Abstract：
:In the present study, the antioxidant and aldose reductase inhibitory activities of 24 Peruvian infusion tea plants were investigated by 2,2'-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and aldose reductase assays. Phoradendron sp. showed the highest inhibition of aldose reductase (IC50, 1.09±0.06μg/mL) and considerable antioxidant (IC50 of DPPH, 58.36±1.65μg/mL; IC50 of ABTS, 9.91±0.43μg/mL) effects. In order to identify the antioxidants and aldose reductase inhibitors of Phoradendron sp., DPPH-high performance liquid chromatography (HPLC) and ultrafiltration-HPLC assays were performed. Chlorogenic acid, 3,5-di-O-caffeoylquinic acid, and 1,3,5-tri-O-caffeoylquinic acid were identified as the antioxidants and aldose reductase inhibitors; apigenin was identified as the antioxidant. Finally, Phoradendron sp. and its aldose reductase inhibitors also showed a dose-dependent anti-inflammatory effect without cellular toxicity. These results suggested that Phoradendron sp. can be a potent functional food ingredient as an antioxidant, aldose reductase inhibitor and anti-inflammatory agent.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang Z,Hwang SH,Guillen Quispe YN,Gonzales Arce PH,Lim SSdoi
10.1016/j.foodchem.2017.03.107subject
Has Abstractpub_date
2017-09-15 00:00:00pages
222-230eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30488-0journal_volume
231pub_type
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