Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 1069-1077Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.080
Keywords
Purple carrot; Anthocyanins; Antioxidant capacity; In vitro digestion; Colon mucosa; Oxidative stress; DNA damage; Intracellular ROS
Funding
- Ministry of Science and Higher Education, Poland [N N 312 211 338]
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Purple carrot (PC) is a potential dietary constituent, which represents a valuable source of antioxidants and can modulate the reactive oxygen species (ROS) level in the gastrointestinal tract. Antioxidant capacity of a PC extract subjected to digestion process simulated in the artificial alimentary tract, including the stomach, small intestine and colon, was analyzed in normal human cells of colon mucosa. Results indicated that the extract obtained upon passage through the gastrointestinal tract, which could come into contact with the colonic cells in situ, was less potent than the extract, which was not subjected to digestion process. Digested PC extract exhibited intracellular ROS-inhibitory capacity, with 1 mg/mL showing the ROS clearance of 18.4%. A 20.7% reduction in oxidative DNA damage due to colon mucosa cells' treatment with digested PC extract was observed. These findings indicate that PC extract is capable of colonic cells' protection against the adverse effects of oxidative stress. (C) 2015 Elsevier Ltd. All rights reserved.
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