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Food Chem. 2018 May 1;247:56-65. doi: 10.1016/j.foodchem.2017.12.015. Epub 2017 Dec 7.

Molecular mechanism of action of Pelargonidin-3-O-glucoside, the main anthocyanin responsible for the anti-inflammatory effect of strawberry fruits.

Author information

1
Department of Clinical Analysis, Centre of Health Sciences, Federal University of Santa Catarina, Campus Universitário - Trindade, 88040-970 Florianopolis, SC, Brazil.
2
Department of Pharmaceutical Sciences, Centre of Health Sciences, Federal University of Santa Catarina, Campus Universitário - Trindade, 88040-970 Florianopolis, SC, Brazil.
3
Graduate Program in Agronomy, College of Agronomy and Veterinary Medicine, University of Passo Fundo, 99052-900 Passo Fundo, RS, Brazil.
4
Department of Molecular Biotechnology and Health Sciences, Molecular Biotechnology Center, University of Torino, Via Nizza 52, 10126 Torino, Italy.
5
Department of Clinical Analysis, Centre of Health Sciences, Federal University of Santa Catarina, Campus Universitário - Trindade, 88040-970 Florianopolis, SC, Brazil. Electronic address: eduardo.dalmarco@ufsc.br.

Abstract

Fragaria x ananassa Duch., popularly called strawberry, is known for its worldwide consumption and important biological activities, and these effects are related to its high concentration of anthocyanins. Pelargonidin-3-O-glucoside (P3G) is a major anthocyanin found in strawberry, and was evaluated for its anti-inflammatory action in experimental models. The effect of strawberry extract and P3G, on leukocyte migration, exudation levels and many inflammatory mediators, was therefore evaluated in an in vivo model. An in vitro study was also carried out to characterize the effect of P3G on mitogen-activated protein kinases, and on nuclear transcript factors NF-κB and AP-1. The results revealed that the strawberry and P3G have important anti-inflammatory proprieties, and the anti-inflammatory mechanism of P3G involves the arrest of IkB-α activation and reduction in JNKMAPK phosphorylation. The results reinforce that strawberry fruits are functional foods that can act as an adjuvant in the treatment of inflammatory conditions.

KEYWORDS:

Inflammation; Pelargonidin-3-O-glucoside; Pleurisy; Raw 264.7; Strawberry

PMID:
29277228
DOI:
10.1016/j.foodchem.2017.12.015
[Indexed for MEDLINE]

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