Polyphenols of virgin coconut oil prevent pro-oxidant mediated cell death

Published on Jul 24, 2017in Toxicology Mechanisms and Methods2.276
· DOI :10.1080/15376516.2017.1320458
Soorya Parathodi Illam4
Estimated H-index: 4
Arunaksharan Narayanankutty7
Estimated H-index: 7
Achuthan C. Raghavamenon6
Estimated H-index: 6
AbstractVirgin coconut oil (VCO), extracted from the fresh coconut kernel, is a food supplement enriched with medium chain saturated fatty acids and polyphenolic antioxidants. It is reported to have several health benefits including lipid lowering, antioxidant and anti-inflammatory activities. The pharmacological benefits of VCO have been attributed to its polyphenol content (VCOP), the mechanistic basis of which is less explored. Liquid chromatography/mass spectroscopy (LC/MS) analysis of VCOP documented the presence of gallic acid, ferulic acid (FA), quercetin, methyl catechin, dihydrokaempferol and myricetin glycoside. Pre-treatment of VCOP at different concentrations (25–100 μg/mL) significantly reduced the H2O2 and 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) induced cell death in HCT-15 cells. Giving further insight to its mechanistic basis, oxidative stress induced alterations in glutathione (GSH) levels and activities of GR (Glutathione–Reductase), GPx (Glutathione–Peroxidase), GST (Gluta...
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