The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)

Autor: A.M. O’Sullivan, Y.C. O’Callaghan, M.N. O’Grady, M. Hayes, J.P. Kerry, N.M. O’Brien
Jazyk: angličtina
Rok vydání: 2013
Předmět:
Zdroj: Journal of Functional Foods, Vol 5, Iss 2, Pp 940-948 (2013)
Druh dokumentu: article
ISSN: 1756-4646
DOI: 10.1016/j.jff.2013.02.007
Popis: The antioxidant activities of extracts from the Irish seaweed Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Fucus serratus (FS) prepared using different solvents were assessed in Caco-2 cells. The extracts were prepared using 100% H2O (AN100, FV100, FS100), 60% ethanol (AN60e, FV60e, FS60e), 80% ethanol (AN80e, FV80e, FS80e) or 60% methanol (AN60m, FV60m, FS60m) combined with an accelerated solvent extraction (ASE®) technique. The cellular antioxidant status was determined by measuring catalase (CAT) and superoxide dismutase (SOD) activity and glutathione (GSH) content. The protective effects of the extracts against H2O2 and tert-BOOH-induced DNA damage were assessed using the comet assay. AN100 and AN80e significantly protected (P
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