Anthocyanins increase antioxidant enzyme activity in HT-29 adenocarcinoma cells
|dc.contributor.author||Turner, Martha Kathleen|
|dc.description.abstract||Anthocyanins are thought to have antioxidant effects in the body. The effects of two anthocyanins, malvidin and peonidin, on activity of antioxidant enzymes, glutathione-S-transferase (GST), glutathione reductase (GR), and glutathione peroxidase (GPx), were examined in HT-29 human adenocarcinoma cells. Cells were treated with each anthocyanin or a combination of both at concentrations of 0, 5, and 10 µg/mL in study one and 0, 2.5 and 5 µg/mL in study two. While the data suggests that these anthocyanin concentrations may increase activity of each enzyme, effects were often anthocyanin and dose-dependent. A synergistic effect between malvidin and peonidin was observed. At 2.5 µg/mL, the anthocyanins did not individually increase enzyme activity, however, a combined dose of 2.5 µg/mL significantly increased activity, GR by 55%, GPx by 21%, and GST by 42%. This study demonstrated that malvidin and peonidin have the potential to increase antioxidant enzyme activity at 10 µg/mL and below.|
|dc.title||Anthocyanins increase antioxidant enzyme activity in HT-29 adenocarcinoma cells|
|dc.description.department||Foods and Nutrition|
|dc.description.major||Foods and Nutrition|
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