Anna Oniszczuk

The influence of common free radicals and antioxidants on development of Alzheimer's Disease.

Alzheimers Disease (AD) is one of the most important neurodegenerative disorders in the 21st century for the continually aging population. Despite an increasing number of patients, there are only few drugs to treat the disease. Numerous studies have shown several causes of the disorder, one of the most important being oxidative stress. Oxidative stress is connected with a disturbance between the levels of free radicals and antioxidants in organisms. Solutions to this problem are antioxidants, which counteract the negative impact of the reactive molecules. Unfortunately, the currently available drugs against AD do not exhibit activity toward these structures. Due to the fact that natural substances are extremely significant in new drug development, numerous studies are focused on substances which exhibit a few activities including antioxidants and other anti-AD behaviors. This review article presents the most important studies connected with the influence of free radicals on development of AD and antioxidants as potential drugs toward AD.

The potential of photodynamic therapy (PDT)-Experimental investigations and clinical use.

Photodynamic therapy (PDT) is an intensively studied part of medicine based on free radicals. These reactive species, extremely harmful for whole human organism, are used for eradication numerous diseases. Specific structure of ill tissues causes accumulation free radicals inside them without attack remaining healthy tissues. A rapid development of medicine and scientific research has led to extension of PDT towards treatment many diseases such as cancer, herpes, acne and based on antimicrobials. The presented review article is focused on the aforementioned disorders with accurate analysis of the newest available scientific achievements. The discussed cases explicitly indicate on high efficacy of the therapy. In most cases, free radicals turned out to be solution of many afflictions. Photodynamic therapy can be considered as promising treatment with comparable effectiveness but without side effects characteristic for chemotherapy.

Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.

Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability.

Extraction Methods of 10-Deacetylbaccatin III, Paclitaxel, and Cephalomannine from Taxus baccata L. Twigs: A Comparison

Abstract Four types of solvent extraction methods (ultrasound and microwave assisted extraction, pressurized liquid extraction, and extraction in the Soxhlet apparatus) for paclitaxel, cephalomannine, and 10-deacetylbaccatin, taxoids recovered from common yew twigs, were compared. By use of pressurised liquid extraction (PLE), the most effective extractant of taxoids was determined. HPLC was used for the analysis of the extracts. Comparison of the obtained results revealed differences in the extraction power of the applied methods. The greatest yields were obtained by multiple PLE, which can be recommended as the best sample preparation method for taxoids analysis in yew twigs.

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

Abstract Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined. Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties. Graphical Abstract

Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

Abstract Antioxidant activity is one of the most desirable properties of natural compounds. Among these substances are phenolic compounds which exhibit excellent antiradical activity. The main aim of the present study was determination of the free radical scavenging activity of gruels with 5, 10 and 20% addition of linden inflorescence. The studies were based on two methods: TLC-bioautographic assay and spectrophotometric analysis using DPPH (2,2-diphenyl-1-picrylhydrazyl radical). The obtained results indicate that the radical scavenging properties of the extracts are positively correlated with the content of phenolic compounds in gruels and that a high-temperature extrusion process does not deactivate antioxidant polyphenolic compounds. Graphical Abstract

Radical Scavenging Activity of Instant Grits with Addition of Chamomile Flowers Determined by TLC–DPPH• Test and by Spectrophotometric Method

Phenolic compounds possess multiple biological effects, including antioxidant activity. They may act as scavenger of free radicals or prevent their formation. The antioxidant properties of extruded grits enriched with 5%, 10%, and 20% addition of chamomile were evaluated. In order to determine antioxidant activity of samples, TLC–DPPH• test and spectrophotometric method, using DPPH (2,2′-diphenyl-1-picrylhydrazyl radical), were performed. The results of TLC–DPPH• test and spectrophotometric analysis indicated that antioxidant potential of corn grit increased with the addition of Matricaria chamomilla. The study findings confirmed that high-temperature extrusion process has no negative influence on antioxidant activity of polyphenolic compounds, which are present both in the raw and enriched with the Matricaria chamomilla final product.

Active polyphenolic compounds, nutrient contents and antioxidant capacity of extruded fish feed containing purple coneflower (Echinacea purpurea (L.) Moench.)

The growth of fish is directly dependent on feed composition and quality. Medicinal plants can be added to fish feed as adjuvant therapy for the prevention of fish diseases. The purple coneflower (Echinacea purpurea (L.) Moench.) has been reported to have multiple biological effects, including immunomodulatory and antioxidant activity. The most active compounds of E. purpurea are polyphenols - caffeic acid derivatives: caftaric acid, chlorogenic acid, cynarin, echinacoside and cichoric acid. Due to a relatively limited number of studies on the use of the purple coneflower as a nutritional supplement for fish feeding, extruded fish feed with addition of Echinacea roots was produced. In the feed total phenolic content, selected polyphenol contents, the energetic value, nutrient contents and antioxidant capacity were examined. The results indicate that fish feed with addition of the Echinacea has a great potential to be a good source of natural radical scavengers, for example polyphenols, and nutritive ingredients. Antioxidant properties of feed were well correlated with the coneflower content. The study findings confirmed that high-temperature extrusion-cooking process does not deactivate phenolic antioxidant compounds, which are present both in the Echinacea roots and in the final product. Fish feed with addition of E. purpurea can be used as a nutritional supplement in the prevention of fish diseases caused by oxidative stress.

Matrix solid-phase dispersion versus ultrasound assisted extraction with solid-phase extraction in the HPLC analysis of furanocoumarins from fruits of Archangelica officinalis Hoffm

In this study an efficient matrix solid-phase dispersion (MSPD) method for the simultaneous HPLC analysis of furanocoumarins from fruits of Archangelica officinalis Hoffm. was performed. Herbal samples were prepared by an optimized MSPD procedure using C18 as sorbent. The analysis was performed by high performance liquid chromatography with diode array detector (HPLC-DAD). The efficiency of the MSPD method was also compared with ultrasound assisted extraction with solid-phase extraction (USAE with SPE). The MSPD extracted furanocoumarins (isoimperatorin, imperatorin, bergapten, isopimpinellin, xanthotoxin, umbelliferone and xanthotoxol) from Archangelica officinalis with satisfactory recoveries ranging from 91.43% to 96.07% and relative standard deviations lower than 4.34%. The detection limit of various furanocoumarins was found to be in the range of 0.37 mg mL-1 for xanthotoxol to 10.82 mg mL-1 for imperatorin. The results presented in the paper reveal that MSPD is efficient, fast, simple and easy to perform method suitable for the isolation of furanocoumarins from herbs.

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleracea L. var. sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenols activity.