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Cai-Ning Zhao
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China

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Review
Published: 08 December 2019 in International Journal of Molecular Sciences
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Tea is widely consumed all over the world. Generally, tea is divided into six categories: White, green, yellow, oolong, black, and dark teas, based on the fermentation degree. Tea contains abundant phytochemicals, such as polyphenols, pigments, polysaccharides, alkaloids, free amino acids, and saponins. However, the bioavailability of tea phytochemicals is relatively low. Thus, some novel technologies like nanotechnology have been developed to improve the bioavailability of tea bioactive components and consequently enhance the bioactivity. So far, many studies have demonstrated that tea shows various health functions, such as antioxidant, anti-inflammatory, immuno-regulatory, anticancer, cardiovascular-protective, anti-diabetic, anti-obesity, and hepato-protective effects. Moreover, it is also considered that drinking tea is safe to humans, since reports about the severe adverse effects of tea consumption are rare. In order to provide a better understanding of tea and its health potential, this review summarizes and discusses recent literature on the bioactive components, bioavailability, health functions, and safety issues of tea, with special attention paid to the related molecular mechanisms of tea health functions.

ACS Style

Guo-Yi Tang; Xiao Meng; Ren-You Gan; Cai-Ning Zhao; Qing Liu; Yi-Bin Feng; Sha Li; Xin-Lin Wei; Atanas G. Atanasov; Harold Corke; Hua-Bin Li. Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review. International Journal of Molecular Sciences 2019, 20, 6196 .

AMA Style

Guo-Yi Tang, Xiao Meng, Ren-You Gan, Cai-Ning Zhao, Qing Liu, Yi-Bin Feng, Sha Li, Xin-Lin Wei, Atanas G. Atanasov, Harold Corke, Hua-Bin Li. Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review. International Journal of Molecular Sciences. 2019; 20 (24):6196.

Chicago/Turabian Style

Guo-Yi Tang; Xiao Meng; Ren-You Gan; Cai-Ning Zhao; Qing Liu; Yi-Bin Feng; Sha Li; Xin-Lin Wei; Atanas G. Atanasov; Harold Corke; Hua-Bin Li. 2019. "Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review." International Journal of Molecular Sciences 20, no. 24: 6196.

Communication
Published: 01 September 2019 in Antioxidants
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The present study investigated the effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract. The single-factor experiments and the response surface methodology were conducted to study the effects of parameters on antioxidant activity of green tea extract. The highest antioxidant activity was found under the optimal condition with the buffer solution pH value of 4.62, ultrasonic temperature of 44.12 °C, ultrasonic time of 12.17 min, tannase concentration of 1 mg/mL, and ultrasonic power of 360 W. Furthermore, phenolic profiles of the extracts were identified and quantified by high-performance liquid chromatography. Overall, it was found that tannase led to an increase in gallic acid and a decrease in epigallocatechin gallate, and ultrasounds could also enhance the efficiency of enzymatic reaction.

ACS Style

Xiao-Yu Xu; Jin-Ming Meng; Qian-Qian Mao; Ao Shang; Bang-Yan Li; Cai-Ning Zhao; Guo-Yi Tang; Shi-Yu Cao; Xin-Lin Wei; Ren-You Gan; Harold Corke; Hua-Bin Li. Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract. Antioxidants 2019, 8, 362 .

AMA Style

Xiao-Yu Xu, Jin-Ming Meng, Qian-Qian Mao, Ao Shang, Bang-Yan Li, Cai-Ning Zhao, Guo-Yi Tang, Shi-Yu Cao, Xin-Lin Wei, Ren-You Gan, Harold Corke, Hua-Bin Li. Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract. Antioxidants. 2019; 8 (9):362.

Chicago/Turabian Style

Xiao-Yu Xu; Jin-Ming Meng; Qian-Qian Mao; Ao Shang; Bang-Yan Li; Cai-Ning Zhao; Guo-Yi Tang; Shi-Yu Cao; Xin-Lin Wei; Ren-You Gan; Harold Corke; Hua-Bin Li. 2019. "Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract." Antioxidants 8, no. 9: 362.

