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Fermentation technology was used to prepare the acaí ( Euterpe oleracea ) fermentation liquid. The optimal fermentation parameters included a strain ratio of Lactobacillus paracasei : Leuconostoc mesenteroides : Lactobacillus plantarum  = 0.5:1:1.5, a fermentation time of 6 days, and a nitrogen source supplemental level of 2.5%. In optimal conditions, the ORAC value of the fermentation liquid reached the highest value of 273.28 ± 6.55 μmol/L Trolox, which was 55.85% higher than the raw liquid. In addition, the FRAP value of the acaí, as well as its scavenging ability of DPPH, hydroxyl, and ABTS free radicals, increased after fermentation. Furthermore, after fermentation treatment, the microstructure, basic physicochemical composition, amino acid composition, γ-aminobutyric acid, a variety of volatile components, and so on have changed. Therefore, fermentation treatment can significantly improve the nutritional value and flavor of the acaí. This provides a theoretical basis for the comprehensive utilization of acaí., Competing Interests: The authors declare no conflict of interest., (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Thirty-eight phenolic compounds (including 31 flavonoids) were examined for their DPPH radical-scavenging activities, and structure-activity relationships were evaluated. Specifically, the presence of an ortho-dihydroxyl structure in phenolics is largely responsible for their excellent anti-radical activity. 3-Hydroxyl was also essential to generate a high radical-scavenging activity. An increasing number of hydroxyls on flavones with a 3',4'-dihydroxyl basic structure, the presence of a third hydroxyl group at C-5', a phloroglucinol structure, glycosylation and methylation of the hydroxyls, and some other hydroxyls, for example 5-, and 7-hydroxyl in ring A, decreased the radical-scavenging activities of flavonoids and other phenolics.

Background: To find new, crude anti-obesity drugs from natural sources through the inhibition of adsorption of dietary lipids, in vitro porcine pancreatic lipase (PPL; triacylglycerol lipase, EC 3.1.1.3) inhibitory tests were carried out on selected plants with weight-reducing or related potential, used in Chinese traditional medicine., Methods: The methanolic extracts of 37 traditional Chinese herbal medicines of different families were assayed for their in vitro activity against PPL by using spectrophotometry with 2,4-dinitrophenyl butyrate as a synthetic substrate. Coexistent phytochemicals, or those present in high levels, in the 3 most promising Chinese herbs were tested for their anti-lipase activity., Results: Extracts from 2 herbs, Prunella vulgaris L. (Labiatae) and Rheum palmatum L. (Polygonaceae), at a concentration of 200 mg/mL, significantly inhibited PPL-by 74.7% and 53.8%, respectively. Quercetin exhibited better activity (27.4%) than all the other phytochemicals at a final concentration of 25 mg/mL in the assay system, followed by luteolin, with an activity of 17.3%., Conclusion: The results support the view that herbs represent a rich source of anti-lipase compounds. The screening of the methanolic extracts of 37 Chinese medicinal plants in vitro led to the identification of several extracts with potential activity against PPL, in particular, P. vulgaris and R. palmatum. We also found that several monomeric chemicals in these herbs exhibited good or moderate activity against PPL. To the best of our knowledge, these traditional Chinese herbal medicines or phytochemicals have not been previously screened for their lipase inhibitory activity., (Copyright (c) 2010 Elsevier. Published by Elsevier B.V. All rights reserved.)