Cellular Antioxidant Activity of Common Fruits

Measurement of antioxidant activity using biologically relevant assays is important in the screening of fruits for potential health benefits. The cellular antioxidant activity (CAA) assay quantifies antioxidant activity in cell culture and was developed to meet the need for a more biologically repre...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry 2008-09, Vol.56 (18), p.8418-8426
Main Authors:	Wolfe, Kelly L, Kang, Xinmei, He, Xiangjiu, Dong, Mei, Zhang, Qingyuan, Liu, Rui Hai
Format:	Article
Language:	eng
Subjects:	antioxidant antioxidant activity Antioxidants - analysis Antioxidants - pharmacology Bioactive Constituents Biological and medical sciences cancer Cell Line, Tumor cellular antioxidant activity cellular antioxidant activity assay flavonoids Fluorescent Dyes food analysis Food industries free radical scavengers Free Radical Scavengers - chemistry free radicals Fruit - chemistry Fruit and vegetable industries fruit composition Fruits fruits (food) Fundamental and applied biological sciences. Psychology Humans Liver Neoplasms nutrient content nutritive value oxygen radical absorbance capacity phenolic compounds Phenols - analysis pomegranates Reactive Oxygen Species small fruits
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Summary:	Measurement of antioxidant activity using biologically relevant assays is important in the screening of fruits for potential health benefits. The cellular antioxidant activity (CAA) assay quantifies antioxidant activity in cell culture and was developed to meet the need for a more biologically representative method than the popular chemistry antioxidant capacity measures. The objective of the study was to determine the cellular antioxidant activity, total phenolic contents, and oxygen radical absorbance capacity (ORAC) values of 25 fruits commonly consumed in the United States. Pomegranate and berries (wild blueberry, blackberry, raspberry, and blueberry) had the highest CAA values, whereas banana and melons had the lowest. Apples were found to be the largest contributors of fruit phenolics to the American diet, and apple and strawberries were the biggest suppliers of cellular antioxidant activity. Increasing fruit consumption is a logical strategy to increase antioxidant intake and decrease oxidative stress and may lead to reduced risk of cancer.
ISSN:	0021-8561 1520-5118