Journal article
Published: 10 July 2019 in Antioxidants
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Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

ACS Style

Cai-Ning Zhao; Guo-Yi Tang; Shi-Yu Cao; Xiao-Yu Xu; Ren-You Gan; Qing Liu; Qian-Qian Mao; Ao Shang; Hua-Bin Li. Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas. Antioxidants 2019, 8, 215 .

AMA Style

Cai-Ning Zhao, Guo-Yi Tang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Qing Liu, Qian-Qian Mao, Ao Shang, Hua-Bin Li. Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas. Antioxidants. 2019; 8 (7):215.

Chicago/Turabian Style

Cai-Ning Zhao; Guo-Yi Tang; Shi-Yu Cao; Xiao-Yu Xu; Ren-You Gan; Qing Liu; Qian-Qian Mao; Ao Shang; Hua-Bin Li. 2019. "Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas." Antioxidants 8, no. 7: 215.

Journal article
Published: 18 June 2019 in Antioxidants
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Tea has been reported to prevent and manage many chronic diseases, such as cancer, diabetes, obesity, and cardiovascular diseases, and the antioxidant capacity of tea may be responsible for these health benefits. In this study, the antioxidant capacities of fat-soluble, water-soluble, and bound-insoluble fractions of 30 Chinese teas belonging to six categories, namely green, black, oolong, dark, white, and yellow teas, were systematically evaluated, applying ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays. In addition, total phenolic contents of teas were determined by Folin–Ciocalteu method, and the contents of 18 main phytochemical compounds in teas were measured by high-performance liquid chromatography (HPLC). The results found that several teas possessed very strong antioxidant capacity, and caffeine, theaflavine, gallic acid, chlorogenic acid, ellagic acid, and kaempferol-3-O-glucoside, as well as eight catechins, were the main antioxidant compounds in them. Thus, these teas could be good natural sources of dietary antioxidants, and their extracts might be developed as food additives, nutraceuticals, cosmetics, and pharmaceuticals.

ACS Style

Guo-Yi Tang; Cai-Ning Zhao; Xiao-Yu Xu; Ren-You Gan; Shi-Yu Cao; Qing Liu; Ao Shang; Qian-Qian Mao; Hua-Bin Li. Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas. Antioxidants 2019, 8, 180 .

AMA Style

Guo-Yi Tang, Cai-Ning Zhao, Xiao-Yu Xu, Ren-You Gan, Shi-Yu Cao, Qing Liu, Ao Shang, Qian-Qian Mao, Hua-Bin Li. Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas. Antioxidants. 2019; 8 (6):180.

Chicago/Turabian Style

Guo-Yi Tang; Cai-Ning Zhao; Xiao-Yu Xu; Ren-You Gan; Shi-Yu Cao; Qing Liu; Ao Shang; Qian-Qian Mao; Hua-Bin Li. 2019. "Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas." Antioxidants 8, no. 6: 180.

Review
Published: 06 June 2019 in Antioxidants
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Cardiovascular diseases (CVDs) are critical global public health issues with high morbidity and mortality. Epidemiological studies have revealed that regular tea drinking is inversely associated with the risk of CVDs. Additionally, substantial in vitro and in vivo experimental studies have shown that tea and its bioactive compounds are effective in protecting against CVDs. The relevant mechanisms include reducing blood lipid, alleviating ischemia/reperfusion injury, inhibiting oxidative stress, enhancing endothelial function, attenuating inflammation, and protecting cardiomyocyte function. Moreover, some clinical trials also proved the protective role of tea against CVDs. In order to provide a better understanding of the relationship between tea and CVDs, this review summarizes the effects of tea and its bioactive compounds against CVDs and discusses potential mechanisms of action based on evidence from epidemiological, experimental, and clinical studies.

ACS Style

Shi-Yu Cao; Cai-Ning Zhao; Ren-You Gan; Xiao-Yu Xu; Xin-Lin Wei; Harold Corke; Atanas G. Atanasov; Hua-Bin Li. Effects and Mechanisms of Tea and Its Bioactive Compounds for the Prevention and Treatment of Cardiovascular Diseases: An Updated Review. Antioxidants 2019, 8, 166 .

