In situ and in vitro antioxidant activity of sweetpotato anthocyanins
In situ and in vitro antioxidant activity of sweetpotato anthocyanins
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DOI：
10.1021/jf034593j
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发表时间：
2004-03-24
影响因子：
6.1
通讯作者：
Ferguson, LR
中科院分区：
文献类型：
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作者：
Philpott, M;Gould, KS;Ferguson, LR
来自多种水果和蔬菜的花青素已被证明在体外具有强大的抗氧化活性，但花青素清除自由基的作用仅在某些植物的叶子中得到证实。我们报道了一种新的甘薯，由于高浓度的花青素，它的果肉呈紫色斑驳。通过向甘薯横切面灌注活性氧H2O2，然后灌注对H2O2敏感的荧光素，我们发现花青素在甘薯储存根内具有抗氧化剂的原位作用。我们还证明了红薯花青素的体外抗氧化活性，其中羟基肉桂酸的加性效应被观察到。花青素类食物已被证明对多种退行性疾病过程提供保护。考虑到甘薯一次可以吃几百克，并且作为主食，这些数据与花青素甘薯品种比大多数普通水果和蔬菜具有更好的健康保护的可能性是一致的。
Anthocyanins from a variety of fruits and vegetables have been shown to possess potent antioxidant activity in vitro, but scavenging of free radicals by anthocyanins has only been demonstrated in situ in the leaves of certain plants. We report on a new sweetpotato that exhibits mottled purple flesh attributable to high concentrations of anthocyanins. By perfusing transverse sweetpotato sections with the reactive oxygen species H2O2, followed by the H2O2 sensitive fluorochrome scopletin, we show that anthocyanins act as antioxidants in situ within the sweetpotato storage roots. We also demonstrate in vitro antioxidant activity by sweetpotato anthocyanins, where an additive effect with hydroxycinnamic acids is observed. Anthocyanic foods have been shown to offer protection against a variety of degenerative disease processes. Given that sweetpotato can be eaten several hundred grams at a time and as a staple, these data are consistent with the possibility of superior health protection by anthocyanic varieties of sweetpotato in comparison to most common fruits and vegetables.