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Food Chem. 2016 Jan 1;190:1069-1077. doi: 10.1016/j.foodchem.2015.06.080. Epub 2015 Jun 23.

Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa.

Author information

1
Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland. Electronic address: aolejnik@up.poznan.pl.
2
Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
3
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
4
INCELL Corporation, LLC, San Antonio, TX 78249, United States.

Abstract

Purple carrot (PC) is a potential dietary constituent, which represents a valuable source of antioxidants and can modulate the reactive oxygen species (ROS) level in the gastrointestinal tract. Antioxidant capacity of a PC extract subjected to digestion process simulated in the artificial alimentary tract, including the stomach, small intestine and colon, was analyzed in normal human cells of colon mucosa. Results indicated that the extract obtained upon passage through the gastrointestinal tract, which could come into contact with the colonic cells in situ, was less potent than the extract, which was not subjected to digestion process. Digested PC extract exhibited intracellular ROS-inhibitory capacity, with 1mg/mL showing the ROS clearance of 18.4%. A 20.7% reduction in oxidative DNA damage due to colon mucosa cells' treatment with digested PC extract was observed. These findings indicate that PC extract is capable of colonic cells' protection against the adverse effects of oxidative stress.

KEYWORDS:

Anthocyanins; Antioxidant capacity; Colon mucosa; DNA damage; In vitro digestion; Intracellular ROS; Oxidative stress; Purple carrot

PMID:
26213078
DOI:
10.1016/j.foodchem.2015.06.080
[Indexed for MEDLINE]

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