The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Maria A Livrea - One of the best experts on this subject based on the ideXlab platform.
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sicilian Pistachio pistacia vera l Nut inhibits expression and release of inflammatory mediators and reverts the increase of paracellular permeability in il 1β exposed human intestinal epithelial cells
European Journal of Nutrition, 2015Co-Authors: Carla Gentile, Anna Perrone, Alessandro Attanzio, Luisa Tesoriere, Maria A LivreaAbstract:Background Dietary approaches to control inflammatory bowel diseases (IBD) may include proanthocyanidin-rich foods. Our previous research showed that a hydrophilic extract from Sicilian Pistachio Nut (HPE) contains substantial amounts of proanthocyanidins and possesses anti-inflammatory activities.
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sicilian Pistachio pistacia vera l Nut inhibits expression and release of inflammatory mediators and reverts the increase of paracellular permeability in il 1β exposed human intestinal epithelial cells
European Journal of Nutrition, 2015Co-Authors: Carla Gentile, Anna Perrone, Alessandro Attanzio, Luisa Tesoriere, Maria A LivreaAbstract:Dietary approaches to control inflammatory bowel diseases (IBD) may include proanthocyanidin-rich foods. Our previous research showed that a hydrophilic extract from Sicilian Pistachio Nut (HPE) contains substantial amounts of proanthocyanidins and possesses anti-inflammatory activities. We studied the effects of HPE and of its polymeric proanthocyanidin fraction (PPF) in a cell model that simulated some conditions of IBD, consisting of interleukin (IL)-1β-stimulated Caco-2 cells. HPE was prepared by Pistacia vera L. Nuts, and PPF was isolated from HPE by adsorbance chromatography. Proanthocyanidins were quantified as anthocyanidins after acidic hydrolysis. Differentiated Caco-2 cells were pre-incubated with HPE or PPF and then were exposed to IL-1β. Cell viability and parameters associated with nuclear factor-κB (NF-κB) activation were assayed. Adsorption of polymeric proanthocyanidins to the cell membrane was investigated by transepithelial electrical resistance (TEER) measurements. HPE decreased prostaglandin (PG)E2 production, IL-6 and IL-8 release, and cyclooxygenase (COX)-2 expression. HPE also inhibited the increase in paracellular permeability and reduced NF-κB activation. Polymeric proanthocyanidins, tested at a concentration comparable with their content in HPE, produced effects comparable to HPE. Finally, cell exposure to PPF increases TEER of the epithelial monolayers. Our results provide evidence that Pistachio Nut components inhibit inflammatory response of intestinal epithelial cells in vitro and indicate polymeric proanthocyanidins as the major bioactive Nut components. The protection implies inhibition of NF-κB activation and occurs in parallel with the adsorption of polymeric proanthocyanidins to cell membrane. Our findings suggest that intake of small amounts of Pistachio Nut can exert beneficial effects to gastrointestinal pathophysiology.
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polymeric proanthocyanidins from sicilian Pistachio pistacia vera l Nut extract inhibit lipopolysaccharide induced inflammatory response in raw 264 7 cells
European Journal of Nutrition, 2012Co-Authors: Carla Gentile, Maria A Livrea, Mario Allegra, Francesca Angileri, Anna Maria Pintaudi, Luisa TesoriereAbstract:Background Positive effects of Pistachio Nut consumption on plasma inflammatory biomarkers have been described; however, little is known about molecular events associated with these effects.
