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Akebia trifoliata is a fruit with rich nutritional properties, and its peel is produced as a by-product. In this research, we investigated the influences of microwave-assisted extraction parameters on antioxidant activity of the extract from Akebia trifoliata peels, and the ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) as well as total phenolic contents (TPC) were used to optimize extraction parameters. The influences of ethanol concentration, microwave power and solvent-to-material ratio, as well as extraction temperature and time on TPC, FRAP and TEAC values, were assessed using single-factor tests. Three parameters with obvious effects on antioxidant capacity were selected to further investigate their interactions by response surface methodology. The optimal extraction parameters of natural antioxidants from Akebia trifoliata peels were ethanol concentration, 49.61% (v/v); solvent-to-material ratio, 32.59:1 mL/g; extraction time, 39.31 min; microwave power, 500 W; and extraction temperature, 50 °C. Under optimal conditions, the FRAP, TEAC and TPC values of Akebia trifoliata peel extracts were 351.86 ± 9.47 µM Fe(II)/g dry weight (DW), 191.12 ± 3.53 µM Trolox/g DW and 32.67 ± 0.90 mg gallic acid equivalent (GAE)/g DW, respectively. Furthermore, the main bioactive compounds (chlorogenic acid, rutin and ellagic acid) in the extract were determined by high-performance liquid chromatography. The results are useful for the full utilization of the by-product from Akebia trifoliate fruit.
Min Luo; Dan-Dan Zhou; Ao Shang; Ren-You Gan; Hua-Bin Li. Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels. Foods 2021, 10, 1432 .
AMA StyleMin Luo, Dan-Dan Zhou, Ao Shang, Ren-You Gan, Hua-Bin Li. Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels. Foods. 2021; 10 (6):1432.
Chicago/Turabian StyleMin Luo; Dan-Dan Zhou; Ao Shang; Ren-You Gan; Hua-Bin Li. 2021. "Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels." Foods 10, no. 6: 1432.
Tea is one of the three most widely consumed beverages in the world, not only because of its unique flavor but also due to its various health benefits. The bioactive components in tea, such as polyphenols, polysaccharides, polypeptides, pigments, and alkaloids, are the main contributors to its health functions. Based on epidemiological surveys, the consumption of tea and its compounds in daily life has positive effects on cardiovascular diseases, cancers, hepatopathy, obesity, and diabetes mellitus. In experimental studies, the antioxidant, anti-inflammatory, anti-cancer, anti-obesity, cardiovascular protective, liver protective, and hypoglycemic activities of tea and the related mechanisms of action have been widely investigated. The regulation of several classical signaling pathways, such as nuclear factor-κB (NF-κB), AMP activated protein kinase (AMPK), and wingless/integrated (Wnt) signaling, is involved. Clinical trials have also demonstrated the potential of tea products to be applied as dietary supplements and natural medicines. In this paper, we reviewed and discussed the recent literature on the health benefits of tea and its compounds, and specifically explored the molecular mechanisms involved.
Ao Shang; Jia-Hui Li; Dan-Dan Zhou; Ren-You Gan; Hua-Bin Li. Molecular mechanisms underlying health benefits of tea compounds. Free Radical Biology and Medicine 2021, 172, 181 -200.
AMA StyleAo Shang, Jia-Hui Li, Dan-Dan Zhou, Ren-You Gan, Hua-Bin Li. Molecular mechanisms underlying health benefits of tea compounds. Free Radical Biology and Medicine. 2021; 172 ():181-200.
Chicago/Turabian StyleAo Shang; Jia-Hui Li; Dan-Dan Zhou; Ren-You Gan; Hua-Bin Li. 2021. "Molecular mechanisms underlying health benefits of tea compounds." Free Radical Biology and Medicine 172, no. : 181-200.
