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Epidemiological studies show an inverse association between Brassica consumption and chronic diseases. Phytochemicals are thought to be beneficial for human health and therefore responsible for this protective effect. Increasing their levels into Brassica food is considered an expedient nutritional strategy that can be achieved through the manipulation of growth conditions by elicitors. In this work we systematically evaluated the influence of treatment with different elicitors (sucrose, mannitol, NaCl, 1-aminocyclopropane-L-carboxylic acid, salicylic acid and methyl jasmonate) on the phytochemical composition of broccoli sprouts. The content of total and single glucosinolates, total phenolic compounds, total flavonoids, total anthocyanins, vitamin C and E and β-carotene was assessed. The exposure to different elicitors produced concentration- and elicitor-dependent specific changes in the content of all the phytochemicals considered. Sucrose, identified as the most effective elicitor by principal component analysis, induced a significant increase of total and specific glucosinolates, vitamin C, total anthocyanins and polyphenols. Sucrose is likely to represent an effective tool to increase the nutritional value of broccoli sprouts.

Legume crops represent a low input cultivation system, especially suitable to grow in organic farming conditions. We report here on chemico-physical, technological and nutritional evaluation of traditional lentils (Lens culinaris L.) and grass peas (Lathyrus sativus L.), consisting in local ecotypes at high risk of extinction. Lentils and grass peas were grown either under certified organic agriculture in the National Park of Alta Murgia in the Apulia region (Altamura) or under traditional practices in internal hill areas of the National Park of Cilento (Castelcivita) and in the High Sele Valley (Colliano), in the Campania region. Results indicate that lentils and grass pea from organic and traditional farming are characterized by peculiar properties, suggesting a high nutritional quality. In particular, it was possible to point out differences among ecotypes (i) in major building elements (α-helix, β-sheet) responsible for protein functionality and (ii) in the composition of phenolic (p-coumaric, ferulic, caffeic, vanillic) acid fractions with high bioavailability.

Aminoethylcysteine ketimine decarboxylated dimer (AECK-DD) is a natural compound with antioxidant properties of a new family of sulfur-containing amino acids. It has been detected in human urine and plasma, in mammalian cerebellum, and in dietary vegetables. In this study, we first demonstrate the absorption of AECK-DD in mice from AECK-DD-supplemented diet, using both liquid chromatography with electrochemical detection and gas chromatography coupled with mass spectrometry. AECK-DD circulates in the plasma of supplemented mice at a micromolar concentration and is incorporated in liver tissue. The absorption of AECK-DD is dose dependent. The dehydrogenation product of AECK-DD was also identified in plasma and liver of mice fed the AECK-DD-supplemented diet. A significant increase in plasma antioxidant potential was measured in mice fed AECK-DD-supplemented diet with respect to mice fed the control diet. These results demonstrate for the first time the absorption of AECK-DD from diet and the physiological relevance of this compound through its antioxidant action in vivo.

Aminoethylcysteine ketimine decarboxylated dimer is a natural sulfur-containing compound detected in human plasma and urine, in mammalian brain and in many common edible vegetables. Over the past decade many studies have been undertaken to identify its metabolic role. Attention has been focused on its antioxidant properties and on its reactivity against oxygen and nitrogen reactive species. These properties have been studied in different model systems starting from plasma lipoproteins to specific cellular lines. All these studies report that aminoethylcysteine ketimine decarboxylated dimer is able to interact both with reactive oxygen and nitrogen species (hydrogen peroxide, superoxide anion, hydroxyl radical, peroxynitrite and its derivatives). Its antioxidant activity is similar to that of Vitamin E while higher than other hydrophilic antioxidants, such as trolox and N-acetylcysteine.

Despite the vast literature describing the biological effects of phenolic compounds, rather scarce data are available on their absorption from diet in humans. The present study focused on the absorption in humans of phenolic acids from white wine, particularly hydroxycinnamic acids and their esters with tartaric acid. The results obtained indicate that, following a single wine drink, hydroxycinnamic acids from white wine are absorbed from the gastrointestinal tract and circulate in the blood after being largely metabolized to the form of glucuronide and sulfate conjugates. Unmodified tartaric acid esters of hydroxycinnamic acids from wine are present in human plasma at low levels, if any. Wine hydroxycinnamic acids, although present in wine as conjugated forms, are still bioavailable to humans.

Benefits to health from a high consumption of fruits and vegetables are well established and have been attributed to bioactive secondary metabolites present in edible plants. However, the effects of specific health-related phytochemicals within a complex food matrix are difficult to assess. In an attempt to address this problem, we have used elicitation to improve the nutraceutical content of seedlings of Brassica oleracea grown under controlled conditions. Analysis, by LC-MS, of the glucosinolate, isothiocyanate and phenolic compound content of juices obtained from sprouts indicated that elicitation induces an enrichment of several phenolics, particularly of the anthocyanin fraction. To test the biological activity of basal and enriched juices we took advantage of a recently developed in vitro model of inflamed human intestinal epithelium. Both sprouts’ juices protected intestinal barrier integrity in Caco-2 cells exposed to tumor necrosis factor α under marginal zinc deprivation, with the enriched juice showing higher protection. Multivariate regression analysis indicated that the extent of rescue from stress-induced epithelial dysfunction correlated with the composition in bioactive molecules of the juices and, in particular, with a group of phenolic compounds, including several anthocyanins, quercetin-3-Glc, cryptochlorogenic, neochlorogenic and cinnamic acids.

