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Food Chem. 2011 Jun 15;126(4):1779-86. doi: 10.1016/j.foodchem.2010.12.085. Epub 2010 Dec 23.

Inhibitory effect of Lavandula viridis on Fe(2+)-induced lipid peroxidation, antioxidant and anti-cholinesterase properties.

Author information

1
Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB-CGB), Faculty of Sciences and Technology, University of Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal.
2
REQUIMTE/Laboratório de Farmacognosia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha, 164, 4050-047 Porto, Portugal.
3
Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB-CGB), Faculty of Sciences and Technology, University of Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal. Electronic address: aromano@ualg.pt.

Abstract

In this research, the total phenolic content of a Lavandula viridis methanol extract was evaluated and the phenolic identification and quantification was assessed. Rosmarinic acid and luteolin-7-O-glucoside were the two major compounds identified by HPLC-DAD (ca. 39 and 13g/kg, respectively). This extract showed a strong antioxidant activity in ORAC (2858.39±70.97μmolTE/gextract) and TEAC (967.18±22.57μmolTE/gextract) assays, as well as Fe(2+) chelating and OH scavenging abilities. Furthermore, the extract prevented Fe(2+)-induced lipid peroxidation, by reducing MDA content in mouse brains (in vitro), and inhibited AChE and BChE activities both in vitro and in vivo. These findings demonstrate that the methanol extract from L. viridis is a potential source of natural antioxidants and cholinesterase inhibitors.

KEYWORDS:

Alzheimer’s disease; Anti-cholinesterase; Antioxidants; Fe(2+) chelation; Free radicals; Lipid peroxidation

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