◽  
Zulfiqar Ali Bhat ◽  
Vijender Kumar ◽  
M. Y. Shah ◽  
N. A. Khan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Inflammatory Activity ◽  
Membrane Stabilization ◽  
Anti Inflammatory

scholarly journals Evaluation of the Anti-Inflammatory Activity of Raisins (Vitis vinifera L.) in Human Gastric Epithelial Cells: A Comparative Study

2016 ◽  
Vol 17 (7) ◽  
pp. 1156 ◽  
Author(s):  
Chiara Di Lorenzo ◽  
Enrico Sangiovanni ◽  
Marco Fumagalli ◽  
Elisa Colombo ◽  
Gianfranco Frigerio ◽  
...  
Keyword(s):  
Epithelial Cells ◽  
Comparative Study ◽  
Vitis Vinifera ◽  
Inflammatory Activity ◽  
Vitis Vinifera L ◽  
Gastric Epithelial Cells ◽  
Anti Inflammatory

In vitro and in vivo anti-inflammatory activity and chemical composition of Renealmia petasites Gagnep

2021 ◽  
Author(s):  
Aline Keller Couto Soares ◽  
Antônio Domingos de Sousa Júnior ◽  
Mariane Fioroti Lorençoni ◽  
Júlia Araujo de Castro ◽  
Flávia Vitorino de Araujo Porto ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Inflammatory Activity ◽  
Anti Inflammatory

scholarly journals Chemical Composition and in vitro Anti-inflammatory Activity of Wheat Germ Oil Depending on the Extraction Procedure

2021 ◽  
Vol 70 (8) ◽  
pp. 1051-1058
Author(s):  
Saoussem Harrabi ◽  
Azza Ferchichi ◽  
Hayet Fellah ◽  
Moncef Feki ◽  
Farah Hosseinian
Keyword(s):  
Chemical Composition ◽  
Wheat Germ ◽  
Extraction Procedure ◽  
Inflammatory Activity ◽  
Wheat Germ Oil ◽  
Anti Inflammatory
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