Gut microbiota dysbiosis has been a crucial contributor to the pathogenesis of alcoholic fatty liver disease (AFLD). Tea is a popular beverage worldwide and exerts antioxidant and anti-inflammatory activities, as well as hepatoprotective effects. However, the potential role of gut microbiota regulated by tea in the prevention and management of AFLD remains unclear. Here, the protective effects of oolong tea, black tea, and dark tea on AFLD and its regulation of gut microbiota in chronic alcohol-exposed mice were explored and investigated. The results revealed that tea supplementation significantly prevented liver steatosis, decreased oxidative stress and inflammation, and modulated gut microbiota in chronic alcohol-exposed mice, especially oolong tea and dark tea. However, black tea showed less effectiveness against liver injury caused by alcohol. Moreover, the diversity, structure and composition of chronic alcohol-disrupted gut microbiota were restored by the supplementation of oolong tea and dark tea based on the analysis of gut microbiota. Furthermore, the relationship between liver injury biochemical indicators and gut microbiota indicated that some specific bacteria, such as Bacteroides, Alloprevotella, and Parabacteroides were closely associated with AFLD. In addition, the phytochemical components in tea extracts were measured by high-performance liquid chromatography, which could contribute to preventive effects on AFLD. In summary, oolong tea and dark tea could prevent chronic alcohol exposure-induced AFLD by modulating gut microbiota.
Bangyan Li; Qianqian Mao; Dandan Zhou; Min Luo; Renyou Gan; Hangyu Li; Siyu Huang; Adila Saimaiti; Ao Shang; Huabin Li. Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice. Foods 2021, 10, 1232 .
AMA StyleBangyan Li, Qianqian Mao, Dandan Zhou, Min Luo, Renyou Gan, Hangyu Li, Siyu Huang, Adila Saimaiti, Ao Shang, Huabin Li. Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice. Foods. 2021; 10 (6):1232.
Chicago/Turabian StyleBangyan Li; Qianqian Mao; Dandan Zhou; Min Luo; Renyou Gan; Hangyu Li; Siyu Huang; Adila Saimaiti; Ao Shang; Huabin Li. 2021. "Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice." Foods 10, no. 6: 1232.
In this study, the effects of microwave-assisted extraction conditions on antioxidant capacity of sweet tea (Lithocarpus polystachyus Rehd.) were studied and the antioxidants in the extract were identified. The influences of ethanol concentration, solvent-to-sample ratio, microwave power, extraction temperature and extraction time on Trolox equivalent antioxidant capacity (TEAC) value, ferric reducing antioxidant power (FRAP) value and total phenolic content (TPC) were investigated by single-factor experiments. The response surface methodology (RSM) was used to study the interaction of three parameters which had significant influences on antioxidant capacity including ethanol concentration, solvent-to-sample ratio and extraction time. The optimal conditions for the extraction of antioxidants from sweet tea were found as follows—ethanol concentration of 58.43% (v/v), solvent-to-sample ratio of 35.39:1 mL/g, extraction time of 25.26 min, extraction temperature of 50 ℃ and microwave power of 600 W. The FRAP, TEAC and TPC values of the extract under the optimal conditions were 381.29 ± 4.42 μM Fe(II)/g dry weight (DW), 613.11 ± 9.32 μM Trolox/g DW and 135.94 ± 0.52 mg gallic acid equivalent (GAE)/g DW, respectively. In addition, the major antioxidant components in the extract were detected by high-performance liquid chromatography with diode array detection (HPLC-DAD), including phlorizin, phloretin and trilobatin. The crude extract could be used as food additives or developed into functional food for the prevention and management of oxidative stress-related diseases.
Ao Shang; Min Luo; Ren-You Gan; Xiao-Yu Xu; Yu Xia; Huan Guo; Yi Liu; Hua-Bin Li. Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.). Antioxidants 2020, 9, 678 .
AMA StyleAo Shang, Min Luo, Ren-You Gan, Xiao-Yu Xu, Yu Xia, Huan Guo, Yi Liu, Hua-Bin Li. Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.). Antioxidants. 2020; 9 (8):678.
