Šamec, Dunja; Durgo, Ksenija; Gruz, Jiri; Kremer, Dario; Kosalec, Ivan; Piljac Žegarac, Jasenka; Salopek Sondi, Branka (2015) Genetic and phytochemical variability of six Teucrium arduini L. populations and their antioxidant/prooxidant behavior examined by biochemical, macromolecule- and cell-based approaches. Food Chemistry, 186 . pp. 298-305. ISSN 0308-8146
Abstract
Teucrium arduini L., an Ilyric-Balcanic endemic species, has been reported for decades as a valuable plant used in traditional medicine for treating digestive disorders. The present study evaluated genetic and phytochemical variability of six T. arduini populations in order to determine factors that influence an accumulation of polyphenolic compounds. Results strongly suggest that a phytochemical variation was caused by environmental rather than genetic factors. T. arduini leaf extract from the locality Učka which accumulated significantly more polyphenolic phytochemicals in comparison to others showed antioxidant activity in DNA and lipid bioassays. Furthermore, the same extract exhibited prooxidant behavior at protein level and induce formation of reactive oxygen species in human laryngeal carcinoma cells causing cytotoxic activity, in a dose dependent manner. All the results of the present study suggested that T. arduini extract could be responsible for antioxidative/prooxidative mechanisms and would help in determination of optimal conditions for their ethnopharmacological use.
Item Type: | Article | ||||||||||||||||||||||||||||
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Uncontrolled Keywords: | antioxidative/prooxidative activity; cytotoxicity; ethnopharmacology; macromolecule bioassay; polyphenols; Teucrium arduini L. | ||||||||||||||||||||||||||||
Subjects: | NATURAL SCIENCES > Biology NATURAL SCIENCES > Biology > Botany |
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Divisions: | Division of Molecular Biology | ||||||||||||||||||||||||||||
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Depositing User: | Dunja Šamec | ||||||||||||||||||||||||||||
Date Deposited: | 27 Nov 2017 16:03 | ||||||||||||||||||||||||||||
URI: | http://fulir.irb.hr/id/eprint/3684 | ||||||||||||||||||||||||||||
DOI: | 10.1016/j.foodchem.2014.07.135 |
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