Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 22, Issue -, Pages 363-375Publisher
ELSEVIER
DOI: 10.1016/j.jff.2016.01.004
Keywords
Purple carrot; Purple potato; Phenolics; Anthocyanins; Antioxidant activity; Anti-inflammatory activity
Categories
Funding
- Agriculture and Agri-Food Canada [J-000237.001.02]
Ask authors/readers for more resources
Highly pigmented root vegetables are ideal sources of phytochemical antioxidants particularly anthocyanins. The objective of this study was to characterise the phenolic composition in a purple variety of carrot and potato by examining the aglycone profiles and their antioxidative stress activity. Cyanidin and petunidin were the dominant phenolics among 11 identified aglycones in carrot and potato, respectively. The anthocyanin-rich phenolic extracts not only showed strong antioxidant activities by direct radical scavenging, but more importantly they significantly reduced H2O2-induced interleukins (IL)-1 beta, IL-6, IL-8 and tumour necrosis factor (TNF)-alpha in Caco-2 cells. In addition, the extracts were able to restore the intrinsic antioxidant defences as seen in significantly elevated antioxidant enzyme activities and glutathione concentration. These results suggest that purple varieties of carrots and potatoes rich in anthocyanins can ameliorate oxidative stress mediated intestinal inflammatory responses, leading to restoration of the impaired redox balance, ultimately improved health. (C) 2016 Published by Elsevier Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available