In view of the promising use of n-3 polyunsaturated fatty acids (PUFAs) in the prevention and treatment of neurological diseases, it is necessary to ascertain the lack of detrimental oxidative effects. We evaluated short- and long-term effects of 25, 50 and 75 muM docosahexaenoic acid (DHA) supplementation on the oxidative status of C6 glial cells. DHA was incorporated into cells dose and time dependently without any cytotoxic effect. Reactive oxygen species (ROS) level was related to DHA dose and supplementation time. At the lowest dose no significant increase in ROS values was observed at hour 24. Low doses of DHA strengthened the cellular antioxidant defence system as highlighted by a raise in both GPX and catalase activity, and the decreased levels of lipid peroxidation. This effect was pronounced at 24 h of supplementation, almost disappeared at hour 48, while after 72 h an opposite effect was observed: lipid peroxidation increased concomitantly with DHA doses. Therefore, the final effect of DHA on cellular redox status is dependent on dose and time supplementation.

Epidemiological studies suggest that high polyphenols intake from diet is associated with reduced risk for cardiovascular diseases. Platelet aggregation is a crucial mechanism in the pathogenesis and clinical expression of coronary acute syndrome, and there is extensive evidence that antiplatelet therapy reduces cardiovascular disease risk. In this review, the available literature on the effect of polyphenols supplementation on platelet aggregation in humans or animal models has been critically analyzed, taking into consideration the different experimental protocols employed. In some studies, polyphenols supplementation did not show any effect on platelet aggregation. However, in the most of the studies, polyphenols supplementation, either as purified compounds or food extracts, showed some inhibitory effects, both in humans and in animal models. The extent of the inhibition varies in a wide range, depending on the experimental conditions used. The observed inhibitory effect of polyphenols on platelet aggregation might explain, at least in part, the epidemiological data on beneficial effect of dietary polyphenols on cardiovascular disease risk and suggests a role for polyphenols in helping to prevent cardiovascular diseases.

In spite of the wide literature describing the biological effects of phenolic compounds, scarce data are available on their absorption from diet. In the present work, we studied the absorption in humans of phenolic acids from beer, a common beverage rich in different phenolic acids with related chemical structures. Beer was analyzed for free and total (free+bound) phenolic acids. Ferulic, caffeic and sinapic acids were present in beer mainly as bound forms, while 4-hydroxyphenylacetic acid and p-coumaric acid were present mainly as free forms. Vanillic acid was present equally in the free and bound forms. Plasma samples were collected before and 30 and 60 min after beer administration and analyzed for free and conjugated phenolic acid content. A significant two- to fourfold increase in plasma levels of phenolic acids was detected with peak concentrations at 30 min after beer ingestion. 4-Hydroxyphenylacetic acid was present in plasma mainly as nonconjugated forms while p-coumaric acid was present equally as nonconjugated and conjugated forms. Ferulic, vanillic and caffeic acids were present in plasma predominantly as conjugated forms, with a slight prevalence of sulfates with respect to glucuronates. Our results indicate that phenolic acids from beer are absorbed from the gastrointestinal tract and are present in blood after being largely metabolized to the form of glucuronide and sulfate conjugates. The extent of conjugation is related to the chemical structure of phenolic acids: the monohydroxy derivatives showing the lowest conjugation degree and the dihydroxy derivatives showing the highest one.

n-3 polyunsaturated fatty acids (PUFAs) have been described to have beneficial effects on brain development and in the prevention and treatment of brain damage. C6 glioma cells were incubated with 100 microM of either C20:4n-6 (ARA), or C20:5n-3 (EPA), or C22:6n-3 (DHA) for different time periods to assess whether these acids altered the cellular oxidative state. The ARA and EPA were promptly metabolised to C22:4n-6 and C22:5n-3, respectively, whereas DHA treatment simply increased the amount of DHA in the cells. Cell viability was not affected by ARA, while a cytotoxic effect was observed 72 h after n-3 PUFAs supplementation. The levels of reactive oxygen species and thiobarbituric acid-reactive substances were significantly higher in DHA-treated cells than in EPA- and ARA-treated groups. This modification in the oxidative cellular status was also highlighted by a significant increase in catalase activity and a decrease in glutathione content in DHA-supplemented cells. Glucose-6-phosphate dehydrogenase activity, an enzyme involved in redox regulation, and O2*- release were significantly increased both in EPA and DHA groups. The effect of DHA was more severe than that of EPA. No significant changes were observed in the ARA group with respect to untreated cells. These data show that EPA and DHA induce alterations in the oxidative status that could affect the glial function.

