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Microglia, Cytokines, and also Sensory Task: Unforeseen Friendships inside Human brain Advancement and Function.
The Crocus and Cyclamen genus have been reported to possess diverse biological properties. In the present investigation, two geophytes from these genus, namely Crocus pallasi and Cyclamen cilicium have been studied. The in vitro antioxidant, enzyme inhibitory, and cytotoxic effects of the methanol extracts of Crocus pallasii and Cyclamen cilicium aerial and underground parts were investigated. Antioxidant abilities of the extracts were investigated via different antioxidant assays (metal chelating, radical quenching (ABTS and DPPH), reducing power (CUPRAC and FRAP) and phosphomolybdenum). Cholinesterases, amylase, tyrosinase, and glucosidase were used as target enzymes for detecting enzyme inhibitory abilities of the samples. Regarding the cytotoxic abilities, breast cancer cell lines (MDA-MB 231 and MCF-7) and prostate cancer cell lines (DU-145) were used. The flowers extracts of Crocus pallasii and C. cilicium possessed the highest flavonoid content. The highest phenolic content was recorded from C. cilicium root extract (47.62 mg gallic acid equivalent/g extract). Cyclamen cilicium root extract showed significantly (p less then 0.05) high radical scavenging (94.28 and 139.60 mg trolox equivalent [TE]/g extract, against DPPH and ABTS radicals, respectively) and reducing potential (173.30 and 109.53 mg TE/g extract, against CUPRAC and FRAP, respectively). The best acetylcholinesterase, glucosidase and tyrosinase inhibition was observed in C. cilicium root (4.46 mg GALAE/g; 15.75 mmol ACAE/g; 136.99 mg KAE/g, respectively). Methanolic extracts of C. pallasii and C. cilicium showed toxicity against breast cancer cell lines. In light of the above findings, C. cilicium might be considered as an interesting candidate in the development of anti-cancer agent coupled with antioxidant properties.Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in human nutrition through plant-based foods. MI-773 ic50 Due to their antioxidant properties, several health benefits related to their consumption are reported in the literature. The stability of the color and the properties of anthocyanins is strongly affected by pH, solvent, temperature, and other environmental conditions. In addition, the insufficient residence time of anthocyanins in the upper digestive tract causes apartialabsorption, which needs to be improved. These factshave led researchers to investigate new forms of processing that provide minimal degradation. Microencapsulation is a promising possibility to stabilize anthocyanin extracts and allow their addition to food products in a more stable form. The microcapsules can still provide a prolonged gastrointestinal retention time caused by the improvement of the bioadhesive properties in the mucus covering the intestinal epithelium. Although there are efficient and emerging techniques, anthocyanins microencapsulation is still a challenge for the food industry. The purpose of this work is to provide an overview of anthocyanins structure, absorptionand protection, and to show the main conventional and emerging microencapsulation methods and their pros and cons.Araticum (Annona crassiflora Mart.) is a native fruit from Brazilian Cerrado widely used by folk medicine. Nevertheless, the biological effects of its seeds and peel have not been extensively evaluated. We evaluate herein the antioxidant, antiproliferative and healing potential of araticum peel and seeds extracts. HPLC-ESI-MS/MS analysis showed flavonoids, namely epicatechin and quercetin, as the main compounds in peel and seeds extracts, respectively. These extracts showed high content of phenolic compounds (7254.46 and 97.74 µg/g extract) and, as consequence, high antioxidant capacity. Interesting, the seeds extract was more effective than peel extract against all tested cancer cells, especially on NCI-ADR/RES (multidrug resistant ovary adenocarcinoma) cell line. In the cell migration assay by using HaCaT (keratinocyte), the seeds extract induced migration, while the peel extract showed an inhibitory effect. In this way, phenolic content could be related to antioxidant capacity, but it was not related to antiproliferative and healing effect. The araticum seeds extract showed an interesting response to in vitro biological assay although of its low content of phenolic compounds. Unidentified compounds, such as alkaloids and annonaceous acetogenins could be related to it. Araticum has potential to be used as therapeutic plant especially as antiproliferative and healing drug.Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic antioxidants (mainly carotenoids and tocopherols) and hydrophilic antioxidants (flavonoids, tannins, phenolic acids, ascorbic acid) in remarkably high quantities. Some of the main nutrients, especially lipids of advantageous fatty acid composition, contribute to nutritional benefits of sea buckthorn products for a consumer as well. This review article focuses, besides the above mentioned compounds and vitamins, also on other important components, such as sugars, sugar derivatives, fibre, organic acids, proteins, amino acids and mineral elements. The article also deals with the effects of sea buckthorn components on the course of non-enzymatic browning of food and in vivo glycation. In addition, sensory perception of sea buckthorn and its constituents from the consumers point of view is discussed.Curdlan - a homopolysaccharide is comprised of glucose using β-1,3-glycosidic bond and produced by different types of microorganisms as exopolysaccharide. Curdlan gel is stable during freezing and thawing processes which find several applications in food and pharmaceutical industries. It acts as a prebiotic, stabilizer and water-holding, viscosifying and texturing agent. Additionally, curdlan gel is used as a food factor to develop the new products e.g. milk fat substitute, non-fat whipped cream, retorting (freeze-drying) process of Tofu, low-fat sausage, and low-fat hamburger. However, a great variation exists among different countries regarding the regulatory aspects of curdlan as food additives, dietary components or prebiotic substances. Therefore, the present review paper aims to discuss safety issues and the establishment of common guidelines and legislation globally, focusing on the use the applications of curdlan in the food sector including the development of noodles, meat-based products, and fat-free dairy products.
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