Antioxidative properties of pomegranate: In vitro studies

Pomegranates: Ancient Roots to Modern Medicine

Volumn , Issue , 2006, Pages 31-43

  Rosenblat, Mira ^a   Aviram, Michael ^a  

^a RAMBAM MEDICAL CENTER   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85032749199     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (67)

1. Vaya, J. and Aviram, M., Nutritional antioxidants: mechanisms of action, analyses of activities and medical applications, Curr. Med. Chem. Imm. Endoc. Metab. Agents, 1, 99, 2001.
2. Kelawala, N.S. and Ananthanrayan, L., Antioxidant activity of selected foodstuffs, Inter. J. Food and Nut., 55, 511, 2004.
3. Halvorsen, B.L. et al., A systematic screening of total antioxidants in dietary plants, J. Nutr., 132, 461, 2002.
4. Burton, G.W., Joyce, A., and Ingold, K.U., Is vitamin E the only lipid-soluble, chain breaking antioxidant in human blood plasma and erythrocyte membranes?, Arch. Biochem. Biophys., 221, 281, 1983.
5. Chu, Y.F., and Liu, R.H., Novel low-density lipoprotein (LDL) oxidation model: antioxidant capacity for the inhibition of LDL oxidation, J. Agric. Food. Chem., 52, 6818, 2004.
6. Klouche, K. et al., Mechanism of in-vitro heme-induced LDL oxidation: effects of antioxidants, Eur. J. Clin. Invest., 34, 619, 2004.
7. Maor, I. et al., Plasma LDL oxidation leads to its aggregation in atherosclerotic apolipoprotein E-deficient mice, Arterioscler. Thromb. Vasc. Biol., 17, 2995, 1997.
8. Jacobsson, L.S. et al., Effects of alpha-tocopherol and astaxanthin on LDL oxidation and atherosclerosis in WHHL rabbits, Atherosclerosis, 173, 231, 2004.
9. Winklhofer-Roob, B.M. et al., Effects of vitamin E depletion/repletion on biomarkers of oxidative stress in healthy aging, Ann. N.Y. Acad. Sci., 1031, 361, 2004.
10. Carpenter, K.L. et al., Oral alpha-tocopherol supplementation inhibits lipid peroxidation in established human atherosclerotic lesions, Free. Radic. Res., 37,1235, 2003.
11. Sies, H. and Stahl, W., Vitamins E and C, β-carotene, and other carotenoids as antioxidants, Am. J. Clin. Nutr., 62 (6 Suppl), 1315S, 1995.
12. Stahl, W. and Sies, H., Antioxidant defense: vitamins E and C and carotenoids, Diabetes, 2, S14, 1997.
13. Krinsky, N.I., Carotenoids as antioxidants, Nutrition, 17, 815, 2001.
14. Fuhrman, B. et al., Tomato’s lycopene and β-carotene inhibit low density lipoprotein oxidation and this effect depends on the lipoprotein vitamin E content, Nutr. Metab. Cardiovasc. Dis., 7, 433, 1997.
15. Fuhrman, B. et al., Lycopene synergistically inhibits LDL oxidation in combination with vitamin E, glabridin, rosmarinic acid, carnosic acid, or garlic, Antiox. Redox. Signal., 2, 491, 2000.
16. Linseisen, J. et al., Effect of single oral dose of antioxidant mixture (vitamin E, carotenoids) on the formation of cholesterol oxidation products after ex vivo LDL oxidation in humans, Eur. J. Med. Res., 3, 5, 1998.
17. Upritchard, J.E. et al., Spread supplementation with moderate doses of vitamin E and caroteniods reduces lipid peroxidation in healthy, nonsmoking adults, Am. J. Clin. Nutr., 78, 985, 2003.
18. Rao, A.V., Lycopene, tomatoes, and the prevention of coronary heart disease, Exp. Biol. Med., 227, 908, 2002.
19. Winkel-Shirley, B., Flavonoid biosynthesis. A colorful model for genetics, biochemistry, cell biology, and biotechnology, Plant. Physiol., 126, 485, 2001.
20. Rice-Evans, C.A., Miller, N.J., and Paganga, G., Structure-antioxidant activity relationships of flavonoids and phenolic acids, Free. Radic. Biol. Med., 20, 933, 1996.
21. Van Acker, SABE. et al., Structural aspects of antioxidants activity of flavonoids, Free. Radic. Biol. Med., 20, 331, 1996.
22. Aviram, M. and Fuhrman, B., Effects of flavonoids on the oxidation of LDL and atherosclerosis, in Flavonoids in health and disease, 2nd ed. Rice-Evans, C. and Packer, L., eds., Marcel Dekker, New York, 2003, 165.