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polymeric proanthocyanidins from sicilian Pistachio pistacia vera l Nut extract inhibit lipopolysaccharide induced inflammatory response in raw 264 7 cells
European Journal of Nutrition, 2012Co-Authors: Carla Gentile, Maria A Livrea, Mario Allegra, Francesca Angileri, Anna Maria Pintaudi, Luisa TesoriereAbstract:Positive effects of Pistachio Nut consumption on plasma inflammatory biomarkers have been described; however, little is known about molecular events associated with these effects. We studied the anti-inflammatory activity of a hydrophilic extract from Sicilian Pistacia L. (HPE) in a macrophage model and investigated bioactive components relevant to the observed effects. HPE oligomer/polymer proanthocyanidin fractions were isolated by adsorbance chromatography, and components quantified as anthocyanidins after acidic hydrolysis. Isoflavones were measured by gradient elution HPLC analysis. RAW 264.7 murine macrophages were pre-incubated with either HPE (1- to 20-mg fresh Nut equivalents) or its isolated components for 1 h, then washed before stimulating with lipopolysaccharide (LPS) for 24 h. Cell viability and parameters associated with Nuclear Factor-κB (NF-κB) activation were assayed according to established methods including ELISA, Western blot, or cytofluorimetric analysis. HPE suppressed nitric oxide (NO) and tumor necrosis factor-α (TNF-α) production and inducible NO-synthase levels dose dependently, whereas inhibited prostaglandin E2 (PGE2) release and decreased cyclo-oxygenase-2 content, the lower the HPE amount the higher the effect. Cytotoxic effects were not observed. HPE also caused a dose-dependent decrease in intracellular reactive oxygen species and interfered with the NF-κB activation. Polymeric proanthocyanidins, but not isoflavones, at a concentration comparable with their content in HPE, inhibited NO, PGE2, and TNF-α formation, as well as activation of IκB-α. Oligomeric proanthocyanidins showed only minor effects. Our results provide molecular evidence of anti-inflammatory activity of Pistachio Nut and indicate polymeric proanthocyanidins as the bioactive components. The mechanism may involve the redox-sensitive transcription factor NF-κB. Potential effects associated with Pistachio Nut consumption are discussed in terms of the proanthocyanidin bioavailability.
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antioxidant activity of sicilian Pistachio pistacia vera l var bronte Nut extract and its bioactive components
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Carla Gentile, Luisa Tesoriere, Mario Allegra, Daniela Butera, Marco Fazzari, Massimo Monastero, Maria A LivreaAbstract:Pistacia vera L. is the only species of Pistacia genus producing edible Nuts. This paper investigates the antioxidant potential of a Sicilian variety of Pistachio Nut by chemical as well as biological assays and measured antioxidant vitamins and a number of antioxidant polyphenols in either the hydrophilic and/or the lipophilic Nut extract. In accordance with the majority of foods, the total antioxidant activity, measured as a TAA test, was much higher (50-fold) in the hydrophilic than in the lipophilic extract. Substantial amounts of total phenols were measured. The hydrophilic extract inhibited dose-dependently both the metal-dependent and -independent lipid oxidation of bovine liver microsomes, and the Cu+2-induced oxidation of human low-density lipoprotein (LDL). Peroxyl radical-scavenging as well as chelating activity of Nut components may be suggested to explain the observed inhibition patterns. Among tocopherols, gamma-tocopherol was the only vitamin E isomer found in the lipophilic extract that did not contain any carotenoid. Vitamin C was found only in a modest amount. The hydrophilic extract was a source of polyphenol compounds among which trans-resveratrol, proanthocyanidins, and a remarkable amount of the isoflavones daidzein and genistein, 3.68 and 3.40 mg per 100 g of edible Nut, respectively, were evaluated. With the exception of isoflavones that appeared unmodified, the amounts of other bioactive molecules were remarkably reduced in the Pistachio Nut after roasting, and the total antioxidant activity decreased by about 60%. Collectively, our findings provide evidence that the Sicilian Pistachio Nut may be considered for its bioactive components and can effectively contribute to a healthy status.
Ting Yang - One of the best experts on this subject based on the ideXlab platform.
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theoretical and experimental so2 adsorption onto Pistachio Nut shell activated carbon for a fixed bed column
Chemical Engineering Journal, 2009Co-Authors: Aik Chong Lua, Ting YangAbstract:Abstract The adsorption and desorption behaviours of SO2 onto activated carbons, which were prepared from Pistachio-Nut shells, were studied theoretically and experimentally in a fixed-bed column. A mathematical model considering non-equilibrium, non-isothermal and non-adiabatic effects for a single gas adsorbate on a fixed-bed system was derived and the model was solved by a finite-difference method. A linear driving force (LDF) approximation is used for heat and mass transfer rates. The temperature-dependent Langmuir equilibrium isotherm is used to represent gas–solid equilibrium isotherm. The theoretical study was conducted to compare the present model with the isothermal and adiabatic model. The effects of inlet concentration, flow rate and temperature were studied experimentally. These experimental data showed that the breakthrough time decreased with increasing feed concentration, increasing flow rate and increasing temperature and the trends were correctly predicted by the model calculations.
