Characterization, antioxidant, and neuroprotective effects of anthocyanins from Nitraria tangutorum Bobr. fruit

NWIPB OpenIR

	Characterization, antioxidant, and neuroprotective effects of anthocyanins from Nitraria tangutorum Bobr. fruit
	Chen, Shasha; Zhou, Haonan; Zhang, Gong; Dong, Qi; Wang, Zhenhua; Wang, Honglun; Hu, Na
	2021
发表期刊	FOOD CHEMISTRY
卷号	353
摘要	An anthocyanin-rich extract was obtained from Nitraria tangutorum Bobr. fruit, namely ANF, and its composition, antioxidant and neuroprotective effects were studied. Nine anthocyanins were identified from the ANF using UPLC-Triple-TOF/MS analysis, and cyanidin-3-[2 ''-(6 '''-coumaroyl)-glucosyl]-glucoside (C3G) is the most abundant anthocyanin (87.06%). ANF exhibited high ferric reducing antioxidant power (FRAP) and ABTS radical scavenging activity. The online HPLC-DPPH screening revealed that C3G contributed the highest antioxidant capacity. ANF showed potential neuroprotective effects by relieving D-Galactose-induced memory deficits, reducing overexpression of receptor for advanced glycation end products (RAGE) and amyloid-beta42 (A beta 42) in the hippocampus of rats. Besides, ANF could inhibit oxidative stress by reducing the levels of reactive oxygen species (ROS) and malondialdehyde (MDA) in the hippocampus, while elevating amounts of total superoxide dismutase (T-SOD) and glutathione (GSH) in the serum of rats. Thus, ANF has great potential in the development of food and health products related to antioxidant and neuroprotective effects.
关键词	Nitraria tangutorum Bobr Anthocyanin Composition Antioxidant Neuroprotective effects
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/60744
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Chen, Shasha,Zhou, Haonan,Zhang, Gong,et al. Characterization, antioxidant, and neuroprotective effects of anthocyanins from Nitraria tangutorum Bobr. fruit[J]. FOOD CHEMISTRY,2021,353.
APA	Chen, Shasha.,Zhou, Haonan.,Zhang, Gong.,Dong, Qi.,Wang, Zhenhua.,...&Hu, Na.(2021).Characterization, antioxidant, and neuroprotective effects of anthocyanins from Nitraria tangutorum Bobr. fruit.FOOD CHEMISTRY,353.
MLA	Chen, Shasha,et al."Characterization, antioxidant, and neuroprotective effects of anthocyanins from Nitraria tangutorum Bobr. fruit".FOOD CHEMISTRY 353(2021).