Strawberry and its anthocyanins reduce oxidative stress-induced apoptosis in PC12 cells

被引:105
作者
Heo, HJ [1 ]
Lee, CY [1 ]
机构
[1] Cornell Univ, Dept Food Sci & Technol, Geneva, NY 14456 USA
关键词
Alzheimer's disease; strawberry; phenolics; anthocyanins;
D O I
10.1021/jf048616l
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Because strawberries are known to contain higher concentrations of phytochemicals and have higher antioxidant capacity among common fruits, their neuroprotective activity was tested in vitro on PC12 cells treated with H2O2. Their protective effect and antioxidant capacity were also compared with those of banana and orange, which are the fresh fruits consumed at highest levels in the United States. The cell viability test using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) reduction assay showed that strawberry phenolics significantly reduced oxidative stress-induced neurotoxicity. Because oxidative stress is also known to increase neuronal cell membrane breakdown, lactate dehydrogenase (LDH) and trypan blue exclusion assays were also performed. Strawberry showed the highest cell protective effects among the samples. The overall relative neuronal cell protective activity of three fruits by three tests followed the decreasing order strawberry > banana > orange. The protective effects appeared to be due to the higher phenolic contents including anthocyanins, and anthocyanins in strawberries seemed to be the major contributors.
引用
收藏
页码:1984 / 1989
页数:6
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