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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Molecular Diversity Preservation International (MDPI)
2011
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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. |
format | Online Article Text |
id | pubmed-3179140 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2011 |
publisher | Molecular Diversity Preservation International (MDPI) |
record_format | MEDLINE/PubMed |
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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