In Vitro Antioxidant Activities of Edible Artichoke (Cynara scolymus L.) and Effect on Biomarkers of Antioxidants in Rats
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- 作者：Antonio Jimé ; nez-Escrig ; Lars Ove Dragsted ; Bahram Daneshvar ; Raquel Pulido ; and Fulgencio Saura-Calixto
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：August 27, 2003
- 年：2003
- 卷：51
- 期：18
- 页码：5540 - 5545
- 全文大小：62K
- 年卷期：v.51,no.18(August 27, 2003)
- ISSN：1520-5118
文摘
Artichoke (Cynara scolymus L.), an edible vegetable from the Mediterranean area, is a good sourceof natural antioxidants such as vitamin C, hydroxycinnamic acids, and flavones. The antioxidant activityof aqueous-organic extracts of artichoke were determined using three methods: (a) free radical2,2-diphenyl-1-picrylhydrazyl (DPPH
) scavenging, (b) ferric-reducing antioxidant power (FRAP), and(c) inhibition of copper(II)-catalyzed in vitro human low-density lipoprotein (LDL) oxidation. In addition,the present study was performed to investigate the ability of the edible portion of artichoke to alter invivo antioxidative defense in male rats using selected biomarkers of antioxidant status. One gram(dry matter) had a DPPH activity and a FRAP value in vitro equivalent to those of 29.2 and 62.6 mgof vitamin C and to those of 77.9 and 159 mg of vitamin E, respectively. Artichoke extracts showedgood efficiency in the inhibition in vitro of LDL oxidation. Neither ferric-reducing ability nor 2,2'-azinobis(3-ethylbenzothiazolin-6-sulfonate) radical scavenging activity was modified in the plasma of theartichoke group with respect to the control group. Among different antioxidant enzymes measured(superoxide dismutase, gluthatione peroxidase, gluthatione reductase, and catalase) in erythrocytes,only gluthatione peroxidase activity was elevated in the artichoke group compared to the controlgroup. 2-Aminoadipic semialdehyde, a protein oxidation biomarker, was decreased in plasma proteinsand hemoglobin in the artichoke-fed group versus the control group. In conclusion, the in vitro protectiveactivity of artichoke was confirmed in a rat model.Keywords: Artichoke; polyphenols; antioxidant activity; radical scavenging; redox potential; low-densitylipoprotein oxidation; biomarkers; protein oxidation; rats
) scavenging, (b) ferric-reducing antioxidant power (FRAP), and(c) inhibition of copper(II)-catalyzed in vitro human low-density lipoprotein (LDL) oxidation. In addition,the present study was performed to investigate the ability of the edible portion of artichoke to alter invivo antioxidative defense in male rats using selected biomarkers of antioxidant status. One gram(dry matter) had a DPPH activity and a FRAP value in vitro equivalent to those of 29.2 and 62.6 mgof vitamin C and to those of 77.9 and 159 mg of vitamin E, respectively. Artichoke extracts showedgood efficiency in the inhibition in vitro of LDL oxidation. Neither ferric-reducing ability nor 2,2'-azinobis(3-ethylbenzothiazolin-6-sulfonate) radical scavenging activity was modified in the plasma of theartichoke group with respect to the control group. Among different antioxidant enzymes measured(superoxide dismutase, gluthatione peroxidase, gluthatione reductase, and catalase) in erythrocytes,only gluthatione peroxidase activity was elevated in the artichoke group compared to the controlgroup. 2-Aminoadipic semialdehyde, a protein oxidation biomarker, was decreased in plasma proteinsand hemoglobin in the artichoke-fed group versus the control group. In conclusion, the in vitro protectiveactivity of artichoke was confirmed in a rat model.Keywords: Artichoke; polyphenols; antioxidant activity; radical scavenging; redox potential; low-densitylipoprotein oxidation; biomarkers; protein oxidation; rats