Assessment of free radicals scavenging activity of seven natural pigments and protective effects in AAPH-challenged chicken erythrocytes

被引：102

作者：

Zhang, Jingfei ^{[1
]}

Hou, Xiang ^{[1
]}

Ahmad, Hussain ^{[1
]}

Zhang, Hao ^{[1
]}

Zhang, Lili ^{[1
]}

Wang, Tian ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Anim Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 145卷

关键词：

Curcumin; Cyanidin-3-rutinoside; Free radicals; Hemolysis; Lipid peroxidation; Apoptosis; ANTIOXIDANT ACTIVITY; CAPACITY; ANTHOCYANINS; HEMOLYSIS; EXTRACTS; CURCUMIN;

D O I：

10.1016/j.foodchem.2013.08.025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The purpose of this study was to compare the antioxidant capacities of seven natural pigments including the fat-soluble pigments curcumin, lycopene, lutein and beta-carotene and water-soluble pigments - betalain, capsanthin and cyanidin-3-rutinoside relative to a commonly-used synthetic food antioxidant BHA. The antioxidant capacities of seven pigments and BHA were evaluated based on their ability to quench several free radicals, including DPPH, ABTS, O-2(-), H2O2 as well as using FRAP assay. Specifically, curcumin and cyanidin-3-rutinoside, which showed the highest antioxidant capacities, were further investigated using a chicken erythrocyte model. After separating pretreatments of the two pigments, AAPH was added to the erythrocyte-pigment medium to induce oxidative stress. Then the attenuation effects of the two pigments on AAPH-induced oxidative damage in chicken erythrocytes were assessed. It was found that both curcumin and cyanidin-3-rutinoside significantly attenuated apoptosis and hemolysis, decreased MDA content, and increased T-SOD activity in a time- and dose- dependent manner. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：57 / 65

页数：9

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