Anthocyanin-DNA copigmentation complex: mutual protection against oxidative damage

Sarma, Annamraju D.; Sharma, Rameshwar

doi:10.1016/s0031-9422(99)00427-6

Cited by 154 publications

(95 citation statements)

References 28 publications

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“…31) Sarma and Sharma suggested that formation of anthocyanin-DNA copigmentation complex protects against oxidative damage. 32) Therefore, it might be that polyphenols accumulate in the liver by the action of PPE, scavenge the free radicals derived from GalN in the aqueous phase efficiently before the radicals attack the liver cells to inhibit the chain initiation of lipid peroxidation, and thereby protect the liver from oxidative damage. However, since tissue concentrations of polyphenols in PPE were not measured in the present study, it is unclear which of the compounds in PPE had the most marked antioxidant effect in rats.…”

Section: Discussionmentioning

confidence: 99%

Hepatoprotective Effects of Purple Potato Extract againstD-Galactosamine-Induced Liver Injury in Rats

Han

Hashimoto

Shimada

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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Section: Discussionmentioning

confidence: 99%

Hepatoprotective Effects of Purple Potato Extract againstD-Galactosamine-Induced Liver Injury in Rats

Han

Hashimoto

Shimada

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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“…Whether this effect is ascribed to free radical scavenging, upregulation of DNA repair mechanisms and antioxidant enzymes, or the formation of protective anthocyanin-DNA co-pigmentation complexes [26] is unclear. However, analogous effects on concentration of hydroperoxides in liver and on plasma antioxidant capacity also suggest that the anthocyanin-rich extract possesses antioxidant activity in vivo.…”

Section: Discussionmentioning

confidence: 99%

Anthocyanin-rich extract decreases indices of lipid peroxidation and DNA damage in vitamin E-depleted rats

Ramírez-Tortosa

Andersen

Gardner³

et al. 2001

Free Radical Biology and Medicine

225

114

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Abstract-Anthocyanins are secondary plant metabolites responsible for the blue, purple, and red color of many plant tissues. The phenolic structure of anthocyanins conveys marked antioxidant activity in model systems via donation of electrons or hydrogen atoms from hydroxyl moieties to free radicals. Dietary intakes of anthocyanins may exceed 200 mg/day, however, little is known about their antioxidant potency in vivo. Consequently, the aim of this study was to establish whether anthocyanins could act as putative antioxidant micronutrients. Rats were maintained on vitamin E-deficient diets for 12 weeks in order to enhance susceptibility to oxidative damage and then repleted with rations containing a highly purified anthocyanin-rich extract at a concentration of 1 g/kg diet. The extract consisted of the 3-glucopyranoside forms of delphinidin, cyanidin, petunidin, peonidin, and malvidin. Consumption of the anthocyaninrepleted diet significantly improved (p Ͻ .01) plasma antioxidant capacity and decreased (p Ͻ .001) the vitamin E deficiency-enhanced hydroperoxides and 8-Oxo-deoxyguanosine concentrations in liver. These compounds are indices of lipid peroxidation and DNA damage, respectively. Dietary consumption of anthocyanin-rich foods may contribute to overall antioxidant status, particularly in areas of habitually low vitamin E intake.

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“…This result suggested that the anthocyanins in coloured rice grass juice may be responsible for these DNA protective effects. Anthocyanins can protect DNA from hydroxyl radicals generated in the Fenton reaction by forming an anthocyanin-DNA copigmentation complex 40 . The dose-dependent DNA protective effect of rice grass juice from the Kum Doisaket cultivar is consistent with the DNA protective pattern of wheat sprout extract 4 .…”

Section: Discussionmentioning

confidence: 99%

Antioxidant activity and DNA protective properties of rice grass juices

Khanthapok¹,

Muangprom²,

Sukrong³

2015

ScienceAsia

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Juice squeezed from cereal grasses harvested at the jointing stage, i.e., wheatgrass (Triticum aestivum), exhibits high antioxidant activity. Rice (Oryza sativa) may also exhibit antioxidant activity. We therefore examined the antioxidant activity of juices squeezed from grasses harvested at the jointing stage for seven coloured and seven white Thai rice cultivars. The antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, β-carotene bleaching, and thiobarbituric acid reactive substances assays. The total phenolic content (TPC) and total monomeric anthocyanin content (TMAC) were also determined. Coloured (purple) rice grass juices exhibited greater antioxidant potential than the grass juices from white rice and wheat. The coloured rice cultivar Kum Doisaket exhibited the highest antioxidant activity in all assays. Correlation analysis indicated that the TPC and TMAC could be responsible for the antioxidant activity. The DNA protective properties of the coloured rice cultivars Kum Doisaket and Kum Noi and wheat were also examined. Only the Kum Doisaket cultivar exhibited a dose-dependent DNA protective effect. The notable antioxidant efficacy for the Kum Doisaket cultivar may be influenced by the high level of anthocyanins present in its grass juice. This finding suggests the possibility of developing functional foods from coloured rice grass.

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Anthocyanin-DNA copigmentation complex: mutual protection against oxidative damage

Cited by 154 publications

References 28 publications

Hepatoprotective Effects of Purple Potato Extract againstD-Galactosamine-Induced Liver Injury in Rats

Hepatoprotective Effects of Purple Potato Extract againstD-Galactosamine-Induced Liver Injury in Rats

Anthocyanin-rich extract decreases indices of lipid peroxidation and DNA damage in vitamin E-depleted rats

Antioxidant activity and DNA protective properties of rice grass juices

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