Ex Vivo Antioxidant Capacities of Fruit and Vegetable Juices. Potential In Vivo Extrapolation.
ORAC assay
chemiluminescence assay
ex vivo inhibition of superoxide anion
fruit and vegetable juices
polyphenols
Journal
Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981
Informations de publication
Date de publication:
12 May 2021
12 May 2021
Historique:
received:
30
03
2021
revised:
08
05
2021
accepted:
10
05
2021
entrez:
2
6
2021
pubmed:
3
6
2021
medline:
3
6
2021
Statut:
epublish
Résumé
In support of claims that their products have antioxidant properties, the food industry and dietary supplement manufacturers rely solely on the in vitro determination of the ORAC (oxygen radical antioxidant capacity) value, despite its acknowledged lack of any in vivo relevance. It thus appears necessary to use tests exploiting biological materials (blood, white blood cells) capable of producing physiological free radicals, in order to evaluate more adequately the antioxidant capacities of foods such as fruit and vegetable juices. Two approaches to assessing the antioxidant capacities of 21 commercial fruit and vegetable juices were compared: the ORAC assay and the "PMA-whole blood assay," which uses whole blood stimulated by phorbol myristate acetate to produce the superoxide anion. We described in another paper the total polyphenol contents (TPCs) and individual phenolic compound contents of all the juices were investigated. Ranking of the juices from highest to lowest antioxidant capacity differed considerably according to the test used, so there was no correlation ( Associated with the determination of total and individual phenolic compounds contained in fruit and vegetable juices, the PMA-whole blood assay appears better than the ORAC assay for evaluating juice antioxidant capacity.
Sections du résumé
BACKGROUND
BACKGROUND
In support of claims that their products have antioxidant properties, the food industry and dietary supplement manufacturers rely solely on the in vitro determination of the ORAC (oxygen radical antioxidant capacity) value, despite its acknowledged lack of any in vivo relevance. It thus appears necessary to use tests exploiting biological materials (blood, white blood cells) capable of producing physiological free radicals, in order to evaluate more adequately the antioxidant capacities of foods such as fruit and vegetable juices.
MATERIALS
METHODS
Two approaches to assessing the antioxidant capacities of 21 commercial fruit and vegetable juices were compared: the ORAC assay and the "PMA-whole blood assay," which uses whole blood stimulated by phorbol myristate acetate to produce the superoxide anion. We described in another paper the total polyphenol contents (TPCs) and individual phenolic compound contents of all the juices were investigated.
RESULTS
RESULTS
Ranking of the juices from highest to lowest antioxidant capacity differed considerably according to the test used, so there was no correlation (
CONCLUSIONS
CONCLUSIONS
Associated with the determination of total and individual phenolic compounds contained in fruit and vegetable juices, the PMA-whole blood assay appears better than the ORAC assay for evaluating juice antioxidant capacity.
Identifiants
pubmed: 34066070
pii: antiox10050770
doi: 10.3390/antiox10050770
pmc: PMC8151340
pii:
doi:
Types de publication
Journal Article
Langues
eng
Références
Biochem Pharmacol. 1984 Apr 15;33(8):1367-9
pubmed: 6712740
J Sep Sci. 2007 Dec;30(18):3127-36
pubmed: 18027360
Molecules. 2015 Dec 10;20(12):22146-56
pubmed: 26690399
Ann Biol Clin (Paris). 2014 Jul-Aug;72(4):413-21
pubmed: 25119799
IUBMB Life. 2001 Sep-Nov;52(3-5):159-64
pubmed: 11798028
Antioxidants (Basel). 2020 Jan 22;9(2):
pubmed: 31978956
Ann N Y Acad Sci. 2011 Jul;1229:1-6
pubmed: 21793832
Oxid Med Cell Longev. 2017;2017:6723931
pubmed: 28883903
Free Radic Res. 2012 Sep;46(9):1108-14
pubmed: 22640231
Biochem Pharmacol. 1986 Jan 15;35(2):237-45
pubmed: 3002387
Int J Food Sci Nutr. 2006 May-Jun;57(3-4):249-72
pubmed: 17127476
Acta Biochim Pol. 2001;48(1):183-9
pubmed: 11440168
Food Funct. 2020 Feb 26;11(2):1661-1671
pubmed: 32030390
Int J Mol Sci. 2019 Mar 12;20(5):
pubmed: 30871097
Int J Mol Sci. 2019 Apr 16;20(8):
pubmed: 30995776
Biochim Biophys Acta. 2014 Feb;1840(2):757-67
pubmed: 23660153
Biomed Chromatogr. 2018 May;32(5):e4177
pubmed: 29251356
Oxid Med Cell Longev. 2013;2013:271602
pubmed: 24381714
Free Radic Biol Med. 1996;20(7):933-56
pubmed: 8743980
Physiol Rev. 1979 Jul;59(3):527-605
pubmed: 37532
Am J Clin Nutr. 2005 Jan;81(1 Suppl):230S-242S
pubmed: 15640486
Neuromolecular Med. 2008;10(4):236-46
pubmed: 18543123
Oxid Med Cell Longev. 2012;2012:181295
pubmed: 22577489
J Agric Food Chem. 2001 Oct;49(10):4619-26
pubmed: 11599998
Nutrients. 2013 Sep 26;5(10):3779-827
pubmed: 24077237
Physiol Rev. 2007 Jan;87(1):245-313
pubmed: 17237347
Foods. 2020 Jul 18;9(7):
pubmed: 32708391
Am J Clin Nutr. 2012 Oct;96(4):781-8
pubmed: 22914551
Circ Res. 2000 Nov 10;87(10):840-4
pubmed: 11073878
Free Radic Res. 2002 Nov;36(11):1229-41
pubmed: 12592675
Phytother Res. 2014 Feb;28(2):193-9
pubmed: 23519910
Br J Pharmacol. 2017 Jun;174(11):1209-1225
pubmed: 28071785
Nutrients. 2018 Dec 28;11(1):
pubmed: 30597847
Mini Rev Med Chem. 2011 Dec;11(14):1191-9
pubmed: 22070680
Oxid Med Cell Longev. 2017;2017:1432071
pubmed: 29348785
Eur J Clin Nutr. 2000 Feb;54(2):143-9
pubmed: 10694785
Nat Rev Drug Discov. 2011 Jun;10(6):453-71
pubmed: 21629295
Free Radic Biol Med. 2019 Jan;130:189-195
pubmed: 30395973
Oxid Med Cell Longev. 2016;2016:3527579
pubmed: 26823950
EFSA J. 2018 Jan 19;16(1):e05136
pubmed: 32625682
Adv Nutr. 2015 Jan 15;6(1):37-51
pubmed: 25593142
Oxid Med Cell Longev. 2016;2016:6475624
pubmed: 26649142