• Relationship of phytochemicals and antioxidant activities in Gymnema inodorum leaf extracts

  • Back
23/07/2024 by   

Metadata

Document Title

Relationship of phytochemicals and antioxidant activities in Gymnema inodorum leaf extracts

Author

Nuchuchua O. Srinuanchai W. Chansriniyom C. Suttisansanee U. Temviriyanukul P. Nuengchamnong N. Ruktanonchai U.

Affiliations

National Nanotechnology Center (NANOTEC) National Science and Technology Development Agency (NSTDA) Pathum Thani Thailand; Department of Pharmacognosy and Pharmaceutical Botany Faculty of Pharmaceutical Sciences Chulalongkorn University Bangkok Thailand; Natural products and Nanoparticles Research Unit Chulalongkorn University Bangkok Thailand; Institute of Nutrition Mahidol University Nakhon Pathom Thailand; Science Laboratory Center Faculty of Science Naresuan University Phitsanulok Thailand; National Science and Technology Development Agency (NSTDA) Pathum Thani Thailand

Type

Article

Source Title

Heliyon

ISSN

24058440

Year

2024

Volume

10

Issue

1

Open Access

All Open Access Gold Green

Publisher

Elsevier Ltd

DOI

10.1016/j.heliyon.2023.e23175

Abstract

Gynmena inodorum (GI) is a green leafy vegetable used in the Northern Thai cuisine which has antioxidant activities and may be applicable for preventing oxidative stress and aging-related disease. However understanding the relationship between GI phytonutrients and their antioxidant properties has been unclear. The aims of this study were to identify the GI leaf phytochemicals and to study their antioxidant activities. A chromatogram of LC-ESI-MS/QTOF-MS showed that the GI leaves were potentially composed of phenolics quinic acids flavonoids and triterpenoid saponins. This study was able to authenticate quercetin kaempferol and triterpenoid GIA1 in the samples. The GI materials with high contents of phenolics flavonoids quercetin and kaempferol showed significant relation to antioxidation and protection in endothelial cell death suppressed by reactive nitrogen species. Meanwhile triterpenoids had a low antioxidant impact. Ultimately GI leaves with high phenolic compounds are a promising raw material to develop as an antioxidant functional food. ? 2023 The Authors

Industrial Classification

N/A

Knowledge Taxonomy Level 1

N/A

Knowledge Taxonomy Level 2

N/A

Knowledge Taxonomy Level 3

N/A

License

CC BY

Rights

Authors

Publication Source

Scopus

Continue browsing