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Antioxidative Activity of Anthocyanins from Purple Sweet Potato,Ipomoera batatas Cultivar Ayamurasaki
Abstract
We evaluated the antioxidative activity of anthocyanins from an extract of the tuber of purple sweet potato (PSP) (Ipomoea batatas cultivar Ayamurasaki). Anthocyanins from PSP showed stronger 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity than anthocyanins from red cabbage, grape skin, elderberry, or purple corn, and eight major components of the anthocyanins from PSP showed higher levels of activity than ascorbic acid. In PSP anthocyanin-injected rats and PSP beverage-administered volunteers, DPPH radical-scavenging activity in the urine increased. The elevation of plasma transaminase activities induced by carbon tetrachloride was depressed in rats administered PSP anthocyanin solution. Two components, cyanidin 3-O-(2-O-(6-O-(E)-caffeoyl-beta-D-glucopyranocyl)-beta-D-glucopyranoide)-5-O-beta-D-glucopyranoside and peonidin 3-O-(2-O-(6-O-(E)-caffeoyl-beta-D-glucopyranocyl)-beta-D-glucopyranoide)-5-O-beta-D-glucopyranoside, which were detected in the plasma, protected low density lipoprotein from oxidation at a physiological concentration. These results indicate that PSP anthocyanins have antioxidative activity in vivo as well as in vitro.
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Cites
Polyphenols: Food sources and bioavailability
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Dietary Intake and Bioavailability of Polyphenols
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Absorption of anthocyanins from blueberries and serum antioxidant status in human subjects
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Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Pyrzynska, K., & Pękal, A. (2013) · Analytical Methods · doi:10.1039/c3ay40367j · Cited by 323
Willcox, D. C., Willcox, B. J., Todoriki, H., & Suzuki, M. (2009) · Journal of the American College of Nutrition · doi:10.1080/07315724.2009.10718117 · Cited by 311
Healthy aging diets other than the Mediterranean: A focus on the Okinawan diet
Willcox, D. C., Scapagnini, G., & Willcox, B. J. (2014) · Mechanisms of Ageing and Development · doi:10.1016/j.mad.2014.01.002 · Cited by 273
Sun, C., Fan, S., Wang, X., Lu, J., Zhang, Z., Wu, D., Shan, Q., & Zheng, Y. (2015) · The Journal of Nutritional Biochemistry · doi:10.1016/j.jnutbio.2015.04.012 · Cited by 43
Metadata
- Authors
- KANO, M., TAKAYANAGI, T., HARADA, K., MAKINO, K., & ISHIKAWA, F.
- Venue
- Bioscience, Biotechnology, and Biochemistry
- Publisher
- Informa UK Limited
- Published
- 2005-01
- Volume
- 69
- Issue
- 5
- Pages
- 979-988
- ISSN
- 0916-8451 (ISSN-L)
- 1347-6947
- OpenAlex
- W2078283218
- Cited by
- 249
- References
- 4
- FWCI
- 3.30
- Type
- journal article
- Language
- en
- Open access
- closed
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- KANO, M., TAKAYANAGI, T., HARADA, K., MAKINO, K., & ISHIKAWA, F. (2005). Antioxidative Activity of Anthocyanins from Purple Sweet Potato,Ipomoera batatas Cultivar Ayamurasaki. Bioscience, Biotechnology, and Biochemistry. https://doi.org/10.1271/bbb.69.979
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