Reference : The potency of commercial blackcurrant juices to induce relaxations in porcine corona...
Scientific journals : Article
Life sciences : Biotechnology
http://hdl.handle.net/2268/221888
The potency of commercial blackcurrant juices to induce relaxations in porcine coronary artery rings is not correlated to their antioxidant capacity but to their anthocyanin content
English
Tabart, Jessica mailto [Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales >]
Auger, Cyril [University of Strasbourg > > > >]
Kevers, Claire mailto [Université de Liège - ULiège > Département des sciences de la vie > Département des sciences de la vie >]
Dommes, Jacques mailto [Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales >]
Pollet, Brigitte [University of Strasbourg > > > >]
Defraigne, Jean-Olivier mailto [Université de Liège - ULiège > Département des sciences cliniques > Chirurgie cardio-vasculaire et thoracique >]
Schini-Kerth, Valérie [University of Strasbourg > > > >]
PINCEMAIL, Joël mailto [Centre Hospitalier Universitaire de Liège - CHU > > Service de chirurgie cardio-vasculaire et thoracique >]
2018
Nutrition
Elsevier
51-52
53-59
Yes (verified by ORBi)
International
0899-9007
Netherlands
[en] Endothelial function  ; Blackcurrant ; Vasorelaxation ; fruit juice ; Polyphenols
[en] Objective: Polyphenol-rich products such as fruit juices have been shown to have strong antioxidant capacities and to induce potent endothelium-dependent relaxations. We have evaluated whether the commercial blackcurrant juices induced endothelium-dependent relaxation of isolated coronary arteries can be related to their antioxidant capacity and/or phenolic content.
Research Methods & Procedures: Six different commercial blackcurrant juices were selected. Their main phenolic compounds were measured by UPLC and antioxidant capacity was evaluated by spectrometric methods. Vascular reactivity studies with these juices were done using isolated porcine coronary arteries.
Results: The six different commercial blackcurrant juices induced relaxations ranging from 21 to 100 % at the concentration of 0.5% v/v. The relaxation induced at 0.5 % v/v was not correlated to their antioxidant capacity measured by either ORAC or DPPH assays, and also not to the ascorbic acid, total polyphenols, total flavonols and total phenolic acid contents. In contrast, the amplitude of the relaxation was correlated to the total anthocyanins content and the individual anthocyanin concentration.
Conclusions: Correlations between relaxation amplitude and total anthocyanin or individual anthocyanin contents are of interest for the development of functional blackcurrant beverages with the potential to promote vascular protection.
http://hdl.handle.net/2268/221888
10.1016/j.nut.2018.01.009

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Restricted access
jus cassis relax nut.pdfAuthor preprint902.8 kBRequest copy

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.