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theoretical analysis and experimental study on so2 adsorption onto Pistachio Nut shell activated carbon
Aiche Journal, 2009Co-Authors: Aik Chong Lua, Ting YangAbstract:The adsorption study of SO2 onto the activated carbon prepared from Pistachio-Nut shell was studied theoretically and experimentally. A single-particle sorption model known as concentration-dependent surface diffusivity micropore, surface and macropore diffusion control model incorporating micropore, macropore and surface diffusions, together with a nonlinear isotherm at the micropore mouth, has been derived and solved by a finite difference method. The effects of different types of nonlinear isotherms and concentration dependent surface diffusivities have been thoroughly studied. The effects of adsorbate concentration and temperature on adsorption were studied experimentally. Good agreement was found between the model predictions and the experimental results. The value of the tortuosity factor and the extracted diffusion coefficients obtained are consistent with their corresponding values reported. © 2008 American Institute of Chemical Engineers AIChE J 2009
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Textural and chemical properties of zinc chloride activated carbons prepared from Pistachio-Nut shells
Materials Chemistry and Physics, 2006Co-Authors: Ting YangAbstract:Abstract The effects of activation temperature on the textural and chemical properties of the activated carbons prepared from Pistachio-Nut shells using zinc chloride activation under both inert nitrogen gas atmosphere and vacuum condition were studied. Relatively low temperature of 400 °C was beneficial for the development of pore structures. Too high an activation temperature would lead to sintering of volatiles and shrinkage of the carbon structure. The microstructures and microcrystallinity of the activated carbons prepared were examined by scanning electron microscope and powder X-ray diffraction techniques, respectively, while Fourier transform infrared spectra determined the changes in the surface functional groups at the various stages of preparation.
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characteristics of activated carbon prepared from Pistachio Nut shell by zinc chloride activation under nitrogen and vacuum conditions
Journal of Colloid and Interface Science, 2005Co-Authors: Aik Chong Lua, Ting YangAbstract:Abstract Activated carbons with well-developed pore structures were prepared from Pistachio-Nut shells by chemical activation using zinc chloride under both nitrogen atmosphere and vacuum conditions. The effects of preparation parameters on the carbon pore structure were studied in order to optimize these parameters. It was found that under vacuum conditions, the characteristics of the activated carbons produced are better than those under nitrogen atmosphere. The impregnation ratio, the activation temperature, and the activation hold time are the important parameters that influence the characteristics of the activated carbons. The optimum experimental conditions for preparing predominantly microporous activated carbons with high pore surface area and micropore volume are an impregnation ratio of 0.75, an activation temperature of 400 °C, and a hold time of 1 h. Under these conditions, the BET surface areas of the carbons activated under nitrogen atmosphere and vacuum conditions were 1635.37 and 1647.16 m 2 / g, respectively. However, at a ZnCl 2 impregnation ratio of 1.5, a furnace temperature of 500 °C, and a hold time of 2 h, the predominantly mesoporous activated carbon prepared under vacuum condition had a BET surface area of 2527 m 2 / g. Fourier transform infrared spectra were used to detect changes in the surface functional groups of the samples during the different preparation stages.
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effects of pyrolysis conditions on the properties of activated carbons prepared from Pistachio Nut shells
Journal of Analytical and Applied Pyrolysis, 2004Co-Authors: Aik Chong Lua, Ting Yang, Jia GuoAbstract:Abstract The feasibility of preparing effective adsorbents from Pistachio-Nut shell was studied. Optimisation of the pyrolysis conditions prior to activation was carried out to study the effects of pyrolysis temperature, hold time, nitrogen flow rate and heating rate on the properties of chars and activated carbons, whilst the CO2 activation conditions were fixed at a temperature of 900 °C, an activation time of 30 min, a heating rate of 10 ° C/min, a CO2 flow rate of 100 cm3/min and a nitrogen flow rate of 150 cm3/min. The activated carbons were characterised by a thermo-gravimetric analyser for the proximate analysis, an ultra-pycnometer for the solid density and an accelerated surface area and porosimetry for the determination of the BET and micropore surface areas. The optimum pyrolysis conditions were found to be at a temperature of 500 °C for 2 h hold time, a heating rate of 10 °C/min and a nitrogen flow rate of 150 cm3/min. For these conditions, activated carbons with a maximum BET surface area of 778 m2/g were obtained. The experimental results show that activated carbons with a moderate BET surface area can be prepared from Pistachio-Nut shells.
