Agency: Department of Health and Human Services | Branch: | Program: SBIR | Phase: Phase I | Award Amount: 0.00 | Year: 2000
Agency: Department of Health and Human Services | Branch: | Program: SBIR | Phase: Phase II | Award Amount: 373.02K | Year: 2000
Agency: Department of Health and Human Services | Branch: | Program: SBIR | Phase: Phase I | Award Amount: 100.00K | Year: 2000
Phytoceuticals | Date: 2009-01-13
Pharmaceutical preparations for the diagnosis and treatment of infectious diseases, autoimmune-diseases, inflammatory diseases, skin diseases, mental disorders, physical disorders, genetic disorders, emotional and behavioral disorders, and functional disorders; veterinary preparations for the diagnosis and treatment of infectious diseases, autoimmune-diseases, inflammatory diseases, skin diseases, physical disorders, and functional disorders; sanitary preparations for medical use; dietetic substances, namely dietetic foods, dietetic sugar for medical use, baby food; medical plasters; materials for dressings, namely gauze; material for stopping teeth, dental wax; disinfectants for contact lenses, hygienic purposes; preparations for destroying vermin; fungicides, herbicides. Medical services; veterinary services; hygienic and beauty care for human beings or animals.
Mulabagal V.,Phytoceuticals |
Ngouajio M.,Michigan State University |
Nair A.,Michigan State University |
Zhang Y.,University of California at Los Angeles |
And 2 more authors.
Food Chemistry | Year: 2010
Lettuce (Lactuca sativa) is an important leafy vegetable consumed fresh or in salad mixes. We have compared the functional food properties of selected commercial red and green lettuce varieties grown under field conditions. Both lettuce cultivars were extracted with water at biological (38 °C) and room temperatures (22 °C) at pH 2. The residues from each extraction were further extracted, sequentially with methanol and ethyl acetate. The extracts were evaluated for their in vitro lipid peroxidation (LPO) and cyclooxygenase enzyme (COX) inhibitory activities. Amongst the extracts tested, all three extracts of red lettuce showed higher LPO and COX-1 and -2 enzyme inhibitory activities than did the green lettuce extracts. Red lettuce contained a single anthocyanin, cyanidin-3-O-(6″-malonyl-β-glucopyranoside) (1), which immediately converted to cyanidin-3-O-(6″-malonyl-β-glucopyranoside methyl ester) (2) and cyanidin-3-O-β-glucopyranoside (3) under laboratory conditions. Anthocyanins 1 and 2 inhibited LPO by 88% and 91.5%, respectively, at 0.25 μM concentration. Also, they inhibited COX-2 enzyme by 78.9% and 84.3% and COX-1 by 64% and 65.8%, respectively, at 5 μM. The chicoric acid (4), amongst other phenolics, such as quercetin glucoside, ferulic and caffeic acids, isolated from both green and red lettuce, showed 85.6%, 45.6% and 94% of LPO, COX-1 and -2 enzyme inhibitions at 50 μM, respectively. This is the first report of the LPO, COX-1 and -2 enzyme inhibitory activities of compounds 1, 2 and 4. The variation of phenolics in the red and green lettuces, and specifically the lack of anthocyanins in green lettuce, might account for the higher biological activity obtained with the red variety in our study. © 2009 Elsevier Ltd. All rights reserved. Source