Anthocyanin/Polyphenolic–Rich Fruit Juice Reduces Oxidative Cell Damage in an Intervention Study with Patients on Hemodialysis

Abstract

Hemodialysis patients face an elevated risk of cancer, arteriosclerosis, and other diseases, ascribed in part to increased oxidative stress. Red fruit juice with high anthocyanin/polyphenol content had been shown to reduce oxidative damage in healthy probands. To test its preventive potential in hemodialysis patients, 21 subjects in a pilot intervention study consumed 200 mL/day of red fruit juice (3-week run-in; 4-week juice uptake; 3-week wash-out). Weekly blood sampling was done to monitor DNA damage (comet assay F formamidopyrimidine-DNA glycosylase enzyme), glutathione, malondialdehyde, protein carbonyls, trolox equivalent antioxidant capacity, triglycerides, and DNA binding capacity of the transcription factor nuclear factor-KB. Results show a significant decrease of DNA oxidation damage (P < 0.0001), protein and lipid peroxidation (P < 0.0001 and P < 0.001, respectively), and nuclear factor-KB binding activity (P < 0.01), and an increase of glutathione level and status (both P < 0.0001) during juice uptake. We attribute this reduction in oxidative (cell) damage in hemodialysis patients to the especially high anthocyanin/polyphenol content of the juice. This provides promising perspectives into the prevention of chronic diseases such as cancer and cardiovascular disease in population subgroups exposed to enhanced oxidative stress like hemodialysis patients. (Cancer Epidemiol Biomarkers Prev 2008; 17(12):3372 -80)

Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis

“…Natural antioxidants present in the grapes include anthocyanins and others flavonoids, which are ubiquitously distributed in the vegetable kingdom as secondary plant metabolites (Paganda and RiceEvans 1997). Many studies have suggested that ingesting phenolic compounds can help prevent diseases (Scalbert and Williamson 2000;Park et al 2003;Houston et al 2007;Spormann 2008;Russell et al 2009). Since grape juice has almost three times the total polyphenolic concentration of orange or grapefruit, there are large differences between the classes of juice flavonoids (Russell et al 2009).…”

Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars

“…Over the last 15 years, numerous publications have demonstrated that, besides their in vitro antioxidant capacity, certain phenolic compounds, such as anthocyanins, catechins, proanthocyanidins, and other non-coloured flavonoids, may regulate different signalling pathways involved in cell survival, growth and differentiation [3]. These effects include antioxidant, antiallergic, anti-inflammatory, anti-viral, antiproliferative, anti-mutagenic, anti-microbial, anti-carcinogenic, protection from cardiovascular damage and allergy, microcirculation improvement, peripheral capillary fragility prevention, diabetes prevention, and vision improvement [4][5][6]. Compared with most fruit, berries are unusual in that they are rich in anthocyanins, which are glycosidiclinked flavonoids responsible for their red, violet, purple and blue colours.…”

Production and antioxidative activity of alcoholic beverages made from Thai ou yeast and black rice (Oryza sativa var. Indica cv. Shiun)

“…Anthocyanins have been recognized as health-enhan cing functional food ingredients due to their antioxidative activity (Jang and Xu et al, 2009;Kamiyama et al, 2009), anticancer activity (Spormann et al, 2008;Longo et al, 2008) and prevention of arterial sclerosis (Miyazaki et al, 2008).…”