Chemical characterization and protective effect of the Bactris setosa Mart. fruit against oxidative/nitrosative stress

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Chemical characterization and protective effect of the Bactris setosa Mart. fruit against oxidative/nitrosative stress

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作者：Joana Schuelter Boeing^a ; ^b ; Daniela Ribeiro^a ; Renan Campos Chisté ; ^a ; Jesuí ; Vergí ; lio Visentainer^b ; Vera Marisa Costa^c ; Marisa Freitas^a ; ^{marisafreitas@ff.up.pt" class="auth_mail" title="E-mail the corresponding author} ; Eduarda Fernandes^a ; ^{egracas@ff.up.pt" class="auth_mail" title="E-mail the corresponding author}
关键词：(&minus ; )-Epicatechin (PubChem CID ; 72276) ; (+)-Catechin (PubChem CID ; 9064) ; trans-Piceatannol (PubChem CID ; 667639) ; Rutin (PubChem CID ; 5280805) ; Cyanidin chloride (PubChem CID ; 68247)
刊名：Food Chemistry
出版年：2017
出版时间：1 April 2017
年：2017
卷：220
期：Complete
页码：427-437
全文大小：474 K

文摘

•: Bioactive compounds of B. setosa fruit extracts are reported for the first time.
•: B. setosa fruit extracts strongly scavenged physiologically relevant ROS and RNS.
•: B. setosa fruit extracts have a modulator effect of neutrophils’ oxidative burst.
•: B. setosa fruit extracts protect Caco-2 cells against the toxicity caused by t-BHP.
•: Peel extracts were shown to have the strongest activities measured.

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