Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine

作者：Jeong Ji Hyun; Jung Hana; Lee Sae Rom; Lee Hee Jae; Hwang Keum Taek^*; Kim Tae Young

来源：Food Chemistry, 2010, 123(2): 338-344.

DOI：10.1016/j.foodchem.2010.04.040

• Black raspberry
• Anti-oxidation
• Anti-proliferation
• Anti-inflammatory activity
• Anti-oxidant enzyme

The purpose of the study was to determine polyphenols, anthocyanins and ascorbic acid in the extracts of black raspberry fruits and wine, along with their anti-oxidant, anti-proliferative and anti-inflammatory activities. Black raspberry fruits without or with seeds crushed were blended in 60% ethanol (FE and FES, respectively) or in water (FAN and FWS, respectively). Black raspberry wine without or with seeds crushed (W and WS, respectively) were prepared. Polyphenol content was the highest in the FES (8.25 mg/g fruit). Generally the ethanol extracts with seeds crushed showed higher anti-oxidant activities with the lowest DPPH IC50 (130 mu g/ml (freeze-dried extract/reaction solution)) for the FES and the lowest ABTS IC50 (1981 mu g/ml) for the WS. Cell viabilities were reduced by 13-70% when treated with 100 mu g/ml (freeze-dried extract/medium) for HT-29 cells and 1000 mu g/ml for LNCaP cells. The FES most actively suppressed nitric oxide production in LPS-stimulated RAW264.7 cells (p < 0.05). Superoxide dismutase and glutathione peroxidase activities treated with the extracts were higher than the control (p < 0.05).

• 出版日期2010-11-15