Anti-inflammatory procyanidins and triterpenes in 109 apple varieties.
J Agric Food Chem
; 60(42): 10546-54, 2012 Oct 24.
Article
em En
| MEDLINE
| ID: mdl-23013475
ABSTRACT
We evaluated the potential of apple to reduce inflammation. Phenolic compounds and triterpenes were analyzed in 109 apple cultivars. Total phenolics ranged from 29 to 7882 µg g(-1) of fresh weight (FW) in the flesh and from 733 to 4868 µg g(-1) FW in the skin, with flavanols including epicatechin and procyanidins as major components. Ursolic (44.7 to 3522 µg g(-1) FW) and oleanolic (47.2 to 838 µg g(-1) FW) acids dominated the skin triterpene profile. Five chemically contrasting cultivars were fractionated and their immune-modulating activity measured using two cell-based assays targeting key points in the inflammation process. Cultivars exhibiting high contents of procyanidins were the most potent at inhibiting NF-κB while triterpene-rich fractions reduced the promoter activity of the gene of TNFα. This study provides new insights into how apple genetic diversity could be used to alleviate inflammation.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Triterpenos
/
Malus
/
Proantocianidinas
/
Anti-Inflamatórios
Limite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2012
Tipo de documento:
Article
País de afiliação:
Nova Zelândia