Zahra Amri

A study was conducted to examine the impact of grape seed extract (GSE) on the oxidative stability of corn oil when heated. After oxidation, the peroxide (PV), p-anisidine (P-a), acidity (AV), conjugated trienes (CT), and total oxidation (TOTOX) values were determined. Every oil sample was assessed both before and after heating for its polyphenol content (TP) and fatty acid composition. GSE demonstrated a significant reduction in lipid oxidation. The samples supplemented with 1000 ppm GSE followed an 8-hour heating period presented the greatest significant decreases in the investigated indices when compared to the control and BHT values. As a result, it can be said that GSE’s antioxidant activity delayed oxidation and prevented the deterioration of oil lipids.

Background: Platelet aggregation and advanced glycation end products (AGEs) and oxidative stress are known as key factors for the development of cardiovascular diseases and diabetic complications. In this context, fruit and vegetable consumption, good sources of antioxidant compounds have been largely reported as an effective way of preventing human against these diseases. The current study focuses on the evaluation of antioxidant, antiplatelet and anti-glycation activities of pomegranate (Punica granatum L.) flowers (PF), leaves (PL), peel (PP) juice (PJ) and seeds oil (PSO). Methods: Antioxidant activities was measured against ABTS radical and lipid peroxidation. Antiglycation activity was determined using the formation of AGE fluorescence intensity in the BSA/ribose system. Antiplatelet activity was measured in platelet rich plasma (PRP) against adenosine diphosphate (ADP), Collagen and arachidonic acid (AA). Results: PF extract displayed the highest antioxidant activity against ABTS and lipid peroxidation with IC₅₀ values of 0.7 mg/mL and 0.63 mg/mL respectively. For anti-glycation activity, PP, PF and PL inhibited moderately the pentosidine-like AGEs formation compared to positive controls with AGE-IC₅₀ value of 0.4 mg/mL. PJ and PSO haven’t any anti-AGE effect. All the extracts selectively inhibited platelet aggregation caused by one, two or three inducers in dose dependent manner. PF was the most potent inhibitor caused by all three inducers, with inhibitory effects ranging from 35.6 to 66.6%. PP and PJ exhibited antiplatelet effect against both ADP and collagen and PL and PSO only against AA. Conclusions: These results suggest that some pomegranate extracts exert potential in vitro anti-glycative and antiplatelet activities.

The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil.

The aim of this study is to evaluate the quality index, functional groups changes, and antimicrobial activity of ozonized pomegranate seeds oil (OPSO). Results have shown that peroxide and acidity values were increased with ozonation times. The FT-IR and (1) H NMR analyses of oil samples have confirmed chain scission at C = C bonds of the fatty acid chains during ozonation and the formation of new carbonyl compounds such as aldehyde, 1,2,4-trioxolane. The ozonation reaction improves the antibacterial activity of non-ozonized PSO. These results make an open door to new applications of OPSO.

Background: A high-sugar or/and high-fat diets is a major risk factors for obesity. However, increased fruit and vegetable intake has been recently linked to obesity prevention. The aim of the present study was to investigate the preventive effects of pomegranate leaves (PL), juice (PJ) and peel (PP) extracts, on insulin resistance and oxidative stress in high fat and high fructose diet-induced obese rats.Methods: Obesity in rats was induced by consumption of diet high in saturated fat and fructose (HFD) for a long period (12 weeks).Results: Compared to the control group (CG) fed chow died, the high fat and high fructose diet (HFD) group showed a significant increase in the fasted plasma levels of glucose (29.8%), insulin (45%), amylase (70%) and lipase (54%). Moreover, HFD feeding has increased lipid peroxidation and protein carbonylation and decreased antioxidant enzymes levels. However, PL, PJ and PP treatment markedly prevents glucose intolerance, insulin resistance and oxidative stress and decrease amylase and lipase levels.Conclusion: These findings highlight that a long-term intake of pomegranate extracts might be a potential alternative strategy for the prevention of a HFD induced insulin resistance and oxidative stress.

Aims: Prostate cancer is the most common form of cancer in the male. Epidemiological studies have associated increased cancer incidence with reduced consumption of fruit and vegetables. This study was aimed to investigate the influence of dwarf pomegranate extracts (peel, juice, and seeds oil) on the proliferation and apoptosis of human prostate androgen-independent cell line DU145. Methods: The cell viability was determined by the MTT assay. Morphological changes are detected by light microscopy. The ELISA assay is used to evaluate the nuclear DNA fragmentation and western Blot to detect the expression of apoptosis-associated proteins including poly-ADP-ribose polymerase (PARP) and cyclooxygenase-2 (COX-2). Results: The three tested extracts exhibited a dose-response cytotoxic effect and antiproliferative action on DU145 cell line and induce morphological changes. The dose of each extract required to inhibit cell proliferation by 50% (IC₅₀) was 0.12, 0.36, and 0.42 mg/mL, respectively, for seeds oil, juice, and peel. The three extracts could also induce prostate cancer cell apoptosis by an increase of DNA fragmentation, PARP cleavage, and inhibition of the COX-2 expression. The strongest pro-apoptotic effect was shown after peel treatment. Conclusion: Dwarf pomegranate extracts exhibited potent growth inhibitory activities in human prostate cancer cells (DU145), which appear to be mediated by a pro-apoptotic mechanism.

To investigate beneficial effects of Pomegranate seeds oil (PSO), leaves (PL), juice (PJ) and (PP) on brain cholinesterase activity, brain oxidative stress and lipid profile in high-fat-high fructose diet (HFD) induced-obese rat. In vitro and in vivo cholinesterase activity, brain oxidative status, body and brain weight and plasma lipid profile were measured in control rats, HFD-fed rats and HFD-fed rats treated by PSO, PL, PJ and PP. In vitro study showed that PSO, PL, PP, PJ inhibited cholinesterase activity in dose dependant manner. PL extract displayed the highest inhibitory activity by IC50 of 151.85 mg/ml. For in vivo study, HFD regime induced a significant increase of cholinesterase activity in brain by 17.4% as compared to normal rats. However, the administration of PSO, PL, PJ and PP to HDF-rats decreased cholinesterase activity in brain respectively by 15.48%, 6.4%, 20% and 18.7% as compared to untreated HFD-rats. Moreover, HFD regime caused significant increase in brain stress, brain and body weight, and lipid profile disorders in blood. Furthermore, PSO, PL, PJ and PP modulated lipid profile in blood and prevented accumulation of lipid in brain and body evidenced by the decrease of their weights as compared to untreated HFD-rats. In addition administration of these extract protected brain from stress oxidant, evidenced by the decrease of malondialdehyde (MDA) and Protein carbonylation (PC) levels and the increase in superoxide dismutase (SOD) and glutathione peroxidase (GPx) levels. These findings highlight the neuroprotective effects of pomegranate extracts and one of mechanisms is the inhibition of cholinesterase and the stimulation of antioxidant capacity.