2. Academic Validation
  3. Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries

Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries

  • J Nat Prod. 1999 Feb;62(2):294-6. doi: 10.1021/np980501m.
H Wang 1,  M G Nair,  G M Strasburg,  Y C Chang,  A M Booren,  J I Gray,  D L DeWitt
Affiliations

Affiliation

  • 1 Bioactive Natural Products Laboratory, Department of Horticulture and National Food Safety and Toxicology Center, Food Science and Human Nutrition, and Department of Biochemistry, Michigan State University, East Lansing, Michigan 48824, USA.
PMID: 10075763 DOI: 10.1021/np980501m
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.

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