Antioxidants anthocyanins

Matsubara K, Kaneyuki T, Miyake T, Mori M (2005) Antiangiogenic activity of nasunin, an antioxidant anthocyanin, in eggplant peels. J Agric Food Chem 53 6272-6275... 

Matsubara K, Kaneyuki T, Miyake T, Mori M (2005) Antiangiogeiiic activity of nasunin, an antioxidant anthocyanin, in eggplant peels. J Agric Food Chem 53 6272-6275 Matsuda H, Morikawa T, Xu F, Ninomiya K, Yoshikawa M (2004) New isoflavones and pterocar-pane with hepatoprotective activity from the stems of Erycibe expansa. Planta Med... 

Anthocyanins and anthocyanidins, compounds present with high structural diversity in fruits and wines, showed a pattern as antioxidants different from that of the tea catechins with respect to the effect of substituents. In a liposomal model system induced peroxidation was inhibited increasingly by anthocyanins/ anthocyanidins with an increasing number of hydroxyl groups in the B-ring (Fig. 16.6), while the opposite was seen for the catechins (Seeram and Nair, 2002). For anthocyanidins, the presence of a 3-hydroxy group is important... 

LAPIDOT T, HAREL s, AKivi B, GRANITE R and KANNER J (1999) pH-dependent forms of red wine anthocyanins as antioxidants, JAgric Food Chem, 47, 67-70. 

SARMA A D, SREELAKSHMi Y and SHARMA R (1997) Antioxidant ability of anthocyanins against ascorbic acid oxidation, Phytochemistry, 45, (4), 671-4. 

Nielsen, I.L.F. et al., Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography investigation of their pH stability and antioxidative potency, J. Agric. Food Chem., 51, 5861, 2003. 

Fruifs and vegetables also contain ofher bioactive substances such as polyphenols (including well-known pigments anthocyanins, flavonols) and non-provitamin A carotenoids (mainly lycopene, lutein, and zeaxanthin) that may have protective effects on chronic diseases. Polyphenols and carotenoids are known to display antioxidant activities, counteracting oxidative alterations in cells. Besides these antioxidant properties, these colored bioactive substances may exert other actions on cell signaling and gene expression. 

Cyanidin is the most common anthocyanin in foods. In addition, anthocyanins are stabilized by the formation of complexes with other flavonoids (co-pigmentation). In the United States, the daily anthocyanin consumption is estimated at about 200 mg. Several promising studies have reported that consumption of anthocyanin-rich foods is associated with reductions of the risks of cancers - and atherosclerosis and with preventive effects against age-related neuronal and behavioral declines. These beneficial effects of anthocyanins might be related to their reported biological actions such as modulators of immune response and as antioxidants. Knowledge of anthocyanin bioavailability and metabolism is thus essential to better understand their positive health effects. 

Degenhardt, A., Knapp, H., and Winterhalter, P, Separation and purification of anthocyanins by high-speed countercurrent chromatography and screening for antioxidant activity, J. Agric. Food Chem., 48, 338, 2000. 

Wu, X. et al., Characterization of anthocyanins and proanthocyanidins in some cul-tivars of Ribes, Aronia, and Sambucus and their antioxidant capacity, J. Agric. Food Chem., 52, 7846, 2004. 

Zakharova and co-workers studied a red variety in 1997 to gain a closer insight into its polyphenol oxidase activity. More recently, a study addressing the antioxidant properties of a red colored Swiss chard was published. However, the pigments were erroneously addressed as anthocyanins. 

The food technologist may be especially interested in the fate of the carotenoids in the seed oil. Like red palm oil, the resulting carotenoid-pigmented canola oil may be more stable due to the antioxidant properties of carotenoids and may be more attractive to consumers. Alternatively, for food security concerns, transgenic soybean or canola oils and seed meals that are genetically modified for more efficient bio-diesel production may be bio-safety marked with lipid-soluble carotenoids and water-soluble anthocyanins, respectively. Potatoes are excellent potential sources of dietary carotenoids, and over-expression of CrtB in tubers led to the accumulation of P-carotene. Potatoes normally have low levels of leaf-type carotenoids, like canola cotyledons. 

Chirinos, R. et al., High-performance liquid chromatography with photodiode array detection (HPLC-DAD)/HPLC-mass spectrometry (MS) profiling of anthocyanins from Andean mashua tubers (Tropaeolum tuberosum Ruiz and Pavon) and their contribution to the overall antioxidant activity, J. Agric. Food Chem., 54, 7089, 2006. 

Kalt, W, Ryan D A, Duy J C, Prior R L, Ehlenfeldt M K, and Vander Kloet S P (2001), Interspecific variation in anthocyanins, phenolics, and antioxidant capacity among genotypes of highbush and lowbush blueberries (Vaccinium section Cyanococcus spp.) , J Agric Food Chem, 49, 4761-4767. 

Chaovanalikit A and Wrolstad RE. 2004. Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. J Food Sci 69 FCT67-FCT72. 

Kalt W, Forney CF, Martin A and Prior RL. 1999. Antioxidant capacity, vitamin C, and anthocyanins after fresh storage of small fruits. J Agric Food Chem 47 4638-4644. 

Zheng Y, Wang CY, Wang SY and Zheng W. 2003. Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. J Agric Food Chem 51 7162-7169. 

Satue-Gracia MT, Heinonen M and Frankel EN. 1997. Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems. J Agric Food Chem 45 3362—3367. 

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