The anti-inflammatory activity of the predominant procyanidin dimer in cocoa, dimer B2, was investigated in this study. Pretreatment of the procyanidin dimer B2 reduced COX-2 expression induced by the endotoxin lipopolysaccharide (LPS) in differentiated human monocytic cells (THP-1) in culture. To further elucidate the underlying mechanism of COX-2 inhibition by procyanidin, we examined their effects on the activation of extracellular signal-regulated protein kinase (ERK), Jun-terminal kinase (JNK), and p38 mitogen-activated protein kinase (MAPK), which are upstream enzymes known to regulate COX-2 expression in many cell types. Pretreatment with procyanidin dimer B2 decreased the activation of ERK, JNK, and p38 MAPK. In addition, procyanidin dimer B2 suppressed the NF-kappaB activation through stabilization of IkappaB proteins, suggesting that these signal-transducing enzymes could be potential targets for procyanidin dimer B2. By affecting the expression rather than the activity of COX-2, these in vitro data reported herein give further evidence on the anti-inflammatory protection by procyanidins.
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http://dx.doi.org/10.1016/j.bbrc.2006.04.085 | DOI Listing |
Sci Rep
January 2025
Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str, 51-630, Wrocław, Poland.
Drying plant raw materials using modern techniques or combined methods is currently one of the main trends in food technology, which combines process optimization in line with the principles of sustainable development while maintaining high product quality. Therefore, this study aims to be innovative, assessing the possibility of using sublimation techniques, convective drying (CD) at different temperatures (50 °C, 60 °C, 70 °C), vaccum microwave drying (VMD) at different power levels (120 W, 240 W, 360 W, and 360/120 W), and combining these two techniques- CD-VMD (50 °C/120 W, 60 °C/120 W, 70 °C/120 W) in the production of peach snacks. The qualitative analysis of the tested dried peaches showed that the content of polyphenols was dominated by polymers of procyanidins (82.
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Qro., 76010, México.
Grape pomace (GP) is a by-product rich in phytochemicals, including extractable polyphenols (EPPs) and non-extractable polyphenols (NEPPs), which have distinct metabolic fates that may affect their biological activities. The benefits of GP have been reported in relation to obesity and its comorbidities, particularly when administered preventively focusing on EPPs. Therefore, the aim of this study was to investigate the effects of EPPs and NEPPs from GP as a treatment for obesity and its associated metabolic alterations.
View Article and Find Full Text PDFMolecules
December 2024
Department of Molecular Food Chemistry and Development, Institute of Food and One Health, Leibniz University Hannover, 30167 Hannover, Germany.
This study systematically investigated the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical induced oxidation of all dimeric C4-C8 linked B-type procyanidins (PCs) B1-B4 to maximise the formation of the oxidation products using a Design of Experiments (DoE) approach. The C4-C8 linked B1 and B2 formed the A1 () and A2 () (/ 575 [M-H]) with an ether bridge between C2u-O-C7t as expected. Interestingly, the oxidation of the C4-C8 linked dimers B3 and B4 yielded for each two main oxidation products with / 575 [M-H].
View Article and Find Full Text PDFJ Pharm Anal
November 2024
National Key Laboratory of Chinese Medicine Modernization, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China.
In this study, 34 deep eutectic solvents (DESs) were successfully prepared for the extraction of proanthocyanidin from Rhodiolae Crenulatae Radix et Rhizomes. The extraction process was optimized using single factor exploration and Box-Behnken design-response surface analysis. The extraction rate was significantly improved when the molar ratio of choline chloride to 1,3-propanediol was 1:3.
View Article and Find Full Text PDFFoods
December 2024
Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Türkiye.
Consumers' demand for foods with health benefits and different tastes is on an increasing trend. Juniper berries ("andiz" in Turkish) are the fruits of perennial, aromatic, and resinous trees. In this study, quality properties of herbal coffee samples obtained from juniper berries roasted at three different temperatures (120, 160, and 200 °C) and four different durations (10, 25, 32.
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