Carla Gentile - One of the best experts on this subject based on the ideXlab platform.
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sicilian Pistachio pistacia vera l Nut inhibits expression and release of inflammatory mediators and reverts the increase of paracellular permeability in il 1β exposed human intestinal epithelial cells
European Journal of Nutrition, 2015Co-Authors: Carla Gentile, Anna Perrone, Alessandro Attanzio, Luisa Tesoriere, Maria A LivreaAbstract:Background Dietary approaches to control inflammatory bowel diseases (IBD) may include proanthocyanidin-rich foods. Our previous research showed that a hydrophilic extract from Sicilian Pistachio Nut (HPE) contains substantial amounts of proanthocyanidins and possesses anti-inflammatory activities.
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sicilian Pistachio pistacia vera l Nut inhibits expression and release of inflammatory mediators and reverts the increase of paracellular permeability in il 1β exposed human intestinal epithelial cells
European Journal of Nutrition, 2015Co-Authors: Carla Gentile, Anna Perrone, Alessandro Attanzio, Luisa Tesoriere, Maria A LivreaAbstract:Dietary approaches to control inflammatory bowel diseases (IBD) may include proanthocyanidin-rich foods. Our previous research showed that a hydrophilic extract from Sicilian Pistachio Nut (HPE) contains substantial amounts of proanthocyanidins and possesses anti-inflammatory activities. We studied the effects of HPE and of its polymeric proanthocyanidin fraction (PPF) in a cell model that simulated some conditions of IBD, consisting of interleukin (IL)-1β-stimulated Caco-2 cells. HPE was prepared by Pistacia vera L. Nuts, and PPF was isolated from HPE by adsorbance chromatography. Proanthocyanidins were quantified as anthocyanidins after acidic hydrolysis. Differentiated Caco-2 cells were pre-incubated with HPE or PPF and then were exposed to IL-1β. Cell viability and parameters associated with nuclear factor-κB (NF-κB) activation were assayed. Adsorption of polymeric proanthocyanidins to the cell membrane was investigated by transepithelial electrical resistance (TEER) measurements. HPE decreased prostaglandin (PG)E2 production, IL-6 and IL-8 release, and cyclooxygenase (COX)-2 expression. HPE also inhibited the increase in paracellular permeability and reduced NF-κB activation. Polymeric proanthocyanidins, tested at a concentration comparable with their content in HPE, produced effects comparable to HPE. Finally, cell exposure to PPF increases TEER of the epithelial monolayers. Our results provide evidence that Pistachio Nut components inhibit inflammatory response of intestinal epithelial cells in vitro and indicate polymeric proanthocyanidins as the major bioactive Nut components. The protection implies inhibition of NF-κB activation and occurs in parallel with the adsorption of polymeric proanthocyanidins to cell membrane. Our findings suggest that intake of small amounts of Pistachio Nut can exert beneficial effects to gastrointestinal pathophysiology.
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polymeric proanthocyanidins from sicilian Pistachio pistacia vera l Nut extract inhibit lipopolysaccharide induced inflammatory response in raw 264 7 cells
European Journal of Nutrition, 2012Co-Authors: Carla Gentile, Maria A Livrea, Mario Allegra, Francesca Angileri, Anna Maria Pintaudi, Luisa TesoriereAbstract:Background Positive effects of Pistachio Nut consumption on plasma inflammatory biomarkers have been described; however, little is known about molecular events associated with these effects.