Chicago/Turabian StyleAo Shang; Min Luo; Ren-You Gan; Xiao-Yu Xu; Yu Xia; Huan Guo; Yi Liu; Hua-Bin Li. 2020. "Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.)." Antioxidants 9, no. 8: 678.
In this study, the efficiency of microwave-assisted hydro-distillation (MAHD) to extract essential oil from Cinnamomum camphora leaf, and the recovery of polyphenols from extract fluid were investigated. The effects of microwave power, liquid-to-material ratio, and extraction time on the extraction efficiency were studied by a single factor test as well as the response surface methodology (RSM) based on the central composite design method. The optimal extraction conditions were a microwave power of 786.27 W, liquid-to-material ratio of 7.47:1 mL/g, and extraction time of 35.57 min. The yield of essential oil was 3.26 ± 0.05% (w/w), and the recovery of polyphenols was 4.97 ± 0.02 mg gallic acid equivalent/g dry weight under the optimal conditions. Furthermore, the comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) was used to characterize the essential oils of fresh and fallen leaves, and 159 individual compounds were tentatively identified, accounting for more than 89.68 and 87.88% of the total contents, respectively. The main ingredients include sabinene, l-β-pinene, β-myrcene, α-terpineol, 3-heptanone, and β-thujene, as well as -terpineol and 3-heptanone, which were first identified in C. camphora essential oil. In conclusion, the MAHD method could extract essential oil from C. camphora with high efficiency, and the polyphenols could be obtained from the extract fluid at the same time, improving the utilization of C. camphora leaf.
Ao Shang; Ren-You Gan; Jia-Rong Zhang; Xiao-Yu Xu; Min Luo; Hong-Yan Liu; Hua-Bin Li. Optimization and Characterization of Microwave-Assisted Hydro-Distillation Extraction of Essential Oils from Cinnamomum camphora Leaf and Recovery of Polyphenols from Extract Fluid. Molecules 2020, 25, 3213 .
AMA StyleAo Shang, Ren-You Gan, Jia-Rong Zhang, Xiao-Yu Xu, Min Luo, Hong-Yan Liu, Hua-Bin Li. Optimization and Characterization of Microwave-Assisted Hydro-Distillation Extraction of Essential Oils from Cinnamomum camphora Leaf and Recovery of Polyphenols from Extract Fluid. Molecules. 2020; 25 (14):3213.
Chicago/Turabian StyleAo Shang; Ren-You Gan; Jia-Rong Zhang; Xiao-Yu Xu; Min Luo; Hong-Yan Liu; Hua-Bin Li. 2020. "Optimization and Characterization of Microwave-Assisted Hydro-Distillation Extraction of Essential Oils from Cinnamomum camphora Leaf and Recovery of Polyphenols from Extract Fluid." Molecules 25, no. 14: 3213.
Tea is a popular beverage and shows very strong in vitro antioxidant activity. However, the relationship among in vitro and in vivo antioxidant activities in teas is seldom reported. In this study, in vivo antioxidant and hepatoprotective activities of 32 selected Chinese teas were evaluated on a mouse model with acute alcohol-induced liver injury. The results showed that most teas significantly reduced the levels of alanine transaminase, aspartate transaminase, alkaline phosphatase, triacylglycerol, and total bilirubin in the sera of mice at a dose of 400 mg/kg. In addition, most teas greatly decreased the malondialdehyde level and increased the levels of superoxide dismutase, glutathione peroxidase, and glutathione in the liver of mice, indicating the antioxidant and hepatoprotective activities of teas. Furthermore, the in vivo antioxidant activity of dark tea was stronger than that of green tea, opposite to the results of the in vitro study. Among these 32 teas, Black Fu Brick Tea, Pu-erh Tea, and Qing Brick Tea showed the strongest antioxidant and hepatoprotective activities. Moreover, total phenolic content as well as the contents of epicatechin, gallocatechin gallate, and chlorogenic acid were found to contribute, at least partially, to the antioxidant and hepatoprotective actions of these teas. Overall, teas are good dietary components with antioxidant and hepatoprotective actions.
