Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries.

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Wang H, Nair MG, Strasburg GM, Chang YC, Booren AM, Gray JI, DeWitt DL

Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries.

J Nat Prod. 1999 Feb;62(2):294-6.

PubMed ID

10075763 [ View in PubMed

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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.

DrugBank Data that Cites this Article

Binding Properties

Drug	Target	Property	Measurement	pH	Temperature (°C)
Acetylsalicylic acid	Prostaglandin G/H synthase 2	IC 50 (nM)	1050000	N/A	N/A	Details