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Food Funct. 2016 Feb;7(2):861-71. doi: 10.1039/c5fo01258a.

Bioefficacy of Graviola leaf extracts in scavenging free radicals and upregulating antioxidant genes.

Author information

1
Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Republic of Korea. soonmishim@sejong.ac.kr.
2
Department of Life Science, Gachon University, Bokjung-dong, Sujung-gu, Sungnam-Si, Gyeonggi-do, 461-701, Republic of Korea. tspark@gachon.ac.kr.

Abstract

The aims of this study were to determine bioactive components of Graviola leaf extracts and to examine the radical scavenging capacity, gene expression and transcription factors of antioxidant enzymes. Rutin, kaempferol-rutinoside, and vitamin U were identified from the steaming and 50% EtOH extracts of Graviola leaves. Graviola leaf extracts effectively scavenged peroxy and nitrogen radicals. 50% EtOH of Graviola leaves provided a 1-2.9 times higher trolox equivalent than the steaming extract. It also had a higher VCEAC. Graviola leaf extracts reduced the generation of reactive oxygen species (ROS) induced by H2O2 in a dose-dependent manner. The 50% EtOH extract of Graviola leaves upregulated SOD1 and Nrf2, but catalase and HMOX1 were not altered by the 50% EtOH extract of Graviola leaves.

PMID:
26674326
DOI:
10.1039/c5fo01258a
[Indexed for MEDLINE]

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