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Inhibitory effect of Lavandula viridis on Fe2+-induced lipid peroxidation, antioxidant and anti-cholinesterase properties

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dc.contributor.authorCosta, Patrícia
dc.contributor.authorGonçalves, Sandra
dc.contributor.authorAndrade, Paula B.
dc.contributor.authorValentão, Patrícia
dc.contributor.authorRomano, Anabela
dc.date.accessioned2013-03-14T11:38:38Z
dc.date.available2013-03-14T11:38:38Z
dc.date.issued2011
dc.description.abstractIn this research, the total phenolic content of a Lavandula viridis methanol extract was evaluated and the phenolic identification and quantification was assessed. Rosmarinic acid and luteolin-7-O-glucoside were the two major compounds identified by HPLC–DAD (ca. 39 and 13 g/kg, respectively). This extract showed a strong antioxidant activity in ORAC (2858.39 ± 70.97 lmolTE/gextract) and TEAC (967.18 ± 22.57 lmolTE/gextract) assays, as well as Fe2+ chelating and OH scavenging abilities. Furthermore, the extract prevented Fe2+-induced lipid peroxidation, by reducing MDA content in mouse brains(in vitro), and inhibited AChE and BChE activities both in vitro and in vivo. These findings demonstrate that the methanol extract from L. viridis is a potential source of natural antioxidants and cholinesterase inhibitors.por
dc.description.sponsorshipP. Costa and S. Gonçalves acknowledge a grant from the Portuguese Science and Technology Foundation (SFRH/BD/63505/2009 and SFRH/BPD/31534/2006, respectively)por
dc.identifier.citationCosta P., Gonçalves S., Andrade P. B., Valentão P., Romano A. 2011. Inhibitory effect of Lavandula viridis on Fe2+-induced lipid peroxidation, and antioxidant and anti cholinesterase properties, Food Chemistry 126: 1779–1786por
dc.identifier.issn0308-8146
dc.identifier.otherAUT: ARO01015;
dc.identifier.urihttp://hdl.handle.net/10400.1/2575
dc.language.isoengpor
dc.peerreviewedyespor
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0308814610017073por
dc.subjectFree radicalspor
dc.subjectAntioxidantspor
dc.subjectFe2+ chelationpor
dc.subjectLipid peroxidationpor
dc.subjectAnti-cholinesterasepor
dc.subjectAlzheimer’s diseasepor
dc.titleInhibitory effect of Lavandula viridis on Fe2+-induced lipid peroxidation, antioxidant and anti-cholinesterase propertiespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1786por
oaire.citation.issue4por
oaire.citation.startPage1779por
oaire.citation.titleFood Chemistrypor
oaire.citation.volume126por
person.familyNameGonçalves
person.familyNameRomano
person.givenNameSandra
person.givenNameAnabela
person.identifier.ciencia-id9F19-E3AE-2C59
person.identifier.ciencia-id8A18-7E9A-3B0E
person.identifier.orcid0000-0002-3038-4434
person.identifier.orcid0000-0002-7204-7428
person.identifier.ridM-6988-2017
person.identifier.scopus-author-id8583003200
person.identifier.scopus-author-id56249997600
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationa8b335b2-45cc-4578-89b0-153273014280
relation.isAuthorOfPublicatione3343b60-17d3-4f5e-a2bf-06f26da69206
relation.isAuthorOfPublication.latestForDiscoverye3343b60-17d3-4f5e-a2bf-06f26da69206

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