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Juice polyphenols

Pomegranate Juice Polyphenols Inhibit Development of Atherosclerotic... [Pg.135]

POMEGRANATE JUICE POLYPHENOLS INHIBIT DEVELOPMENT OF ATHEROSCLEROTIC LESIONS... [Pg.136]

Pomegranate Juice Polyphenols and Antioxidant Potency in Comparison to other Fruit Juices... [Pg.140]

Figure 8.2 Pomegranate juice polyphenols and antioxidant potency in comparison to other fruit juices. Total polyphenol concentration in the different juices was determined using quercetin as a standard. LDL (100 pg of protein/milliliter) was preincubated with increasing volume concentration (0-25 pL) of the juices. Then, 5 pmol/L of CuS04 was added, and the LDL was further incubated for 2 hours at 37°C. The extent of LDL oxidation was measured by the thiobar-bituric acid reactive substance (TBAR) assay, and the ICh, values (the concentration needed to get 50% inhibition) are given. Results are given as mean S.D. of three different experiments. Figure 8.2 Pomegranate juice polyphenols and antioxidant potency in comparison to other fruit juices. Total polyphenol concentration in the different juices was determined using quercetin as a standard. LDL (100 pg of protein/milliliter) was preincubated with increasing volume concentration (0-25 pL) of the juices. Then, 5 pmol/L of CuS04 was added, and the LDL was further incubated for 2 hours at 37°C. The extent of LDL oxidation was measured by the thiobar-bituric acid reactive substance (TBAR) assay, and the ICh, values (the concentration needed to get 50% inhibition) are given. Results are given as mean S.D. of three different experiments.
Aviram, M. et al., Pomegranate juice polyphenols decrease oxidative stress, low-density lipoprotein atherogenic modifications and atherosclerosis, Free Radic. Res., 36 (Supplement 1), 72, 2002. [Pg.153]

Davalos, A., Femandez-Hernando, C., Cerrato, F., Martinez-Botas, J., Gomez-Coronado, D., Gomez-Cordoves, C., Lasuncion. M. A. (2006). Red grape juice polyphenols alter cholesterol homeostasis and increase LDL-receptor activity in human cells in vitro. J. Nutr, 136, 1766-1773. [Pg.584]

Muller-Spath (1977) was the first to contest the need to sulfite white juice before alcoholic fermentation. His research clearly showed that adding pure oxygen to non-sulfited juice before clarification improves the stability of white wine color without producing oxidation-type flaws. This process, called hyperoxidation or hyperoxygenation, consists of oxidizing juice polyphenols to precipitate them during clarification and eliminate them during alcoholic fermentation. [Pg.418]

In the production of opalescent or natural-type apple juice, ascorbic acid is added to the fmit pulp before pressing, or to the juice as it comes from the press, to retain more of the apple flavor (4). Ascorbic acid addition and pasteurization of the juice as soon as possible after pressing prevent polyphenol oxidation, which causes browning and contributes to pulp flocculation. [Pg.573]

Sample pre-treatment. Novel procedures of electrochemical sample treatment have been proposed to decrease the signal interference with native cholinesterase inhibitors present in fruits and vegetables. Polyphenolic compounds were removed by electrolysis with soluble A1 anode followed by the oxidation of thionic pesticides with electrogenerated chlorine. The procedure proposed makes it possible to decrease the background current and the matrix effect by 80-90%. Thus, the detection limits of about 5 ppb of Pai athion-Methyl and Chloropyrifos-Methyl were obtained in spiked grape juice without any additional sepai ation or pre-concentration stages. [Pg.295]

The GIT supplements the kidney in the elimination of wastes and toxins. The P-glycoprotein of enterocytes, which is implicated in multi-drug resistance, plays a critical role. This export carrier exhibits varying responses to the different polyphenols present in green tea (Wang et al, 2002), and is inhibited by one or more components of grapefruit juice (Wagner et al, 2001). It is... [Pg.168]

French researchers provided an alternative to the tartrazine synthetic colorant (E 102), valorizing a phloridzine oxidation product (POP) generated as a by-product of the cider industry. Phloridzine is a polyphenol specific to apples and shows good antioxidant capacity. When apples are pressed to yield juice, phloridzine, oxygen, and polyphenoloxidase enzyme combine to form POP. This brilliant yellow natural colorant with nuances dependent on pH level can be incorporated easily into water-based foods such as beverages (juices, syrups) and confectionery creams because it is stable during production processes. Details about the specific formulations of these colorants are presented in Section 5.1. [Pg.594]

Chalcones and dihydrochalcones have been reported in a restricted number of foods (Robards and others 1999 Tomas-Barbcran and Clifford 2000). Chalconaringenin occurs in tomato skin, but the acid extraction conditions of the usual polyphenol analyses convert the chalcone to the corresponding flavanone (naringenin) in the tomato. The most common dihydrochalcones found in foods are phloretin glucoside (phloridzin) and phloretin xylogalactoside, which are characteristic of apples (see Table 2.2) and derived products such as apple juice, cider, and pomace (Robards and others 1999 Tomas-Barbcran and Clifford 2000). [Pg.79]

Cerda B, Llorach R, Ceron JJ, Espin JC and Tomas-Barberan FA. 2003b. Evaluation of the bioavailability and metabolism in the rat of punicalagin, an antioxidant polyphenol from pomegranate juice. Eur J Nutr 42(1) 18—28. [Pg.81]

