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 Posted: Sun Oct 12, 2008 10:37 pm Post subject: In vitro and in vivo antioxidant and anti-inflammatory capac |
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J Agric Food Chem. 2008 Sep 24;56(18):8326-33. Epub 2008 Aug 22.
In vitro and in vivo antioxidant and anti-inflammatory capacities of
an antioxidant-rich fruit and berry juice blend. Results of a pilot
and randomized, double-blinded, placebo-controlled, crossover study.
Jensen GS, Wu X, Patterson KM, Barnes J, Carter SG, Scherwitz L,
Beaman R, Endres JR, Schauss AG.
Holger NIS Inc., 601 13th Avenue N.E., Calgary, Alberta, Canada T2E
1C7. gitte@@@holgernis.com
This study investigated the in vitro and in vivo antioxidant and anti-
inflammatory properties of a juice blend (JB), MonaVie Active,
containing a mixture of fruits and berries with known antioxidant
activity, including acai, a palm fruit, as the predominant ingredient.
The phytochemical antioxidants in the JB are primarily in the form of
anthocyanins, predominantly cyanidin 3-rutoside, cyanidin 3-
diglycoside, and cyanidin 3-glucoside. The cell-based antioxidant
protection of erythrocytes (CAP-e) assay demonstrated that
antioxidants in the JB penetrated and protected cells from oxidative
damage ( p < 0.001), whereas polymorphonuclear cells showed reduced
formation of reactive oxygen species ( p < 0.003) and reduced
migration toward three different pro-inflammatory chemoattractants:
fmlp ( p < 0.001), leukotriene B4 ( p < 0.05), and IL-8 ( p < 0.03). A
randomized, double-blinded, placebo-controlled, crossover trial with
12 healthy subjects examined the JB>s antioxidant activity in vivo.
Blood samples at baseline, 1 h, and 2 h following consumption of the
JB or placebo were tested for antioxidant capacity using several
antioxidant assays and the TBARS assay, a measure of lipid
peroxidation. A within subject comparison showed an increase in serum
antioxidants at 1 h ( p < 0.03) and 2 h ( p < 0.015), as well as
inhibition of lipid peroxidation at 2 h ( p < 0.01) postconsumption.
PMID: 18717569 [PubMed - in process] |
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