The neuroprotective potential of phenolic-enriched fractions from four juniperus species found in Portugal

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

The increase in population lifespan has enhanced the incidence of neurodegenerative diseases, for which there is, as yet, no cure.We aimed to chemically characterize phenolic-enriched fractions (PEFs) from four wild Juniperus sp. found in Portugal (Juniperus navicularis, Juniperus oxycedrus badia, Juniperus phoenicea and Juniperus turbinata) and address their potential as sources of natural products for treatment of neurodegenerative diseases.Leaves from the four Juniperus sp. evaluated contained a range of phenolic components which differed quantitatively between the species. The PEFs obtained were rich sources of phenolic compounds, exhibited acetylcholinesterase (AChE) inhibitory activity and also displayed effective intracellular radical scavenging properties in neurons submitted to oxidative injury but showed a different order of effectiveness compared to AChE inhibition. These properties made them good candidates for testing in a neurodegeneration cell model. Pre-incubation with J. oxycedrus badia PEF for 24 h protected neurons from injury in the neurodegeneration cell model.
Original languageUnknown
Pages (from-to)562-570
JournalFood Chemistry
Volume135
Issue number2
DOIs
Publication statusPublished - 1 Jan 2012

Cite this

@article{a9374b9b7a1b413a9bc86edbcf23237d,
title = "The neuroprotective potential of phenolic-enriched fractions from four juniperus species found in Portugal",
abstract = "The increase in population lifespan has enhanced the incidence of neurodegenerative diseases, for which there is, as yet, no cure.We aimed to chemically characterize phenolic-enriched fractions (PEFs) from four wild Juniperus sp. found in Portugal (Juniperus navicularis, Juniperus oxycedrus badia, Juniperus phoenicea and Juniperus turbinata) and address their potential as sources of natural products for treatment of neurodegenerative diseases.Leaves from the four Juniperus sp. evaluated contained a range of phenolic components which differed quantitatively between the species. The PEFs obtained were rich sources of phenolic compounds, exhibited acetylcholinesterase (AChE) inhibitory activity and also displayed effective intracellular radical scavenging properties in neurons submitted to oxidative injury but showed a different order of effectiveness compared to AChE inhibition. These properties made them good candidates for testing in a neurodegeneration cell model. Pre-incubation with J. oxycedrus badia PEF for 24 h protected neurons from injury in the neurodegeneration cell model.",
keywords = "Juniperus sp., Natural products, Neurodegeneration cell model, Acethylcolinesterase inhibitor, Intracellular antioxidant capacity, Phenolic enriched fraction",
author = "Santos, {Maria Claudia}",
year = "2012",
month = "1",
day = "1",
doi = "10.1016/j.foodchem.2012.05.023",
language = "Unknown",
volume = "135",
pages = "562--570",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Science B.V., Amsterdam.",
number = "2",

}

The neuroprotective potential of phenolic-enriched fractions from four juniperus species found in Portugal. / Santos, Maria Claudia.

In: Food Chemistry, Vol. 135, No. 2, 01.01.2012, p. 562-570.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The neuroprotective potential of phenolic-enriched fractions from four juniperus species found in Portugal

AU - Santos, Maria Claudia

PY - 2012/1/1

Y1 - 2012/1/1

N2 - The increase in population lifespan has enhanced the incidence of neurodegenerative diseases, for which there is, as yet, no cure.We aimed to chemically characterize phenolic-enriched fractions (PEFs) from four wild Juniperus sp. found in Portugal (Juniperus navicularis, Juniperus oxycedrus badia, Juniperus phoenicea and Juniperus turbinata) and address their potential as sources of natural products for treatment of neurodegenerative diseases.Leaves from the four Juniperus sp. evaluated contained a range of phenolic components which differed quantitatively between the species. The PEFs obtained were rich sources of phenolic compounds, exhibited acetylcholinesterase (AChE) inhibitory activity and also displayed effective intracellular radical scavenging properties in neurons submitted to oxidative injury but showed a different order of effectiveness compared to AChE inhibition. These properties made them good candidates for testing in a neurodegeneration cell model. Pre-incubation with J. oxycedrus badia PEF for 24 h protected neurons from injury in the neurodegeneration cell model.

AB - The increase in population lifespan has enhanced the incidence of neurodegenerative diseases, for which there is, as yet, no cure.We aimed to chemically characterize phenolic-enriched fractions (PEFs) from four wild Juniperus sp. found in Portugal (Juniperus navicularis, Juniperus oxycedrus badia, Juniperus phoenicea and Juniperus turbinata) and address their potential as sources of natural products for treatment of neurodegenerative diseases.Leaves from the four Juniperus sp. evaluated contained a range of phenolic components which differed quantitatively between the species. The PEFs obtained were rich sources of phenolic compounds, exhibited acetylcholinesterase (AChE) inhibitory activity and also displayed effective intracellular radical scavenging properties in neurons submitted to oxidative injury but showed a different order of effectiveness compared to AChE inhibition. These properties made them good candidates for testing in a neurodegeneration cell model. Pre-incubation with J. oxycedrus badia PEF for 24 h protected neurons from injury in the neurodegeneration cell model.

KW - Juniperus sp.

KW - Natural products

KW - Neurodegeneration cell model

KW - Acethylcolinesterase inhibitor

KW - Intracellular antioxidant capacity

KW - Phenolic enriched fraction

U2 - 10.1016/j.foodchem.2012.05.023

DO - 10.1016/j.foodchem.2012.05.023

M3 - Article

VL - 135

SP - 562

EP - 570

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

ER -