AMA Style

Shi-Yu Cao, Cai-Ning Zhao, Ren-You Gan, Xiao-Yu Xu, Xin-Lin Wei, Harold Corke, Atanas G. Atanasov, Hua-Bin Li. Effects and Mechanisms of Tea and Its Bioactive Compounds for the Prevention and Treatment of Cardiovascular Diseases: An Updated Review. Antioxidants. 2019; 8 (6):166.

Chicago/Turabian Style

Shi-Yu Cao; Cai-Ning Zhao; Ren-You Gan; Xiao-Yu Xu; Xin-Lin Wei; Harold Corke; Atanas G. Atanasov; Hua-Bin Li. 2019. "Effects and Mechanisms of Tea and Its Bioactive Compounds for the Prevention and Treatment of Cardiovascular Diseases: An Updated Review." Antioxidants 8, no. 6: 166.

Journal article
Published: 27 March 2019 in Antioxidants
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Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two important components of the flavors and health benefits of fruit vinegars. This study aimed to test the antioxidant activities, phenolic profiles, and organic acid contents of 23 fruit vinegars. The results found that the 23 fruit vinegars varied in ferric-reducing antioxidant power (FRAP, 0.15–23.52 μmol Fe(II)/mL), Trolox equivalent antioxidant capacity (TEAC, 0.03–7.30 μmol Trolox/mL), total phenolic content (TPC, 29.64–3216.60 mg gallic acid equivalent/L), and total flavonoid content (TFC, 2.22–753.19 mg quercetin equivalent/L) values. Among the 23 fruit vinegars, the highest antioxidant activities were found in balsamic vinegar from Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti). In addition, polyphenols and organic acids might be responsible for the antioxidant activities of fruit vinegars. The most widely detected phenolic compounds in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, with tartaric acid, malic acid, lactic acid, citric acid, and succinic acid the most widely distributed organic acids. Overall, fruit vinegars are rich in polyphenols and organic acids and can be a good dietary source of antioxidants.

ACS Style

Qing Liu; Guo-Yi Tang; Cai-Ning Zhao; Ren-You Gan; Hua-Bin Li. Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars. Antioxidants 2019, 8, 78 .

AMA Style

Qing Liu, Guo-Yi Tang, Cai-Ning Zhao, Ren-You Gan, Hua-Bin Li. Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars. Antioxidants. 2019; 8 (4):78.

Chicago/Turabian Style

Qing Liu; Guo-Yi Tang; Cai-Ning Zhao; Ren-You Gan; Hua-Bin Li. 2019. "Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars." Antioxidants 8, no. 4: 78.

Review article
Published: 16 November 2018 in Journal of Functional Foods
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Lung cancer is the most common cancer and the leading cause of cancer-related death worldwide. Increasing evidence suggests an important role of dietary natural products in the prevention and management of lung cancer, such as grapes, pomegranates, apples, cruciferous vegetables, tomatoes, bitter melons, turmeric, ginger, saffron, garlic, chili, rosemary, soy, rice bran, corn, shiitake mushroom, Calvatia gigantea, and Thelephora ganbajun. These edible natural products and their bioactive constituents influence cancer development and progression through multiple ways, including suppressing cancer cell growth and proliferation, inducing cell apoptosis, protecting against lung carcinogens, inhibiting cell migration and adhesion, and immunomodulating and sensitizing cancer cells to antitumor drugs. This review focuses on the potential prevention and management of lung cancer using dietary natural products and their relevant bioactive components, and discusses the possible mechanisms of action.

ACS Style

Shi-Yu Cao; Ya Li; Xiao Meng; Cai-Ning Zhao; Sha Li; Ren-You Gan; Hua-Bin Li. Dietary natural products and lung cancer: Effects and mechanisms of action. Journal of Functional Foods 2018, 52, 316 -331.

AMA Style

Shi-Yu Cao, Ya Li, Xiao Meng, Cai-Ning Zhao, Sha Li, Ren-You Gan, Hua-Bin Li. Dietary natural products and lung cancer: Effects and mechanisms of action. Journal of Functional Foods. 2018; 52 ():316-331.

Chicago/Turabian Style

Shi-Yu Cao; Ya Li; Xiao Meng; Cai-Ning Zhao; Sha Li; Ren-You Gan; Hua-Bin Li. 2018. "Dietary natural products and lung cancer: Effects and mechanisms of action." Journal of Functional Foods 52, no. : 316-331.

