Isolation, structure elucidation and characterization of biological active (pro)anthocyanins in vegetables in respect to further `in vitro` and `in vivo` studies

据报道，花青素具有抗氧化活性，它们也可能参与水果和蔬菜对癌症的保护作用。到目前为止，只有非常有限数量的花青素已被筛选可能的生物效应。本研究主要针对蔬菜中的花色苷进行研究，包括红甘蓝、紫玉米、黑胡萝卜、马铃薯和萝卜。还将包括来自几种沙拉品种（Lollo罗索、根、红橡叶莴苣、红菊苣）的花青素。对于分离的化合物，将进行体外抗氧化活性（TEAC和DPPH测定）以及可能的细胞毒性活性（卤虾生物测定）试验。与其他研究小组合作，将研究花青素的其他细胞活性，生物利用度和代谢。该项目的第二部分是针对“老化花青素”。在食品加工和储存过程中，花青素与其他食品成分发生各种转化反应，产生化学修饰的反应产物。在模型反应中，将合成一系列高分子花青素衍生物，并进行生物学测试。

Anthocyanins have been reported to possess antioxidant activity and they are also likely to be involved in the protective effects of fruits and vegetables against cancer. To date, only a very limited number of anthocyanins has been screened for possible biological effects. This study will focus on anthocyanins from vegetables, i.e. red cabbage, purple corn, black carrot, potato, and radish. Anthocyanins from several salad varieties (Lollo rosso, radiccio, red oak leaf lettuce, endive rouge) will also be included. For the isolated compounds, testing of in vitro antioxidant activity (TEAC and DPPH assays) as well as of possible cytotoxic activity (Brine-shrimp-bioassay) will be performed. In collaboration with other research groups additional cellular activities, bioavailability, and metabolism of anthocyanins will be studied. The second part of the project is directed to "aged anthocyanins". During food processing and storage anthocyanins are known to undergo various conversion reactions with other food constituents leading to chemically modified reaction products. In model reactions a series of higher molecular anthocyanin derivatives will be synthesized and also submitted to biological tests.