Antioxidant And Anti-inflammation Effects Of Several Polyphenols In Apple

Apple polyphenols are well known for their wide variety and abundance,and have broad application prospect in pharmaceutical,food and other fields.In this paper,in vitro chemical methods and cellular evaluation models were adopted to study the antioxidant and antiinflammation activities of several polyphenols in apple and their potential interactions.The main research contents and results are as follows:1.The total flavonoids contents of 4 kinds of flavonoids compounds,quercetin,(+)-catechin,(-)-epicatechin and rutin were determined by aluminum chloride method.Both individual compounds and their combinations were studied,and the measured values of the combinations were compared with the theoretical values.The results showed that when(+)-catechin and(-)-epicatechin were combined,their total flavonoids content increased significantly,indicating that synergistic effect appeared;on the contrary,in the combination of(+)-catechin and rutin,antagonistic effect was observed.There were no significant difference between the measured values and the theoretical values of other combinations,indicating that these combinations showed additive effect in the assay.2.Folin-Ciocalteu reducing capacities of 7 kinds of phenolic compounds,quercetin,(+)-catechin,(-)-epicatechin,rutin,5-caffeoylquinic acid and gallic acid were determined using the Folin-Ciocalteu reagent method.Both individual compounds and their combinations were studied,and the measured values of the combinations were compared with the theoretical values.The results showed that in the combinations of quercetin and rutin,(-)-epicatechin and 5-caffeoylquinic acid,rutin and gallic acid,and 5-caffeoylquinic acid and ferulic acid,the measured values of their Folin-Ciocalteu reducing capacity were significantly greater than the theoretical ones,indicating synergistic effect;on the contrary,when(+)-catechin and(-)-epicatechin were combined,antagonistic effect was observed.The measured values of other combinations showed no significant difference with the theoretical values,indicating that these combinations showed additive effect in the assay.3.In the Cellular Antioxidant Activity Assay,the antioxidant capacities of quercetin,5-caffeoylquinic acid,(+)-catechin and(-)-epicatechin were determined in a HepG2 cell model.After the determination of antioxidant effect of individual compounds,every two compounds in a molar concentration ratio of 1:1,1:3 and 3:1,and every three or four kinds of compounds in an equal molar concentration ratio were combined.The potential antioxidant interactions of these combinations were studied.The results showed that synergistic effect appeared in some combinations in certain molar proportions.With the increase in the compounds types in the combinations,more synergy combinations were observed.4.The anti-inflammation effect of quercetin,5-caffeoylquinic acid,(+)-catechin and(-)-epicatechin were determined in a lipopolysaccharide-induced mouse macrophage RAW264.7 model.On this basis,every two,three and four compounds in equal molar concentration were combined to study the potential anti-inflammatory interactions of these combinations.The results showed that,after the compounds were combined,synergistic NO inhibition effect appeared in some combinations in certain molar proportions.With the increase in the compounds types in combinations,more synergy combinations were observed.