Ironjustic
Mon, May-07-07, 17:16
Nutr Cancer. 2006;56(2):182-92.Bread enriched with green
coffee extract has chemoprotective and antigenotoxic
activities in human cells.Glei M, Kirmse A, Habermann N,
Persin C, Pool-Zobel BL. Abstract: Recent studies have shown
that bread supplemented with functional ingredients was more
chemoprotective than nonsupplemented bread. Here we
investigated components of a German wheat bread supplemented
with green coffee antioxidants (GC) to assess basic biological
activities in human cells in culture. We analyzed chlorogenic
acid (ChA) in the bread and determined antioxidative
activities. Human colon (HT29) and liver (HepG2) cells were
incubated with GC and with aqueous extracts of freeze-dried
breads, after which cell survival (4' ,6-diamino-2-
phenylindole dihydrochloride assay) and H(2)O(2)-induced DNA
damage (comet assay) were determined. GC and supplemented
bread contained 7- and 880-fold more ChA than normal bread and
were significantly more antioxidative (ferric reducing ability
of plasma assay, 2.9- and 265-fold; Trolox equivalent
antioxidant capacity assay, 1.3- and 24-fold, respectively).
Treatment of cells for 24 to 72 h with the samples resulted in
a significant inhibition of cell survival in a dose-dependent
manner. HepG2 liver cells were more susceptible than HT29
colon cells. No genotoxicity or cytotoxicity was observed
after treatment of cells with GC, ChA, or the bread samples.
H(2)O(2)-induced DNA damage was reduced significantly after
treatment with GC, ChA, and supplemented bread. In conclusion,
the supplementation of bread with GC improves the
chemoprotective property of normal bread under these in vitro
cell culture conditions. Supplementation also increases ChA
content and antioxidative capacity. The treatment of the cells
with supplemented bread increases resistance of colon and
liver cells against H(2)O(2), a source of oxidative stress.
PMID: 17474864 [PubMed - in process]
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Iron Chelation by Chlorogenic Acid as a Natural Antioxidant
Yasuhisa KONO1), Sakiko KASHINE1), Takushi YONEYAMA1), Yuji
SAKAMOTO1), Yoshihisa MATSUI1) and Hitoshi SHIBATA1)
1) Department of Life Science and Biotechnology Faculty of
Life and Environmental Science Shimane University
(Received April 28, 1997)
Chlorogenic acid, a dietary antioxidant, effectively
inhibited the iron-induced lipid peroxidation of bovine
liver microsomes in a concentration-dependent manner. In
the Fenton-type reaction, chlorogenic acid inhibited the
production of the hydroxyl radical by iron-EDTA or
iron-ADP, while iron plus chlorogenic acid did not
generate the hydroxyl radical. The formation of an iron
complex with chlorogenic acid was demonstrated by UV/vis
absorbance spectroscopic, ESR and 1H-NMR studies. The
ferric complex with chlorogenic acid was in the ferric
high-spin state near rhombicity, and had no radical
scavenging activity. The results indicate that chlorogenic
acid prevented the formation of the hydroxyl radical by
forming a chelate with iron whose complex cannot catalyze
the Fenton-type reaction.
Key words: antioxidant; free radical; chelation; chlorogenic
acid; iron
_______________________________________________________-
__________
Who loves ya. Tom
Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com
Man Is A Herbivore! http://tinyurl.com/a3cc3
DEAD PEOPLE WALKING http://tinyurl.com/zk9fk
coffee extract has chemoprotective and antigenotoxic
activities in human cells.Glei M, Kirmse A, Habermann N,
Persin C, Pool-Zobel BL. Abstract: Recent studies have shown
that bread supplemented with functional ingredients was more
chemoprotective than nonsupplemented bread. Here we
investigated components of a German wheat bread supplemented
with green coffee antioxidants (GC) to assess basic biological
activities in human cells in culture. We analyzed chlorogenic
acid (ChA) in the bread and determined antioxidative
activities. Human colon (HT29) and liver (HepG2) cells were
incubated with GC and with aqueous extracts of freeze-dried
breads, after which cell survival (4' ,6-diamino-2-
phenylindole dihydrochloride assay) and H(2)O(2)-induced DNA
damage (comet assay) were determined. GC and supplemented
bread contained 7- and 880-fold more ChA than normal bread and
were significantly more antioxidative (ferric reducing ability
of plasma assay, 2.9- and 265-fold; Trolox equivalent
antioxidant capacity assay, 1.3- and 24-fold, respectively).
Treatment of cells for 24 to 72 h with the samples resulted in
a significant inhibition of cell survival in a dose-dependent
manner. HepG2 liver cells were more susceptible than HT29
colon cells. No genotoxicity or cytotoxicity was observed
after treatment of cells with GC, ChA, or the bread samples.
H(2)O(2)-induced DNA damage was reduced significantly after
treatment with GC, ChA, and supplemented bread. In conclusion,
the supplementation of bread with GC improves the
chemoprotective property of normal bread under these in vitro
cell culture conditions. Supplementation also increases ChA
content and antioxidative capacity. The treatment of the cells
with supplemented bread increases resistance of colon and
liver cells against H(2)O(2), a source of oxidative stress.
PMID: 17474864 [PubMed - in process]
_______________________________________________________-
__________
Iron Chelation by Chlorogenic Acid as a Natural Antioxidant
Yasuhisa KONO1), Sakiko KASHINE1), Takushi YONEYAMA1), Yuji
SAKAMOTO1), Yoshihisa MATSUI1) and Hitoshi SHIBATA1)
1) Department of Life Science and Biotechnology Faculty of
Life and Environmental Science Shimane University
(Received April 28, 1997)
Chlorogenic acid, a dietary antioxidant, effectively
inhibited the iron-induced lipid peroxidation of bovine
liver microsomes in a concentration-dependent manner. In
the Fenton-type reaction, chlorogenic acid inhibited the
production of the hydroxyl radical by iron-EDTA or
iron-ADP, while iron plus chlorogenic acid did not
generate the hydroxyl radical. The formation of an iron
complex with chlorogenic acid was demonstrated by UV/vis
absorbance spectroscopic, ESR and 1H-NMR studies. The
ferric complex with chlorogenic acid was in the ferric
high-spin state near rhombicity, and had no radical
scavenging activity. The results indicate that chlorogenic
acid prevented the formation of the hydroxyl radical by
forming a chelate with iron whose complex cannot catalyze
the Fenton-type reaction.
Key words: antioxidant; free radical; chelation; chlorogenic
acid; iron
_______________________________________________________-
__________
Who loves ya. Tom
Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com
Man Is A Herbivore! http://tinyurl.com/a3cc3
DEAD PEOPLE WALKING http://tinyurl.com/zk9fk