23. Vaya, J. et al., Inhibition of LDL oxidation by flavonoids in relation to their structure and calculated enthalpy, Phytochemistry, 62, 89, 2003.
24. Yu, J. et al., Antioxidant activity of citrus limonoids, flavonoids, and coumarins, J. Agric. Food. Chem., 53, 2009, 2005.
25. Yuting, C. et al., Flavonoids as superoxide scavengers and antioxidants, Free. Radic. Biol. Med., 9, 19, 1999.
26. Morel, I. et al., Antioxidant and iron-chelating activities of the flavonoids catechin, quercetin and diosmetin on iron-loaded rat hepatocyte cultures, Biochem. Pharmacol., 45, 13, 1993.
27. Morel, I. et al., Role of flavonoids and iron chelation in antioxidant action, Methods. Enzymol., 234, 437, 1994.
28. Fuhrman, B. and Aviram, M., Preservation of paraoxonase activity by wine flavonoids: possible role in protection of LDL from lipid peroxidation, Ann. N.Y. Acad. Sci., 957, 321, 2002.
29. Aviram, M. et al., Human serum paraoxonase (PON 1) is inactivated by oxidized low density lipoprotein and preserved by antioxidants, Free. Radic. Biol. Med., 26, 904, 1999.
30. Aviram, M. and Fuhrman, B., Polyphenolic flavonoids inhibit macrophage-mediated oxidation of LDL and attenuate atherogenesis, Atherosclerosis, 137, Suppl, S45, 1998.
31. Vaya, J., Belinky, P.A., and Aviram, M., Antioxidant constituents from licorice roots: isolation, structure elucidation and antioxidative capacity toward LDL oxidation, Free. Radic. Biol. Med., 23, 302, 1997.
32. Fuhrman, B. et al., Licorice extract and its major polyphenol glabridin protect lowdensity lipoprotein against lipid peroxidation: in vitro and ex vivo studies in humans and in atherosclerotic apolipoprotein E-deficient mice, Am. J. Clin. Nutr., 66, 267, 1997.
33. Belinky, P.A. et al., The antioxidative effects of the isoflavan glabridin on endogenous constituents of LDL during its oxidation, Atherosclerosis, 137, 49, 1998.
34. Fuhrman, B. et al., Antiatherosclerotic effects of licorice extract supplementation on hypercholesterolemic patients: increased resistance of LDL to atherogenic modifications, reduced plasma lipid levels, and decreased systolic blood pressure, Nutrition, 18, 268, 2002.
35. Rosenblat, M. et al., Macrophage enrichment with the isoflavan glabridin inhibits NADPH oxidase-induced cell-mediated oxidation of low density lipoprotein. A possible role for protein kinase C, J. Biol. Chem., 14, 274, 13790, 1999.
36. Hou, L. et al., Inhibition of human low density lipoprotein oxidation by flavonols and their glycosides, Chem. Phys. Lipids, 129, 209, 2004.
37. Faustino, R.S. et al., Differential antioxidant properties of red wine in water soluble and lipid soluble peroxyl radical generating systems, Mol. Cell. Biochem., 263, 211, 2004.
38. Filipe, P. et al., Anti- and pro-oxidant effects of quercetin in copper-induced low density lipoprotein oxidation. Quercetin as an effective antioxidant against pro-oxidant effects of urate, Eur. J. Biochem., 27, 1991, 2004.
39. Fuhrman, B. et al., White wine with red wine-like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine. J. Agric. Food. Chem., 49, 3164, 2001.
40. Fuhrman, B., Lavy, A., and Aviram, M., Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation, Am. J. Clin. Nutr., 61, 549, 1995.
41. Aviram, M., Hayek, T., and Fuhrman, B., Red wine consumption inhibits LDL oxidation and aggregation in humans and in atherosclerotic mice, Biofactors, 6, 415, 1997.
42. Howard, A. et al., Red wine consumption and inhibition of LDL oxidation: what are the important components? Med. Hypotheses, 59, 101, 2002.
43. Vigna, G.B. et al., Effect of a standardized grape seed extract on low-density lipoprotein susceptibility to oxidation in heavy smokers, Metabolism, 52, 1250, 2003.
44. Fuhrman, B. et al., Grape powder polyphenols attenuate atherosclerosis development in apolipoprotein E deficient (E0) mice and reduce macrophage atherogenicity, J. Nutr., 135, 722, 2005.
