Antioxidant and anti-inflammatory in vitro activities of phenolic compounds from tropical highland blackberry (Rubus adenotrichos)

Azofeifa Gabriela, Quesada Silvia, Boudard Frédéric, Morena Marion, Cristol Jean-Paul, Pérez Ana Mercedes, Vaillant Fabrice, Michel Alain. 2013. Antioxidant and anti-inflammatory in vitro activities of phenolic compounds from tropical highland blackberry (Rubus adenotrichos). Journal of Agricultural and Food Chemistry, 61 (24) : 5798-5804.

https://doi.org/10.1021/jf400781m

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Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Résumé : This study evaluates the antioxidant and anti-inflammatory activities in a polyphenol extract from blackberries. The antioxidant activity measured via oxygen radical absorbance capacity (ORAC) was higher for the blackberry extract (4339 ± 144 ?M TE/g) than for quercetin and ellagic acid. The blackberry phenolic compounds protected liposomes and liver homogenates against lipid peroxidation; in both models, the antioxidant activity (IC50 = 7.0 ± 0.5 and 20.3 ± 4.2 ?g/mL, respectively) was greater than that found with Trolox. The extract inhibited superoxide production by NADPH oxidase in THP-1 cells and nitrite production in J774A.1 cells stimulated with LPS+IFN?, with nitrite production decreasing after 4 h of incubation with the extract, mainly through a strong scavenging activity. However, 24 h of treatment reduced the amount of nitrites (IC50 = 45.6 ± 1.2 ?g/mL) because of a down-regulation of iNOS protein expression, as demonstrated by Western blotting. The inhibitory activities found in blackberry phenols suggest a potential beneficial effect against oxidative stress and inflammatory processes.

Mots-clés Agrovoc : mûre, Rubus, antioxydant, anti-inflammatoire, oxydation, lipide, composé phénolique, tannin, stress

Mots-clés géographiques Agrovoc : Costa Rica

Mots-clés complémentaires : Rubus adenotrichus

Classification Agris : Q04 - Composition des produits alimentaires
L51 - Physiologie animale - Nutrition
F60 - Physiologie et biochimie végétale
000 - Autres thèmes

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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