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| Ilavenil,Soundharrajan; Kim,Da Hye; Vijayakumar,Mayakrishnan; Srigopalram,Srisesharam; Roh,Sang Gun; Arasu,Mariadhas Valan; Lee,Jong Suk; Choi,Ki Choon. |
| BACKGROUND: From ancient times, marine algae have emerged as alternative medicine and foods, contains the rich source of natural products like proteins, vitamins, and secondary metabolites, especially Chlorella vulgaris (C. vulgaris) contains numerous anti-inflammatory, antioxidants and wound healing substances. Type 2 diabetes mellitus is closely associated with adipogenesis and their factors. Hence, we aimed to investigate the chemical constituents and adipo-genic modulatory properties of C. vulgaris in 3T3-L1 pre-adipocytes. RESULTS: We analysed chemical constituents in ethanolic extract of C. vulgaris (EECV) by LC-MS. Results revealed that the EECV contains few triterpenoids and saponin compounds. Further, the effect of EECV on lipid accumulation along... |
| Tipo: Journal article |
Palavras-chave: Chlorella vulgaris Chemical constituents Adipocyte differentiation PPAR-γ 2 AMPK-a. |
| Ano: 2016 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602016000100038 |
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| Lee,Min Ki; Arasu,Mariadhas Valan; Park,Suhyoung; Byeon,Dong Hae; Chung,Sun-Ok; Park,Sang Un; Yong-,PyoLim; Sun-,JuKim. |
| Light emitting diode (LED) lights play an important role in the plant physiology and alter the metabolites in a significant manner. Glucosinolates (GSLs), polyphenols, flavonoids and antioxidant properties of Chinese cabbage and kale cultivated in varying LED lights were investigated. Analysis revealed 7 aliphatic, 3 indolyl and 1 aromatic GSLs in Chinese cabbage and kale. The total GSL content ranged from 1.5-19.08 and 1.85-24.87 µmol/g DW, and glucobrassicanapin was the predominant GSL (3) in Chinese cabbage, whereas; sinigrin (3.49 µmol/g DW) was in kale. Blue and red LED lights produced significantly higher amount of GSLs in Chinese cabbage and kale respectively. Results revealed higher amount of total polyphenol (3.845 µg/mL) and total flavanoids... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chinese cabbage; Kale; Glucosinolates; Polyphenols; Flavanoids; Antioxidant activity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100601 |
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| Park,Me-Hea; Arasu,Mariadhas Valan; Park,No-Young; Choi,Yun-Jong; Lee,Sang-Won; Al-Dhabi,Naif Abdullah; Kim,Jung Bong; Kim,Sun-Ju. |
| Effects of cold storage and three common cooking practices, blanching, sauteing, and microwave cooking at different time intervals, on the content of glucosinolate (GSL) anticancer components in six Brassica vegetables were investigated. Eleven GSLs including progoitrin, glucoraphanin, sinigrin, glucoalyssin, gluconapin, glucobrassicanapin, glucoerucin, glucobrassicin, 4-methoxyglucobrassicin, gluconasturtiin, and neoglucobrassicin were quantified using LC-MS and HPLC. Storage at 4 ºC indicated no significant loss of GSLs in broccoli, kohlrabi, and cabbage, and approximately 90-100% of the total concentration of aliphatic and indolyl GSLs were detected. Interestingly, glucoraphanin and glucobrassicin, known as a cancer prevention agents, increased... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brassica vegetables; Glucosinolates; Storage; Cooking. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400005 |
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