Journal article
Published: 11 October 2018 in Molecules
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Grapes are widely used in the wine and juice industries, which can lead to massive amounts of waste, mostly grape peels and seeds. The antioxidant capacities, total phenolic and flavonoid contents and phenolic profiles of peels and seeds from 30 grape varieties were systemically assessed. The antioxidant activities of fat-soluble, water-soluble and insoluble-bound fractions of grape peels and seeds were evaluated using ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays, and their total phenolic contents and total flavonoid contents were determined by the Folin-Ciocalteu method and AlCl3 colorimetry, respectively. It was found that the antioxidant capacities were diverse among different grape peels and seeds. Moreover, several phenolic compounds were identified and quantified, including gallic acid, cyanidin-3-glucoside, epicatechin, catechin gallate, ferulaic acid, rutin and resveratrol, which could contribute to the antioxidant capacities of these grape peels and seeds. Several grape wastes with strong antioxidant activity could be abundant sources of natural bioactive compounds, and have the potential for development into functional foods, food additives and pharmaceuticals.

ACS Style

Guo-Yi Tang; Cai-Ning Zhao; Qing Liu; Xiao-Ling Feng; Xiao-Yu Xu; Shi-Yu Cao; Xiao Meng; Sha Li; Ren-You Gan; Hua-Bin Li. Potential of Grape Wastes as a Natural Source of Bioactive Compounds. Molecules 2018, 23, 2598 .

AMA Style

Guo-Yi Tang, Cai-Ning Zhao, Qing Liu, Xiao-Ling Feng, Xiao-Yu Xu, Shi-Yu Cao, Xiao Meng, Sha Li, Ren-You Gan, Hua-Bin Li. Potential of Grape Wastes as a Natural Source of Bioactive Compounds. Molecules. 2018; 23 (10):2598.

Chicago/Turabian Style

Guo-Yi Tang; Cai-Ning Zhao; Qing Liu; Xiao-Ling Feng; Xiao-Yu Xu; Shi-Yu Cao; Xiao Meng; Sha Li; Ren-You Gan; Hua-Bin Li. 2018. "Potential of Grape Wastes as a Natural Source of Bioactive Compounds." Molecules 23, no. 10: 2598.

Journal article
Published: 29 September 2018 in Molecules
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A microwave-assisted extraction (MAE) technology optimized by response surface methodology (RSM) was established to extract phenolic compounds from the fruit of Melastoma sanguineum. The effects of solvent composition, ratio of solvent to material, temperature, time and microwave power on phenol yield were evaluated in single-factor tests. The three parameters exerting main impacts on phenol yield were further optimized by RSM. Under optimal extraction conditions (31.33% ethanol, solvent/material ratio of 32.21 mL/g, 52.24 °C, 45 min and 500 W), the total phenolic content was 39.02 ± 0.73 mg gallic acid equivalent (GAE)/g dry weight (DW). This MAE method performed better in comparison with two conventional methods, those being maceration (25.79 ± 1.03 mg GAE/g DW) and Soxhlet extraction (18.40 ± 1.34 mg GAE/g DW), using lower process temperature, shorter irradiation time, and lower organic solvent consumption. In addition, five flavonoids (epicatechin gallate, epicatechin, rutin, pigallocatechin and quercetin) and two phenolic acids (protocatechuic acid and chlorogenic acid) in the extract were identified and quantified using UPLC-MS/MS.

ACS Style

Cai-Ning Zhao; Jiao-Jiao Zhang; Ya Li; Xiao Meng; Hua-Bin Li. Microwave-Assisted Extraction of Phenolic Compounds from Melastoma sanguineum Fruit: Optimization and Identification. Molecules 2018, 23, 2498 .

AMA Style

Cai-Ning Zhao, Jiao-Jiao Zhang, Ya Li, Xiao Meng, Hua-Bin Li. Microwave-Assisted Extraction of Phenolic Compounds from Melastoma sanguineum Fruit: Optimization and Identification. Molecules. 2018; 23 (10):2498.