The aim of this study was the qualitative and quantitative determination of free and bound phenolic compounds, mainly phenolic acids, in beer. In spite of the wide literature describing the content of free phenolic acids in beer, data concerning its content of bound forms are scarce or missing. Moreover, the experimental conditions commonly reported in the literature to detect bound phenolic acids by alkaline hydrolysis result in loss of several phenolic acids, particularly dihydroxy-derivatives. Recently, we described that the addition of ascorbic acid, a strong antioxidant, and ethylenediaminetetraacetic acid, a metal chelator, totally prevents the loss of phenolic acids during alkaline hydrolysis. On this basis, we developed a hydrolytic procedure based on alkaline hydrolysis with 2 N NaOH containing ascorbic acid (1% w/v) and ethylenediaminetetraacetic acid (10 mM). In these conditions, a complete recovery of caffeic acid (98.7±4.3% of expected value) following hydrolysis of chlorogenic acid (5′-caffeoylquinic acid, an ester of caffeic acid with quinic acid) was obtained. In the present study we took advantage of this hydrolytic procedure to quantitatively measure free and total (free plus bound) phenolic acids in beer. After alkaline hydrolysis, which released bound phenolic acids, a remarkable increase in the content of 4-hydroxyphenylacetic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid and sinapic acid was observed in beer from three different brands. Our results show that the most of phenolic acids in beer are present as bound forms and only a small portion can be detected as free compounds.

The experimental conditions commonly used to detect bound phenolic acids by alkaline hydrolysis result in loss of several phenolic acids, particularly dihydroxy-derivatives (caffeic acid, dihydrocaffeic acid, homogentisic acid). In this study we show that the addition of ascorbic acid, a strong antioxidant, and ethylenediaminetetraacetic acid, a metal chelator, totally prevent the loss of phenolic acids during alkaline hydrolysis. In these conditions, a complete recovery of caffeic acid following hydrolysis of chlorogenic acid (5′-caffeoylquinic acid, an ester of caffeic acid with quinic acid) was found. This procedure has been successfully applied to quantitatively detect bound phenolic acids in coffee brew and apple.

Coffee and tea are widely consumed beverages, but only tea has been studied for its antioxidant capacity (AC) in vivo. The aim of this study was to compare the capacities of coffee and tea to affect plasma redox homeostasis in humans. The AC of plasma before and after supplementation with 200 mL of beverages (0, 1, and 2 h) was measured by the TRAP and crocin tests. The crocin test detected an increase in plasma AC only in subjects supplemented with coffee (+7% at peak time), whereas the TRAP method showed an increase in plasma AC after consumption of both coffee and tea (+6 and +4%, respectively, at peak time). Both beverages induced a significant increase in plasma uric acid (+5 and +7%, respectively). Uric acid strongly affects the results obtained by the TRAP test and does not affect those obtained by the crocin test. We can thus argue that uric acid is the main component responsible for the plasma AC increase after tea drinking, whereas molecules other than uric acid (probably phenolic compounds) are likely to be responsible for the increase in plasma AC after coffee drinking.

Despite extensive literature describing the biological effects of polyphenols, little is known about their absorption from diet, one major unresolved point consisting of the absorption of the bound forms of polyphenols. In this view, in the present work we studied the absorption in humans of phenolic acids from coffee, a common beverage particularly rich in bound phenolic acids, such as caffeic acid, ferulic acid, and p-coumaric acid. Coffee brew was analyzed for free and total (free + bound) phenolic acids. Chlorogenic acid (5'-caffeoylquinic acid), a bound form of caffeic acid, was present in coffee at high levels, while free phenolic acids were undetectable. After alkaline hydrolysis, which released bound phenolic acids, ferulic acid, p-coumaric acid, and high levels of caffeic acid were detected. Plasma samples were collected before and 1 and 2 h after coffee administration and analyzed for free and total phenolic acid content. Two different procedures were applied to release bound phenolic acids in plasma: beta-glucuronidase treatment and alkaline hydrolysis. Coffee administration resulted in increased total plasma caffeic acid concentration, with an absorption peak at 1 h. Caffeic acid was the only phenolic acid found in plasma samples after coffee administration, while chlorogenic acid was undetectable. Most of caffeic acid was present in plasma in bound form, mainly in the glucuronate/sulfate forms. Due to the absence of free caffeic acid in coffee, plasma caffeic acid is likely to be derived from hydrolysis of chlorogenic acid in the gastrointestinal tract.

Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity.

While investigating the antioxidant properties of aminoethylcysteine ketimine decarboxylated dimer (1) (a natural substance occurring in biological fluids such as human urine and plasma and in bovine cerebellum), a previously unreported oxidation product was obtained. This compound was identified and characterized through comparison with an authentic sample prepared via Pd-catalyzed dehydrogenation of 1. This molecule is an example of an alternative oxidation pathway involving 1.

