An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs
المؤلفون المشاركون
Opara, Elizabeth I.
Jones, Lucy
Chohan, Magali
Naughton, Declan P.
المصدر
Oxidative Medicine and Cellular Longevity
العدد
المجلد 2012، العدد 2012 (31 ديسمبر/كانون الأول 2012)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2012-05-21
دولة النشر
مصر
عدد الصفحات
9
التخصصات الرئيسية
العلوم الطبيعية والحياتية (متداخلة التخصصات)
الأحياء
الملخص EN
There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs.
Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity.
The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells.
The trolox equivalent capacity (TEAC) and estimated total phenolic content of the herbs were also determined.
There was a significant decrease in IL-8 release from PBLs stimulated with H2O2 incubated with (U), (C), (C&D), and (STD) herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) herbs.
PBLs pre-incubated with (C&D) herbs prior to stimulation (H2O2 or TNFα) caused a significant inhibition in IL-8 release.
The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the culinary herbs investigated.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Chohan, Magali& Naughton, Declan P.& Jones, Lucy& Opara, Elizabeth I.. 2012. An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs. Oxidative Medicine and Cellular Longevity،Vol. 2012, no. 2012, pp.1-9.
https://search.emarefa.net/detail/BIM-486317
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Chohan, Magali…[et al.]. An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs. Oxidative Medicine and Cellular Longevity No. 2012 (2012), pp.1-9.
https://search.emarefa.net/detail/BIM-486317
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Chohan, Magali& Naughton, Declan P.& Jones, Lucy& Opara, Elizabeth I.. An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs. Oxidative Medicine and Cellular Longevity. 2012. Vol. 2012, no. 2012, pp.1-9.
https://search.emarefa.net/detail/BIM-486317
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-486317
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر