Urtica spp.: Phenolic composition, safety, antioxidant and anti-inflammatory activities

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Carvalho, AR (Author) Other; Costa, G (Author) Other; Figueirinha, A (Author) Other; Liberal, J (Author) Other; Joao A V Prior (Author) FFUP; Lopes, MC (Author) Other; Cruz, MT (Author) Other; Batista, MT (Author) Other

Journal

Title: Food Research International

Vol. 99

Pages: 485-494

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 32 Citations

Other information

Authenticus ID: P-00M-ZJA

DOI: 10.1016/j.foodres.2017.06.008

Abstract (EN): Urtica dioica and other less studied Urtica species (Urticaceae) are often used as a food ingredient. Fifteen hydroxycinnamic acid derivatives and sixteen flavonoids, flavone and flavonol-type glycosides were identified in hydroalcoholic extracts from aerial parts of Urtica dioica L., Urtica wrens L. and Urtica membranacea using HPLC-PDA-ESI/MSn. Among them, the 4-caffeoyl-5-p-coumaroylquinic acid and three statin-like 3-hydroxy-3-methylglutaroyl flavone derivatives were identified for the first time in Urtica wrens and U. membranacea respectively. Urtica membranacea showed the higher content of flavonoids, mainly luteolin and apigenin C-glycosides, which are almost absent in the other species studied. In vitro, Urtica dioica exhibited greater antioxidant activity but Urtica wrens exhibited stronger anti-inflammatory potential. Interestingly, statin-like compounds detected in Urtica membranacea have been associated with hypocholesterolemic activity making this plant interesting for future investigations. None of the extracts were cytotoxic to macrophages and hepatocytes in bioactive concentrations (200 and 350 mu g/mL), suggesting their safety use in food applications.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10