Conclusion
This study suggests that BW phytochemicals and their phenolic metabolites may be responsible for the beneficial effects against chronic diseases attributed to BW consumption.
Results
Q showed the highest antioxidant and reducing activity, and Ru the maximum chelating activity (85.33%). Antioxidant activity of 3,4-DHPAA was 5-fold higher than that of HVA, whereas their reducing activity was similar. The formation of methylglyoxal (MGO)-BSA and glucose-BSA (advanced glycation end products) was inhibited by Ru (98.5 and 92.7%), Q (95.6 and 89.1%) and 3,4-DHPPA (84.4.6 and 77.5%). Furthermore, Q (10-50 μM) and Ru (1-50 μM) downregulated the release of PGE2 , IL-8 and MCP-1, molecules involved in the inflammatory response, in IL1β-inflamed myofibroblasts of colon CCD-18Co.