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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. [ABSTRACT FROM AUTHOR]

Background and Aims: Oxidative stress has been associated with osteoporosis. Greens+™ is a commercially available nutritional supplement containing antioxidative polyphenols. Methods: To study the effects of greens+™ on differentiation and bone formation in human osteoblasts, the cells were cultured in Ham's F-12 medium in the absence or presence of varying concentrations of total free polyphenolic (TFP) in the extracts of greens+™. Results: Our results showed that the number of osteoblasts increased (p < .05) compared to vehicle control after 2 and 4 days of treatment but were reduced (p < .05) after 7 days of treatment with 1.2-2.0mg greens+™ extract/mi (corresponding to 16.8-27.9 ng TFP expressed as gallic acid equivalent per millilter). Lower concentrations of greens+™ extract stimulated alkaline phosphatase activity at early time points (days 9 and 11), while higher concentrations at the later time point of day 13 resulted in a significant (p < .05) inhibition, in a time (p < .0001) and dose dependent (p < .0001) manner. Greens+™ extract stimulated (p < .05) the mineralized bone nodule formation in a dose and time dependent manner. Conclusions: The results showed that greens+™ extract influenced the maturation of osteoprogenitors toward progression to a bone-forming stage. Our data suggest that greens+™ may have beneficial effects on bone formation in vitro due to its antioxidant polyphenolic content and we can speculate that it may be a good alternative to drugs for the prevention of osteoporosis. [ABSTRACT FROM AUTHOR]