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The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices
BACKGROUND: Berry fruit is known for its high contents of various bioactive compounds. The latter constitute of anthocyanins, flavonols and flavanols and posses high antioxidative activity. The highly dynamic antioxidant system can be evaluated in vitro and in vivo in several model organisms. These...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2012
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3479138/ https://www.ncbi.nlm.nih.gov/pubmed/23110118 http://dx.doi.org/10.1371/journal.pone.0047880 |
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author | Slatnar, Ana Jakopic, Jerneja Stampar, Franci Veberic, Robert Jamnik, Polona |
author_facet | Slatnar, Ana Jakopic, Jerneja Stampar, Franci Veberic, Robert Jamnik, Polona |
author_sort | Slatnar, Ana |
collection | PubMed |
description | BACKGROUND: Berry fruit is known for its high contents of various bioactive compounds. The latter constitute of anthocyanins, flavonols and flavanols and posses high antioxidative activity. The highly dynamic antioxidant system can be evaluated in vitro and in vivo in several model organisms. These measurements represent a good approximation of the real potential of bioactive compounds in the cells of higher eucarions. The aim of the study was thus to determine in vitro and in vivo antioxidant activity of different berry juices, which reportedly contain high amounts of phenolics. METHODOLOGY/PRINCIPAL FINDINGS: Five different berry species were collected from several locations in central Slovenia and juice was extracted from each species separately. Juice was assessed for their in vitro and in vivo antioxidant activity. Phenolic profiles of berries were determined with the use of a HPLC/MS system, in vitro antioxidant activity with the DPPH radical scavenging method and in vivo antioxidative activity using Saccharomyces cerevisiae. The highest diversity of individual phenols was detected for bilberry juice. The highest in vitro antioxidant capacity was determined for blackcurrant juice. A decrease in intracellular oxidation compared to control was observed in the following order: blackcurrant < chokeberry = blueberry < bilberry. The results indicate important differences in antioxidant activity of berry juices between in vitro and in vivo studies. CONCLUSION/SIGNIFICANCE: In addition to the total content of phenolic compounds entering the cells, a key factor determining antioxidative activity of berry juices is also the ratio between the compounds. Where high content levels of anthocyanins and very low content levels of flavonols and hydroxycinnamic acids were measured a lower intracellular oxidation has been detected. Specifically, intracellular oxidation increased with higher consumption of hydroxycinnamic acids and lower consumption of anthocyanins in the cells. Antioxidative activity also increased when the consumption of analyzed phenols was rather low. |
format | Online Article Text |
id | pubmed-3479138 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2012 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-34791382012-10-29 The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices Slatnar, Ana Jakopic, Jerneja Stampar, Franci Veberic, Robert Jamnik, Polona PLoS One Research Article BACKGROUND: Berry fruit is known for its high contents of various bioactive compounds. The latter constitute of anthocyanins, flavonols and flavanols and posses high antioxidative activity. The highly dynamic antioxidant system can be evaluated in vitro and in vivo in several model organisms. These measurements represent a good approximation of the real potential of bioactive compounds in the cells of higher eucarions. The aim of the study was thus to determine in vitro and in vivo antioxidant activity of different berry juices, which reportedly contain high amounts of phenolics. METHODOLOGY/PRINCIPAL FINDINGS: Five different berry species were collected from several locations in central Slovenia and juice was extracted from each species separately. Juice was assessed for their in vitro and in vivo antioxidant activity. Phenolic profiles of berries were determined with the use of a HPLC/MS system, in vitro antioxidant activity with the DPPH radical scavenging method and in vivo antioxidative activity using Saccharomyces cerevisiae. The highest diversity of individual phenols was detected for bilberry juice. The highest in vitro antioxidant capacity was determined for blackcurrant juice. A decrease in intracellular oxidation compared to control was observed in the following order: blackcurrant < chokeberry = blueberry < bilberry. The results indicate important differences in antioxidant activity of berry juices between in vitro and in vivo studies. CONCLUSION/SIGNIFICANCE: In addition to the total content of phenolic compounds entering the cells, a key factor determining antioxidative activity of berry juices is also the ratio between the compounds. Where high content levels of anthocyanins and very low content levels of flavonols and hydroxycinnamic acids were measured a lower intracellular oxidation has been detected. Specifically, intracellular oxidation increased with higher consumption of hydroxycinnamic acids and lower consumption of anthocyanins in the cells. Antioxidative activity also increased when the consumption of analyzed phenols was rather low. Public Library of Science 2012-10-23 /pmc/articles/PMC3479138/ /pubmed/23110118 http://dx.doi.org/10.1371/journal.pone.0047880 Text en © 2012 Slatnar et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited. |
spellingShingle | Research Article Slatnar, Ana Jakopic, Jerneja Stampar, Franci Veberic, Robert Jamnik, Polona The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices |
title | The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices |
title_full | The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices |
title_fullStr | The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices |
title_full_unstemmed | The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices |
title_short | The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices |
title_sort | effect of bioactive compounds on in vitro and in vivo antioxidant activity of different berry juices |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3479138/ https://www.ncbi.nlm.nih.gov/pubmed/23110118 http://dx.doi.org/10.1371/journal.pone.0047880 |
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