Quercetin and kaempferol from saffron petals alleviated hydrogen peroxide-induced oxidative damage in B16 cells.

Autor: Zhang Y; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, China., Gong Y; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, China., Hu J; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, China., Zhang L; Hangzhou Academy of Agricultural Sciences, Zhejiang, China., Benito MJ; School of Agricultural Engineering, University of Extremadura, Badajoz, Spain., Usmanov D; Institute of the Chemistry of Plant Substances, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan., Nishanbaev SZ; Institute of the Chemistry of Plant Substances, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan., Song X; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, China., Zou L; Hangzhou Academy of Agricultural Sciences, Zhejiang, China., Wu Y; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, China.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2025 Jan 30; Vol. 105 (2), pp. 967-973. Date of Electronic Publication: 2024 Sep 17.
DOI: 10.1002/jsfa.13887
Abstrakt: Background: Saffron petals are usually considered as waste after saffron harvest. However, saffron petals contain many important phytochemical components (e.g. quercetin and kaempferol), which may alleviate oxidative damage in human cells.
Results: The contents of flavonoids and crocin in different parts of saffron were analyzed. The protective effects of flavonoids from saffron on oxidative damage of B16 cells were investigated. Saffron stigma contained high contents of crocin and picrocrocin, whereas flavonoid content (quercetin, 4.03 ± 0.33 mg g -1 DW; kaempferol, 47.80 ± 0.60 mg g -1 DW) was higher in saffron petals than in other parts. Incubation of B16 cells with quercetin (10-30 μmol L -1 ) and kaempferol (20-30 μmol L -1 ) obtained from saffron extracts could significantly increase the total antioxidant capacity (T-AOC) and the activity of NADPH:dehydrogenase quinone-1 (NQO1) to alleviate H 2 O 2 -induced oxidative damage. Quercetin was better than kaempferol in increasing NQO1 activity and T-AOC. Quercetin extracted from saffron petals could induce NQO1 expression through regulating kelch-like ECH-associated protein-1/nuclear factor erythroid 2-related factor-2 signaling pathway to protect B16 cells from oxidative damage.
Conclusion: The content of kaempferol-3-O-sophoroside and quercetin-3-O-sophoroside was higher in saffron petals than in other parts of saffron. The kaempferol and quercetin obtained from saffron petals could enhance the activity of antioxidant enzyme NQO1 and T-AOC in B16 cells. This indicated that saffron petals, as a potential functional food, may prevent diseases caused by oxidative stress. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)
Databáze: MEDLINE
Externí odkaz: