有机和传统肉桂及薄荷的酚类成分与营养特性
Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint.
作者信息
Lv Junli, Huang Haiqiu, Yu Lu, Whent Monica, Niu Yuge, Shi Haiming, Wang Thomas T Y, Luthria Devanand, Charles Denys, Yu Liangli Lucy
机构信息
Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA.
Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA; Key Lab of Urban Agriculture (South), School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
出版信息
Food Chem. 2012 Jun 1;132(3):1442-1450. doi: 10.1016/j.foodchem.2011.11.135. Epub 2011 Dec 8.
Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (-)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health.
对传统肉桂和有机肉桂以及薄荷的酚类成分、抗增殖、抗炎和抗氧化特性进行了研究。采用75%丙酮加速溶剂萃取法提取样品。咖啡酸是薄荷中含量最丰富的酚酸。在两种香料中还检测到儿茶素、（-）-表没食子儿茶素没食子酸酯、丁香酸、没食子酸、香草酸和对香豆酸。大多数单一酚类成分在传统香料和有机香料之间没有显著差异。所有传统和有机薄荷及肉桂提取物均表现出较强的抗增殖和抗炎特性。肉桂在抑制IL-1β和COX-2表达方面更有效，而薄荷对IL-6和MCP-1的抑制作用更好。这项研究表明，肉桂和薄荷可能有潜力作为生物活性植物化学物质的膳食来源，以改善健康状况。
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