Beretta Hebe Vanesa, Bannoud Florencia, Insani Marina, Berli Federico, Hirschegger Pablo, Galmarini Claudio Rómulo, Cavagnaro Pablo Federico
National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917, C1033AAJ Buenos Aires, Argentina.
National Institute of Agricultural Technology (INTA), Nicolas Repetto y de los Reseros s/n, Hurlingham, 1686 Buenos Aires, Argentina.
Food Technol Biotechnol. 2017 Jun;55(2):266-275. doi: 10.17113/ftb.55.02.17.4722.
sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the antiplatelet and antioxidant activities of the most widely consumed species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.
某特定蔬菜因其独特风味而被广泛食用。此外，食用这些蔬菜可能因其抗血小板和抗氧化活性而预防心血管疾病。尽管某特定蔬菜的抗血小板和抗氧化活性已得到普遍认可，但缺乏对主要蔬菜品种之间抗血小板和抗氧化能力的比较研究。此外，有机硫化合物和酚类化合物与这些生物活性之间的关系尚未完全明确。在本研究中，对最常食用的某特定蔬菜品种的抗血小板和抗氧化活性进行了表征和比较。测定了这些品种的总有机硫和酚类含量，以及11种酚类化合物的高效液相色谱图谱，并用于研究这些化合物与抗血小板和抗氧化活性之间的关系。此外，首次对细香葱和葱的抗血小板活性进行了表征。我们的结果表明，最强的抗血小板剂是大蒜和葱，而细香葱具有最高的抗氧化活性。韭菜和大葱的两种生物活性最弱。抗血小板活性与总有机硫（R=0.74）和酚类（TP）含量（R=0.73）之间，以及抗氧化活性与TP（R=0.91）和总有机硫含量（R=0.67）之间均存在显著正相关。六种单个酚类化合物与抗氧化活性相关，其中儿茶素、表没食子儿茶素和表儿茶素没食子酸酯的相关值最强（R>0.80）。总体而言，我们的结果表明，有机硫化合物和酚类化合物对抗血小板活性的贡献相似，而酚类化合物总体上对抗氧化活性起主要作用，单个酚类化合物的贡献存在广泛差异。
