4.7 Article

In Vitro Bioactivities of Commonly Consumed Cereal, Vegetable, and Legume Seeds as Related to Their Bioactive Components: An Untargeted Metabolomics Approach Using UHPLC-QTOF-MS2

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Health benefits of saponins and its mechanisms: perspectives from absorption, metabolism, and interaction with gut

Yu Zhang et al.

Summary: Saponins, consisting of sapogenins and carbohydrate chains, are compounds widely found in plants and marine organisms. Their complex structure limits the investigation of their absorption and metabolism, hindering the understanding of their bioactivities. Despite their low bioavailability, saponins interact with the gastrointestinal environment and gut microbiota, playing a significant role in their potential health benefits. However, there is still a lack of research on the metabolic pathways and interactions of saponins with gut microbiota.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Article Food Science & Technology

Alfalfa as a sustainable source of plant-based food proteins

Milad Hadidi et al.

Summary: The global population is expected to reach 9.7 billion by 2050, leading to an increased demand for proteins in the human diet. Alfalfa leaf, an underutilized source of cheap protein, shows promise for human consumption and food applications. This review evaluates the application of alfalfa leaf proteins (ALPs) as a potential protein source and discusses their molecular composition, nutritional value, extraction methods, and functional properties. The challenges and potential strategies for utilizing ALPs as a protein source in the human diet are also discussed.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2023)

Article Chemistry, Applied

In-depth phytochemical and biological studies on potential AChE inhibitors in red and zigzag clover dry extracts using reversed-phase liquid chromatography (RP-LC) coupled with photodiode array (PDA) and electron spray ionization-quadrupole/time of flight-mass spectrometric (ESI-QToF/MS-MS) detection and thin-layer chromatography-bioautography

Magdalena Maciejewska-Turska et al.

Summary: The study examined and compared the phytochemical profiles of Trifolium medium L. and T. pratense L., finding close chemotaxonomic similarities. For the first time, neurotropic polyphenols were identified in clover extracts, showing potential to support physiological functions of the endocrine and nervous systems.

FOOD CHEMISTRY (2022)

Article Cell Biology

The Antioxidant Properties of Alfalfa (Medicago sativa L.) and Its Biochemical, Antioxidant, Anti-Inflammatory, and Pathological Effects on Nicotine-Induced Oxidative Stress in the Rat Liver

Mahdieh Raeeszadeh et al.

Summary: The study aimed to evaluate the efficacy of alfalfa methanolic extract (AME) in preventing liver damage caused by nicotine. The results showed that AME improved liver inflammation and oxidative damage caused by nicotine in a dose-dependent manner, while also increasing weight gain and enzymatic antioxidant levels.

OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2022)

Article Agricultural Engineering

UPLC/ESI-Q-TOF-MS analysis of (poly)phenols, tocols and amino acids in Chaenomeles leaves versus in vitro anti-enzyme activities

Aneta Wojdylo et al.

Summary: This study investigated the content of various nutrients and biological activities of different cultivars of Chaenomeles leaves. The results showed that Chaenomeles leaves are rich in phenolics, free amino acids, tocopherols, tocotrienols, and possess enzyme inhibition activity. They can be used as a valuable source for extracting these compounds.

INDUSTRIAL CROPS AND PRODUCTS (2022)

Review Food Science & Technology

Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review

Sara Graziano et al.

Summary: Pseudocereals, such as quinoa, amaranth, and buckwheat, have gained attention for their nutritional benefits, but face challenges in food production due to anti-nutritional compounds and bitter taste substances. Biotechnologies are valuable for improving the diversity of these species and enhancing their palatability and agronomic characteristics.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Article Chemistry, Applied

Application of response surface methodology (RSM) for optimization of the supercritical CO2 extract of oil from Zanthoxylum bungeanum pericarp: Yield, composition and gastric protective effect

Mengmeng Zhang et al.

Summary: Supercritical carbon-dioxide (SC-CO2) extraction of Zanthoxylum bungeanum pericarp had a significant gastric protective effect, and the main compounds found in the extract were volatile oil and alkylamides.

FOOD CHEMISTRY-X (2022)

Article Chemistry, Applied

Encapsulation of broccoli extract by electrospraying: Influence of in vitro simulated digestion on phenolic and glucosinolate contents, and on antioxidant and antihyperglycemic activities

Marjana Radunz et al.

Summary: The encapsulation of broccoli extract helps preserve compounds vulnerable to digestion, with both encapsulated and unencapsulated extracts showing losses in phenolic compounds and glucosinolates during simulated digestion. However, both extracts still demonstrate control over oxidative processes and hyperglycemia.

FOOD CHEMISTRY (2021)

Review Chemistry, Medicinal

Phytotherapy and food applications from Brassica genus

Bahare Salehi et al.

Summary: Plants of the genus Brassica, including species like Brassica nigra, Brassica oleracea, and Brassica rapa, are the top vegetables worldwide. They are divided into categories based on their morphological and chemical properties and play a crucial role in global food supply, providing high nutritional value and unique biological activities.

PHYTOTHERAPY RESEARCH (2021)

Article Biochemistry & Molecular Biology

Effect of Germination on Alfalfa and Buckwheat: Phytochemical Profiling by UHPLC-ESI-QTOF-MS/MS, Bioactive Compounds, and In-Vitro Studies of Their Diabetes and Obesity-Related Functions

Simon-Okomo Aloo et al.

