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Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries
Open accessAbstract
The anthocyanins (1-3) and cyanidin isolated from tart cherries exhibited in vitro antioxidant and antiinflammatory activities comparable to commercial products. The inhibition of lipid peroxidation of anthocyanins 1-3 and their aglycon, cyanidin, were 39, 70, 75, and 57%, respectively, at 2-mM concentrations. The antioxidant activities of 1-3 and cyanidin were comparable to the antioxidant activities of tert-butylhydroquinone and butylated hydroxytoluene and superior to vitamin E at 2-mM concentrations. In the antiinflammatory assay, cyanidin gave IC50 values of 90 and 60 mM, respectively, for prostaglandin H endoperoxide synthase-1 and prostaglandin H endoperoxide synthase-2 enzymes.
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Advances in flavonoid research since 1992
Harborne, J. B., & Williams, C. A. (2000) · Phytochemistry · doi:10.1016/s0031-9422(00)00235-1 · Cited by 3,956
Dai, Y., Rozema, E., Verpoorte, R., & Choi, Y. H. (2016) · Journal of Chromatography A · doi:10.1016/j.chroma.2016.01.037 · Cited by 416
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Metadata
- Authors
- Wang, H., Nair, M. G., Strasburg, G. M., Chang, Y.-C., Booren, A. M., Gray, J. I., & DeWitt, D. L.
- Venue
- Journal of Natural Products
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-05-01
- Volume
- 62
- Issue
- 5
- Pages
- 802-802
- ISSN
- 0163-3864 (ISSN-L)
- 1520-6025
- OpenAlex
- W2085375471
- Cited by
- 615
- References
- 1
- FWCI
- 6.23
- Type
- journal article
- Language
- en
- Open access
- bronze
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- Wang, H., Nair, M. G., Strasburg, G. M., Chang, Y.-C., Booren, A. M., Gray, J. I., & DeWitt, D. L. (1999). Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries. Journal of Natural Products. https://doi.org/10.1021/np990184z
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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