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Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine

Cited 63 time in Web of Science Cited 81 time in Scopus
Authors
Jeong, Ji-Hyun; Jung, Hana; Lee, Sae-Rom; Lee, Hee-Jae; Hwang, Keum Taek; Kim, Tae-Young
Issue Date
2010-11-15
Publisher
Elsevier Ltd
Citation
Food Chemistry Vol.123 No.2, pp. 338-344
Keywords
복합학Black raspberryAnti-oxidationAnti-proliferationAnti-inflammatory activityAnti-oxidant enzyme
Abstract
The purpose of the study was to determine polyphenols, anthocyanins and ascorbic acid in the extracts of black raspberry fruits and wine, along with their anti-oxidant, anti-proliferative and anti-inflammatory activities. Black raspberry fruits without or with seeds crushed were blended in 60% ethanol (FE and FES, respectively) or in water (FAN and FWS, respectively). Black raspberry wine without or with seeds crushed (W and WS, respectively) were prepared. Polyphenol content was the highest in the FES (8.25 mg/g fruit). Generally the ethanol extracts with seeds crushed showed higher anti-oxidant activities with the lowest DPPH IC(50) (130 mu g/ml (freeze-dried extract/reaction solution)) for the FES and the lowest ABTS IC50 (1981 mu g/ml) for the WS. Cell viabilities were reduced by 13-70% when treated with 100 mu g/ml (freeze-dried extract/medium) for HT-29 cells and 1000 mu g/ml for LNCaP cells. The FES most actively suppressed nitric oxide production in LPS-stimulated RAW264.7 cells (p < 0.05). Superoxide dismutase and glutathione peroxidase activities treated with the extracts were higher than the control (p < 0.05).
ISSN
0308-8146
Language
English
URI
https://hdl.handle.net/10371/83699
DOI
https://doi.org/10.1016/j.foodchem.2010.04.040
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College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Journal Papers (저널논문_식품영양학과)
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