Great Heterogeneity of Commercial Fruit Juices to Induce Endothelium-Dependent Relaxations in Isolated Porcine Coronary Arteries: Role of the Phenolic Content and Composition
| Autor: | Brigitte Pollet, Valérie B. Schini-Kerth, Céline Marx, Cécile Arnold, Cyril Auger |
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| Přispěvatelé: | Barthel, Ingrid |
| Rok vydání: | 2015 |
| Předmět: |
Citrus
Swine Vasodilator Agents Medicine (miscellaneous) Berry Orange (colour) Endothelium dependent Antioxidants Beverages Ribes Phenols Animals Vitis Food science ComputingMilieux_MISCELLANEOUS Wine Nutrition and Dietetics Plant Extracts Chemistry Commerce Polyphenols Coronary Vessels Vasodilation [SDV] Life Sciences [q-bio] Grape juices Polyphenol Fruit Malus Fruit juice Endothelium Vascular Vaccinium |
| Zdroj: | Journal of Medicinal Food. 18:128-136 |
| ISSN: | 1557-7600 1096-620X |
| DOI: | 10.1089/jmf.2013.0183 |
| Popis: | Since polyphenol-rich products such as red wine, grape juice, and grape extracts have been shown to induce potent endothelium-dependent relaxations, we have evaluated whether commercial fruit juices such as those from berries are also able to induce endothelium-dependent relaxations of isolated coronary arteries and, if so, to determine whether this effect is related to their phenolic content. Among the 51 fruit juices tested, 2/12 grape juices, 3/7 blackcurrant juices, 4/5 cranberry juices, 1/6 apple juices, 0/5 orange juices, 2/6 red fruit and berry juices, 3/6 blends of red fruit juices, and 0/4 non-red fruit juices were able to induce relaxations achieving more than 50% at a volume of 1%. The active fruit juices had phenolic contents ranging from 0.31 to 1.86 g GAE/L, which were similar to those of most of the less active juices with the exception of one active grape juice (2.14 g GAE/L) and one active blend of red fruit juices (3.48 g GAE/L). Altogether, these findings indicate that very few commercial fruit juices have the ability to induce potent endothelium-dependent relaxations, and that this effect is not related to their quantitative phenolic content, but rather to their qualitative phenolic composition. |
| Databáze: | OpenAIRE |
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