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Open AccessArticle

Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs

1
Department of Chemistry, Loyola Science Center, University of Scranton, Scranton, PA 18510, USA
2
Center for Food Safety and Applied Nutrition, Office of Food Safety, Division of Food Processing Science and Technology, U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, IL 60501, USA
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 340; https://doi.org/10.3390/foods8080340
Received: 5 July 2019 / Revised: 31 July 2019 / Accepted: 7 August 2019 / Published: 12 August 2019
(This article belongs to the Special Issue Anthocyanins in Foods)
Anthocyanins and the broader class of polyphenols are strong antioxidants in vitro. Polyphenols are one of the major antioxidants in plant foods, and the beverages derived from them. There is extensive evidence in the literature that polyphenols are beneficial to health. In order to be bioactive in vivo, they need to be bioavailable and be transported from the circulation to target organs. To date, there have been few studies testing the extent to which polyphenols and especially anthocyanins affect the antioxidant capacity of animal organs. In our first pilot study, we investigated how three pure polyphenols (the flavonoids quercetin, catechin and hesperetin) given to rats by intraperitoneal injection (49 to 63 mg/kg) affected their organ antioxidant capacity. This was followed by a subsequent study that injected one ml of 100% cranberry juice (high in anthocyanins) to hamsters. Antioxidant capacity of animal organs was determined by using the ferric reducing antioxidant power (FRAP) colorimetric assay on methanolic extracts of select rat organs (i.e., liver, kidney, heart, prostate and brain) and in the hamster organs (i.e., liver, kidney, heart, bladder and brain). Overall the results showed that antioxidant capacity was significantly increased (p < 0.05) in experimental vs. control organs. Analysis of organs by high performance liquid chromatography (HPLC) from both animal studies provided evidence of polyphenol metabolites in the organ extracts. Taken together, this study provides data that the administration of anthocyanins and other polyphenols cause an increase in organ antioxidant capacity in two animal models. This result supports the growing evidence for the hypothesis that dietary polyphenols reduce the risk and extent of various chronic disease at the disease site. View Full-Text
Keywords: polyphenols; anthocyanins; cranberry juice; antioxidant capacity; organs polyphenols; anthocyanins; cranberry juice; antioxidant capacity; organs
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Bariexca, T.; Ezdebski, J.; Redan, B.W.; Vinson, J. Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs. Foods 2019, 8, 340.

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