Wang J, Mazza G
Food Research Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada.
J Agric Food Chem. 2002 Feb 13;50(4):850-7. doi: 10.1021/jf010976a.
Flavonoids have been reported to lower oxidative stress and possess beneficial effects on cardiovascular diseases and chronic inflammatory diseases associated with nitric oxide (NO). Common phenolic compounds, including phenolic acids, flavonols, isoflavones, and anthocyanins, present in fruits were investigated for their effects on NO production in LPS/IFN-gamma-activated RAW 264.7 macrophages. Phenolic compounds at the range of 16-500 microM that inhibited NO production by > 50% without showing cytotoxicity were the flavonols quercetin and myricetin, the isoflavone daidzein, and the anthocyanins/anthocyanidins pelargonidin, cyanidin, delphinidin, peonidin, malvidin, malvidin 3-glucoside, and malvidin 3,5-diglucosides. Anthocyanins had strong inhibitory effects on NO production. Anthocyanin-rich crude extracts and concentrates of selected berries were also assayed, and their inhibitory effects on NO production were significantly correlated with total phenolic and anthocyanin contents. This is the first study to report the inhibitory effects of anthocyanins and berry phenolic compounds on NO production.
据报道，类黄酮可降低氧化应激，并对与一氧化氮（NO）相关的心血管疾病和慢性炎症性疾病具有有益作用。研究了水果中常见的酚类化合物，包括酚酸、黄酮醇、异黄酮和花青素，对脂多糖/γ干扰素激活的RAW 264.7巨噬细胞中NO生成的影响。在16 - 500微摩尔范围内，抑制NO生成超过50%且无细胞毒性的酚类化合物有黄酮醇槲皮素和杨梅素、异黄酮大豆苷元，以及花青素/花色素天竺葵素、矢车菊素、飞燕草素、芍药素、锦葵色素、锦葵色素3 - 葡萄糖苷和锦葵色素3,5 - 二葡萄糖苷。花青素对NO生成有很强的抑制作用。还检测了富含花青素的粗提物和选定浆果的浓缩物，它们对NO生成的抑制作用与总酚和花青素含量显著相关。这是首次报道花青素和浆果酚类化合物对NO生成具有抑制作用的研究。
