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Antioxidant and anti-inflammatory in vitro activities of phenolic compounds from tropical highland blackberry (Rubus adenotrichos)

Azofeifa G., Quesada S., Boudard F., Morena M., Cristol J.P., Pérez A.M., Vaillant F., Michel A.. 2013. Journal of Agricultural and Food Chemistry, 61 (24) : p. 5798-5804.

DOI: 10.1021/jf400781m

This study evaluates the antioxidant and anti-inflammatory activities in a polyphenol extract from blackberries. The antioxidant activity measured via oxygen radical absorbance capacity (ORAC) was higher for the blackberry extract (4339 ± 144 ?M TE/g) than for quercetin and ellagic acid. The blackberry phenolic compounds protected liposomes and liver homogenates against lipid peroxidation; in both models, the antioxidant activity (IC50 = 7.0 ± 0.5 and 20.3 ± 4.2 ?g/mL, respectively) was greater than that found with Trolox. The extract inhibited superoxide production by NADPH oxidase in THP-1 cells and nitrite production in J774A.1 cells stimulated with LPS+IFN?, with nitrite production decreasing after 4 h of incubation with the extract, mainly through a strong scavenging activity. However, 24 h of treatment reduced the amount of nitrites (IC50 = 45.6 ± 1.2 ?g/mL) because of a down-regulation of iNOS protein expression, as demonstrated by Western blotting. The inhibitory activities found in blackberry phenols suggest a potential beneficial effect against oxidative stress and inflammatory processes.

Mots-clés : mûre; rubus; antioxydant; anti-inflammatoire; oxydation; lipide; composé phénolique; tannin; stress; costa rica; rubus adenotrichus

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