Chicago/Turabian Style

Cai-Ning Zhao; Jiao-Jiao Zhang; Ya Li; Xiao Meng; Hua-Bin Li. 2018. "Microwave-Assisted Extraction of Phenolic Compounds from Melastoma sanguineum Fruit: Optimization and Identification." Molecules 23, no. 10: 2498.

Comparative study
Published: 23 September 2018 in Molecules
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Grapes are widely consumed in the world, and different grape varieties could exhibit distinctly different antioxidant activities. In this study, the free radical-scavenging and antioxidant activities of lipophilic, hydrophilic, and insoluble-bound fractions from 30 grape varieties were evaluated by ferric-reducing antioxidant powers (FRAP), Trolox equivalent antioxidant capacities (TEAC), total phenolic contents (TPC), and total flavonoid contents (TFC). The results indicated that the 30 grape varieties exhibited diverse FRAP values (1.289–11.767 μmol Fe(II)/g FW), TEAC values (0.339–4.839 μmol Trolox/g FW), TPC values (0.294–1.407 mg GAE/g FW) and TFC values (0.082–0.132 mg QE/g FW). Several grapes, such as Pearl Black Grape (Xinjiang), Summer Black Grape (Shaanxi), Pearl Green Grape (Xinjiang), Seedless Green Grape (Xinjiang), and Seedless Red Grape (Yunnan), exhibited strong free radical-scavenging and antioxidant activities, which could be consumed as good sources of natural antioxidants to prevent several diseases induced by oxidative stress, such as cardiovascular disease and cancer. Furthermore, several antioxidants were identified and quantified, including caffeic acid, catechin gallate, epicatechin, gallic acid, protocatechuic acid and rutin, which could contribute to the antioxidant activities of grapes.

ACS Style

Qing Liu; Guo-Yi Tang; Cai-Ning Zhao; Xiao-Ling Feng; Xiao-Yu Xu; Shi-Yu Cao; Xiao Meng; Sha Li; Ren-You Gan; Hua-Bin Li. Comparison of Antioxidant Activities of Different Grape Varieties. Molecules 2018, 23, 2432 .

AMA Style

Qing Liu, Guo-Yi Tang, Cai-Ning Zhao, Xiao-Ling Feng, Xiao-Yu Xu, Shi-Yu Cao, Xiao Meng, Sha Li, Ren-You Gan, Hua-Bin Li. Comparison of Antioxidant Activities of Different Grape Varieties. Molecules. 2018; 23 (10):2432.

Chicago/Turabian Style

Qing Liu; Guo-Yi Tang; Cai-Ning Zhao; Xiao-Ling Feng; Xiao-Yu Xu; Shi-Yu Cao; Xiao Meng; Sha Li; Ren-You Gan; Hua-Bin Li. 2018. "Comparison of Antioxidant Activities of Different Grape Varieties." Molecules 23, no. 10: 2432.

Journal article
Published: 31 August 2018 in Molecules
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The consumption of herbal teas has become popular in recent years due to their attractive flavors and outstanding antioxidant properties. The Five-Golden-Flowers tea is a herbal tea consisting of five famous edible flowers. The effects of microwave-assisted extraction parameters on the antioxidant activity of Five-Golden-Flowers tea were studied by single-factor experiments, and further investigated using response surface methodology. Under the optimal parameters (53.04 mL/g of solvent/material ratio, 65.52 °C, 30.89 min, and 500 W), the ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, and total phenolic content of the herbal tea were 862.90 ± 2.44 µmol Fe2+/g dry weight (DW), 474.37 ± 1.92 µmol Trolox/g DW, and 65.50 ± 1.26 mg gallic acid equivalent (GAE)/g DW, respectively. The in vivo antioxidant activity of the herbal tea was evaluated on alcohol-induced acute liver injury in mice. The herbal tea significantly decreased the levels of aspartate aminotransferase, total bilirubin, and malonaldehyde at different doses (200, 400, and 800 mg/kg); improved the levels of liver index, serum triacylglycerol, and catalase at dose of 800 mg/kg. These results indicated its role in alleviating hepatic oxidative injury. Besides, rutin, chlorogenic acid, epicatechin, gallic acid, and p-coumaric acid were identified and quantified by high performance liquid chromatography (HPLC), which could contribute to the antioxidant activity of the herbal tea.

