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RISS 인기검색어
- 검색키워드
- 저자 : Robert W. Owen (검색결과 3 건)
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PHENOLIC ANTIOXIDANT CONTENT OF OLIVE OILS AND THEIR POTENTIAL IN THE PREVENTION OF CANCER
Robert W. Owen,Bertold Spiegelhalder,Roswitha Haubner,Gerd Wiirtele,Attilio Giacosa,Helmut Bartsch 한국식품영양과학회 2001 한국식품영양과학회 학술대회발표집 Vol.50 No.-
The traditional (European) Mediterranean diet is characterized by an abundance of plant foods such as bread, pasta, vegetables, salad, legumes, fruit, nuts; olive oil as the principal source of fat; low to moderate amounts of fish, poultry, dairy products and eggs; only small amounts of red meat; low to moderate amounts of wine, normally consumed with meals. This diet is low in saturated fatty acids, rich in carbohydrate and fibre, and has a high content of monounsaturated fatty acids (MUFA). These are primarily derived from olive oil. Despite a wealth of general knowledge concerning the major classes of compounds present in olives and olive oil, detailed knowledge of the phenolic antioxidant content has been lacking. Therefore the aim of the study was to evaluate the phenolic antioxidant content in a range of olive and seed oils. While seed oils were devoid, on average, the olive oils contained 196 ± 19 ㎎/㎏ total phenolics as judged by HPLC analysis, but the value for extravirgin(232 ± 15 ㎎/㎏) was significantly higher than that ofrefmed virgin olive oil (62 ± 12 ㎎/㎏; P < 0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin (41.87 ± 6.17) and refined virgin olive oils (4.72 ± 2.15; P < 0.01). The major linked phenols were secoiridoids and lignans. Although extravirgin contained higher concentrations of secoiridoids (27.72 ± 6.84) than refined olive oils (9.30 ± 3.81) this difference was not significant. On the other hand the concentration of lignans was significantly higher (P < 0.001) in extravirgin (41.53 ± 3.93) compared to refined virgin olive oils (7.29 ± 2.56). All classes of phenolics were shown to be potent antioxidants. In future epidemiolgic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.
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Farid Khallouki,Roswitha Haubner,Cornelia M. Ulrich,Robert W. Owen 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.11
The root bark of Annona cuneata Oliv. is traditionally used in the Democratic Republic of Congo to treat several debilitating conditions, such as hernia, female sterility, sexual asthenia, and parasitic infections. However, little is known about the composition of the secondary plant substances, which may contribute to these traditional medicinal effects. We conducted an ethnobotanical study and then evaluated the composition of the secondary plant substances in extracts of the root bark by using spectroscopic methods. After delipidation, the root bark was lixiviated in methanol, and components in the extract were studied by gas chromatography–mass spectometry, high-performance liquid chromatography (HPLC)–electrospray ionization–MS and nano-electrospray ionization–MS–MS. These methods identified 13 secondary plant substances (almost exclusively phenolic compounds): p-hydroxybenzaldehyde (I), vanillin (II), tyrosol (III), 3,4-dihydroxybenzaldehyde (IV), p-hydroxybenzoic acid (V), vanillyl alcohol (VI), syringaldehyde (VII), 4-hydroxy-3-methoxyphenylethanol (VIII), vanillic acid (IX), 3,4-dihydroxybenzoic acid (X), syringic acid (XI), and ferulic acid (XII), along with the phytosterol squalene (XIII). In the HPLC-based hypoxanthine/xanthine oxidase antioxidant assay system, the methanolic extract exhibited potent antioxidant capacity, with a 50% inhibitory concentration of 72 μL, equivalent to 1.38 mg/mL of raw extract. Thus, a methanol extract of A. cuneata Oliv. contained a range of polyphenolic compounds, which may be partly responsible for its known traditional medicinal effects. More detailed studies on the phytochemistry of this important plant species are therefore warranted.
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Sunday E. Atawodi,Joy C. Atawodi,Gabriel A. Idakwo,Beate Pfundstein,Roswitha Haubner,Gerd Wurtele,Helmut Bartsch,Robert W. Owen 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.3
Medicinal plants have been shown to have both chemopreventive and/or therapeutic effects on cancer and other diseases related to oxidative damage. Moringa oleifera Lam., known in the Hausa and Igala languages of Nigeria as “Zogale” and “Gergedi,” respectively, and drumstick in English, is a plant that is used both as food and in folkloric medicine in Nigeria and elsewhere. Different parts of the plant were analyzed for polyphenol content as well as in vitro antioxidant potential. The methanol extract of the leaves of M. oleifera contained chlorogenic acid, rutin, quercetin glucoside, and kaempferol rhamnoglucoside, whereas in the root and stem barks, several procyanidin peaks were detected. With the xanthine oxidase model system, all the extracts exhibited strong in vitro antioxidant activity, with 50% inhibitory concentration (IC50) values of 16, 30, and 38μL for the roots, leaves, and stem bark, respectively. Similarly, potent radical scavenging capacity was observed when extracts were evaluated with the 2-deoxyguanosine assay model system, with IC50 values of 40, 58, and 72μL for methanol extracts of the leaves, stem, and root barks, respectively. The high antioxidant/radical scavenging effects observed for different parts of M. oleifera appear to provide justification for their widespread therapeutic use in traditional medicine in different continents. The possibility that this high antioxidant/radical scavenging capacity may impact on the cancer chemopreventive potential of the plant must be considered.
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