Antihyperlipidemic Effects of Sour Cherries Characterized by Different In Vitro Antioxidant Power and Polyphenolic Composition

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The aims of the present study were to clarify in vivo effects of three sour cherry cultivars characterized by different polyphenolic composition in hyperlipidemic animals in a short term experiment. The three different sour cherry cultivars were chosen based on their total in vitro antioxidant capacity, total polyphenolic, monomeric anthocyanin and flavonoid content. Male Wistar rats were divided randomly into eight groups: rats kept on normal diet (control) and normal diet supplied with sour cherry powder of one of the three cultivars; others were kept on fat-rich diet and fat-rich diet supplied with sour cherry powder prepared from one of the three cultivars. The treatment lasted 10 days. Lyophilized sour cherry administered in the diet decreased both total cholesterol and LDL cholesterol levels, and increased the HDL cholesterol concentration in sera of hyperlipidemic animals. Significant differences were found in the efficacy of different sour cherry cultivars in case of hyperlipidemia. Sour cherries characterized by higher polyphenol content seem to have a more pronounced effect on serum cholesterol levels. Our results suggest that besides anthocyanins, colourless polyphenols also have lipid lowering effect.

Original languageEnglish
Pages (from-to)408-413
Number of pages6
JournalPlant Foods for Human Nutrition
Volume70
Issue number4
DOIs
Publication statusPublished - Dec 1 2015

Fingerprint

Hypolipidemic Agents
Prunus cerasus
polyphenols
Antioxidants
Nutrition
antioxidants
Chemical analysis
Diet
cultivars
diet
Anthocyanins
Polyphenols
Powders
Rats
anthocyanins
powders
Animals
Fats
Cholesterol
cholesterol

Keywords

  • HPLC-DAD/ESI-MS analysis
  • Lipid lowering effect
  • Polyphenol
  • Sour cherry

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

@article{a85898fead4c4588b6e504c51b1912da,
title = "Antihyperlipidemic Effects of Sour Cherries Characterized by Different In Vitro Antioxidant Power and Polyphenolic Composition",
abstract = "The aims of the present study were to clarify in vivo effects of three sour cherry cultivars characterized by different polyphenolic composition in hyperlipidemic animals in a short term experiment. The three different sour cherry cultivars were chosen based on their total in vitro antioxidant capacity, total polyphenolic, monomeric anthocyanin and flavonoid content. Male Wistar rats were divided randomly into eight groups: rats kept on normal diet (control) and normal diet supplied with sour cherry powder of one of the three cultivars; others were kept on fat-rich diet and fat-rich diet supplied with sour cherry powder prepared from one of the three cultivars. The treatment lasted 10 days. Lyophilized sour cherry administered in the diet decreased both total cholesterol and LDL cholesterol levels, and increased the HDL cholesterol concentration in sera of hyperlipidemic animals. Significant differences were found in the efficacy of different sour cherry cultivars in case of hyperlipidemia. Sour cherries characterized by higher polyphenol content seem to have a more pronounced effect on serum cholesterol levels. Our results suggest that besides anthocyanins, colourless polyphenols also have lipid lowering effect.",
keywords = "HPLC-DAD/ESI-MS analysis, Lipid lowering effect, Polyphenol, Sour cherry",
author = "N{\'o}ra Papp and A. Bl{\'a}zovics and H. F{\'e}bel and Sof{\'i}a Salido and Joaqu{\'i}n Altarejos and E. Feh{\'e}r and I. Kocsis and K. Szentmih{\'a}lyi and L. Abrank{\'o} and A. Heged{\"u}s and E. Stefanovits-Banyai",
year = "2015",
month = "12",
day = "1",
doi = "10.1007/s11130-015-0509-2",
language = "English",
volume = "70",
pages = "408--413",
journal = "Plant Foods for Human Nutrition",
issn = "0921-9668",
publisher = "Springer Netherlands",
number = "4",

}

TY - JOUR

T1 - Antihyperlipidemic Effects of Sour Cherries Characterized by Different In Vitro Antioxidant Power and Polyphenolic Composition

AU - Papp, Nóra

AU - Blázovics, A.

AU - Fébel, H.

AU - Salido, Sofía

AU - Altarejos, Joaquín

AU - Fehér, E.

AU - Kocsis, I.

AU - Szentmihályi, K.

AU - Abrankó, L.

AU - Hegedüs, A.

AU - Stefanovits-Banyai, E.

PY - 2015/12/1

Y1 - 2015/12/1

N2 - The aims of the present study were to clarify in vivo effects of three sour cherry cultivars characterized by different polyphenolic composition in hyperlipidemic animals in a short term experiment. The three different sour cherry cultivars were chosen based on their total in vitro antioxidant capacity, total polyphenolic, monomeric anthocyanin and flavonoid content. Male Wistar rats were divided randomly into eight groups: rats kept on normal diet (control) and normal diet supplied with sour cherry powder of one of the three cultivars; others were kept on fat-rich diet and fat-rich diet supplied with sour cherry powder prepared from one of the three cultivars. The treatment lasted 10 days. Lyophilized sour cherry administered in the diet decreased both total cholesterol and LDL cholesterol levels, and increased the HDL cholesterol concentration in sera of hyperlipidemic animals. Significant differences were found in the efficacy of different sour cherry cultivars in case of hyperlipidemia. Sour cherries characterized by higher polyphenol content seem to have a more pronounced effect on serum cholesterol levels. Our results suggest that besides anthocyanins, colourless polyphenols also have lipid lowering effect.

AB - The aims of the present study were to clarify in vivo effects of three sour cherry cultivars characterized by different polyphenolic composition in hyperlipidemic animals in a short term experiment. The three different sour cherry cultivars were chosen based on their total in vitro antioxidant capacity, total polyphenolic, monomeric anthocyanin and flavonoid content. Male Wistar rats were divided randomly into eight groups: rats kept on normal diet (control) and normal diet supplied with sour cherry powder of one of the three cultivars; others were kept on fat-rich diet and fat-rich diet supplied with sour cherry powder prepared from one of the three cultivars. The treatment lasted 10 days. Lyophilized sour cherry administered in the diet decreased both total cholesterol and LDL cholesterol levels, and increased the HDL cholesterol concentration in sera of hyperlipidemic animals. Significant differences were found in the efficacy of different sour cherry cultivars in case of hyperlipidemia. Sour cherries characterized by higher polyphenol content seem to have a more pronounced effect on serum cholesterol levels. Our results suggest that besides anthocyanins, colourless polyphenols also have lipid lowering effect.

KW - HPLC-DAD/ESI-MS analysis

KW - Lipid lowering effect

KW - Polyphenol

KW - Sour cherry

UR - http://www.scopus.com/inward/record.url?scp=84948576253&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84948576253&partnerID=8YFLogxK

U2 - 10.1007/s11130-015-0509-2

DO - 10.1007/s11130-015-0509-2

M3 - Article

VL - 70

SP - 408

EP - 413

JO - Plant Foods for Human Nutrition

JF - Plant Foods for Human Nutrition

SN - 0921-9668

IS - 4

ER -