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Phenolic composition, antioxidant properties, and endothelial cell function of red and white cranberry fruits

Authors
  • Tulio, Artemio Z. Jr.
  • Jablonski, Joseph E.
  • Jackson, Lauren S.
  • Chang, Claire
  • Edirisinghe, Indika
  • Burton-Freeman, Britt1, 2, 3, 4, 5
  • 1 U.S. Food and Drug Administration
  • 2 Center for Food Safety and Applied Nutrition
  • 3 Oak Ridge Institute for Science and Education
  • 4 Institute for Food Safety and Health
  • 5 Illinois Institute of Technology
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Feb 12, 2014
Volume
157
Pages
540–552
Identifiers
DOI: 10.1016/j.foodchem.2014.02.047
Source
Elsevier
Keywords
License
Unknown

Abstract

The effects of phenolic constituents in red cranberry extracts (RCE) and white cranberry extracts (WCE) on the endothelial cell function were investigated. Peonidin-3-O-galactoside, cyanidin-3-O-arabinoside, and cyanidin-3-O-galactoside were the predominant anthocyanins characterized, whereas a procyanidin tetramer was the predominant proanthocyanidin identified. The antioxidant properties of RCE and WCE were not significantly different regardless of antioxidant assays (DPPH, FRAP, and TEAC) used. Both RCE and WCE induced the phosphorylation of Akt in vitro in human umbilical endothelial cells (HUVEC), resulting in the phosphorylation of endothelial nitric oxide synthase, cell migration, and tube formation. The enhanced phosphorylation of PI3/Akt kinase in HUVEC, endothelial cell wound healing, and tube formation elicited by RCE and WCE suggest that overall phenolic constituents rather than individual phenolic compounds within the cranberry matrix may be responsible for these biological effects.

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