Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588037 | Food Chemistry | 2016 | 11 Pages |
Abstract
Phytochemical and bioactivity analyses of pistachio hulls revealed the presence of anacardic acids (3198Â mg/100Â g), fatty acids (1500Â mg/100Â g), and phytosterols (192Â mg/100Â g) as major components. Carotenoids (4.93Â mg/100Â g), chlorophylls (10.27Â mg/100Â g), tocopherols (8.83Â mg/100Â g), and three triterpene acids (mangiferolic, isomangiferolic and mangiferonic acids) were characterized. A polar (P) extract contained quercetin-3-O-glucoside (6.27Â mg/g), together with smaller concentrations of quercetin, myricetin and luteolin flavonoids, accounting for 5.53Â mg/g. Gallotannins and other phenolic compounds esterified with a gallic acid moiety characterized the P extract. P extract potently inhibited the release of nitric oxide (NO) and reactive oxygen species (ROS) in lipopolysaccharide-stimulated RAW 264.7 macrophage cells. The mRNA expression levels of the anti-inflammatory cytokine COX-2 were significantly inhibited by fractions P2-P5, while IL-6 was only inhibited by fraction P3. Moreover, the P extract significantly decreased the non-mitochondrial oxidative burst associated with inflammatory response in macrophages.
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Authors
Mary H. Grace, Debora Esposito, Michael A. Timmers, Jia Xiong, Gad Yousef, Slavko Komarnytsky, Mary Ann Lila,