The concentration of phenols (total, tannins, non-tannin flavonoids, non-tannin non-flavonoids), selected minerals (selenium, zinc and copper) and dextrins were measured in wort and beer produced in Italy. Samples were withdrawn at different phases of beer brewing: wort (step 1), beer at the end of maturation (step 2), filtered beer (step 3), beer after bottling and pasteurization (step 4). On the same samples, the total antioxidant capacity and the inhibitory effect on low density lipoprotein (LDL) oxidative modification were tested. Total antioxidant capacity was measured by monitoring the loss of fluorescence of a probe compound. During beer brewing the phenolic concentration decreased by 28% corresponding to a parallel decrease of the antioxidant activity (−29%). This decay was explained by the loss of tannins and non-tannic flavonoids during the technological process. Wort was more efficient than beer in inhibiting LDL oxidation at step 4, both by metal catalyst or peroxyl radicals. However, the better protection provided by both wort and beer on metal-catalyzed LDL oxidation indicates a prevalent chelating action. The data suggest that beer in the diet can supply molecules with antioxidant activity which could play a role in antioxidant activityin vivo.

The relationship between chronic moderate beer consumption and oxidative stress was studied in rats. Animals were fed three different isocaloric diets for six weeks: a beer-containing diet (30% w/w), an ethanol-supplemented diet (1.1 g/100 g, the same as in the beer diet) and an alcohol-free basal diet. At the end of the feeding period, rats were analyzed for plasma and liver oxidative status. Some livers were isolated and exposed to ischemia-reperfusion to assess the additional oxidative stress determined by reperfusion. No significant differences in plasma antioxidant status were found among the three dietary groups. Lipoproteins from the beer group, however, showed a greater propensity to resist lipid peroxidation. Ischemia caused a decrease in liver energy and antioxidant status in all groups. Nevertheless, ATP was lower in the livers of rats exposed to the ethanol diet. During reperfusion, lipoperoxidation increased significantly in all groups. However, livers obtained from ethanol-treated rats showed the higher formation of lipoperoxides. In conclusion, a moderate consumption of beer in a well-balanced diet did not appear to cause oxidative stress in rats; moreover, probably through its minor components, beer could attenuate the oxidative action of ethanol by itself.

The antioxidant activity of the major phenols derived from hydroxycinnamic acid (caffeic, ferulic, and p-coumaric acids) on in vitro LDL oxidation was screened, using Cu2+ as catalyst. The presence of the second phenolic hydroxy group enhanced the inhibitory effect of these compounds. In fact, at 5 microM concentration, only caffeic acid completely protected LDL from modification as measured as conjugated dienes formation and apo B-100 fragmentation, also preserving alpha-tocopherol. The effect of caffeic acid in inhibiting LDL oxidative modification induced by three different oxidant systems was tested. Using both Cu2+ and 2,2'-azobis (2-amidinopropane)-hydrochloride (AAPH), the inhibitory effect of caffeic acid was dose-dependent. Yet, the better protection was achieved in the metal-ion dependent system. Also the murine macrophages-mediated LDL oxidation was efficiently inhibited by 5 microM caffeic acid. UV-VIS spectra of caffeic acid incubated with cupric ions show the formation of a caffeic acid:copper complex, responsible for a transient chelating activity. This mechanism, coupled with its free radical scavenging property, accounts for the higher inhibitory activity exhibited by caffeic in Cu(2+)-catalyzed reaction.

Incorporation of long-chain polyunsaturated fatty acids (PUFA) in low density lipoprotein (LDL) might induce a decrease in its resistance against oxidative modification because of their high degree of unsaturation. To investigate the in vivo and in vitro influence of dietary ω --3 fatty acids on plasma and LDL susceptibility to oxidative modification, a diet containing 15% wt/wt fish oil was fed to rats together with diets containing 15% wt/wt soybean oil or coconut oil for 6 weeks. The plasma lipid concentration was significantly lower after fish oil feeding compared with the two control diets. Fish oil fed rats exhibited significantly lower total (peroxyl) radical-trapping antioxidant activity (TRAP) than both soybean oil and coconut oil fed animals ( P ω --3 fatty acids induce a decrease in the plasma antioxidant potential and an increase in the ex vivo susceptibility of LDL to oxidative modification.

The main metabolites of caffeic and ferulic acids (ferulic acid-4'-O-sulfate, caffeic acid-4'-O-sulfate, and caffeic acid-3'-O-sulfate), the most representative phenolic acids in fruits and vegetables, and the acyl glucuronide of ferulic acid were synthesized, purified, and tested for their antioxidant activity in comparison with those of their parent compounds and other related phenolics. Both the ferric reducing antioxidant power (FRAP) assay and the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging method were used. Ferulic acid-4'-O-sulfate and ferulic acid-4'-O-glucuronide exhibited very low antioxidant activity, while the monosulfate derivatives of caffeic acid were 4-fold less efficient as the antioxidant than caffeic acid. The acyl glucuronide of ferulic acid showed strong antioxidant action. The antioxidant activity of caffeic acid-3'-O-glucuronide and caffeic acid-4'-O-glucuronide was also studied. Our results demonstrate that some of the products of phenolic acid metabolism still retain strong antioxidant properties. Moreover, we first demonstrate the ex vivo synthesis of the acyl glucuronide of ferulic acid by mouse liver microsomes, in addition to the phenyl glucuronide.

