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Inhibition of hyaluronidase activity by high-pressure treated onion

AutorGonzález Peña, Diana ; Ancos, Begoña de ; Colina Coca, Clara ; Plaza, Lucía ; Cano, M. Pilar ; Sánchez-Moreno, Concepción
Palabras claveHyaluronidase activity
High-pressure
Onion
Antiinflammatory activity
Fecha de publicaciónnov-2011
CitaciónEFFost Annual Meeting (2011)
ResumenOnions exert their effects on human health via multiple different functions, including antioxidant, antiinflammatory, and antibacterial properties. Upregulation of hyaluronidase activity occurs in chronic inflammatory conditions. High hydrostatic pressure food processing offers the chance of producing functional foods, in the sense that not only preserve the nutritional, microbiological and sensorial quality of foods, but also can improve the extraction of potentially health-related compounds due to the effects of this technology on plant food structure. Onions are a good source of bioactive compounds, such as phenolic compounds and organosulfur compounds, which have been related to beneficial health effects mainly due to their antioxidant and antiinflammatory properties. In this study we evaluated the ability of onion treated by highpressure to inhibit in vitro hyaluronidase activity, as an in vitro measurement of its antiinflammatory activity.
URIhttp://hdl.handle.net/10261/99962
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