Inhibitory effect of Lavandula viridis on Fe2+-induced lipid peroxidation, antioxidant and anti-cholinesterase properties

Patrícia Costa; Sandra Gonçalves; Paula B. Andrade; Patrícia Valentão; Anabela Romano

doi:10.1016/j.foodchem.2010.12.085

Inhibitory effect of Lavandula viridis on Fe²⁺-induced lipid peroxidation, antioxidant and anti-cholinesterase properties

Patrícia Costa, Sandra Gonçalves, Paula B. Andrade, Patrícia Valentão, Anabela Romano^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

50 Citations (Scopus)

Abstract

In this research, the total phenolic content of a Lavandula viridis methanol extract was evaluated and the phenolic identification and quantification was assessed. Rosmarinic acid and luteolin-7-O-glucoside were the two major compounds identified by HPLC-DAD (ca. 39 and 13 g/kg, respectively). This extract showed a strong antioxidant activity in ORAC (2858.39 ± 70.97 μmol_TE/g_extract) and TEAC (967.18 ± 22.57 μmol_TE/g_extract) assays, as well as Fe²⁺ chelating and OH scavenging abilities. Furthermore, the extract prevented Fe²⁺-induced lipid peroxidation, by reducing MDA content in mouse brains (in vitro), and inhibited AChE and BChE activities both in vitro and in vivo. These findings demonstrate that the methanol extract from L. viridis is a potential source of natural antioxidants and cholinesterase inhibitors.

Original language	English
Pages (from-to)	1779-1786
Number of pages	8
Journal	Food Chemistry
Volume	126
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2010.12.085
Publication status	Published - 15 Jun 2011

Keywords

Alzheimer's disease
Anti-cholinesterase
Antioxidants
Fe chelation
Free radicals
Lipid peroxidation

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10.1016/j.foodchem.2010.12.085

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@article{685d4ff1a23b4ddf98ff83ee6df1cc57,

title = "Inhibitory effect of Lavandula viridis on Fe2+-induced lipid peroxidation, antioxidant and anti-cholinesterase properties",

abstract = "In this research, the total phenolic content of a Lavandula viridis methanol extract was evaluated and the phenolic identification and quantification was assessed. Rosmarinic acid and luteolin-7-O-glucoside were the two major compounds identified by HPLC-DAD (ca. 39 and 13 g/kg, respectively). This extract showed a strong antioxidant activity in ORAC (2858.39 ± 70.97 μmolTE/gextract) and TEAC (967.18 ± 22.57 μmolTE/gextract) assays, as well as Fe2+ chelating and OH scavenging abilities. Furthermore, the extract prevented Fe2+-induced lipid peroxidation, by reducing MDA content in mouse brains (in vitro), and inhibited AChE and BChE activities both in vitro and in vivo. These findings demonstrate that the methanol extract from L. viridis is a potential source of natural antioxidants and cholinesterase inhibitors.",

keywords = "Alzheimer's disease, Anti-cholinesterase, Antioxidants, Fe chelation, Free radicals, Lipid peroxidation",

author = "Patr{\'i}cia Costa and Sandra Gon{\c c}alves and Andrade, {Paula B.} and Patr{\'i}cia Valent{\~a}o and Anabela Romano",

note = "Funding Information: P. Costa and S. Gon{\c c}alves acknowledge a grant from the Portuguese Science and Technology Foundation (SFRH/BD/63505/2009 and SFRH/BPD/31534/2006, respectively). We thank JA Belo for the collaboration regarding the animal experiments.",

year = "2011",

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doi = "10.1016/j.foodchem.2010.12.085",

language = "English",

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AU - Costa, Patrícia

AU - Gonçalves, Sandra

AU - Andrade, Paula B.

AU - Valentão, Patrícia

AU - Romano, Anabela

N1 - Funding Information: P. Costa and S. Gonçalves acknowledge a grant from the Portuguese Science and Technology Foundation (SFRH/BD/63505/2009 and SFRH/BPD/31534/2006, respectively). We thank JA Belo for the collaboration regarding the animal experiments.

PY - 2011/6/15

Y1 - 2011/6/15

N2 - In this research, the total phenolic content of a Lavandula viridis methanol extract was evaluated and the phenolic identification and quantification was assessed. Rosmarinic acid and luteolin-7-O-glucoside were the two major compounds identified by HPLC-DAD (ca. 39 and 13 g/kg, respectively). This extract showed a strong antioxidant activity in ORAC (2858.39 ± 70.97 μmolTE/gextract) and TEAC (967.18 ± 22.57 μmolTE/gextract) assays, as well as Fe2+ chelating and OH scavenging abilities. Furthermore, the extract prevented Fe2+-induced lipid peroxidation, by reducing MDA content in mouse brains (in vitro), and inhibited AChE and BChE activities both in vitro and in vivo. These findings demonstrate that the methanol extract from L. viridis is a potential source of natural antioxidants and cholinesterase inhibitors.

AB - In this research, the total phenolic content of a Lavandula viridis methanol extract was evaluated and the phenolic identification and quantification was assessed. Rosmarinic acid and luteolin-7-O-glucoside were the two major compounds identified by HPLC-DAD (ca. 39 and 13 g/kg, respectively). This extract showed a strong antioxidant activity in ORAC (2858.39 ± 70.97 μmolTE/gextract) and TEAC (967.18 ± 22.57 μmolTE/gextract) assays, as well as Fe2+ chelating and OH scavenging abilities. Furthermore, the extract prevented Fe2+-induced lipid peroxidation, by reducing MDA content in mouse brains (in vitro), and inhibited AChE and BChE activities both in vitro and in vivo. These findings demonstrate that the methanol extract from L. viridis is a potential source of natural antioxidants and cholinesterase inhibitors.

KW - Alzheimer's disease

KW - Anti-cholinesterase

KW - Antioxidants

KW - Fe chelation

KW - Free radicals

KW - Lipid peroxidation

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DO - 10.1016/j.foodchem.2010.12.085

M3 - Article

AN - SCOPUS:79551543464

SN - 0308-8146

VL - 126

SP - 1779

EP - 1786

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Inhibitory effect of Lavandula viridis on Fe²⁺-induced lipid peroxidation, antioxidant and anti-cholinesterase properties

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Keywords

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