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 language | English (US) |
|---|---|
| Pages (from-to) | 8326-8333 |
| Number of pages | 8 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 56 |
| Issue number | 18 |
| DOIs | |
| State | Published - Sep 24 2008 |
| Externally published | Yes |
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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 journal › Article
}
TY - JOUR
T1 - 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
AU - Jensen, Gitte S.
AU - Wu, Xianli
AU - Patterson, Kelly
AU - Barnes, Janelle
AU - Carter, Steve G.
AU - Scherwitz, Larry
AU - Beaman, Robert
AU - Endres, John R.
AU - Schauss, Alexander G.
PY - 2008/9/24
Y1 - 2008/9/24
N2 - 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.
AB - 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.
KW - Acai
KW - Anti-inflammatory
KW - Antioxidant
KW - Cell-based antioxidant protection assay (CAP-e)
KW - Euterpe oleracear
KW - Fruit juice
KW - Lipid peroxidation
KW - Oxygen radical absorbance capacity (ORAC) assay
KW - Thiobarbituric acid reactive substances assay (TBARS)
UR - http://www.scopus.com/inward/record.url?scp=53649084506&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=53649084506&partnerID=8YFLogxK
U2 - 10.1021/jf8016157
DO - 10.1021/jf8016157
M3 - Article
C2 - 18717569
AN - SCOPUS:53649084506
VL - 56
SP - 8326
EP - 8333
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 18
ER -