The effects of dietary oils on the fatty acid composition and lipid peroxidation of myelin and synaptosomes isolated from rat brain were studied. The animals were fed diets rich (15% wt/wt) in either long chain n-3 fatty acids (fish oil), n-6 fatty acids (soybean oil), or saturated fatty acids (coconut oil) for 6 weeks. Fish oil led to a significant increase in the n-3 fatty acid percentage in both membranes with a concomitant decrease in n-6 fatty acids percentage in myelin but not in synaptosomes. Soybean and coconut oils influenced less strictly the brain membranes' fatty acid composition. A higher peroxidation rate and a lower concentration of vitamin E was observed in brain membranes of the fish oil group compared with the coconut group, with intermediate values in the soybean oil group. However, no differences among the experimental animals were observed in thiobarbituric acid reacting substances (TBARS) of brain membranes, although in serum TBARS concentrations increased in proportion to dietary PUFA content, suggesting that the brain is more protected in vivo by oxidative challenge. The data also indicate that dietary oils may differently affect the fatty acid composition of isolated brain membranes, with synaptosomes being more susceptible to oxidative stress than myelin membranes.

The effect of varying unsaturation degree of dietary lipid on the oxidative response of rat liver microsomes was studied. Three groups of growing male rats were maintained for 6 weeks on 15% fat diets containing either soybean oil, olive oil, or coconut oil, with the same level of vitamin E. After 6 weeks, microsomal malondialdehyde, vitamin E, and fatty acid composition were measured in liver microsomes. The relative abundance of saturated and unsaturated fatty acids in the microsomes reflected the composition of the dietary lipid. When dietary requirement for vitamin E was satisfied, the increased polyunsaturated fatty acid intake from vegetable oils did not enhance lipid peroxidation in physiological conditions, as demonstrated by similar malondialdehyde concentrations found in the three groups. However, the somewhat lower vitamin E content measured in soybean oil-fed rats confirms an enhanced requirement for dietary antioxidant caused by the increased intake of polyunsaturated fatty acids. The susceptibility of liver microsomes to lipid peroxidation stimulated by the ADP/iron/ascorbate system was also studied. Membranes of soybean oil-fed rats exhibited the highest peroxidation rate, as shown by oxygen consumption and malondialdehyde and 4-hydroxy-2,3-trans-neonenal production, because of the lower concentration of vitamin E and of the higher content of polyunsaturated fatty acids. Microsomes of olive oil- and coconut oil-fed rats showed highest protection against lipid peroxidation.

Despite the wide literature describing the biological effects of polyphenols, scarce data are available on their content in the human diet. This study examined total polyphenols content, free and total phenolic acids profile, and antioxidant activity of different commercial beers types (abbey, ale, bock, wheat, lager, pilsner, and dealcoholized). Ferulic acid is by far the most abundant phenolic acid in beers, followed by sinapic, vanillic, caffeic, p-coumaric, and 4-hydroxyphenylacetic acids. Ferulic, caffeic, syringic, sinapic, and, to a lesser extent, vanillic acids are present in beers mainly as bound forms, whereas p-coumaric and 4-hydroxyphenylacetic acids are generally present equally in free and bound forms. Total polyphenols and phenolic acids contents greatly vary among different beer types (i.e., total polyphenols, from 366 μg/mL gallic acid equivalents for dealcoholized beers to 875 μg/mL gallic acid equivalents for bock beers, with higher values measured in bock, abbey, and ale beers and lower values in dealcoholized beers). Similarly, the antioxidant activity measured with the ferric reducing antioxidant power (FRAP) assay is remarkably different depending on beer type (from 1525 μM for dealcoholized beers to 4663 μM for bock beers), with higher values in bock, abbey, and ale beers and lower values in dealcoholized beers. FRAP values strictly correlate with polyphenols and phenolic acids content. The contribution of single phenolic acids to the antioxidant activity measured with FRAP assay was also studied.

In spite of the wide literature describing the biological effects of phenolic compounds, scarce data are available on their absorption from diet and metabolism in humans. Recently, a renewal interest has been focused on beer, a common beverage with low ethanol content and rich in phenolic compounds, particularly caffeic, vanillic, p-coumaric, sinapic, syringic and ferulic acids. In this study, the absorption in humans of phenolic acids from beer was studied. Firstly, a recently developed hydrolytic procedure was applied to quantitatively measure total (free plus bound) phenolic acids in beer. Secondly, we measured plasma concentration of phenolic acids in samples collected before and 30 and 60 min after beer administration in healthy humans. The results obtained show that the most of phenolic acids are present in beer as bound forms and only a small portion can be detected as free forms. Moreover, phenolic acids from beer are absorbed from the gastrointestinal tract and are present in blood after being largely metabolized to the form of glucuronide and sulfate conjugates. The extent of conjugation is related to the chemical structure of phenolic acids, the monohydroxy derivatives showing the lowest conjugation degree and the dihydroxy derivatives showing the highest one.