Guyot S, Mamet N, Sanoner P and Drilleau JF. 2003. Variability of file polyphenolic composition of cider apple (Malus domestica) fruits and juices. J Agric Food Chem 51 6240-6247. [Pg.151]

Flavonoids are present in other beverages besides wine and tea. For example, pomegranate and cranberry juice contain high concentrations of polyphenols and a strong antioxidant activity against LDL oxidation. Their antioxidant capacity depends not only on the amount but also on the type of flavonoids present (Aviram and Fuhrman 2003). [Pg.164]

This method is also used to measure ex vivo low-density lipoprotein (LDL) oxidation. LDL is isolated fresh from blood samples, oxidation is initiated by Cu(II) or AAPH, and peroxidation of the lipid components is followed at 234 nm for conjugated dienes (Prior and others 2005). In this specific case the procedure can be used to assess the interaction of certain antioxidant compounds, such as vitamin E, carotenoids, and retinyl stearate, exerting a protective effect on LDL (Esterbauer and others 1989). Hence, Viana and others (1996) studied the in vitro antioxidative effects of an extract rich in flavonoids. Similarly, Pearson and others (1999) assessed the ability of compounds in apple juices and extracts from fresh apple to protect LDL. Wang and Goodman (1999) examined the antioxidant properties of 26 common dietary phenolic agents in an ex vivo LDL oxidation model. Salleh and others (2002) screened 12 edible plant extracts rich in polyphenols for their potential to inhibit oxidation of LDL in vitro. Gongalves and others (2004) observed that phenolic extracts from cherry inhibited LDL oxidation in vitro in a dose-dependent manner. Yildirin and others (2007) demonstrated that grapes inhibited oxidation of human LDL at a level comparable to wine. Coinu and others (2007) studied the antioxidant properties of extracts obtained from artichoke leaves and outer bracts measured on human oxidized LDL. Milde and others (2007) showed that many phenolics, as well as carotenoids, enhance resistance to LDL oxidation. [Pg.273]

Klimczak I, Malecka M, Szlachta M and Gliszczynska-Swiglo A. 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J Food Compos Anal 20(3 1) 313-322. [Pg.298]

Sanchez-Moreno C, Larrauri JA and Saura-Calixto F. 1999b. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Res Int 32(6) 407—412. [Pg.304]

Polyphenols and flavonoids present in red wine and grape juice, fruits and vegetables, have potent antioxidant activity, which may slow down oxidative modification of LDL, and their subsequent toxicity (Wedworth and Lynch, 1995). Phenolic compounds exert cytoprotection on vascular cultured cells by inhibiting the calcium rise and subsequent oxidized LDL-mediated cell death (Vieira et al, 1998). These compounds may play a role in the relatively low level of coronary heart disease in Prance ( Fnench Paradox ) and other Mediterranean countries (Renaud and Ruf, 1994). [Pg.139]

G. Del Campo, J.I. Santos, N. Iturriza, I. Berregi, and A. Munduate, Use of the H nuclear magnetic resonance spectra signals from polyphenols and acids for chemometric characterization of cider apple juices, J. Agric. Food Chem., 54, 3095-3100 (2006). [Pg.334]

Polyphenols have been implicated in hazes of many beverages including white wine (Somers and Ziemelis, 1985), apple juice (Beveridge, 1997 Van Buren and Way, 1978), and beer (Gramshaw, 1969 Steiner and Stocker, 1969). [Pg.59]

The polyphenols in beer, fruit juices, and tea are typically members of the flavan-3-ols (see Fig. 2.8) and the proanthocyanidins constructed from them. [Pg.63]

The time course of protein-polyphenol haze development in many packaged clear beverages has a two-phase pattern (see, for example, Fig. 2.17). At first no observable change occurs for some time. After this, haze formation begins and follows an essentially linear development rate. This phenomenon has been reported in beer (McMurrough et al., 1992) as well as apple juice, grape juice, and cranberry juice cocktail (Siebert, 1999, 2006). [Pg.73]

In general, beer tends to be rich in HA protein and poor in HA polyphenol, while apple juice tends to have the opposite pattern (Siebert et al., 1996a). Grape juice is fairly low in HA protein and variable in HA polyphenol. [Pg.74]

A variation on the Thompson and Forward method was developed in which a HA peptide or peptide-like material (e.g., gelatin, gliadin, polyproline, or soluble polyvinylpyrrolidone) is added to a sample to induce haze in proportion to the amount of HA polyphenol it contains (Siebert et al., 1996a). This gives little response in beer, which contains very little HA polyphenol, and causes much larger haze increases in fruit juices and wine. [Pg.75]

This was shown to occur because silica binds to the same features in polypeptides that polyphenols do (peptidically linked proline Siebert and Lynn, 1997b) (see the concept in Fig. 2.21). In contrast, in unstabilized apple juice, silica removes only on the order of 20% of the HA protein... [Pg.77]


See other pages where Juice polyphenols is mentioned: [Pg.218]    [Pg.133]    [Pg.218]    [Pg.133]    [Pg.373]    [Pg.144]    [Pg.317]    [Pg.90]    [Pg.90]    [Pg.284]    [Pg.457]    [Pg.800]    [Pg.321]    [Pg.22]    [Pg.24]    [Pg.26]    [Pg.63]    [Pg.101]    [Pg.285]    [Pg.291]    [Pg.291]    [Pg.261]    [Pg.61]    [Pg.72]    [Pg.76]    [Pg.78]   
See also in sourсe #XX -- [ Pg.12 , Pg.240 ]




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