ACS Style

Cai-Ning Zhao; Guo-Yi Tang; Qing Liu; Xiao-Yu Xu; Shi-Yu Cao; Ren-You Gan; Ke-Yi Zhang; Shuang-Li Meng; Hua-Bin Li. Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage. Molecules 2018, 23, 2216 .

AMA Style

Cai-Ning Zhao, Guo-Yi Tang, Qing Liu, Xiao-Yu Xu, Shi-Yu Cao, Ren-You Gan, Ke-Yi Zhang, Shuang-Li Meng, Hua-Bin Li. Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage. Molecules. 2018; 23 (9):2216.

Chicago/Turabian Style

Cai-Ning Zhao; Guo-Yi Tang; Qing Liu; Xiao-Yu Xu; Shi-Yu Cao; Ren-You Gan; Ke-Yi Zhang; Shuang-Li Meng; Hua-Bin Li. 2018. "Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage." Molecules 23, no. 9: 2216.

Journal article
Published: 06 September 2017 in Molecules
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Our previous study reported that the fruit of Gordonia axillaris, an edible wild fruit, possessed strong antioxidant activity. In this study, a microwave-assisted extraction (MAE) method was established to extract antioxidants from the fruit of Gordonia axillaris. The influence of five parameters, including ethanol concentration, solvent/material ratio, extraction time, extraction temperature and microwave power, was investigated by single-factor experiments. Three factors, namely ethanol concentration, solvent/material ratio, extraction time, were found to exert a major influence on extraction efficacy, and were further studied by response surface methodology to investigate their interactions. Ethanol concentration of 36.89%, solvent/material ratio of 29.56 mL/g, extraction time of 71.04 min, temperature of 40 °C, and microwave power of 400 W were found to be the optimal condition. The TEAC value was 198.16 ± 5.47 µmol Trolox/g DW under the optimal conditions, which was in conformity to the predicted value (200.28 µmol Trolox/g DW). In addition, the MAE method was compared with two conventional methods (Soxhlet extraction and maceration extraction). Results showed that the antioxidant capacity of the extract obtained by MAE method was stronger than that obtained by maceration (168.67 ± 3.88 µmol Trolox/g DW) or Soxhlet extraction (114.09 ± 2.01 µmol Trolox/g DW). Finally, several phenolic compounds in the extract were identified and quantified by UPLC-MS/MS, which were rutin, gallic acid, protocatechuic acid, epicatechin, epicatechin gallate, 2-hydrocinnamic acid, p-coumaric acid, quercetin, chlorogenic acid and ferulic acid.

ACS Style

Ya Li; Sha Li; Sheng-Jun Lin; Jiao-Jiao Zhang; Cai-Ning Zhao; Hua-Bin Li. Microwave-Assisted Extraction of Natural Antioxidants from the Exotic Gordonia axillaris Fruit: Optimization and Identification of Phenolic Compounds. Molecules 2017, 22, 1481 .

AMA Style

Ya Li, Sha Li, Sheng-Jun Lin, Jiao-Jiao Zhang, Cai-Ning Zhao, Hua-Bin Li. Microwave-Assisted Extraction of Natural Antioxidants from the Exotic Gordonia axillaris Fruit: Optimization and Identification of Phenolic Compounds. Molecules. 2017; 22 (9):1481.

Chicago/Turabian Style

Ya Li; Sha Li; Sheng-Jun Lin; Jiao-Jiao Zhang; Cai-Ning Zhao; Hua-Bin Li. 2017. "Microwave-Assisted Extraction of Natural Antioxidants from the Exotic Gordonia axillaris Fruit: Optimization and Identification of Phenolic Compounds." Molecules 22, no. 9: 1481.

