Logo Kérwá
 

Antioxidant and Anti-inflammatory in Vitro Activities of Phenolic Compounds from Tropical Highland Blackberry (Rubus adenotrichos)

Loading...
Thumbnail Image

Authors

Azofeifa Cordero, Gabriela
Quesada Mora, Silvia
Boudard, Frederic
Morena, Marion
Cristol, Jean Paul
Pérez Carvajal, Ana Mercedes
Vaillant, Fabrice
Michel, Alain

Journal Title

Journal ISSN

Volume Title

Publisher

Abstract

This study evaluates the antioxidant and anti-inflammatory activities in a polyphenol extract from blackberries. The antioxidant activity measured via oxygen radical absorbance capacity (ORAC) was higher for the blackberry extract (4339 ± 144 μM TE/g) than for quercetin and ellagic acid. The blackberry phenolic compounds protected liposomes and liver homogenates against lipid peroxidation; in both models, the antioxidant activity (IC50 = 7.0 ± 0.5 and 20.3 ± 4.2 μg/mL, respectively) was greater than that found with Trolox. The extract inhibited superoxide production by NADPH oxidase in THP-1 cells and nitrite production in J774A.1 cells stimulated with LPS+IFNγ, with nitrite production decreasing after 4 h of incubation with the extract, mainly through a strong scavenging activity. However, 24 h of treatment reduced the amount of nitrites (IC50 = 45.6 ± 1.2 μg/mL) because of a down-regulation of iNOS protein expression, as demonstrated by Western blotting. The inhibitory activities found in blackberry phenols suggest a potential beneficial effect against oxidative stress and inflammatory processes.

Description

Keywords

Blackberry, Rubus adenotrichos, Antioxidant activity, Lipid peroxidation, Anion superoxide, iNos, Macrophages cell lines, AGRICULTURA, FITOQUÍMICA

Citation

https://pubs.acs.org/action/doSearch?AllField=Antioxidant+and+Anti-inflammatory+in+Vitro+Activities+of+Phenolic+Compounds

Collections

Endorsement

Review

Supplemented By

Referenced By