Antihyperlipidemic Effects of Sour Cherries Characterized by Different In Vitro Antioxidant Power and Polyphenolic Composition

作者：Papp Nora; Blazovics Anna; Febel Hedvig; Salido Sofia; Altarejos Joaquin; Feher Erzsebet; Kocsis Ibolya; Szentmihalyi Klara; Abranko Laszlo; Hegedus Attila^*; Stefanovits Banyai Eva

来源：Plant Foods for Human Nutrition, 2015, 70(4): 408-413.

DOI：10.1007/s11130-015-0509-2

• Sour cherry
• Lipid lowering effect
• Polyphenol
• HPLC-DAD/ESI-MS analysis

The aims of the present study were to clarify in vivo effects of three sour cherry cultivars characterized by different polyphenolic composition in hyperlipidemic animals in a short term experiment. The three different sour cherry cultivars were chosen based on their total in vitro antioxidant capacity, total polyphenolic, monomeric anthocyanin and flavonoid content. Male Wistar rats were divided randomly into eight groups: rats kept on normal diet (control) and normal diet supplied with sour cherry powder of one of the three cultivarsI3/4 others were kept on fat-rich diet and fat-rich diet supplied with sour cherry powder prepared from one of the three cultivars. The treatment lasted 10 days. Lyophilized sour cherry administered in the diet decreased both total cholesterol and LDL cholesterol levels, and increased the HDL cholesterol concentration in sera of hyperlipidemic animals. Significant differences were found in the efficacy of different sour cherry cultivars in case of hyperlipidemia. Sour cherries characterized by higher polyphenol content seem to have a more pronounced effect on serum cholesterol levels. Our results suggest that besides anthocyanins, colourless polyphenols also have lipid lowering effect.

• 出版日期2015-12