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Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation.

ABSTRACT: Quality of food emulsions is mainly determined by their physicochemical stability such as lipid oxidation, and herbs as antioxidative food materials are added to improve their quality and shelf-life. Despite the extensive researches, the chemistry and implications of herb addition in the lipid oxidation of emulsions are still confusing. This review intended to provide the information on the roles and action mechanisms of herbs in the lipid oxidation of food emulsions, with focuses on polyphenols. Polyphenols act as antioxidants mainly via reactive oxygen species scavenging and metal chelating; however, their oxidation products and reducing capacity to more reactive metal ions increase the lipid oxidation. Factors such as structure, concentration, and distribution determine their anti- or prooxidant role. Interactions, synergism and antagonism, among polyphenol compounds and the effects of tocopherols derived from oil on the antioxidant activity of herbs were also described with the involving action mechanisms.

SUBMITTER: Choe E

PROVIDER: S-EPMC7406613 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature

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Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation.

Choe Eunok E

Food science and biotechnology 20200725 9

Quality of food emulsions is mainly determined by their physicochemical stability such as lipid oxidation, and herbs as antioxidative food materials are added to improve their quality and shelf-life. Despite the extensive researches, the chemistry and implications of herb addition in the lipid oxidation of emulsions are still confusing. This review intended to provide the information on the roles and action mechanisms of herbs in the lipid oxidation of food emulsions, with focuses on polyphenols ...[more]

PMID: 32802555

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Project description:Traditional Chinese Medicine (TCM) involves a broad range of empirical testing and refinement and plays an important role in the health maintenance for people all over the world. However, due to the complexity of Chinese herbs, a full understanding of TCM's action mechanisms is still unavailable despite plenty of successful applications of TCM in the treatment of various diseases, including especially cardiovascular diseases (CVD), one of the leading causes of death. Thus in the present work, by incorporating the chemical predictors, target predictors and network construction approaches, an integrated system of TCM has been constructed to systematically uncover the underlying action mechanisms of TCM. From three representative Chinese herbs, i.e., Ligusticum chuanxiong Hort., Dalbergia odorifera T. Chen and Corydalis yanhusuo WT Wang which have been widely used in CVD treatment, by combinational use of drug absorption, distribution, metabolism and excretion (ADME) screening and network pharmacology techniques, we have generated 64 bioactive ingredients and identified 54 protein targets closely associated with CVD, of which 29 are common targets (52.7%) of the three herbs. The result provides new information on the efficiency of the Chinese herbs for the treatment of CVD and also explains one of the basic theories of TCM, i.e., "multiple herbal drugs can treat one disease". The predicted potential targets were then mapped to target-disease and target-signal pathway connections, which revealed the relationships of the active ingredients with their potential targets, diseases and signal systems. This means that for the first time, the action mechanism of these three important Chinese herbs for the treatment of CVD is uncovered, by generating and identifying both their active ingredients and novel targets specifically related to CVD, which clarifies some of the common conceptions in TCM, and thus provides clues to modernize such specific herbal medicines.

Dataset Information

Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation.

Publications

Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation.

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