Objective: Chronic obstructive pulmonary disease (COPD) is a complex chronic inflammatory disease involving oxidative stress as well as a wide variety of cells activated from smoking cigarettes. There have been disappointingly few therapeutic advances in drug therapy for COPD. Plant polyphenols have been the topic of much research regarding their antioxidant activities and antiinflammatory and immunomodulatory effects. In the present study, we ask whether apple polyphenol provides protection against cigarette smoke (CS)-induced acute lung injury.
Methods: ICR mice were exposed to CS for 4 d with increasing exposure time for up to 6 h per day to elicit epithelial cells injury. One hour before smoke exposure, mice were treated with apple polyphenol (APP) by gavage; all examinations were performed 18 h after the last CS exposure.
Results: APP at 30, 100, or 300 mg not only significantly dose-dependently reduced the CS-induced accumulation of inflammatory cells and gene/protein expression of proinflammatory factors both in the lung and in bronchoalveolar lavage fluid, but also significantly reversed oxidative stress in the lungs. Additionally, treatment with APP also significantly regulated the CS-induced imbalance of matrix metalloproteinases-9/tissue inhibitor of metalloproteinase-1 expression in the lungs. To investigate further the possible signaling pathway of APP effects, we examined protein expression of p-P38 MAPK by immunohistochemistry that found treatment with APP significantly decreased the CS-induced increases of p-P38 expression in the lungs.
Conclusion: Taken together, APP may be a potential dietary nutrient supplement agent to improve quality of life of COPD patients by inhibiting CS-exposed acute lung injury via P38 MAPK signaling pathway.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.nut.2012.04.008 | DOI Listing |
Foods
December 2024
Faculty of Horticulture, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, Romania.
Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters.
View Article and Find Full Text PDFNutrients
December 2024
Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León, Campus Ciudad Universitaria, Av. Universidad S/N, San Nicolás de los Garza 66455, Mexico.
Plants and algae harbor diverse molecules with antioxidant activity and have been demonstrated to directly inhibit cancer cell growth and mitigate the oxidative damage associated with certain antitumor therapies. While antioxidant supplementation, either alone or in combination with chemotherapy, has shown promise in improving quality of life, further research is needed to explore the effects of antioxidant combinations on specific cancer cell lines. In this study, the in vitro cytotoxic and apoptotic properties of natural compounds derived from plants and algae, as well as certain dietary supplements, were investigated against various human cancer cell lines, including bone, leukemia, colorectal, breast, and prostate cancers.
View Article and Find Full Text PDFFoods
December 2024
Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania.
The increasing trend of diet-related chronic diseases has stimulated research into developing new food products and beverages with health-promoting potential. At the same time, new resources, including plant by-products, are currently being investigated as a sustainable source of bioactive compounds. In this context, the present study focused on the enrichment of apple juice with anthocyanins and other phenolic compounds by direct ultrasound-assisted extraction (UAE) from bilberry pomace.
View Article and Find Full Text PDFFood Chem
December 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China. Electronic address:
Fresh-cut apple slices (FAS) are prone to browning and microbiological safety issues. This study investigated the synergistic effects of cold plasma (CP) treatment and honey coating (HC) on preserving FAS quality during storage. Among six honeys, 10 % jujube honey exhibited the strongest anti-browning effect.
View Article and Find Full Text PDFFood Chem
March 2025
INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
The impact of cultivar and production system was studied over two years on organoleptic and nutritional characteristics of apple fruits and then, on purees processed with both conventional convection cooking under vacuum and fast innovative microwave cooking. The main factors affecting the content and composition of sugars, organic acids, volatiles, polyphenols, and fibre were in the decreasing order, cultivar, year, and production system. Regarding processing, the fast innovative microwave cooking led to puree with a higher viscosity but with a lower polyphenol content compared to the convection cooking.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!