Ellagic acid - CAS 476-66-4
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Not Intended for Therapeutic Use. For research use only.
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Ellagic acid is a natural phenol antioxidant found in numerous fruits and vegetables. The antiproliferative and antioxidant properties of ellagic acid have prompted research into its potential health benefits. It has beenfraudulently marketed as having the ability to prevent and treat a number of human maladies, including cancer, but such claims have not been proven.
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Elagostasine, Gallogen
1.Scope of Hydrolysable Tannins as Possible Antimicrobial Agent.
Ekambaram SP1, Perumal SS1, Balakrishnan A1. Phytother Res. 2016 Apr 7. doi: 10.1002/ptr.5616. [Epub ahead of print]
Hydrolysable tannins (HTs) are secondary metabolites from plants, which are roughly classified into gallotannins and ellagitannins having gallic acid and ellagic acid residues respectively attached to the hydroxyl group of glucose by ester linkage. The presence of hexahydroxydiphenoyl and nonahydroxyterphenoyl moieties is considered to render antimicrobial property to HTs. HTs also show considerable synergy with antibiotics. Nevertheless, they have low pharmacokinetic property. The present review presents the scope of HTs as future antimicrobial agent. Copyright © 2016 John Wiley & Sons, Ltd.
2.The effect of the phenol compound ellagic acid on Ca(2+) homeostasis and cytotoxicity in liver cells.
Liang WZ1, Chou CT2, Cheng JS3, Wang JL4, Chang HT5, Chen IS5, Lu T6, Yeh JH7, Kuo DH8, Shieh P8, Chen FA8, Kuo CC9, Jan CR10. Eur J Pharmacol. 2016 Jun 5;780:243-51. doi: 10.1016/j.ejphar.2016.03.057. Epub 2016 Mar 30.
Ellagic acid, a natural phenol compound found in numerous fruits and vegetables, causes various physiological effects in different cell models. However, the effect of this compound on Ca(2+) homeostasis in liver cells is unknown. This study examined the effect of ellagic acid on intracellular Ca(2+) concentration ([Ca(2+)]i) and established the relationship between Ca(2+) signaling and cytotoxicity in liver cells. The data show that ellagic acid induced concentration-dependent [Ca(2+)]i rises in HepG2 human hepatoma cells, but not in HA22T, HA59T human hepatoma cells or AML12 mouse hepatocytes. In HepG2 cells, this Ca(2+) signal response was reduced by removing extracellular Ca(2+) and was inhibited by store-operated Ca(2+) channel blockers (2-APB, econazole or SKF96365) and the protein kinase C (PKC) inhibitor GF109203X. In Ca(2+)-free medium, pretreatment with the endoplasmic reticulum Ca(2+) pump inhibitor thapsigargin abolished ellagic acid-induced [Ca(2+)]i rises.
3.Chromatographic Profiling of Ellagic Acid in Woodfordia fruticosa Flowers and their Gastroprotective Potential in Ethanol-induced Ulcers in Rats.
Syed YH1, Khan M2. Pharmacognosy Res. 2016 Mar;8(Suppl 1):S5-S11. doi: 10.4103/0974-8490.178649.
BACKGROUND: Woodfordia fruticosa, a plant of Indian origin, is extensively used in folk medicine for the treatment of various ailments.
4.Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds.
Mildner-Szkudlarz S1, Bajerska J2, Górnaś P3, Segliņa D3, Pilarska A4, Jesionowski T5. Plant Foods Hum Nutr. 2016 Apr 1. [Epub ahead of print]
The objective of this study was to determine the effects on quality of incorporating raspberry and cranberry pomaces into American-style muffins prepared under various baking conditions. The different baking conditions did not affect the texture or microstructure of the control muffins. The enhanced samples baked at 140 °C for 30 min were characterized by a harder texture than the control muffins and by a distributed protein matrix and distorted starch granules, while those baked at 240 °C for 15 min had a moist texture and showed incomplete starch gelatinization. The mean percent recovery of ellagic acid, flavonols, tocopherols, tocotrienols, and anthocyanins after baking were 156, 53, 48, 43, and 22 %, respectively. Lower baking temperature was better for ellagic acid and tocotrienols, but worse for flavonols, tocopherols, and anthocyanins. It seems that, for the enhanced samples, the intermediate baking conditions (180 °C for 20 min) guarantee the best microstructure and texture and the appropriate retention of phytochemicals in muffins.
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