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

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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.