PMID: 16636308Apr 26, 2006Paper

Effect of apple extracts on NF-kappaB activation in human umbilical vein endothelial cells

Experimental Biology and Medicine
Paul A DavisM Eric Gershwin

Abstract

The mechanisms by which foods, such as fruit, are able to reduce the risk of chronic disease are still unclear. Several fruit products, including apples and apple juice, that are flavonoid-rich are reported to increase antioxidant levels in human subjects. This is supported by the finding from our previous studies that the chronic consumption of apple juice by human subjects reduced ex vivo low-density lipoprotein (LDL) oxidation; we hypothesized that this was due to the flavonoid in the apple juice, which, as we reported earlier, reduced in vitro LDL oxidation. To further explore whether the mixture of flavonoids and other phytochemicals in apples are biologically relevant antioxidants, we tested the effects of this flavonoid-rich apple extract (AE) on oxidant-related pathways in a model of the endothelium: human umbilical vascular endothelial cells (HU-VECs). The effects of AE on oxidant-responsive (i.e., tumor necrosis factor [TNF]-alpha-induced) nuclear factor (NF)- kappaB signaling in cell culture were assessed in transfected HUVECs by using a construct that expressed luciferase under the control of NF-kappaB. Incubation of HUVEC for 24 hrs with up to 10 mM (as gallic acid equivalents) of AE demonstrated no cytotoxicity, a...Continue Reading

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Citations

Sep 16, 2009·Molecular Nutrition & Food Research·Tatiana C L KochStephan W Barth
Jan 31, 2013·International Journal of Food Sciences and Nutrition·Danianni Marinho ZardoAlessandro Nogueira
Nov 1, 2006·International Journal of Clinical Practice·P KarM H Cummings
Jan 1, 2012·Biomolecules & Therapeutics·Myung-Ah JungDong-Hyun Kim
May 29, 2015·Nutrients·Athanasios KoutsosJulie A Lovegrove
Jul 23, 2009·The British Journal of Nutrition·Cinzia CastagniniPiero Dolara
Jul 29, 2010·Journal of Cellular Biochemistry·Eun-Ha Joh, Dong-Hyun Kim
Mar 16, 2011·Journal of Agricultural and Food Chemistry·Rong-Rong HeHiroshi Kurihara
Aug 2, 2012·Journal of Agricultural and Food Chemistry·In-Ah LeeDong-Hyun Kim

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