TITLE:
Effect of Italian Sour Cherry (Prunus cerasus L.) on the Formation of Advanced Glycation End Products and Lipid Peroxidation
AUTHORS:
Gianna Ferretti, Davide Neri, Tiziana Bacchetti
KEYWORDS:
Sour Cherry, “Visciola”, Antioxidants, Fruit Maturation, LDL Oxidation, Glycation, Methylglyoxal, Advanced Glycation End Products, Polyphenols
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.16,
August
27,
2014
ABSTRACT:
Sweet
and sour cherries contain several polyphenols that possess antioxidant and
anti-inflammatory properties. Aim of this study was to investigate the effect
of the maturity stage on phenol content and biological properties of extract of
a local Morello-type of sour cherry (Prunus
cerasusL.), “visciola”. The study of total phenol content and total
antioxidant potential was associated with the evaluation of the antioxidant
property of extracts using a copper catalyzed human low density lipoproteins
(LDL) oxidation as experimental model. Moreover, using albumin glycated by
methylglyoxal, we evaluated the anti-glycation effect of fruit extract. The
results demonstrated that fully ripened fruits exert higher antioxidant and
anti-glycation properties when compared with partially ripened fruits.
Information about the health-promoting components of “visciola” could lead to a
better understanding and an increased consumption of these, including its use
as functional food.