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In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+™

Dietary antioxidants play an important role against oxidation, an underlying mechanism in the incidence of chronic diseases. Greens+ is a commercially available preparation containing a variety of plant-derived ingredients. The aim of the current study was to evaluate the antioxidant potential of th...

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Autores principales: Rao, Venket, Balachandran, Bashyam, Shen, Honglei, Logan, Alan, Rao, Leticia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3179140/
https://www.ncbi.nlm.nih.gov/pubmed/21954333
http://dx.doi.org/10.3390/ijms12084896
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author Rao, Venket
Balachandran, Bashyam
Shen, Honglei
Logan, Alan
Rao, Leticia
author_facet Rao, Venket
Balachandran, Bashyam
Shen, Honglei
Logan, Alan
Rao, Leticia
author_sort Rao, Venket
collection PubMed
description Dietary antioxidants play an important role against oxidation, an underlying mechanism in the incidence of chronic diseases. Greens+ is a commercially available preparation containing a variety of plant-derived ingredients. The aim of the current study was to evaluate the antioxidant potential of the methanolic extract of greens+ powder using in vitro and in vivo techniques. In vitro studies were conducted using a liposome model system to simulate biological cell membranes. Total antioxidant potential and polyphenol content of the herbal preparation was measured. For in vivo analysis, 10 healthy human subjects consumed either three or six teaspoons of greens+ per day for four weeks. Blood samples were analyzed at baseline and at the conclusion of the treatment period for total antioxidant capacity, polyphenol content, protein, lipid and LDL oxidation, and the level of glutathione peroxidase. Results showed that greens+ supplementation was well tolerated and increased serum antioxidant potential at higher levels of intake in a dose-dependent manner. HPLC analysis showed the presence of quercetin, apigenin, kaempferol and luteolin in the supplement. Plasma analysis indicated the presence of kaempferol only. A statistically significant (p < 0.05) reduction in protein and lipid oxidation was observed. Based on its antioxidant properties, the results suggest that greens+ might play a role in reducing the risk of chronic diseases involving a burden of oxidative damage.
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spelling pubmed-31791402011-09-27 In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+™ Rao, Venket Balachandran, Bashyam Shen, Honglei Logan, Alan Rao, Leticia Int J Mol Sci Article Dietary antioxidants play an important role against oxidation, an underlying mechanism in the incidence of chronic diseases. Greens+ is a commercially available preparation containing a variety of plant-derived ingredients. The aim of the current study was to evaluate the antioxidant potential of the methanolic extract of greens+ powder using in vitro and in vivo techniques. In vitro studies were conducted using a liposome model system to simulate biological cell membranes. Total antioxidant potential and polyphenol content of the herbal preparation was measured. For in vivo analysis, 10 healthy human subjects consumed either three or six teaspoons of greens+ per day for four weeks. Blood samples were analyzed at baseline and at the conclusion of the treatment period for total antioxidant capacity, polyphenol content, protein, lipid and LDL oxidation, and the level of glutathione peroxidase. Results showed that greens+ supplementation was well tolerated and increased serum antioxidant potential at higher levels of intake in a dose-dependent manner. HPLC analysis showed the presence of quercetin, apigenin, kaempferol and luteolin in the supplement. Plasma analysis indicated the presence of kaempferol only. A statistically significant (p < 0.05) reduction in protein and lipid oxidation was observed. Based on its antioxidant properties, the results suggest that greens+ might play a role in reducing the risk of chronic diseases involving a burden of oxidative damage. Molecular Diversity Preservation International (MDPI) 2011-08-03 /pmc/articles/PMC3179140/ /pubmed/21954333 http://dx.doi.org/10.3390/ijms12084896 Text en © 2011 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Rao, Venket
Balachandran, Bashyam
Shen, Honglei
Logan, Alan
Rao, Leticia
In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+™
title In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+™
title_full In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+™
title_fullStr In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+™
title_full_unstemmed In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+™
title_short In Vitro and in Vivo Antioxidant Properties of the Plant-Based Supplement Greens+™
title_sort in vitro and in vivo antioxidant properties of the plant-based supplement greens+™
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3179140/
https://www.ncbi.nlm.nih.gov/pubmed/21954333
http://dx.doi.org/10.3390/ijms12084896
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