J Agric Food Chem. 2005 Mar 23;53(6):1984-9. Related Articles, Links <\/p>\n
Heo HJ, Lee CY.<\/p>\n
Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA.<\/p>\n
Because strawberries are known to contain higher concentrations of phytochemicals and have higher antioxidant capacity among common fruits, their neuroprotective activity was tested in vitro on PC12 cells treated with H2O2. Their protective effect and antioxidant capacity were also compared with those of banana and orange, which are the fresh fruits consumed at highest levels in the United States. The cell viability test using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) reduction assay showed that strawberry phenolics significantly reduced oxidative stress-induced neurotoxicity. Because oxidative stress is also known to increase neuronal cell membrane breakdown, lactate dehydrogenase (LDH) and trypan blue exclusion assays were also performed. Strawberry showed the highest cell protective effects among the samples. The overall relative neuronal cell protective activity of three fruits by three tests followed the decreasing order strawberry > banana > orange. The protective effects appeared to be due to the higher phenolic contents including anthocyanins, and anthocyanins in strawberries seemed to be the major contributors.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-51313","resume","type-resume","status-publish","hentry"],"acf":{"auteurs":null,"adresse":null,"numero":null,"page":null,"mois":null,"annee":null,"mots-cles":null,"sources":null},"yoast_head":"\n