Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins

Sousa, André; Araújo, Paula; Azevedo, Joana; Cruz, Luís; Fernandes, Iva; Mateus, Nuno; Freitas, Víctor de

doi:10.1016/j.foodchem.2015.06.108

Cited by 51 publications

(33 citation statements)

References 35 publications

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“…Eight anthocyanidins, seven anthocyanins and two synthesized 4′-hydroxy flaviliums DDPH, ABTS, hydroxyl radical scavenging activity, FRAP [20] Dried fruits and juices from chokeberry FRAP, ABTS [251] Protucatechuates DPPH, ORAC, CAT [252] Six deoxyanthocyanidins and cyaniding-3-glucoside DPPH, FRAP [253] Plant foods CUPRAC, ABTS [254] Anthocyanins from different varieties blueberries Inhibiting activity on lipid peroxidation, hydroxyl radical scavenging, superoxide anion radical, DPPH [255] Plan extracts DPPH, ABTS, AAPH [198] Commercial beverages (wines, beers, soft drinks and waters) TRAP, TEAC, FRAP [256] Popular antioxidants-rich US foods ABTS, DPPH [257] Commercially available vegetable juices (23) FRAP, DPPH, ABTS [258] Anthocyanidins, anthocyanidin-3-glucosides and portisins DPPH, FRAP [259] Plants extracts of industrial interest (30) DDPH, ABTS, FRAP, FRAP, SOD, ORAC [260] Food products ORAC, TEAC [231] Selected small fruits ABTS, FRAP, DPPH [204] Pulps of frozen fruits ABTS, DPPH, DMPD [190] CAT (conjugate autoxidizable assay); SOD (superoxide dismutase assay). Table 5.…”

Section: Samples Methods Referencesmentioning

confidence: 99%

“…In order to gather comprehensible information about the total antioxidant capacity of a food [184], at least two of these tests, and preferably all, should be combined, if possible, taking into account both the arguments for and against, and its applicability. Table 5 shows selected articles [20,190,198,204,231,[251][252][253][254][255][256][257][258][259][260] in which more than one criterion has been applied to real samples with practical purposes. Advantages and limitations of the most common chemical methods of determination of the antioxidant capacity are compiled in Table 6 [160, 161, 167, 171-173, 176, 184, 231, 261-263].…”

Section: Flavonoids -From Biosynthesis To Human Healthmentioning

confidence: 99%

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Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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Section: Samples Methods Referencesmentioning

confidence: 99%

Section: Flavonoids -From Biosynthesis To Human Healthmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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show abstract

“…Anthocyanins are water-soluble vacuolar pigments found in most species in the plant kingdom and are responsible for the red, purple, and blue colors of many fruits, vegetables, and flowers (Jing et al, 2015), and exhibit potential free radical-scavenging activities that prevent low-density lipoprotein oxidation and positively effect on chronic gut inflammatory diseases, obesity, and inflammation (Cuevas-Rodríguez, Dia, Yousef, Garcia-Saucedo, & Lopez-Medina, 2010;Fernandes et al, 2018;Lin, Fischer, & Wicker, 2016;Sousa et al, 2016). C3G, which is an anthocyanin with a high percentage and belongs to the flavonoid family and commonly present in the human diet, exhibits anti-inflammatory and antioxidant effects (Cai et al, 2015;Jung, Kwak, & Hwang, 2014;Ma et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antiproliferative Activities of Cyanidin‐3‐O‐Glucoside (C3G) Liposome in Caco‐2 Cells Cultivated in 2D and 3D Cell Culture Models

Liang

Qian

Guan

et al. 2019

Journal of Food Science

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The aim of this study was to obtain adequate and detailed information about the antioxidant and antiproliferative activities of C3G and C3G liposomes in different cell culture models. The Caco‐2 cells were cultured in 2D and 3D cell culture models, the H2O2 was used to construct the cell damage model and then the cells treated with C3G and C3G liposomes. The antioxidant activity and antiproliferative activities of C3G liposomes on Caco‐2 cells were investigated. We observed the morphology of cells and measured the cell viability, the activity of glutathione (GSH), superoxide dismutase (SOD), total antioxidant capacity (T‐AOC), and the content of malondialdehyde (MDA) in Caco‐2 cells treated with H2O2, C3G, and C3G liposomes. The results showed that the Caco‐2 cells cultured in the 3D culture model formed a 3D structure and tight spheroids and showed the increase of cell activity in 3D cell culture model, compared with the 2D cell culture model. The C3G and C3G liposomes can enhance the activities of GSH, SOD, and T‐AOC but decrease the MDA content after H2O2 treatment, while the changes were different in 2D and 3D cells culture models. This study revealed that the results obtained from the 2D cell model may be inaccurate compared with the results obtained from the 3D cell model. Practical Application The results of this study showed that the results obtained from the 2D cell model may be inaccurate compared with the results obtained from the 3D cell model. Our work provides a method for evaluating antioxidant activity of C3G liposomes in different cell models and provided certain theoretical basis for the follow‐up research.

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“…For example, luteolinidin was more cytotoxic than cyanidin to leukemia (HL-60) cells (Shih et al, 2007). Moreover, the novel derivative oaklins such as SCP have shown a potent antiproliferative effect on colon cancer (Caco-2) cells (Sousa et al, 2016).…”

Section: Synthesis Of Novel 3-deoxyanthocyanidin Derivativesmentioning

confidence: 99%

3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

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3‐Deoxyanthocyanidins are a rare type of anthocyanins that are present in mosses, ferns, and some flowering plants. They are water‐soluble pigments and impart orange‐red and blue‐violet color to plants and play a role as phytoalexins against microbial infection and environmental stress. In contrast to anthocyanins, the lack of a hydroxyl group at the C‐3 position confers unique chemical and biochemical properties. They are potent natural antioxidants with a number of potential health benefits including cancer prevention. 3‐Deoxyanthocyanidin pigments have attracted much attention in the food industry as natural food colorants, mainly due to their higher stability during processing and handling conditions compared with anthocyanins. They are also photochromic compounds capable of causing a change in “perceived” color, when exposed to UV light, which can be used to design novel foods and beverages. Due to their interesting properties and potential industrial applications, great efforts have been made to synthesize these compounds. For biosynthesis, researchers have discovered the 3‐deoxyanthocyanidin biosynthetic pathway and their biosynthetic genes. For chemical synthesis, advances have been made to synthesize the compounds in a simpler and more efficient way as well as looking for its novel derivative with enhanced coloration properties. This review summarizes the developments in the research on 3‐deoxyanthocyanidin as a colorant, from natural sources to chemical syntheses and from health benefits to applications and future prospects, providing comprehensive insights into this group of interesting compounds.

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Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins

Cited by 51 publications

References 35 publications

Antioxidant Capacity of Anthocyanin Pigments

Antioxidant Capacity of Anthocyanin Pigments

Antioxidant and Antiproliferative Activities of Cyanidin‐3‐O‐Glucoside (C3G) Liposome in Caco‐2 Cells Cultivated in 2D and 3D Cell Culture Models

3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

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