Objectives: Leaves and flowers ofElaeagnus angustifolia contain phenolic and flavonoid compounds. These compounds have antioxidant properties that protect cells from oxidative damage. The aim of this study was to determine and analyze total phenolic and flavonoid content of leaves and flowers in two E. angustifolia variants using different solvents (ethanol and methanol). Materials and Methods:...

The cytotoxicity of 22 natural and semi-synthetic simple coumarins was evaluated in GLC4, a human small cell lung carcinoma cell line, and in COLO 320, a human colorectal cancer cell line, using the microculture tetrazolium (MTT) assay. With IC50 values > 100 microM, following a continuous (96 h) incubation, most coumarins exhibited only low cytotoxicity. Several compounds, however, displayed s...

The phenolic compounds in fruits are secondary plant metabolites and are mainly associated with the nutritional as well as the sensorial properties of fruits. These compounds not only affect the aroma of the fruits, but are also found to have profound effects on human health due to their antioxidant, anti-inflammatory and antimicrobial effects. Berry fruits, including blueberry, cranberry, rasp...

Novel curcumin analogues with α,β-unsaturated ketone moiety and/or α,β-saturated ketone structure were synthesized from curcumin via alkylation at the central carbon and the phenolic hydroxy groups, and hydrogenation of α,β-unsaturated ketone moiety. The antiproliferative activities were tested in five human solid tumor cell lines in vitro. Most of the compounds exhibited increased antiprolifer...

Plant derived phenolic compounds have been shown to inhibit the initiation and progression of cancers by modulating genes regulating key processes such as: (a) oncogenic transformation of normal cells; (b) growth and development of tumors; and (c) angiogenesis and metastasis. Recent studies focusing on identifying the molecular basis of plant phenolics-induced cancer cell death have demonstrate...

Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in si...

Xylaramide (1), possessing potent antifungal activity towards Nematospora coryli and Saccharomyces cerevisiae, was isolated from the culture fluids of the wood-inhabiting ascomycete Xylaria longipes together with tyrosol (2), 2,5-bis(hydroxymethyl)furan (3) and 2-hexyli-dene-3-methylsuccinic acid (4). The latter has been known as a Xylaria metabolite for many years. Compounds 2 and 3 have been ...

By-products obtained from winemaking processes still contain large amounts of phenolic compounds, especially phenolic acids, flavanols, flavonols, stilbenes, and flavonoids. Enzymatic hydrolysis was used for determination and characterization of phenolic acids, flavanols, flavonols, and stilbenes. Characterization of the flavonoids was achieved using acid hydrolysis with 0.1% hydrochloric acid....

UNLABELLED Objectives : Leaves and flowers of Elaeagnus angustifolia contain phenolic and flavonoid compounds. These compounds have antioxidant properties that protect cells from oxidative damage. The aim of this study was to determine and analyze total phenolic and flavonoid content of leaves and flowers in two E. angustifolia variants using different solvents (ethanol and methanol). MATERIA...

Phenolic compounds are important inhibitors of the microorganisms used in the Acetone-Butanol-Ethanol (ABE) fermentation. The degradation of phenolic compounds in a wood pre-hydrolysate, a potential substrate for the production of ABE, was studied in this article. First, physicochemical methods for detoxification such as nanofiltration and flocculation were applied and the best combination was ...