2018: 150th Anniversary of the Foundation of Agricultural University in Debrecen
Articles

Effect of anthocyanin-rich Hungarian tart cherry extract on blood antioxidant status in C57BL/6J mice

Published September 5, 2018
Andrea Nemes
University of Debrecen, Institute of Food Technology, Debrecen, Hungary
Judit R. Homoki
University of Debrecen, Institute of Food Technology, Debrecen, Hungary
Rita Kiss
University of Debrecen, Faculty of Medicine, Institute of Pharmacology and Pharmacotherapy, Debrecen, Hungary
László Stündl
University of Debrecen, Institute of Food Technology, Debrecen, Hungary
Judit Remenyik
University of Debrecen, Institute of Food Technology, Debrecen, Hungary
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APA

Nemes, A., R. Homoki, J., Kiss, R., Stündl, L., & Remenyik, J. (2018). Effect of anthocyanin-rich Hungarian tart cherry extract on blood antioxidant status in C57BL/6J mice. Acta Agraria Debreceniensis, (150), 335-341. https://doi.org/10.34101/actaagrar/150/1728

In this study male C57BL/6J (B6) mice were used to determine the possible effects of our Hungarian tart cherry extract in a chronic obesity mouse model on antioxidant capacity.

The control group received standard mouse chow, the high fat control group was switched to high fat diet and tap water supplemented with 5% sucrose. The high fat+anthocyanin group received the high fat and sucrose diet, but dissolved in the drinking water they received anthocyanin-rich tart cherry extract. After six weeks, the antioxidant capacity and SOD activity were measured. Antioxidant capacity was decreased with a significant elevation of SOD activity. The tart cherry extract made a significant enhancement in antioxidant capacity and SOD activity. Our results show that chronic anthocyanin intake has a potential to enhance redox status associated with obesity.

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