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polymeric proanthocyanidins from sicilian Pistachio pistacia vera l Nut extract inhibit lipopolysaccharide induced inflammatory response in raw 264 7 cells
European Journal of Nutrition, 2012Co-Authors: Carla Gentile, Maria A Livrea, Mario Allegra, Francesca Angileri, Anna Maria Pintaudi, Luisa TesoriereAbstract:Positive effects of Pistachio Nut consumption on plasma inflammatory biomarkers have been described; however, little is known about molecular events associated with these effects. We studied the anti-inflammatory activity of a hydrophilic extract from Sicilian Pistacia L. (HPE) in a macrophage model and investigated bioactive components relevant to the observed effects. HPE oligomer/polymer proanthocyanidin fractions were isolated by adsorbance chromatography, and components quantified as anthocyanidins after acidic hydrolysis. Isoflavones were measured by gradient elution HPLC analysis. RAW 264.7 murine macrophages were pre-incubated with either HPE (1- to 20-mg fresh Nut equivalents) or its isolated components for 1 h, then washed before stimulating with lipopolysaccharide (LPS) for 24 h. Cell viability and parameters associated with Nuclear Factor-κB (NF-κB) activation were assayed according to established methods including ELISA, Western blot, or cytofluorimetric analysis. HPE suppressed nitric oxide (NO) and tumor necrosis factor-α (TNF-α) production and inducible NO-synthase levels dose dependently, whereas inhibited prostaglandin E2 (PGE2) release and decreased cyclo-oxygenase-2 content, the lower the HPE amount the higher the effect. Cytotoxic effects were not observed. HPE also caused a dose-dependent decrease in intracellular reactive oxygen species and interfered with the NF-κB activation. Polymeric proanthocyanidins, but not isoflavones, at a concentration comparable with their content in HPE, inhibited NO, PGE2, and TNF-α formation, as well as activation of IκB-α. Oligomeric proanthocyanidins showed only minor effects. Our results provide molecular evidence of anti-inflammatory activity of Pistachio Nut and indicate polymeric proanthocyanidins as the bioactive components. The mechanism may involve the redox-sensitive transcription factor NF-κB. Potential effects associated with Pistachio Nut consumption are discussed in terms of the proanthocyanidin bioavailability.
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antioxidant activity of sicilian Pistachio pistacia vera l var bronte Nut extract and its bioactive components
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Carla Gentile, Luisa Tesoriere, Mario Allegra, Daniela Butera, Marco Fazzari, Massimo Monastero, Maria A LivreaAbstract:Pistacia vera L. is the only species of Pistacia genus producing edible Nuts. This paper investigates the antioxidant potential of a Sicilian variety of Pistachio Nut by chemical as well as biological assays and measured antioxidant vitamins and a number of antioxidant polyphenols in either the hydrophilic and/or the lipophilic Nut extract. In accordance with the majority of foods, the total antioxidant activity, measured as a TAA test, was much higher (50-fold) in the hydrophilic than in the lipophilic extract. Substantial amounts of total phenols were measured. The hydrophilic extract inhibited dose-dependently both the metal-dependent and -independent lipid oxidation of bovine liver microsomes, and the Cu+2-induced oxidation of human low-density lipoprotein (LDL). Peroxyl radical-scavenging as well as chelating activity of Nut components may be suggested to explain the observed inhibition patterns. Among tocopherols, gamma-tocopherol was the only vitamin E isomer found in the lipophilic extract that did not contain any carotenoid. Vitamin C was found only in a modest amount. The hydrophilic extract was a source of polyphenol compounds among which trans-resveratrol, proanthocyanidins, and a remarkable amount of the isoflavones daidzein and genistein, 3.68 and 3.40 mg per 100 g of edible Nut, respectively, were evaluated. With the exception of isoflavones that appeared unmodified, the amounts of other bioactive molecules were remarkably reduced in the Pistachio Nut after roasting, and the total antioxidant activity decreased by about 60%. Collectively, our findings provide evidence that the Sicilian Pistachio Nut may be considered for its bioactive components and can effectively contribute to a healthy status.
Luisa Tesoriere - One of the best experts on this subject based on the ideXlab platform.
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sicilian Pistachio pistacia vera l Nut inhibits expression and release of inflammatory mediators and reverts the increase of paracellular permeability in il 1β exposed human intestinal epithelial cells
European Journal of Nutrition, 2015Co-Authors: Carla Gentile, Anna Perrone, Alessandro Attanzio, Luisa Tesoriere, Maria A LivreaAbstract:Background Dietary approaches to control inflammatory bowel diseases (IBD) may include proanthocyanidin-rich foods. Our previous research showed that a hydrophilic extract from Sicilian Pistachio Nut (HPE) contains substantial amounts of proanthocyanidins and possesses anti-inflammatory activities.