Epidemiological studies indicate a J-shaped relationship linking coffee consumption and cardiovascular risk, suggesting that moderate coffee consumption can be beneficial. Platelet aggregation is of critical importance in thrombotic events, and platelets play a major role in the aetiology of several CVD. The aim of this study was to evaluate the effect of coffee drinking on platelet aggregationex vivo, using caffeine as control. A crossover study was performed on ten healthy subjects. In two different sessions, subjects drank 200 ml coffee, containing 180 mg caffeine, or a capsule of caffeine (180 mg) with 200 ml water. Platelets were separated from plasma at baseline and 30 and 60 min after coffee drinking. Platelet aggregation was induced with three different agonists: collagen, arachidonic acid and ADP. Coffee drinking inhibited collagen (P P sem0·1) to 2·4 (sem0·6) ng/mg (P

Lipid oxidation and environmental pollutants are major sources of alpha,beta-unsaturated aldehydes such as acrolein and 4-hydroxynonenal. Acrolein (2-propenal), a major product of organic combustion such as tobacco smoke, represents the most reactive alpha,beta-unsaturated aldehyde, with high reactivity toward nucleophilic targets such as sulfhydryl groups. To investigate how acrolein affects respiratory tract cell activation, we exposed either primary (NHBE) or immortalized human bronchial epithelial cells (HBE1) to 0-25 microM acrolein, and determined effects on basal and tumor necrosis factor-alpha (TNFalpha)-induced production of the chemokine interleukin (IL)-8. Cell exposure to acrolein dose-dependently suppressed IL-8 mRNA levels in HBE1 cells (26, 40, and 79% at 5, 10, and 25 microM acrolein concentrations, respectively) and resulted in corresponding decreases in IL-8 production. Studies of nuclear factor-kappaB (NFkappaB) activation, an essential event in IL-8 production, showed decreased TNFalpha-induced NFkappaB activation by acrolein, illustrated by inhibition of nuclear translocation of NFkappaB and reduced IkappaBalpha degradation. Immunochemical analysis of IkappaB kinase (IKK), a redox-sensitive regulator of NFkappaB activation, indicated direct modification of the IKK beta-subunit by acrolein, suggesting that acrolein may act directly on IKK. In summary, our results demonstrate that acrolein can suppress inflammatory processes in the airways by inhibiting epithelial IL-8 production through direct or indirect inhibitory effects on NFkappaB activation.

Aminoethylcysteine ketimine decarboxylated dimer (AECK-DD) is a natural sulphur compound present in human plasma and urine and in mammalian brain. Recently, it has been detected in many common dietary vegetables. The aim of the present study was to evaluate the ability of AECK-DD to affect cellular response of U937 human monocytic cells to tert-butyl hydroperoxide-induced oxidative stress. AECK-DD was incorporated into cells, as confirmed by GC-MS analyses, without any cytotoxic effect. A 24 h treatment with 50 and 250 microM AECK-DD resulted in the incorporation of 0.10 +/- 0.01 and 0.47 +/- 0.08ng AECK-DD x 10(6) cells, respectively. U937 cells pretreated with AECK-DD (in the range 4-100 microM) showed an increased resistance to tert-butyl hydroperoxide-induced necrotic death, as revealed by a higher percent of survival measured at all incubation times with respect to control cells. Moreover, the protective effect exhibited by AECK-DD is significantly stronger with respect to that obtained with other common antioxidants (N-acetyl cysteine and trolox) and comparable, although somewhat higher, to that of vitamin E. This effect seems to be due to the ability of AECK-DD to reduce glutathione depletion and to inhibit lipid peroxidation during tert-butyl hydroperoxide treatment. It can be concluded that AECK-DD protects cultured human monocytic cells against tert-butyl hydroperoxide-induced oxidative stress and subsequent cell death, likely through an antioxidant action inside the cell. Due to its presence in both human plasma and urine, AECK-DD may play a role in the modulation of oxidative processes in vivo.

Aminoethylcysteine ketimine decarboxylated dimer (AECK-DD) is a natural compound with antioxidant properties of a new family of sulfur-containing amino acids. It has been detected in human urine and plasma, in mammalian cerebellum and, more recently, in dietary vegetables. In the present study, a simple, highly sensitive method using a high-performance liquid chromatography system with electrochemical detection (ECD) has been developed. The method showed excellent precision and accuracy. It has been found to be about 100-fold more sensitive than gas chromatographic method and 2000-fold more sensitive in respect to the liquid chromatography method with UV detection. The method showed the required features of specificity and sensitivity to detect aminoethylcysteine ketimine decarboxylated dimer in human plasma and in cultured cells after in vitro supplementation.

