Abstract
The anthocyanins (1-3) and cyanidin isolated from tart cherries exhibited in vitro antioxidant and antiinflammatory activities comparable to commercial products. The inhibition of lipid peroxidation of anthocyanins 1-3 and their aglycon, cyanidin, were 39, 70, 75, and 57%, respectively, at 2-mM concentrations. The antioxidant activities of 1-3 and cyanidin were comparable to the antioxidant activities of tert-butylhydroquinone and butylated hydroxytoluene and superior to vitamin E at 2-mM concentrations. In the antiinflammatory assay, cyanidin gave IC50 values of 90 and 60 mM, respectively, for prostaglandin H endoperoxide synthase-1 and prostaglandin H endoperoxide synthase-2 enzymes.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Animals
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Anthocyanins / chemistry
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Anthocyanins / isolation & purification*
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Anthocyanins / pharmacology
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Anti-Inflammatory Agents, Non-Steroidal / chemistry
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Anti-Inflammatory Agents, Non-Steroidal / isolation & purification*
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Anti-Inflammatory Agents, Non-Steroidal / pharmacology
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Antioxidants / chemistry
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Antioxidants / isolation & purification*
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Antioxidants / pharmacology
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Benzopyrans / chemistry
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Benzopyrans / isolation & purification*
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Benzopyrans / pharmacology
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Cyclooxygenase Inhibitors / chemistry
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Cyclooxygenase Inhibitors / isolation & purification
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Cyclooxygenase Inhibitors / pharmacology
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Fruit / chemistry*
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Male
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Sheep
Substances
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Anthocyanins
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Anti-Inflammatory Agents, Non-Steroidal
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Antioxidants
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Benzopyrans
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Cyclooxygenase Inhibitors
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cyanidin