Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/43288

TitleBioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile
Author(s)Jabeur, Inés
Tobaldini-Valerio, Flávia
Martins, Natália
Barros, Lillian
Martins, I.
Calhelha, Ricardo C.
Henriques, Mariana
Silva, Sónia Carina
Achour, Lotfi
Santos-Buelga, Celestino
Ferreira, Isabel C. F. R.
KeywordsHypericum androsaemum L.
Antioxidant
Cytotoxic
Anti-inflammatory
Anti-Candida
Phenolic compounds
Issue date28-Aug-2016
PublisherElsevier
JournalFood Research International
CitationJabeur, Inés; Tobaldini-Valerio, Flávia; Martins, Natália; Barros, Lillian; Martins, I.; Calhelha, Ricardo C.; Henriques, Mariana; Silva, Sónia Carina; Achour, Lotfi; Santos-Buelga, Celestino; Ferreira, Isabel C. F. R., Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile. Food Research International, 89, Part 1, 422-431, 2016
Abstract(s)Hypericum androsaemum L. ethanol:water extract acted as a lipid peroxidation inhibitor and free radical scavenger. A marked inhibition of the growth of breast, lung, cervical and hepatocellular human carcinoma cell lines was also observed, whereas no toxicity was shown against non-tumor porcine liver cells (> 400 ?g/mL). The extract was also effective in inhibiting nitric oxide production, as an indicator of the anti-inflammatory potential. The anti-Candida effects varied among different strains of the same species, C. glabrata and C. tropicalis being the most sensible species with an effect directly related with the extract concentrations tested. A significant anti-biofilm formation potential was also observed, namely for C. glabrata and C. tropicalis (biofilm reduction > 90%). 5-O-Caffeoylquinic and 3-O-caffeoylquinic acids were the most abundant phenolic compounds identified in the extract, and might be related with the observed bioactive effects. Nevertheless, future studies should be carried out to obtain dose-response curves of the isolated active compounds, in order to perform further pre-clinically testing to quantify the presence of the most active compounds in the extract.
TypeArticle
URIhttp://hdl.handle.net/1822/43288
DOI10.1016/j.foodres.2016.08.040
ISSN0963-9969
Publisher versionhttp://www.journals.elsevier.com/food-research-international/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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