Aminoethylcysteine ketimine decarboxylated dimer (simply named dimer) is a natural sulfur-containing tricyclic compound detected, until now, in human urine, bovine cerebellum, and human plasma. Recently, the antioxidant properties of this compound have been demonstrated. In this investigation, the presence of aminoethylcysteine ketimine decarboxylated dimer was identified in garlic, spinach, tomato, asparagus, aubergine, onion, pepper, and courgette. Identification of this compound in dietary vegetables was performed using gas chromatography, high-performance liquid chromatography, and gas chromatography−mass spectrometry. Results from GC analysis range in the order of 10-4 μmol of dimer/g for all the tested vegetables. These results and the lack of a demonstrated biosynthetic pathway in humans might account for a dietary supply of this molecule. Keywords: Aminoethylcysteine ketimine decarboxylated dimer; dietary vegetables; antioxidant

Acrolein is a highly reactive unsaturated hazardous air pollutant of human health concern, particularly as a component of cigarette smoke. In this study, the mechanisms of acrolein-induced cytotoxicity in human bronchial epithelial cells (HBE1) and the modulating effects of antioxidants were examined. Our results show that acrolein induces a cell death pathway in human bronchial epithelial cells, which retain key features of apoptosis, as indicated by phosphatidylserine (PS) externalization and DNA fragmentation. Acrolein-induced apoptosis was associated with depletion of cellular GSH and intracellular generation of oxidants. Supplementation of cells with either alpha-tocopherol or ascorbic acid was found to strongly inhibit acrolein-induced apoptosis and to prevent the increase in the generation of intracellular oxidants, although GSH depletion was unaffected. Moreover, recovery of cellular GSH levels after acrolein exposure was enhanced following either alpha-tocopherol or ascorbic acid supplementation. The intracellular generation of oxidants following acrolein exposure seems to be an important event triggering the apoptotic response in this model system.

Caffeic acid (CA) is a common constituent of human diet while pine bark extract (PBE) is utilized either as nutritional supplement or as phytochemical remedy for different diseases. CA and PBE, are reported as efficient antioxidants and more recently have been described to modulate cellular response to oxidative challenge and to possess many other biological activities, i.e. anti-inflammatory, antimutagenic, antitumoral effects. In order to investigate in depth the mechanism of action of these polyphenols, the effects of CA and PBE on the activity of some protein kinases involved in the regulation of fundamental cellular processes were studied in vitro: phosphorylase kinase (PhK), protein kinase A (PKA), protein kinase C (PKC). PBE at the concentration of 20 microg/ml (corresponding to 69 microM catechin equivalents) inhibited PKA, PhK and PKC by about 90, 59, 57%, respectively, while 100 microM CA inhibited by 37, 52 and 54%, respectively. Considerable inhibitions have been still observed at even lower concentrations of CA and PBE. For PhK and PKA, the inhibition follows a non-competitive mechanism. CA also inhibits PKC activity in a partially purified cellular extract. The results suggest a possible involvement of CA and PBE in modulation of cellular functions.

The antioxidant activity of four derivatives of benzoic acid was systematically compared with the activity of the four homologous derivatives of cinnamic acid. The couples of compounds differed for the kind of aromatic substitution (p-hydroxy, p-hydroxymethoxy, p-hydroxydimethoxy, dihydroxy). The antioxidant activity was measured using (i) a competition kinetic test, to measure the relative capacity to quench peroxyl radical and (ii) the in vitro oxidative modification of human low-density lipoprotein (LDL), initiated by 2,2'-azobis(amidinopropane) dihydrochloride or catalyzed by Cu(II). In both models, cinnamic acids were more efficient than their benzoic counterparts. As for the influence of the aromatic substitution, in the kinetic test the antioxidant activity increased in the sequence p-hydroxy < p-hydroxymethoxy < dihydroxy < p-hydroxydimethoxy. In contrast, in the LDL system, the dihydroxy acids had an antioxidant capacity equal to or higher than that of the p-hydroxydimethoxy acids.

Heme-peroxidases, such as horseradish peroxidase (HRP), are among the most popular catalysts of low density lipoprotein (LDL) peroxidation. In this model system, a suitable oxidant such as H2O2 is required to generate the hypervalent iron species able to initiate the peroxidative chain. However, we observed that traces of hydroperoxides present in a fresh solution of linoleic acid can promote lipid peroxidation and apo B oxidation, substituting H2O2. Spectral analysis of HRP showed that an hypervalent iron is generated in the presence of H2O2 and peroxidizing linoleic acid. Accordingly, careful reduction of the traces of linoleic acid lipid hydroperoxide prevented formation of the ferryl species in HRP and lipid peroxidation. However, when LDL was oxidized in the presence of HRP, the ferryl form of HRP was not detectable, suggesting a Fenton-like reaction as an alternative mechanism. This was supported by the observation that carbon monoxide, a ligand for the ferrous HRP, completely inhibited peroxidation of LDL. These results are in agreement with previous studies showing that myoglobin ferryl species is not produced in the presence of phospholipid hydroperoxides, and emphasize the relevance of a Fenton-like chemistry in peroxidation of LDL and indirectly, the role of pre-existing lipid hydroperoxides.