-
sicilian Pistachio pistacia vera l Nut inhibits expression and release of inflammatory mediators and reverts the increase of paracellular permeability in il 1β exposed human intestinal epithelial cells
European Journal of Nutrition, 2015Co-Authors: Carla Gentile, Anna Perrone, Alessandro Attanzio, Luisa Tesoriere, Maria A LivreaAbstract:Dietary approaches to control inflammatory bowel diseases (IBD) may include proanthocyanidin-rich foods. Our previous research showed that a hydrophilic extract from Sicilian Pistachio Nut (HPE) contains substantial amounts of proanthocyanidins and possesses anti-inflammatory activities. We studied the effects of HPE and of its polymeric proanthocyanidin fraction (PPF) in a cell model that simulated some conditions of IBD, consisting of interleukin (IL)-1β-stimulated Caco-2 cells. HPE was prepared by Pistacia vera L. Nuts, and PPF was isolated from HPE by adsorbance chromatography. Proanthocyanidins were quantified as anthocyanidins after acidic hydrolysis. Differentiated Caco-2 cells were pre-incubated with HPE or PPF and then were exposed to IL-1β. Cell viability and parameters associated with nuclear factor-κB (NF-κB) activation were assayed. Adsorption of polymeric proanthocyanidins to the cell membrane was investigated by transepithelial electrical resistance (TEER) measurements. HPE decreased prostaglandin (PG)E2 production, IL-6 and IL-8 release, and cyclooxygenase (COX)-2 expression. HPE also inhibited the increase in paracellular permeability and reduced NF-κB activation. Polymeric proanthocyanidins, tested at a concentration comparable with their content in HPE, produced effects comparable to HPE. Finally, cell exposure to PPF increases TEER of the epithelial monolayers. Our results provide evidence that Pistachio Nut components inhibit inflammatory response of intestinal epithelial cells in vitro and indicate polymeric proanthocyanidins as the major bioactive Nut components. The protection implies inhibition of NF-κB activation and occurs in parallel with the adsorption of polymeric proanthocyanidins to cell membrane. Our findings suggest that intake of small amounts of Pistachio Nut can exert beneficial effects to gastrointestinal pathophysiology.
-
polymeric proanthocyanidins from sicilian Pistachio pistacia vera l Nut extract inhibit lipopolysaccharide induced inflammatory response in raw 264 7 cells
European Journal of Nutrition, 2012Co-Authors: Carla Gentile, Maria A Livrea, Mario Allegra, Francesca Angileri, Anna Maria Pintaudi, Luisa TesoriereAbstract:Background Positive effects of Pistachio Nut consumption on plasma inflammatory biomarkers have been described; however, little is known about molecular events associated with these effects.
-
polymeric proanthocyanidins from sicilian Pistachio pistacia vera l Nut extract inhibit lipopolysaccharide induced inflammatory response in raw 264 7 cells
European Journal of Nutrition, 2012Co-Authors: Carla Gentile, Maria A Livrea, Mario Allegra, Francesca Angileri, Anna Maria Pintaudi, Luisa TesoriereAbstract:Positive effects of Pistachio Nut consumption on plasma inflammatory biomarkers have been described; however, little is known about molecular events associated with these effects. We studied the anti-inflammatory activity of a hydrophilic extract from Sicilian Pistacia L. (HPE) in a macrophage model and investigated bioactive components relevant to the observed effects. HPE oligomer/polymer proanthocyanidin fractions were isolated by adsorbance chromatography, and components quantified as anthocyanidins after acidic hydrolysis. Isoflavones were measured by gradient elution HPLC analysis. RAW 264.7 murine macrophages were pre-incubated with either HPE (1- to 20-mg fresh Nut equivalents) or its isolated components for 1 h, then washed before stimulating with lipopolysaccharide (LPS) for 24 h. Cell viability and parameters associated with Nuclear Factor-κB (NF-κB) activation were assayed according to established methods including ELISA, Western blot, or cytofluorimetric analysis. HPE suppressed nitric oxide (NO) and tumor necrosis factor-α (TNF-α) production and inducible NO-synthase levels dose dependently, whereas inhibited prostaglandin E2 (PGE2) release and decreased cyclo-oxygenase-2 content, the lower the HPE amount the higher the effect. Cytotoxic effects were not observed. HPE also caused a dose-dependent decrease in intracellular reactive oxygen species and interfered with the NF-κB activation. Polymeric proanthocyanidins, but not isoflavones, at a concentration comparable with their content in HPE, inhibited NO, PGE2, and TNF-α formation, as well as activation of IκB-α. Oligomeric proanthocyanidins showed only minor effects. Our results provide molecular evidence of anti-inflammatory activity of Pistachio Nut and indicate polymeric proanthocyanidins as the bioactive components. The mechanism may involve the redox-sensitive transcription factor NF-κB. Potential effects associated with Pistachio Nut consumption are discussed in terms of the proanthocyanidin bioavailability.
