Antioxidant and anti-inflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries

Wang, H., Nair, M. G., Strasburg, G. M., Chang, Y.-C., Booren, A. M. Gray, J. I., & DeWitt, D. L. (1999).

Antioxidant and anti-inflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries

Journal of Natural Products, 62, 294–296.

Abstract

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.