DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran

Abstract

There is increasing interest in natural food colorants like carotenoids and anthocyanins with functional properties. Red sorghum bran is known as a rich source for anthocyanins. The anthocyanin contents extracted from red sorghum bran were evaluated by biochemical analysis. Among the three solvent system used, the acidified methanol extract showed a highest anthocyanin content (4.7 mg/g of sorghum bran) followed by methanol (1.95 mg/g) and acetone (1 mg/g). Similarly, the highest total flavonoids (143 mg/g) and total phenolic contents (0.93 mg/g) were obtained in acidified methanol extracts than methanol and acetone extracts. To study the health benefits of anthocyanin from red sorghum bran, the total antioxidant activity was evaluated by biochemical and molecular methods. The highest antioxidant activity was observed in acidified methanol extracts of anthocyanin in dose-dependent manner. The antioxidant activity of the red sorghum bran was directly related to the total anthocyanin found in red sorghum bran.

In-vivo, hypoglycemic, hypolipidemic and oxidative stress inhibitory activities of Myrtus communis L. fruits hydroalcoholic extract in normoglycemic and streptozotocin-induced diabetic rats

“…However, the direct stimulation effect of M. communis fruit extract on the activities of these antioxidant enzymes in diabetic and normal conditions as well as the studied plant is rich in phenolic compounds which have potential in-vivo antioxidant activity. For example, Devi et al reported that the anthocyanins could act as antioxidants by direct reduction of free radicals and prevention of oxidative damage to DNA [57]. In addition, Cho et al found that the antioxidant effects of anthocyanins included regenerating other antioxidants, enhancing antioxidant enzyme activity, and increasing mRNA expression of these enzymes [58].…”

Protective effects of purple carrot extract (Daucus carota) against rat tongue carcinogenesis induced by 4-nitroquinoline 1-oxide

“…In this study, a significant number of 8-OHdG-positive cells were noticed to animals treated with purple carrot extract following experimental oral carcinogenesis. Devi et al [48] reported that anthocyanins act as an antioxidant agent reducing free radicals and preventing oxidative damage to DNA from hydroxyl radical. Cho et al [49] found that the antioxidant effects of anthocyanins include enhancing antioxidant enzyme activity and increasing mRNA expression of these enzymes.…”

Maize Purple Plant Pigment Protects Against Fluoride-Induced Oxidative Damage of Liver and Kidney in Rats

“…The antioxidative properties of anthocyanins arise from their high reactivity and ability to scavenge free radicals [14]. Maize is one of the most diverse grain crops found in Nature and one of the most widely cultivated cereals in the World.…”