45. Hayek, T. et al., Reduced progression of atherosclerosis in apolipoprotein E-deficient mice following consumption of red wine, or its polyphenols quercetin or catechin, is associated with reduced susceptibility of LDL to oxidation and aggregation, Arterioscler. Thromb. Vasc. Biol., 17, 2744, 1997.
46. Aviram, M. and Fuhrman, B., Wine flavonoids protect against LDL oxidation and atherosclerosis, Amm. N.Y. Acad. Sci., 957, 146, 2002.
47. Stocker, R. and O’Halloran, R.A., Dealchoholized red wine decreases atherosclerosis in apolipoprotein E gene-deficient mice independently of inhibition of lipid peroxidation in the artery wall, Am. J. Clin. Nutr., 79, 123, 2004.
48. Cemeroglu, B., Artik, N., and Erbas, S., Extraction and composition of pomegranate juice, Fluessiges. Obst., 59, 335, 1992.
49. El-Nemr, S.E., Ismail, I.A., and Ragab, M., Chemical composition of juice and seeds of pomegranate fruit, Nahrung, 34, 601, 1991.
50. Melgarejo, P., Salazar, D.M., and Artes, F., Organic acids and sugars composition of harvested pomegranate fruits, Eur. Food. Res. Technol., 211, 185, 2000.
51. NarrBen, C., Ayed, N., and Metche, M., Quantitative determination of the polyphenolic content of pomegranate peel, Z lebensm. Unters. Forsch., 203, 374, 1998.
52. El-Toumy, S.A.A. and Marzouk, M.S.A., A new ellagic acid glycoside from Punica granatum L, Polyphenols. Commun., Freising-Weihenstephan (Germany), September 11-15, 127, 2000.
53. Aviram, M. et al., Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice, Am. J. Clin. Nutr., 71, 1062, 2000.
54. Aviram, M. et al., Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation, Clin. Nutr., 23, 423, 2004.
55. Kaplan, M. et al., Pomegranate juice supplementation to atherosclerotic mice reduces macrophage lipid peroxidation, cellular cholesterol accumulation and development of atherosclerosis, J. Nutr., 131, 2082, 2001.
56. De Nigris, F. et al., Beneficial effects of pomegranate juice on oxidation-sensitive genes and endothelial nitric oxide synthase activity at sites of perturbed shear stress, Proc. Natl. Acad. Sci., 102, 4896, 2005.
57. El-Toumy, S.A. and Rauwald, H.W, Two ellagitannins from Punica granatum heartwood, Phytochemistry, 61, 971, 2002.
58. Noda, Y. et al., Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin, J. Agric. Food. Chem., 50, 166, 2002.
59. Singh, R.P., Chidambara Murthy, K.N., and Jayaprakasha, G.K., Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models, J. Agric. Food. Chem., 50, 81, 2002.
60. Schubert, S.Y., Lansky, E.P., and Neeman, I., Antioxidant and eicosanoids enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids, J. Ethnopharmacol., 66, 11, 1999.
61. Wang, R.F. et al., Bioactive compounds from the seeds of Punica Granatum (pomegranate), J. Nat. Prod., 67, 2096, 2004.
62. Plumb, G.W. et al., Antioxidant properties of gallocatechin and prodelphinidins from pomegranate peel, Redox. Rep., 7, 41, 2002.
63. Gil, M.I. et al., Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing, J. Agric. Food. Chem., 48, 4581, 2000.
64. Schubert, S.Y., Neeman, I., and Resnick, N., A novel mechanism for the inhibition of NF-kB activation in vascular endothelial cells by natural antioxidants, FASEB. J., 16, 1931, 2002.
65. Afaq, F. et al., Pomegranate fruit extract modulates UV-B-mediated phosphorylation of mitogen-activated protein kinases and activation of nuclear factor kappa B in normal human epidermal keratinocytes paragraph sign, Photochem. Photobiol., 81, 38, 2005.
66. Seeram, N. et al., Rapid large scale purification of ellagitannins from pomegranate husk, a by-product of the commercial juice industry, Separation and Purification Technology, 41, 49, 2005.
67. Rosenblat, M., Volkova, N., and Aviram, M., Pomegranate byproduct administration to apolipoprotein E-deficient mice attenuates atherosclerosis development as a result of decreased macrophage oxidative stress and reduced cellular uptake of oxidized low density lipoprotein. J. Agric. Food Chem. 54, 1928, 2006.