Evaluation of the potential of chicoric acid as a natural food antioxidant

Zhu,Xueliang; Huang,Fenghong; Xiang,Xia; Fan,Min; Chen,Tingtao

doi:10.3892/etm.2018.6596

Evaluation of the potential of chicoric acid as a natural food antioxidant

Authors:
- Xueliang Zhu
- Fenghong Huang
- Xia Xiang
- Min Fan
- Tingtao Chen
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Affiliations: State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan, Hubei 430070, P.R. China, Oil Crops Research Institute of The Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, P.R. China, Institute of Clinical Nutrition, The Xinjiang Uygur Autonomous Region People's Hospital, Urumqi, Xinjiang Uygur 830000, P.R. China, Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, P.R. China
Published online on: August 13, 2018 https://doi.org/10.3892/etm.2018.6596
Pages: 3651-3657

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Abstract

Dietary fat is important for human health, while its excessive consumption or the oxidation of lipids may cause various diseases. In the present study, the potential of chicoric acid (CA) as a natural food antioxidant was evaluated. To evaluate this, spectrophotometry analysis measured CA antioxidant activity, the analytical method of the sanitary standard of edible lard and rapeseed oil measured CA anti‑oil oxidation, the Oxford cup method measured CA anti‑microbial activity, Oil red O staining assessed intracellular triglycerides following CA administration, and RT‑qPCR analysis and ELISA assessed CA anti‑inflammatory activity. The results indicated that CA had a marked scavenging capacity for the 2,2‑diphenyl‑1‑picrylhydrazyl radical, as well as a reductive action, and after incubation for 5 days, 0.05% CA achieved a significantly higher peroxide value than 0.02% tert‑butylhydroquinone used as a reference (P<0.05). In addition, 160 nM CA inhibited the growth of a variety of common pathogenic microbes in humans, significantly inhibited fat droplet formation (P<0.05) and reduced the production of interleukin‑1β and tumor necrosis factor‑α in a dose‑dependent manner (P<0.05). Therefore, functional foods containing CA may be used as natural antioxidant supplements to prevent the oxidation of oil and protect human health.

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