Summary: The study found that sprouts are healthier and more nutritionally rich than raw seeds, with stronger antioxidant, antidiabetic, and antiobesity activities. Sprouting leads to higher levels of metabolites in sprouts compared to raw seeds, making it a suitable technique for altering the functional properties of edible seeds depending on the desired activity.

ANTIOXIDANTS (2021)

Article Food Science & Technology

Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds

Andrej Zivkovic et al.

Summary: The study found that cold dehulled germinated buckwheat seeds have higher levels of total phenolic content and antioxidant activity, making them a promising ingredient for functional foods rich in beneficial phenolic compounds.
Article Biochemistry & Molecular Biology

UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts

Simon-Okomo Aloo et al.

Summary: The study found that broccoli and red cabbage sprouts have high antioxidant and antidiabetic properties, with germination enhancing metabolite levels and synthesis of new compounds.

ANTIOXIDANTS (2021)

Article Biochemistry & Molecular Biology

Flavonoids derived from buckwheat hull can break advanced glycation end-products and improve diabetic nephropathy

Tianzhu Li et al.

Summary: This study investigated the mechanism of buckwheat hull flavonoids in breaking AGEs in vitro and found that they can protect mouse kidneys by regulating the renal AGE-RAGE pathway. The findings provide a strong experimental and theoretical basis for the development of new lysing agents to break AGEs.

FOOD & FUNCTION (2021)

Article Cell Biology

Global metabolic profiling to model biological processes of aging in twins

Bryan J. Bunning et al.

AGING CELL (2020)

Article Biochemical Research Methods

Isolation, identification, biological estimation, and profiling of glucosinolates inIsatis indigoticaroots

Qihui Guo et al.

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (2020)

Article Chemistry, Applied

Contribution of organic acids to α-terpinene antioxidant activity

Patricia R. Quiroga et al.

FOOD CHEMISTRY (2019)

Article Biochemistry & Molecular Biology

HPLC-QTOF-MS/MS profiling, antioxidant, and α-glucosidase inhibitory activities of Pyracantha fortuneana fruit extracts

Hao Wang et al.

JOURNAL OF FOOD BIOCHEMISTRY (2019)

Article Chemistry, Analytical

Identification and analysis of components in Shen-Fu-Shu granule extract and in rat plasma after oral administration by UPLC-ESI/Q-TOF-MS

Ying Chen et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2019)

Article Agriculture, Multidisciplinary

Structural and quantitative changes of saponins in fresh alfalfa compared to alfalfa silage

Malgorzata Szumacher-Strabel et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Biochemistry & Molecular Biology

Antidiabetic effects and erythrocyte stabilization by red cabbage extract in streptozotocin-treated rats

Vyacheslav Buko et al.

FOOD & FUNCTION (2018)

Review Food Science & Technology

Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage

Jessica Tabart et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)

Article Integrative & Complementary Medicine

Aqueous Extract of Glucoraphanin-Rich Broccoli Sprouts Inhibits Formation of Advanced Glycation End Products and Attenuates Inflammatory Reactions in Endothelial Cells

Ami Sotokawauchi et al.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2018)

Article Agriculture, Multidisciplinary

Inhibitory Potential of Red Cabbage against Digestive Enzymes Linked to Obesity and Type 2 Diabetes

Anna Podsedek et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Chemistry, Medicinal

Nutraceutical Potential of New Alfalfa (Medicago sativa) Ingredients for Beverage Preparations

Maria Guadalupe Soto-Zarazua et al.

JOURNAL OF MEDICINAL FOOD (2017)

Review Agriculture, Multidisciplinary

Buckwheat as a Functional Food and Its Effects on Health

Juan Antonio Gimenez-Bastida et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Food Science & Technology

THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES

Memnune Sengul et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)

Review Biochemistry & Molecular Biology

Natural product biosynthesis in Medicago species

Azra Gholami et al.

NATURAL PRODUCT REPORTS (2014)

Article Integrative & Complementary Medicine

Novel anticancer activity and anticancer mechanisms of Brassica oleracea L. var. capitata f. rubrag

R. R. Hafidh et al.

EUROPEAN JOURNAL OF INTEGRATIVE MEDICINE (2013)

Review Food Science & Technology

Bioactive compounds in functional buckwheat food

Zhan-Lu Zhang et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Agriculture, Multidisciplinary

A Fast and Precise Method To Identify Indolic Glucosinolates and Camalexin in Plants by Combining Mass Spectrometric and Biological Information

Sara Izquierdo Zandalinas et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Nutrition & Dietetics

Anti-diabetic effect of pyroglutamic acid in type 2 diabetic Goto-Kakizaki rats and KK-Ay mice

Orie Yoshinari et al.

BRITISH JOURNAL OF NUTRITION (2011)

Review Biochemistry & Molecular Biology

Phenolic Compounds in Brassica Vegetables

Maria Elena Cartea et al.

MOLECULES (2011)

Article Biochemistry & Molecular Biology

Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations

Xu-Dan Guo et al.

MOLECULES (2011)

Article Food Science & Technology

Nutritional composition and flavonoids content of flour from different buckwheat cultivars

Peiyou Qin et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Review Nutrition & Dietetics

Amino acids and immune function

Peng Li et al.

BRITISH JOURNAL OF NUTRITION (2007)

Article Food Science & Technology

Antioxidant properties of raw and processed cabbages

OK Chun et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2004)