Potential health implication of in vitro human LDL-Vitamin E oxidation modulation by polyphenols extracted from Côte d’Ivoire’s red sorghum

International Journal of Medical Science
© 2017 by SSRG - IJMS Journal
Volume 4 Issue 12
Year of Publication : 2017
Authors : Moctar CISSE, SORO Doudjo, KONÉ Kisselmina Youssouf, CARBONNEAU Marie-Annette, LAURET Céline, MICHEL Françoise and CRISTOL Jean-Paul
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Moctar CISSE, SORO Doudjo, KONÉ Kisselmina Youssouf, CARBONNEAU Marie-Annette, LAURET Céline, MICHEL Françoise and CRISTOL Jean-Paul, "Potential health implication of in vitro human LDL-Vitamin E oxidation modulation by polyphenols extracted from Côte d’Ivoire’s red sorghum," SSRG International Journal of Medical Science, vol. 4,  no. 12, pp. 23-30, 2017. Crossref, https://doi.org/10.14445/23939117/IJMS-V4I12P106

Abstract:

Previous studies have shown that sorghum phenolic compound levels would be significantly greater than those of rice and corn, with a variety of genetically dependent types and levels, including phenolic acids, flavonoids and condensed tannins in some varieties. Firstly, in this study, 3-deoxyanthocyanidins and other phenolic compound extracted from red sorghum were characterized by HPLC technique with spectro-photometric detection. Secondly, we tested whether red sorghum phenolic compound had the capacity to protect LDL (Low Density Lipoprotein) against in vitro oxidation. LDL, with or without red sorghum phenolic compound, was oxidized by 5 μM-Cu2+ and 5 mM-AAPH systems Moreover, the antioxidant capacity of red sorghum was analyzed in comparison to purified 3-deoxyanthocyanidins (i.e. luteolinidin and apigeninidin). A synergic effect was evaluated. We also demonstrated that red sorghum phenolic compound was effective at preventing LDL-vitamin E depletion in vitro. We hypothesized that red sorghum phenolic compounds could exert direct beneficial antioxidant effects on vitamin E and other antioxidants contained in food and beverages in vivo, within the gastrointestinal tract. These data could also be of particular importance for a healthier nutrition or for the management of chronic diseases by a polyphenol-rich diet.

Keywords:

Cu2+- and AAPH-mediated oxidations; dietary polyphenols; LDL-vitamin E; red sorghum.

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