-
antioxidant activity of sicilian Pistachio pistacia vera l var bronte Nut extract and its bioactive components
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Carla Gentile, Luisa Tesoriere, Mario Allegra, Daniela Butera, Marco Fazzari, Massimo Monastero, Maria A LivreaAbstract:Pistacia vera L. is the only species of Pistacia genus producing edible Nuts. This paper investigates the antioxidant potential of a Sicilian variety of Pistachio Nut by chemical as well as biological assays and measured antioxidant vitamins and a number of antioxidant polyphenols in either the hydrophilic and/or the lipophilic Nut extract. In accordance with the majority of foods, the total antioxidant activity, measured as a TAA test, was much higher (50-fold) in the hydrophilic than in the lipophilic extract. Substantial amounts of total phenols were measured. The hydrophilic extract inhibited dose-dependently both the metal-dependent and -independent lipid oxidation of bovine liver microsomes, and the Cu+2-induced oxidation of human low-density lipoprotein (LDL). Peroxyl radical-scavenging as well as chelating activity of Nut components may be suggested to explain the observed inhibition patterns. Among tocopherols, gamma-tocopherol was the only vitamin E isomer found in the lipophilic extract that did not contain any carotenoid. Vitamin C was found only in a modest amount. The hydrophilic extract was a source of polyphenol compounds among which trans-resveratrol, proanthocyanidins, and a remarkable amount of the isoflavones daidzein and genistein, 3.68 and 3.40 mg per 100 g of edible Nut, respectively, were evaluated. With the exception of isoflavones that appeared unmodified, the amounts of other bioactive molecules were remarkably reduced in the Pistachio Nut after roasting, and the total antioxidant activity decreased by about 60%. Collectively, our findings provide evidence that the Sicilian Pistachio Nut may be considered for its bioactive components and can effectively contribute to a healthy status.
Aik Chong Lua - One of the best experts on this subject based on the ideXlab platform.
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theoretical and experimental so2 adsorption onto Pistachio Nut shell activated carbon for a fixed bed column
Chemical Engineering Journal, 2009Co-Authors: Aik Chong Lua, Ting YangAbstract:Abstract The adsorption and desorption behaviours of SO2 onto activated carbons, which were prepared from Pistachio-Nut shells, were studied theoretically and experimentally in a fixed-bed column. A mathematical model considering non-equilibrium, non-isothermal and non-adiabatic effects for a single gas adsorbate on a fixed-bed system was derived and the model was solved by a finite-difference method. A linear driving force (LDF) approximation is used for heat and mass transfer rates. The temperature-dependent Langmuir equilibrium isotherm is used to represent gas–solid equilibrium isotherm. The theoretical study was conducted to compare the present model with the isothermal and adiabatic model. The effects of inlet concentration, flow rate and temperature were studied experimentally. These experimental data showed that the breakthrough time decreased with increasing feed concentration, increasing flow rate and increasing temperature and the trends were correctly predicted by the model calculations.
