Journal
FOOD CHEMISTRY
Volume 245, Issue -, Pages 463-470Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.10.119
Keywords
Anthocyanins; Purple sweet potato; Antioxidant; Pro-oxidant; Alcoholic liver injury
Funding
- National Nature Science Foundation of China [31371756]
- National Key R & D Program of China [2016YFD0400200]
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Anthocyanins as antioxidants are potential to protect liver from alcoholic damage, but might be pro-oxidants under certain conditions. In this study, twelve purple sweet potatoes anthocyanins (PSPA) were isolated and their effects on alcohol-induced liver injury were studied. These PSPA were rich in cyanidin derivatives and fed to male C57BL/6 mice as colorants in alcoholic drink with low, median, or high dosages PSPA i.e. 50, 100, or 300 mg/kg.BW.d. Compared to the alcohol group, the median-dose PSPA showed a clear improvement in the liver indexes/histology, serum ALT level, oxidative stress status, and even a recovery to the normal level, however the high dose PSPA promoted the liver injury via a pro-oxidant effect, as reflected by increased malondialdehyde (MDA) content and decreased GSH level. The results suggested that cyanidin derivatives with an ortho-hydroxyl structure on B-ring might promote the oxidative stress of alcohol-induced liver injury at high doses as a prooxidant.
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