Nonvitamin phenolic compounds are ubiquitous in food plants and therefore potentially present in human plasma in a diet-dependent concentration. The aim of this study was to evaluate the ability of caffeic acid, a phenolic acid with antioxidant activity, to affect cellular response in U937 human monocytic cells to t-butyl hydroperoxide-induced oxidative stress. In our experimental conditions caffeic acid was incorporated into cells without any cytotoxic effect. Caffeic acid-treated cells showed an increased resistance to oxidative challenge, as revealed by an higher percent of survival and the maintenance of an higher proliferative capacity in respect to control cells. This effect seems to be due to the ability of caffeic acid to reduce glutathione depletion and to inhibit lipid peroxidation during tBOOH treatment. It can be concluded that caffeic acid exerts an antioxidant action inside the cell, responsible for the observed modulation of the cellular response to oxidative challenge. Due to its presence in the diet, therefore, caffeic acid may play a role in the modulation of oxidative processes in vivo.

Dietary supplementation of caffeic acid (0.2 and 0.8% w/w) in rats resulted in a statistically significant increase of α-tocopherol both in plasma and lipoprotein. While caffeic acid was not detectable in plasma under fasting conditions, in postprandial plasma it was present at micromole concentrations, doubling plasma total antioxidant capacity. Lipoproteins from caffeic acid-fed rats were more resistant than control to Cu 2+ -catalyzed oxidation, despite the lack of incorporation of caffeic acid in the particles. No significant effects on plasma and liver copper concentration, nor the increase in liver of Mn-superoxide dismutase reported in copper deficiency, were detected. These results demonstrate the physiological relevance of caffeic acid and its antioxidant action in vivo, through both a direct contribution to the antioxidant defense system and a sparing effect on α-tocopherol.

2H-1,4-Thiazine-5,6-dihydro-3-car☐ylic acid (trivial name : aminoethylcysteine ketimine) is a cyclic sulfur-containing imino acid detected in bovine brain extracts by means of three different procedures. Gas liquid chromatography of protein-free extracts of five bovine brains revealed the presence of this compound at concentrations ranging from 2 to 3 nmol/g wet weight of tissue. The enzymatic method based on the inhibition of D-amino acid oxidase activity by aminoethylcysteine ketimine together with an high-performance liquid chromatography procedure confirm the identification and quantitations obtained with gas liquid chromatography. The discovery of this compound structurally similar to pipecolic acid opens the question of its physiological role in the central nervous system.

A simple procedure has been developed for the detection of L-amino acid oxidase, glutamine transaminase, pantetheinase, and acylase I in solution and on polyacrylamide gels. The method is based on the strong absorbance at 296 nm of some ketimine rings which can be directly produced by the enzymatic reaction or formed by the reaction of the enzymatic product with 3-bromopyruvate. The procedure allows one to visualize up to about 1-10 mU of enzyme.

The reaction catalyzed by cysteamine oxygenase on cysteamine in the presence of phenazine methosulphate as cofactor like compound is inhibited by nitroblue tetrazolium, a scavenger of superoxide ions. The reaction is not inhibited by superoxide dismutase and allyl alcohol and it is not activated by superoxide ions produced in solution. Nitroblue tetrazolium is reduced by cysteamine or mercaptoethanol and phenazine methosulphate. This reaction is completely inhibited by superoxide dismutase. In the presence of cysteamine oxygenase the reduction with mercaptoethanol is greatly enhanced and it is only partially inhibited by superoxide dismutase. According to these data a reaction mechanism is proposed in which superoxide ions and thiyl radicals are produced at the active site during catalysis.

A new sulfur imino acid, 2H-1,4-thiazine-5,6-dihydro-3,5-dicarboxylic acid (lanthionine ketimine), has been detected in the bovine brain by means of fluorometric and HPLC procedures. The fluorometric assay is based on the fluorescent property of the copper-ketimine interaction product at pH 11.5. Other ketimines do not fluoresce in these conditions. The fluorophore exhibits an excitation maximum at 353 nm and an emission at 462 nm and is stable for at least 24 h. In the test conditions the fluorescence is proportional to the ketimine concentration from 1 to 200 microM. Detection of endogenous lanthionine ketimine has been performed after a simple enrichment procedure (brain deproteinization and extraction with diethyl ether) which minimizes degradative by-reactions of the unstable ketimine. The concentration of this new sulfur imino acid in the brain ranges from 0.5 to 1 nmol/g in three different samples. Identification and quantitations were confirmed by an HPLC procedure which takes advantage of the selective absorption at 380 nm of the phenylisothiocyanate-ketimine adduct. The identification of lanthionine ketimine in nervous tissues may have important metabolic and physiological implications.