Shi-Yu Cao; Bang-Yan Li; Ren-You Gan; Qian-Qian Mao; Yuan-Feng Wang; Ao Shang; Jin-Ming Meng; Xiao-Yu Xu; Xin-Lin Wei; Hua-Bin Li. The In Vivo Antioxidant and Hepatoprotective Actions of Selected Chinese Teas. Foods 2020, 9, 262 .
AMA StyleShi-Yu Cao, Bang-Yan Li, Ren-You Gan, Qian-Qian Mao, Yuan-Feng Wang, Ao Shang, Jin-Ming Meng, Xiao-Yu Xu, Xin-Lin Wei, Hua-Bin Li. The In Vivo Antioxidant and Hepatoprotective Actions of Selected Chinese Teas. Foods. 2020; 9 (3):262.
Chicago/Turabian StyleShi-Yu Cao; Bang-Yan Li; Ren-You Gan; Qian-Qian Mao; Yuan-Feng Wang; Ao Shang; Jin-Ming Meng; Xiao-Yu Xu; Xin-Lin Wei; Hua-Bin Li. 2020. "The In Vivo Antioxidant and Hepatoprotective Actions of Selected Chinese Teas." Foods 9, no. 3: 262.
Gastric cancer is the fifth most common cancer, and the third most prevalent cause of cancer-related deaths in the world. Voluminous evidence has demonstrated that phytochemicals play a critical role in the prevention and management of gastric cancer. Most epidemiological investigations indicate that the increased intake of phytochemicals could reduce the risk of gastric cancer. Experimental studies have elucidated the mechanisms of action, including inhibiting cancer cell proliferation, inducing apoptosis and autophagy, and suppressing angiogenesis as well as cancer cell metastasis. These mechanisms have also been related to the inhibition of Helicobacter pylori and the modulation of gut microbiota. In addition, the intake of phytochemicals could enhance the efficacy of anticancer chemotherapeutics. Moreover, clinical studies have illustrated that phytochemicals have the potential for the prevention and the management of gastric cancer in humans. To provide an updated understanding of relationships between phytochemicals and gastric cancer, this review summarizes the effects of phytochemicals on gastric cancer, highlighting the underlying mechanisms. This review could be helpful for guiding the public in preventing gastric cancer through phytochemicals, as well as in developing functional food and drugs for the prevention and treatment of gastric cancer.
Qian-Qian Mao; Xiao-Yu Xu; Ao Shang; Ren-You Gan; Ding-Tao Wu; Atanas G. Atanasov; Hua-Bin Li. Phytochemicals for the Prevention and Treatment of Gastric Cancer: Effects and Mechanisms. International Journal of Molecular Sciences 2020, 21, 570 .
AMA StyleQian-Qian Mao, Xiao-Yu Xu, Ao Shang, Ren-You Gan, Ding-Tao Wu, Atanas G. Atanasov, Hua-Bin Li. Phytochemicals for the Prevention and Treatment of Gastric Cancer: Effects and Mechanisms. International Journal of Molecular Sciences. 2020; 21 (2):570.
Chicago/Turabian StyleQian-Qian Mao; Xiao-Yu Xu; Ao Shang; Ren-You Gan; Ding-Tao Wu; Atanas G. Atanasov; Hua-Bin Li. 2020. "Phytochemicals for the Prevention and Treatment of Gastric Cancer: Effects and Mechanisms." International Journal of Molecular Sciences 21, no. 2: 570.
Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments may be inconsistent, the in vivo antioxidant activities of the extracts were studied using a mouse model of alcohol-induced acute liver injury in this study. Results showed that all the extracts decreased the levels of aspartate transaminase and alanine aminotransferase in serum, reduced the levels of malondialdehyde and triacylglycerol in the liver, and increased the levels of catalase and glutathione in the liver, which can alleviate hepatic oxidative injury. In addition, the differences between treated and original extracts were not significant in vivo. In some cases, the food processing can have a negative effect on in vivo antioxidant activities. That is, although tannase and ultrasound treatment can significantly increase the antioxidant activities of green tea extracts in vitro, it cannot improve the in vivo antioxidant activities, which indicates that some food processing might not always have positive effects on products for human benefits.
