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J Agric Food Chem. 2013 Jun 19;61(24):5798-804. doi: 10.1021/jf400781m. Epub 2013 Jun 10.

Antioxidant and anti-inflammatory in vitro activities of phenolic compounds from tropical highland blackberry (Rubus adenotrichos).

Author information

1
Departamento de Bioquímica, Facultad de Medicina, Universidad de Costa Rica , Código Postal 11501-2060 San José, Costa Rica.

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.

PMID:
23697506
DOI:
10.1021/jf400781m
[Indexed for MEDLINE]

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