Review
Published: 10 August 2017 in Nutrients
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Epidemiological studies have shown that vegetable consumption is inversely related to the risk of cardiovascular diseases. Moreover, research has indicated that many vegetables like potatoes, soybeans, sesame, tomatoes, dioscorea, onions, celery, broccoli, lettuce and asparagus showed great potential in preventing and treating cardiovascular diseases, and vitamins, essential elements, dietary fibers, botanic proteins and phytochemicals were bioactive components. The cardioprotective effects of vegetables might involve antioxidation; anti-inflammation; anti-platelet; regulating blood pressure, blood glucose, and lipid profile; attenuating myocardial damage; and modulating relevant enzyme activities, gene expression, and signaling pathways as well as some other biomarkers associated to cardiovascular diseases. In addition, several vegetables and their bioactive components have been proven to protect against cardiovascular diseases in clinical trials. In this review, we analyze and summarize the effects of vegetables on cardiovascular diseases based on epidemiological studies, experimental research, and clinical trials, which are significant to the application of vegetables in prevention and treatment of cardiovascular diseases.

ACS Style

Guo-Yi Tang; Xiao Meng; Ya Li; Cai-Ning Zhao; Qing Liu; Hua-Bin Li. Effects of Vegetables on Cardiovascular Diseases and Related Mechanisms. Nutrients 2017, 9, 857 .

AMA Style

Guo-Yi Tang, Xiao Meng, Ya Li, Cai-Ning Zhao, Qing Liu, Hua-Bin Li. Effects of Vegetables on Cardiovascular Diseases and Related Mechanisms. Nutrients. 2017; 9 (8):857.

Chicago/Turabian Style

Guo-Yi Tang; Xiao Meng; Ya Li; Cai-Ning Zhao; Qing Liu; Hua-Bin Li. 2017. "Effects of Vegetables on Cardiovascular Diseases and Related Mechanisms." Nutrients 9, no. 8: 857.

Review
Published: 16 June 2017 in International Journal of Molecular Sciences
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Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices—such as clove, oregano, thyme, cinnamon, and cumin—possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives.

ACS Style

Qing Liu; Xiao Meng; Ya Li; Cai-Ning Zhao; Guo-Yi Tang; Hua-Bin Li. Antibacterial and Antifungal Activities of Spices. International Journal of Molecular Sciences 2017, 18, 1283 .

AMA Style

Qing Liu, Xiao Meng, Ya Li, Cai-Ning Zhao, Guo-Yi Tang, Hua-Bin Li. Antibacterial and Antifungal Activities of Spices. International Journal of Molecular Sciences. 2017; 18 (6):1283.

Chicago/Turabian Style

Qing Liu; Xiao Meng; Ya Li; Cai-Ning Zhao; Guo-Yi Tang; Hua-Bin Li. 2017. "Antibacterial and Antifungal Activities of Spices." International Journal of Molecular Sciences 18, no. 6: 1283.

Review
Published: 13 June 2017 in Nutrients
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Cardiovascular diseases (CVDs) are leading global health problems. Accumulating epidemiological studies have indicated that consuming fruits was inversely related to the risk of CVDs. Moreover, substantial experimental studies have supported the protective role of fruits against CVDs, and several fruits (grape, blueberry, pomegranate, apple, hawthorn, and avocado) have been widely studied and have shown potent cardiovascular protective action. Fruits can prevent CVDs or facilitate the restoration of morphology and functions of heart and vessels after injury. The involved mechanisms included protecting vascular endothelial function, regulating lipids metabolism, modulating blood pressure, inhibiting platelets function, alleviating ischemia/reperfusion injury, suppressing thrombosis, reducing oxidative stress, and attenuating inflammation. The present review summarizes recent discoveries about the effects of fruits on CVDs and discusses potential mechanisms of actions based on evidence from epidemiological, experimental, and clinical studies.

ACS Style

Cai-Ning Zhao; Xiao Meng; Ya Li; Sha Li; Qing Liu; Guo-Yi Tang; Hua-Bin Li. Fruits for Prevention and Treatment of Cardiovascular Diseases. Nutrients 2017, 9, 598 .

AMA Style

Cai-Ning Zhao, Xiao Meng, Ya Li, Sha Li, Qing Liu, Guo-Yi Tang, Hua-Bin Li. Fruits for Prevention and Treatment of Cardiovascular Diseases. Nutrients. 2017; 9 (6):598.

Chicago/Turabian Style

Cai-Ning Zhao; Xiao Meng; Ya Li; Sha Li; Qing Liu; Guo-Yi Tang; Hua-Bin Li. 2017. "Fruits for Prevention and Treatment of Cardiovascular Diseases." Nutrients 9, no. 6: 598.