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      Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts from Blueberry and Blackcurrant Juice

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          Abstract

          The present study was aimed at evaluating the antiproliferative potential of anthocyanin-rich fractions (ARFs) obtained from two commercially available juices (blueberry and blackcurrant juices) on three tumor cell lines; B16F10 (murine melanoma), A2780 (ovarian cancer) and HeLa (cervical cancer). Individual anthocyanin determination, identification and quantification were done using HPLC-MS. Antioxidant activity of the juices was determined through different mechanism methods such as DPPH and ORAC. For biological testing, the juices were purified through C 18 cartridges in order to obtain fractions rich in anthocyanins. The major anthocyanins identified were glycosylated cyanidin derivatives. The antiproliferative activity of the fractions was tested using the MTT assay. The antiproliferative potential of ARF was found to be associated with those bioactive molecules, anthocyanins due to their antioxidant potential. The results obtained indicated that both blueberry and blackcurrants are rich sources of antioxidants including anthocyanins and therefore these fruits are highly recommended for daily consumption to prevent numerous degenerative diseases.

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          Vegetables, fruit, and cancer prevention: a review.

          K Steinmetz, J D Potter (1996)
          In this review of the scientific literature on the relationship between vegetable and fruit consumption and risk of cancer, results from 206 human epidemiologic studies and 22 animal studies are summarized. The evidence for a protective effect of greater vegetable and fruit consumption is consistent for cancers of the stomach, esophagus, lung, oral cavity and pharynx, endometrium, pancreas, and colon. The types of vegetables or fruit that most often appear to be protective against cancer are raw vegetables, followed by allium vegetables, carrots, green vegetables, cruciferous vegetables, and tomatoes. Substances present in vegetables and fruit that may help protect against cancer, and their mechanisms, are also briefly reviewed; these include dithiolthiones, isothiocyanates, indole-3-carbinol, allium compounds, isoflavones, protease inhibitors, saponins, phytosterols, inositol hexaphosphate, vitamin C, D-limonene, lutein, folic acid, beta carotene, lycopene, selenium, vitamin E, flavonoids, and dietary fiber. Current US vegetable and fruit intake, which averages about 3.4 servings per day, is discussed, as are possible noncancer-related effects of increased vegetable and fruit consumption, including benefits against cardiovascular disease, diabetes, stroke, obesity, diverticulosis, and cataracts. Suggestions for dietitians to use in counseling persons toward increasing vegetable and fruit intake are presented.
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            Oxygen Radical Absorbing Capacity of Anthocyanins

            Hong Tian Wang, Guohua Cao, Ronald Prior (1997)
            Article 0 comments Cited 190 times – based on 0 reviews     Review now
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              Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes

              Fei He, Lin Mu, Guo-Liang Yan … (2010)
              Anthocyanins, synthesized via the flavonoid pathway, are a class of crucial phenolic compounds which are fundamentally responsible for the red color of grapes and wines. As the most important natural colorants in grapes and their products, anthocyanins are also widely studied for their numerous beneficial effects on human health. In recent years, the biosynthetic pathway of anthocyanins in grapes has been thoroughly investigated. Their intracellular transportation and accumulation have also been further clarified. Additionally, the genetic mechanism regulating their biosynthesis and the phytohormone influences on them are better understood. Furthermore, due to their importance in the quality of wine grapes, the effects of the environmental factors and viticulture practices on anthocyanin accumulation are being investigated increasingly. The present paper summarizes both the basic information and the most recent advances in the study of the anthocyanin biosynthesis in red grapes, emphasizing their gene structure, the transcriptional factors and the diverse exterior regulation factors.
              Article 0 comments Cited 150 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Maurizio Battino: Role: Academic Editor
                Journal
                Journal ID (nlm-ta): Int J Mol Sci
                Journal ID (iso-abbrev): Int J Mol Sci
                Journal ID (publisher-id): ijms
                Title: International Journal of Molecular Sciences
                Publisher: MDPI
                ISSN (Electronic): 1422-0067
                Publication date (Electronic): 22 January 2015
                Publication date Collection: February 2015
                Volume: 16
                Issue: 2
                Pages: 2352-2365
                Affiliations
                [1 ]Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, Cluj-Napoca 400372, Romania; E-Mails: zorita.sconta@ 123456usamvcluj.ro (Z.D.); carmen.socaciu@ 123456usamvcluj.ro (C.S.)
                [2 ]Faculty of Veterinary Medicine, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, Cluj-Napoca 400372, Romania; E-Mail: dumitrita.rugina@ 123456usamvcluj.ro
                [3 ]Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale 17020, Turkey; E-Mail: ayvaz61@ 123456yahoo.com
                Author notes
                [* ]Author to whom correspondence should be addressed; E-Mail: loredana.leopold@ 123456usamvcluj.ro ; Tel.: +40-751-033-871; Fax: +40-264-593-792.
                Article
                Publisher ID: ijms-16-02352
                DOI: 10.3390/ijms16022352
                PMC ID: 4346840
                PubMed ID: 25622252
                SO-VID: a3c85047-27f5-4706-b477-7dbe1d37623c
                Copyright © © 2015 by the authors; licensee MDPI, Basel, Switzerland.
                License:

                This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 17 November 2014
                Date accepted : 11 December 2014
                Categories
                Subject: Article

                ScienceOpen disciplines: Molecular biology
                Keywords: blueberry juice,blackcurrant juice,anthocyanins,antioxidant activity,cell viability,cancer
                Data availability:
                ScienceOpen disciplines: Molecular biology
                Keywords: blueberry juice, blackcurrant juice, anthocyanins, antioxidant activity, cell viability, cancer

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