常见水果的抗氧化和抗增殖活性

(美)Sun J, Chu YF, Wu X, Liu RH

【编者导读】美国康奈尔大学食品科学系研究人员对常见水果中的总酚类化合物含量、总抗氧化能力、抗增殖能力进行了研究。以上三项的研究结果均表明:总酚类化合物、抗氧化能力以及抗增殖能力当属蔓越莓最高。下图为各种常见水果提取物对人肝癌细胞HepG(2)的抗增殖能力,其中蔓越莓的抑制作用最强,其次为柠檬、苹果。

图片来源:weibo.com/21dayhealthchallenge

摘要

水果和蔬菜的摄入量与降低诸如心血管疾病、癌症等慢性病的风险息息相关。水果和蔬菜中所含的植物素(Phytochemicals),特别是酚类化合物(phenolics)是对身体非常有益的主要生物活性物质。然而,现有文献由于忽略了酚类化合物中的不溶性多酚(bound phenolics),因为往往低估了水果和蔬菜中的酚类化合物及其抗氧化能力。

本研究采用溶剂萃取法、基本消化和固相萃取法检测了常见的水果中的总酚类化合物,包括:水溶性游离酚和不溶性多酚。总酚类化合物在蔓越莓(cranberry)含量最高,其他依次为:苹果(apple)、红葡萄(red grape)、草莓(strawberry)、凤梨(即菠萝,pineapple)、香蕉(banana)、桃(peach)、柠檬(lemon)、橘子(orange)、梨(pear)和葡萄柚(grapefruit)。

采用TOSC法(TOSC:总氧自由基清除能力)测定了总氧化活性。总抗氧化能力最高的是蔓越莓,接下来是苹果、红葡萄、草莓、桃、柠檬、梨、香蕉、橘子、葡萄柚和菠萝。

另外,在体外利用人肝癌细胞HepG(2)对水果的抗增殖活性进行了研究,蔓越莓具有最强的抑制能作用,其半最大效应浓度(EC50)为14.5±0.5mg/mL,其次为柠檬,苹果、草莓、红葡萄、香蕉、葡萄柚和桃。在饮食防癌和促进健康方面,饮食防癌的生物活性指数(bioactivity index,BI)将成为将来流行病学研究提供一种新型替代的生物标志物。

来源:美国康奈尔大学食品科学系

发表于:2002年12月《农业化学及食品化学杂志》

PMID:12452674

翻译:悠悠步行者

http://www.ncbi.nlm.nih.gov/pubmed/12452674

J Agric Food Chem. 2002 Dec 4;50(25):7449-54.

Antioxidant and antiproliferative activities of common fruits.

Sun J, Chu YF, Wu X, Liu RH

Source

Department of Food Science, Cornell University, Ithaca, New York 14853-7201, USA.

Abstract

Consumption of fruits and vegetables has been associated with reduced risk of chronic diseases such as cardiovascular disease and cancer. Phytochemicals, especially phenolics, in fruits and vegetables are suggested to be the major bioactive compounds for the health benefits. However, the phenolic contents and their antioxidant activities in fruits and vegetables were underestimated in the literature, because bound phenolics were not included. This study was designed to investigate the profiles of total phenolics, including both soluble free and bound forms in common fruits, by applying solvent extraction, base digestion, and solid-phase extraction methods. Cranberry had the highest total phenolic content, followed by apple, red grape, strawberry, pineapple, banana, peach, lemon, orange, pear, and grapefruit. Total antioxidant activity was measured using the TOSC assay. Cranberry had the highest total antioxidant activity (177.0 +/- 4.3 micromol of vitamin C equiv/g of fruit), followed by apple, red grape, strawberry, peach, lemon, pear, banana, orange, grapefruit, and pineapple. Antiproliferation activities were also studied in vitro using HepG(2) human liver-cancer cells, and cranberry showed the highest inhibitory effect with an EC(50) of 14.5 +/- 0.5 mg/mL, followed by lemon, apple, strawberry, red grape, banana, grapefruit, and peach. A bioactivity index (BI) for dietary cancer prevention is proposed to provide a new alternative biomarker for future epidemiological studies in dietary cancer prevention and health promotion.

PMID:12452674