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theoretical analysis and experimental study on so2 adsorption onto Pistachio Nut shell activated carbon
Aiche Journal, 2009Co-Authors: Aik Chong Lua, Ting YangAbstract:The adsorption study of SO2 onto the activated carbon prepared from Pistachio-Nut shell was studied theoretically and experimentally. A single-particle sorption model known as concentration-dependent surface diffusivity micropore, surface and macropore diffusion control model incorporating micropore, macropore and surface diffusions, together with a nonlinear isotherm at the micropore mouth, has been derived and solved by a finite difference method. The effects of different types of nonlinear isotherms and concentration dependent surface diffusivities have been thoroughly studied. The effects of adsorbate concentration and temperature on adsorption were studied experimentally. Good agreement was found between the model predictions and the experimental results. The value of the tortuosity factor and the extracted diffusion coefficients obtained are consistent with their corresponding values reported. © 2008 American Institute of Chemical Engineers AIChE J 2009
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characteristics of activated carbon prepared from Pistachio Nut shell by zinc chloride activation under nitrogen and vacuum conditions
Journal of Colloid and Interface Science, 2005Co-Authors: Aik Chong Lua, Ting YangAbstract:Abstract Activated carbons with well-developed pore structures were prepared from Pistachio-Nut shells by chemical activation using zinc chloride under both nitrogen atmosphere and vacuum conditions. The effects of preparation parameters on the carbon pore structure were studied in order to optimize these parameters. It was found that under vacuum conditions, the characteristics of the activated carbons produced are better than those under nitrogen atmosphere. The impregnation ratio, the activation temperature, and the activation hold time are the important parameters that influence the characteristics of the activated carbons. The optimum experimental conditions for preparing predominantly microporous activated carbons with high pore surface area and micropore volume are an impregnation ratio of 0.75, an activation temperature of 400 °C, and a hold time of 1 h. Under these conditions, the BET surface areas of the carbons activated under nitrogen atmosphere and vacuum conditions were 1635.37 and 1647.16 m 2 / g, respectively. However, at a ZnCl 2 impregnation ratio of 1.5, a furnace temperature of 500 °C, and a hold time of 2 h, the predominantly mesoporous activated carbon prepared under vacuum condition had a BET surface area of 2527 m 2 / g. Fourier transform infrared spectra were used to detect changes in the surface functional groups of the samples during the different preparation stages.
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effects of pyrolysis conditions on the properties of activated carbons prepared from Pistachio Nut shells
Journal of Analytical and Applied Pyrolysis, 2004Co-Authors: Aik Chong Lua, Ting Yang, Jia GuoAbstract:Abstract The feasibility of preparing effective adsorbents from Pistachio-Nut shell was studied. Optimisation of the pyrolysis conditions prior to activation was carried out to study the effects of pyrolysis temperature, hold time, nitrogen flow rate and heating rate on the properties of chars and activated carbons, whilst the CO2 activation conditions were fixed at a temperature of 900 °C, an activation time of 30 min, a heating rate of 10 ° C/min, a CO2 flow rate of 100 cm3/min and a nitrogen flow rate of 150 cm3/min. The activated carbons were characterised by a thermo-gravimetric analyser for the proximate analysis, an ultra-pycnometer for the solid density and an accelerated surface area and porosimetry for the determination of the BET and micropore surface areas. The optimum pyrolysis conditions were found to be at a temperature of 500 °C for 2 h hold time, a heating rate of 10 °C/min and a nitrogen flow rate of 150 cm3/min. For these conditions, activated carbons with a maximum BET surface area of 778 m2/g were obtained. The experimental results show that activated carbons with a moderate BET surface area can be prepared from Pistachio-Nut shells.
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effects of vacuum pyrolysis conditions on the characteristics of activated carbons derived from Pistachio Nut shells
Journal of Colloid and Interface Science, 2004Co-Authors: Aik Chong Lua, Ting YangAbstract:Abstract Preparation of effective adsorbents from Pistachio-Nut shells was carried out. Optimization of the vacuum pyrolysis parameters prior to activation was carried out to study the effects of vacuum pyrolysis temperature, hold time, and heating rate on the properties of chars and activated carbons, while CO2 activation conditions were fixed at a temperature of 900 °C, an activation time of 30 min, a heating rate of 10 °C/min, a CO2 flow rate of 100 cm3/min, and a nitrogen flow rate of 150 cm3/min. The optimum vacuum pyrolysis conditions for preparing activated carbons with high surface area and pore volume were identified. The microstructure and microcrystallinity of the activated carbons prepared were examined by scanning electron microscopy and powder X-ray diffraction techniques respectively while the Fourier transform infrared spectra determined any changes in the surface functional groups produced during different preparation stages. Experimental results show that it is feasible to prepare activated carbons with high BET surface area from Pistachio-Nut shells.