Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11262973 | Food Chemistry | 2019 | 25 Pages |
Abstract
Lycopene was combined with the glucosides of each of the six common anthocyanidins at 3 different ratios to investigate their interactions on antioxidant and anti-inflammatory activities, and cellular uptake. The bioactivity interaction between lycopene and anthocyanins was studied in both chemical and cellular models. Anti-oxidative synergy was not seen in any of the tested lycopene-anthocyanin mixtures, nor in the models studied. When lycopene was paired with the methoxylated anthocyanins, the anti-inflammatory effect on the inhibition of the cytokine IL-8, which is a pro-inflammatory biomarker, was increased by 15-69% of the expected additive activity, indicating synergistic interaction between the compounds. The cellular uptake of lycopene was significantly impaired by the presence of the anthocyanins: reduced by 50-80% at the lycopene: anthocyanin combinatory ratios of 2.5:7.5â¯Î¼M (1:3) or 5:5 μM (1:1). The reduced intracellular lycopene content might be partly responsible for the antagonistic cellular antioxidant property seen in some of the tested mixtures.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Minh Anh Thu Phan, Martin P. Bucknall, Jayashree Arcot,