Xiao-Yu Xu; Jie Zheng; Jin-Ming Meng; Ren-You Gan; Qian-Qian Mao; Ao Shang; Bang-Yan Li; Xin-Lin Wei; Hua-Bin Li. Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts. Antioxidants 2019, 8, 572 .
AMA StyleXiao-Yu Xu, Jie Zheng, Jin-Ming Meng, Ren-You Gan, Qian-Qian Mao, Ao Shang, Bang-Yan Li, Xin-Lin Wei, Hua-Bin Li. Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts. Antioxidants. 2019; 8 (12):572.
Chicago/Turabian StyleXiao-Yu Xu; Jie Zheng; Jin-Ming Meng; Ren-You Gan; Qian-Qian Mao; Ao Shang; Bang-Yan Li; Xin-Lin Wei; Hua-Bin Li. 2019. "Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts." Antioxidants 8, no. 12: 572.
Diabetes mellitus is one of the biggest public health concerns worldwide, which includes type 1 diabetes mellitus, type 2 diabetes mellitus, gestational diabetes mellitus, and other rare forms of diabetes mellitus. Accumulating evidence has revealed that intestinal microbiota is closely associated with the initiation and progression of diabetes mellitus. In addition, various dietary natural products and their bioactive components have exhibited anti-diabetic activity by modulating intestinal microbiota. This review addresses the relationship between gut microbiota and diabetes mellitus, and discusses the effects of natural products on diabetes mellitus and its complications by modulating gut microbiota, with special attention paid to the mechanisms of action. It is hoped that this review paper can be helpful for better understanding of the relationships among natural products, gut microbiota, and diabetes mellitus.
Bang-Yan Li; Xiao-Yu Xu; Ren-You Gan; Quan-Cai Sun; Jin-Ming Meng; Ao Shang; Qian-Qian Mao. Targeting Gut Microbiota for the Prevention and Management of Diabetes Mellitus by Dietary Natural Products. Foods 2019, 8, 440 .
AMA StyleBang-Yan Li, Xiao-Yu Xu, Ren-You Gan, Quan-Cai Sun, Jin-Ming Meng, Ao Shang, Qian-Qian Mao. Targeting Gut Microbiota for the Prevention and Management of Diabetes Mellitus by Dietary Natural Products. Foods. 2019; 8 (10):440.
Chicago/Turabian StyleBang-Yan Li; Xiao-Yu Xu; Ren-You Gan; Quan-Cai Sun; Jin-Ming Meng; Ao Shang; Qian-Qian Mao. 2019. "Targeting Gut Microbiota for the Prevention and Management of Diabetes Mellitus by Dietary Natural Products." Foods 8, no. 10: 440.
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.
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 StyleXiao-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 StyleXiao-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.
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.
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 StyleCai-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 StyleCai-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.
Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
Ao Shang; Shi-Yu Cao; Xiao-Yu Xu; Ren-You Gan; Guo-Yi Tang; Harold Corke; Vuyo Mavumengwana; Hua-Bin Li. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods 2019, 8, 246 .
AMA StyleAo Shang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Guo-Yi Tang, Harold Corke, Vuyo Mavumengwana, Hua-Bin Li. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods. 2019; 8 (7):246.
Chicago/Turabian StyleAo Shang; Shi-Yu Cao; Xiao-Yu Xu; Ren-You Gan; Guo-Yi Tang; Harold Corke; Vuyo Mavumengwana; Hua-Bin Li. 2019. "Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)." Foods 8, no. 7: 246.
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.
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 StyleGuo-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 StyleGuo-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.