Dietary protection against free radicals: a case for multiple testing to establish structure-activity relationships for antioxidant potential of anthocyanic plant species.
Dietary protection against free radicals: a case for multiple testing to establish structure-activity relationships for antioxidant potential of anthocyanic plant species.
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DOI：
10.3390/ijms10031081
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发表时间：
2009-03
影响因子：
5.6
通讯作者：
Ferguson LR
中科院分区：
文献类型：
--
作者：
Philpott M;Lim CC;Ferguson LR
活性物质对DNA的损伤与人类慢性退行性疾病的易感性有关。花青素是天然存在的抗氧化剂，可以防止或逆转这种损害。花青性食品植物作为良好的饮食来源，具有降低慢性病易感性的潜力，受到了相当大的关注。虽然结构-活性关系提供了与清除自由基羟基有关的分子结构的指导方针，但这可能不包括食用植物中的情况，其中花青素是复杂混合物的一部分，可能是复杂结构的一部分，包括花青素空泡包裹体(Avis)。此外，新的分析方法揭示了以前研究的材料中的新结构。采用DPPH、TRAP和ORAC三种化学方法和体外彗星试验比较了六种富含花青素的食用植物(红甘蓝、红生菜、蓝莓、三色紫罗兰、紫甘薯皮、紫甘薯肉和毛利土豆果肉)提取物的抗氧化活性。开花植物龙须草的提取物也用于比较。这些提取物在化学分析中表现出不同的效果，这表明密切相关的结构对不同活性物种具有不同的亲和力。与游离花色苷相比，将花色苷整合到AVI中可以产生更持久的自由基清除活性。除红生菜提取物外，其余均可减轻结肠癌细胞内源性DNA损伤。然而，紫色甘薯皮和果肉、毛利土豆和三色紫罗兰的提取物在0℃时保护细胞免受过氧化氢的攻击，而红色卷心菜提取物是促氧化剂，而其他提取物则没有作用。当过氧化氢挑战温度为37℃时，所有提取物都表现出促氧化作用。毛利土豆提取物在所有化学分析中一直是最弱的抗氧化剂，在彗星试验中更有效。这些结果突显了仅基于对植物中高花青素含量的鉴定、单一抗氧化剂测试的结果以及结构活性关系的传统方法来概括潜在健康益处的危险。随后的研究可能会有益地考虑复杂的混合物和一系列的分析。
DNA damage by reactive species is associated with susceptibility to chronic human degenerative disorders. Anthocyanins are naturally occurring antioxidants, that may prevent or reverse such damage. There is considerable interest in anthocyanic food plants as good dietary sources, with the potential for reducing susceptibility to chronic disease. While structure-activity relationships have provided guidelines on molecular structure in relation to free hydroxyl-radical scavenging, this may not cover the situation in food plants where the anthocyanins are part of a complex mixture, and may be part of complex structures, including anthocyanic vacuolar inclusions (AVIs). Additionally, new analytical methods have revealed new structures in previously-studied materials. We have compared the antioxidant activities of extracts from six anthocyanin-rich edible plants (red cabbage, red lettuce, blueberries, pansies, purple sweetpotato skin, purple sweetpotato flesh and Maori potato flesh) using three chemical assays (DPPH, TRAP and ORAC), and the in vitro Comet assay. Extracts from the flowering plant, lisianthus, were used for comparison. The extracts showed differential effects in the chemical assays, suggesting that closely related structures have different affinities to scavenge different reactive species. Integration of anthocyanins to an AVI led to more sustained radical scavenging activity as compared with the free anthocyanin. All but the red lettuce extract could reduce endogenous DNA damage in HT-29 colon cancer cells. However, while extracts from purple sweetpotato skin and flesh, Maori potato and pansies, protected cells against subsequent challenge by hydrogen peroxide at 0°C, red cabbage extracts were pro-oxidant, while other extracts had no effect. When the peroxide challenge was at 37°C, all of the extracts appeared pro-oxidant. Maori potato extract, consistently the weakest antioxidant in all the chemical assays, was more effective in the Comet assays. These results highlight the dangers of generalising to potential health benefits, based solely on identification of high anthocyanic content in plants, results of a single antioxidant assay and traditional approaches to structure activity relationships. Subsequent studies might usefully consider complex mixtures and a battery of assays.
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DOI：
10.1016/0360-3016(94)90454-5
发表时间：
1994-06-15
影响因子：
7
作者：
MARTIN, RF;KELLY, DP;PARDEE, M
通讯作者：
PARDEE, M
影响因子：
6.1
作者：
Philpott, M;Gould, KS;Ferguson, LR
通讯作者：
Ferguson, LR
DOI：
10.1016/0006-291x(84)90411-x
发表时间：
1984-01-01
影响因子：
3.1
作者：
OSTLING, O;JOHANSON, KJ
通讯作者：
JOHANSON, KJ
影响因子：
6.9
作者：
Gould, KS;Markham, KR;Goris, JJ
通讯作者：
Goris, JJ
影响因子：
7.4
作者：
Ramirez-Tortosa, C;Andersen, OM;Duthie, GG
通讯作者：
Duthie, GG