Abstract: The present invention relates to a method of making a powder from apple peel by providing an apple peel, subjecting the apple peel to a phytochemical preservation treatment, drying the treated apple peel, and grinding the dried, treated apple peel to a powder. A powder from apple peel having a phenolic content and a flavonoid content similar to fresh apple peel on a fresh weight basis, where the powder has a water activity of less than 0.30 is also disclosed. The present invention also relates to a method of treating cancer in a patient by administering a powder from apple peel to a patient under conditions effective to treat cancer. Also disclosed is a method of inhibiting proliferation of cancer cells by contacting cancer cells with a powder from apple peel under conditions effective to inhibit proliferation of the cancer cells.

Abstract: The present invention provides a methods and compositions for treating a host afflicted with a viral infection, particularly a Flaviviridae infection, including hepatitis C infection, comprising administering an effective antiviral amount of a derivative of andrographolide alone or in combination or alternation with another antiviral compound.

Abstract: A cellular antioxidant activity (CAA) assay for quantifying the antioxidant activity of phytochemicals, food extracts, and dietary supplements has been developed. Dichlorofluorescin is a probe that is trapped within cells and is easily oxidized to fluorescent dichlorofluorescein (DCF). The method measures the ability of compounds to prevent the formation of DCF by 2,2?-azo-bis(2-amidinopropane) dihydrochloride (ABAP)-generated peroxyl radicals in human hepatocarcinoma HepG2 cells. The decrease in cellular fluorescence when compared to the control cells indicates the antioxidant capacity of the compounds. The antioxidant activities of selected phytochemicals and fruit extracts were evaluated using the CAA assay and the results were expressed in ?-mol quercetin equivalents/100 ?-mol phytochemical or ?-mol quercetin equivalents/100 g fresh fruit. Quercetin had the highest CAA value, followed by kaempferol, epigallocatechin gallate (EGCG), myricetin, and luteolin among the pure compounds tested.