Bl. