Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/13696
Título: Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile
Autor: Jabeur, Inés
Tobaldini, Flávia
Martins, Natália
Barros, Lillian
Martins, Ivone
Calhelha, Ricardo C.
Henriques, Mariana
Silva, Sónia
Achour, Lotfi
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
Palavras-chave: Hypericum androsaemum L.
Antioxidant Cytotoxic
Phenolic compounds
Data: 2016
Editora: Elsevier
Citação: Jabeur, Inés; Tobaldini, Flávia; Martins, Natália; Barros, Lillian; Martins, Ivone; Calhelha, Ricardo C.; Henriques, Mariana; Silva, Sónia; Achour, Lotfi; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2016) - Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile. Food Research International. ISSN 0963-9969. 89, p. 422-431
Resumo: Hypericum androsaemum L. ethanol:water extract acted as a lipid peroxidation inhibitor and free radical scavenger. Amarked inhibition of the growth of breast, lung, cervical and hepatocellular human carcinoma cell lineswas also observed, whereas no toxicity was shown against non-tumor porcine liver cells (N400 μg/mL). The extract was also effective in inhibiting nitric oxide production, as an indicator of the anti-inflammatory potential. The anti-Candida effects varied among different strains of the same species, C. glabrata and C. tropicalis being the most sensible species with an effect directly related with the extract concentrations tested. A significant antibiofilm formation potential was also observed, namely for C. glabrata and C. tropicalis (biofilm reduction N90%). 5-O-Caffeoylquinic and 3-O-caffeoylquinic acids were themost abundant phenolic compounds identified in the extract, and might be related with the observed bioactive effects. Nevertheless, future studies should be carried out to obtain dose-response curves of the isolated active compounds, in order to perform further preclinically testing to quantify the presence of the most active compounds in the extract.
Peer review: yes
URI: http://hdl.handle.net/10198/13696
DOI: 10.1016/j.foodres.2016.08.040
ISSN: 0963-9969
Aparece nas colecções:CIMO - Artigos em Revistas Indexados à WoS/Scopus

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