Format

Send to

Choose Destination
Food Chem. 2008 May 15;108(2):488-95. doi: 10.1016/j.foodchem.2007.10.084. Epub 2007 Nov 17.

Antiulcerative properties of crude polyphenols and juice of apple, and Chinese quince extracts.

Author information

1
Department of Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University, 8304 Minamiminowa 399-4598, Japan. Electronic address: hamauzu@shinshu-u.ac.jp.
2
Department of Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University, 8304 Minamiminowa 399-4598, Japan.

Abstract

Effects of Chinese quince extract, apple juice, semi-purified phenolics and soluble pectin from these fruits on ethanol-induced gastric ulcers in rats were investigated. In rats given Chinese quince extract or apple juice, ulcer induction was strongly suppressed, and the effect was stronger for Chinese quince extract than for apple juice. Myeloperoxidase activity in gastric mucosa showed a similar tendency. The DPPH radical scavenging activity and total phenolic content were 4 times higher in Chinese quince extract than in apple juice. Semi-purified phenolics from both fruits strongly suppressed ulcer induction at doses of 5-10mg; however, a 20mg dose of apple phenolics showed a pro-ulcerative effect. The soluble pectin fraction also showed moderate activity. These results suggest that phenolic compounds are responsible for antiulcerative activity of Chinese quince extract and apple juice, and that concentration may be an important factor in the case of apple phenolics.

KEYWORDS:

Chlorogenic acid; Gastric mucosa injury; Myeloperoxidase; Pectin; Polyphenols; Procyanidin

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center