Wang H, Nair M G, Strasburg G M, Chang Y C, Booren A M, Gray J I, DeWitt D L
Bioactive Natural Products Laboratory, Department of Horticulture and National Food Safety and Toxicology Center, Food Science and Human Nutrition, and Department of Biochemistry, Michigan State University, East Lansing, Michigan 48824, USA.
J Nat Prod. 1999 Feb;62(2):294-6. doi: 10.1021/np980501m.
The anthocyanins (1-3) and cyanidin isolated from tart cherries exhibited in vitro antioxidant and antiinflammatory activities comparable to commercial products. The inhibition of lipid peroxidation of anthocyanins 1-3 and their aglycon, cyanidin, were 39, 70, 75, and 57%, respectively, at 2-mM concentrations. The antioxidant activities of 1-3 and cyanidin were comparable to the antioxidant activities of tert-butylhydroquinone and butylated hydroxytoluene and superior to vitamin E at 2-mM concentrations. In the antiinflammatory assay, cyanidin gave IC50 values of 90 and 60 mM, respectively, for prostaglandin H endoperoxide synthase-1 and prostaglandin H endoperoxide synthase-2 enzymes.
从酸樱桃中分离出的花青素（1-3）和矢车菊素在体外表现出与市售产品相当的抗氧化和抗炎活性。在2 mM浓度下，花青素1-3及其苷元矢车菊素对脂质过氧化的抑制率分别为39%、70%、75%和57%。在2 mM浓度下，1-3和矢车菊素的抗氧化活性与叔丁基对苯二酚和丁基化羟基甲苯的抗氧化活性相当，且优于维生素E。在抗炎试验中，矢车菊素对前列腺素H内过氧化物合酶-1和前列腺素H内过氧化物合酶-2的IC50值分别为90 mM和60 mM。
