文章基本信息

标题：Effect of Italian Sour Cherry (Prunus cerasus L.) on the Formation of Advanced Glycation End Products and Lipid Peroxidation
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作者：Gianna Ferretti ; Davide Neri ; Tiziana Bacchetti 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：1568
卷号：05
期号：16
页码：1568-1576
DOI：10.4236/fns.2014.516170
语种：English
出版社：Scientific Research Publishing
摘要：Sweet and sour cherries contain several polyphenols that possess antioxidant and anti-inflammatory properties. Aim of this study was to investigate the effect of the maturity stage on phenol content and biological properties of extract of a local Morello-type of sour cherry (Prunus cerasus L.), “visciola”. The study of total phenol content and total antioxidant potential was associated with the evaluation of the antioxidant property of extracts using a copper catalyzed human low density lipoproteins (LDL) oxidation as experimental model. Moreover, using albumin glycated by methylglyoxal, we evaluated the anti-glycation effect of fruit extract. The results demonstrated that fully ripened fruits exert higher antioxidant and anti-glycation properties when compared with partially ripened fruits. Information about the health-promoting components of “visciola” could lead to a better understanding and an increased consumption of these, including its use as functional food.
关键词：Sour Cherry; “Visciola”; Antioxidants; Fruit Maturation; LDL Oxidation; Glycation; Methylglyoxal; Advanced Glycation End Products; Polyphenols