In vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study

Gitte S. Jensen, Xianli Wu, Kelly Patterson, Janelle Barnes, Steve G. Carter, Larry Scherwitz, Robert Beaman, John R. Endres, Alexander G. Schauss

Research output: Contribution to journalArticle

142 Citations (Scopus)

Abstract

This study investigated the in vitro and in vivo antioxidant and anti-inflammatory properties of a juice blend (JB), MonaVie Active, containing a mixture of fruits and berries with known antioxidant activity, including açai, a palm fruit, as the predominant ingredient. The phytochemical antioxidants in the JB are primarily in the form of anthocyanins, predominantly cyanidin 3-rutoside, cyanidin 3-diglycoside, and cyanidin 3-glucoside. The cell-based antioxidant protection of erythrocytes (CAP-e) assay demonstrated that antioxidants in the JB penetrated and protected cells from oxidative damage (p < 0.001), whereas polymorphonuclear cells showed reduced formation of reactive oxygen species (p < 0.003) and reduced migration toward three different pro-inflammatory chemoattractants: fmlp (p < 0.001), leukotriene B4 (p < 0.05), and IL-8 (p < 0.03). A randomized, double-blinded, placebo-controlled, crossover trial with 12 healthy subjects examined the JB's antioxidant activity in vivo. Blood samples at baseline, 1 h, and 2 h following consumption of the JB or placebo were tested for antioxidant capacity using several antioxidant assays and the TBARS assay, a measure of lipid peroxidation. A within subject comparison showed an increase in serum antioxidants at 1 h (p < 0.03) and 2 h (p < 0.015), as well as inhibition of lipid peroxidation at 2 h (p < 0.01) postconsumption.

Original languageEnglish (US)
Pages (from-to)8326-8333
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number18
DOIs
StatePublished - Sep 24 2008
Externally publishedYes

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fruit juices
Fruits
blended foods
Cross-Over Studies
placebos
Fruit
Anti-Inflammatory Agents
Antioxidants
Placebos
antioxidants
juices
cyanidin
Assays
lipid peroxidation
assays
antioxidant activity
Lipid Peroxidation
leukotrienes
fruits
chemoattractants

Keywords

  • Acai
  • Anti-inflammatory
  • Antioxidant
  • Cell-based antioxidant protection assay (CAP-e)
  • Euterpe oleracear
  • Fruit juice
  • Lipid peroxidation
  • Oxygen radical absorbance capacity (ORAC) assay
  • Thiobarbituric acid reactive substances assay (TBARS)

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

In vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study. / Jensen, Gitte S.; Wu, Xianli; Patterson, Kelly; Barnes, Janelle; Carter, Steve G.; Scherwitz, Larry; Beaman, Robert; Endres, John R.; Schauss, Alexander G.

In: Journal of Agricultural and Food Chemistry, Vol. 56, No. 18, 24.09.2008, p. 8326-8333.

Research output: Contribution to journalArticle

Jensen, Gitte S. ; Wu, Xianli ; Patterson, Kelly ; Barnes, Janelle ; Carter, Steve G. ; Scherwitz, Larry ; Beaman, Robert ; Endres, John R. ; Schauss, Alexander G. / In vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study. In: Journal of Agricultural and Food Chemistry. 2008 ; Vol. 56, No. 18. pp. 8326-8333.
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AU - Patterson, Kelly

AU - Barnes, Janelle

AU - Carter, Steve G.

AU - Scherwitz, Larry

AU - Beaman, Robert

AU - Endres, John R.

AU - Schauss, Alexander G.

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