Kyle J. Norton
Herbal Arctostaphylos uva-ursi may have a potential effect in reducing the risk and treatment of oxidative stress-related diseases, some studies suggested.
Oxidative stress is a production of the imbalance of the ratio of free radicals and antioxidants in the bost body.
The imbalance of the ratio of free radicals and antioxidants in the bost body can be caused either by the overproduction of free radicals or antioxidant enzymes suppressed by outside sources.
However, most outside sources that suppress the levels of antioxidant enzymes also play an important role in stimulating the overexpression of free radicals, such as chemical toxins
Free radicals are unstable atoms with the unpaired electron in the outer ring. Therefore, in order for them to become stable, free radical either donates or steals an electron from stable molecules, leading to a chain of reaction that facilitates the onset of oxidative stress.
The chain once starts, it can not stop until the electron on the outer ring is paired or inhibited by the antioxidant.
A free radical has been known to cause oxidative damage to enzymes, other protein, unsaturated fatty acid, phospholipids, DNA and RNA.
Antioxidants are stable molecules found abundantly in fruits, vegetables, and herbal medicine.
If oxidative stress-related diseases are associated with the overproduction of free radicals, then long-term intake of a healthy diet high in fruits, vegetables and less in red meat and saturated and trans fat and processed foods can reduce the risk of the diseases in healthy individuals.
Dr. Halliwell B, in the study to reaffirm the effect of healthy dietary patterns against the onset of oxidative stress, said, " diet-derived antioxidants may be particularly important in protecting against these diseases" and
"The physiological relevance of these effects is uncertain, as is the optimal intake of most diet-derived antioxidants. In principle, these questions could be addressed by examining the effects of dietary composition and/or antioxidant supplementation upon parameters of oxidative damage in vivo".
Arctostaphylos uva-ursi is one of the species of Bearberry, in the genus Arctostaphylos, belonging to the family Ericaceae, native to northern North America, Asia, and Europe.
The herb has been used in traditional medicine as a diuretic agent and to treat urinary problems, including bladder infections, kidney infections, kidney stones, pelvic pain, etc.
The herbal plant contains arbutin, ursolic acid, tannic acid, gallic acid, some essential oil and resin, hydroquinones tannins, phenolic glycosides, and flavonoids.
In examining Dr. Bol'shakova IV, the lead author at the Emanuel Institute of Biochemical Physics claim, that Arctostaphylos uva.processes a significant antioxidant property in the inhibition of free radicals generation, researchers launched an investigation to evaluate the concentration of compound that inhibited cell growth by 50% (IC(50)) of a range of phytochemicals and plant extracts.
All selected extracts were differentiated according to the antioxidant and renoprotective effects under conditions of oxidative stress in U937 cells.
Two phytochemicals-resveratrol and citroflavan-3-ol isolated from the herbal Arctostaphylos uva-ursi demonstrated the highest IC50 value of 13.7 microg/mL, compared to the lowest at 9,400 microg/mL. of Echinacea.
Extract of herbal Arctostaphylos uva-ursi displayed a significant attenuation of the oxidative stress induced by the etoposide injection by inhibiting the expression of H2O2- and tBOOH-induced DNA damage.
These results reconfirmed the findings of Dr. Bol'shakova IV team that herbal Arctostaphylos uva-ursi as a non-nutrient dietary constituent may act as significant bioactive compounds in enhancing the antioxidants activity and stimulating the production of antioxidant enzymes if the herb is administrated in an animal model.
Moreover, Dr.Matsuda H the antioxidant team leader at Kinki University, Osaka in the finding the natural compounds or whole food with potential antioxidant effects evaluated the inhibitory effect of 50% ethanol extracts obtained from the leaves of six Arctostaphylos plants (A. patula, A. viscida, A. canescens, A. Columbiana, A. nevadensis and A. uva-ursi) (Ericaceae).
Injection of the extracts of A. patula showed potent inhibition against tyrosinase, the enzyme that causes oxidation of the skin pigment.
Also, Arctostaphylos uva-ursi not only inhibited the production of melanin from dopachrome by autoxidation but reduced the over-exhibited SOD (superoxide dismutase, free radical)-like activity.
Additionally, Arctostaphylos uva-ursi processed a moderate absorbance in the UV-B area.
The results not only reaffirm the claim of Dr. Bol'shakova IV's suggestion but also introduce a new herbal whitening medicine for the skin.
Taken together, Herbal Arctostaphylos uva-ursi may be considered a functional food for the prevention and an adjunct therapy combine with primary medicine for the treatment of oxidative-related diseases.
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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the Karate GB Daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as the international journal Pharma and Bioscience, ISSN 0975-6299.
References
(1) [Antioxidant properties of plant extracts].[Article in Russian] by Bol'shakova IV, Lozovskaia EL, Sapezhinskiĭ II. (PubMed)
(2) Modulatory effects of resveratrol, citroflavan-3-ol, and plant-derived extracts on oxidative stress in U937 cells by O'Brien NM, Carpenter R, O'Callaghan YC, O'Grady MN, Kerry JP. (PubMed)
(3) Studies of cuticle drugs from natural sources. IV. Inhibitory effects of some Arctostaphylos plants on melanin biosynthesis. by Matsuda H, Higashino M, Nakai Y, Iinuma M, Kubo M, Lang FA. (PubMed)
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