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The essential oil extracted from the flower buds of Lonicerae japonicae (LJEO) was employed in the high-temperature (65℃) accelerated preservation of sunflower oil. In the present investigation, the addition of the essential oil at a concentration of 800 ppm significantly inhibited the decrease in the oxidative stability of sunflower oil. This positive effect was achieved by significantly hindering the reduction in acidity value (AV), peroxide value (PV), p-anisidine value (AnV), the total oxidation value (TOTOX) (p < 0.01), and the levels of thiobarbituric acid reactive substance (TBARS), the absorbance at 232/268 nm (K232/K268) and total polar compounds (TPC) (p < 0.01). Besides, it also significantly enhances the sensory attributes of Maye, including taste, flavor, and appearance, improving its overall acceptability through the addition of certain potential fragrance molecules (p < 0.01). Furthermore, one of the primary chemical compounds in LJEO, eugenol, has demonstrated significant natural antioxidant properties in the traditional deep-frying procedure for the product, Maye. Consequently, together with eugenol, the essential oil LJEO could be employed as a possible effective antioxidant for the typical long-term preservation and even the traditional deep-frying procedures, and developed as effective antioxidant extracted from plants for the whole food industry.

Type-2 diabetes mellitus and its related complications including dyslipidemia and oxidative stress have been threating the health of a large number of patients all over the world. In this study, FCPC, one polysaccharide fraction separated from the polysaccharides of Chinese medicine Fructus Corni (FCPs), revealed obvious inhibitory effects against α-amylase and α-glucosidase, and marked insulin-sensitizing effect by increasing insulin secretion and promoting pancreatic β cell proliferation. In addition, in streptozotocin (STZ)-induced diabetic rats, the polysaccharide fraction not only significantly restrained the increase of food (p < 0.05) and water (p < 0.01) intake at 800 mg/kg, but also significantly controlled the increase of levels for sugar (p < 0.01), insulin (p < 0.05) and HOMA-IR value (p < 0.05) in blood at 800 mg/kg on 42th day. Meanwhile, the reduced glycogen contents in liver (p < 0.01) and skeletal (p < 0.01) muscle caused by STZ were prominently improved, while the dyslipidemia status and oxidative damage were markedly ameliorated. Therefore, FCPC could be developed to natural medicines and functional foods in the treatment of diabetes and its complications including dyslipidemia status and oxidative stress., (Copyright © 2019 Elsevier B.V. All rights reserved.)

The deep-frying procedure of Caijiao in sunflower oil (SFO) needs natural antioxidants. In the present study, the essential oil of Coriandrum sativum (CSEO) was added into SFO at 0.16 g/kg to prepare SFO sample. During the deep-frying procedure of Caijiao, total polar compounds (TPC), thiobarbituric acid (TBA), conjugated dienes (CD), conjugated trienes (CT), polymers, viscosity and b* were prominently inhibited, together with the obvious reduction of L* (p < 0.01 or p < 0.05). The sensory attributes of Caijiao were also obviously improved (p < 0.01 or p < 0.05). In the meantime, the addition of synthetic antioxidants to SFO, such as TBHQ, BHA and BHT, didnt display effective antioxidant effect. After the bioassay-guided fractionation, the antioxidant effect of CSEO was attributed to one of its natural products, eugenol. The research and development of eugenol for effective natural antioxidants is of much importance for the whole food industry. [ABSTRACT FROM AUTHOR]

The deep‐frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during the deep‐frying of Chinese Maye at 180°C for 30 hr. In the comparative study, the additions for NEO at 0.12 g/kg, TBHQ at 0.12 g/kg, BHA at 0.08 g/kg, and BHT at 0.08 g/kg to sunflower oil were able to obviously improve its oxidative stability during the deep‐frying process, and their antioxidant effects were in the relative order: TBHQ at 0.12 g/kg > NEO at 0.12 g/kg > BHA at 0.08 g/kg > BHT at 0.08 g/kg (p <.05). Besides, NEO at 0.12 g/kg could markedly ameliorate the sensory properties including flavor, taste, crispness, and overall acceptability of the fried products, Chinese Maye (p <.05 or p <.01). In addition, using antioxidant activity‐guided fractionation, three active compounds including limonene, terpinolene, and geranyl acetate were isolated from NEO. Among them, limonene was demonstrated to not only significantly increase the oxidative stability of sunflower oil in the deep‐frying process, but also significantly increase the sensory properties of the fried products, Chinese Maye (p <.05 or p <.01). Consequently, limonene could be employed as antioxidants in sunflower oil for the deep‐frying of Chinese Maye, and the sunflower oil flavored by NEO could be used as frying oils for its oxidative stability and unique flavor. [ABSTRACT FROM AUTHOR]

Diabetes mellitus (DM) is a serious metabolic disorder which has reached epidemic proportions all over the world. Despite tremendous developments in medicinal chemistry, traditional medicine is still commonly used for the prevention and treatment of DM. Traditional herbal medicines have played a major role in the management of DM in Asian countries. In particular, mulberry has commonly been utilized in China for the treatment of DM for thousands of years. In the last decade, numerous preclinical findings have suggested that mulberry is a promising therapeutic agent for the treatment of DM, and the polyhydroxylated alkaloids, flavonoids and polysaccharides from mulberry may be the potential active components. The present review systematically summarizes the chemical composition of mulberry and the pharmacological effects of different medicinal parts on DM; these effects include influences on glucose absorption, insulin (INS) production/secretion, anti-oxidation and anti-inflammation processes. After summarizing our research findings, we will discuss the challenges and opportunities and explore the direction of future research and the potential for developing mulberry into pharmaceuticals for the widespread treatment of DM. [ABSTRACT FROM AUTHOR]

Abstract: This study was designed to characterize the chemical composition, antioxidant activity and hepatoprotective effect of the polysaccharides from Zizyphus jujube cv. Shaanbeitanzao (ZSP). HPLC analysis showed that ZSP was the heteropolysaccharides with l-arabinose being the main component monosaccharide (50.2%, molar percentage). ZSP displayed strong antioxidant activity in vitro, and the effect was further verified by suppressing CCl4-induced oxidative stress in liver at three tested doses of ZSP (100, 200, and 400mg/kgBW) in mice. Administration of ZSP (400mg/kg) significantly (p <0.01) reduced the activities of CCl4-elevated alanine aminotransferase (ALT), aspartate aminotransferase (AST), and lactic dehydrogenase (LDH) in serum, and hepatic malondialdehyde (MDA) level. Mice treated with ZSP showed a better profile of hepatosomatic index (HI) and antioxidant system with normal glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD) activities in liver. These results suggest that ZSP exerts an effective protection against CCl4-induced hepatic injury by mediating antioxidative and free radical scavenging activities. [Copyright &y& Elsevier]

Highlights: [•] Water-soluble polysaccharide KBTP was isolated from Keemun black tea. [•] KBTP exhibited high free radicals-scavenging and antioxidant capacities in vitro. [•] KBTP was appraised as a hepatoprotective agent against CCl4-induced damage in mice. [•] Pathological test confirmed the protection on CCl4-caused histological alteration. [•] KBTP has potential to be explored as a valuably hepatoprotective functional food. [ABSTRACT FROM AUTHOR]