Antioxidant and biofunctional potential of botanical-based dietary supplements through in vitro and in silico analysis
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Keywords

Food safety
biological activity
phytochemicals
herbalist
Flavonoids

Métricas de PLUMX 

Abstract

Dietary supplements and herbal remedies can help minimize the appearance of pathologies; however, biofunctional and toxicological studies are necessary to determine efficacy and possible toxicity. The objective of the present investigation was evaluate the antioxidant and biofunctional potential of commercial food supplements made from herbal extracts. For this, the antioxidant capacity, total reducing capacity, total flavonoids, toxicity, and volatile organic compounds were in vitro determined, while their biofunctionality was evaluated through bioinformatics studies. Volatile organic compounds were identified by gas chromatography coupled with mass spectrometry. Antioxidant potential was observed due to the content of compounds with total reducing capacity, in addition to its content of terpenes, fatty acids (hexadecenoic acid), and phytosterols. The product with the highest antioxidant activity did not present toxicity in Artemia salina model. The in silico study showed that the possible targets in the body are related to the inhibition of the pathogenesis of some of the chronic-degenerative diseases with the highest incidence and prevalence in Mexico, such as diabetes and hypertension.

https://doi.org/10.15741/revbio.11.e1585
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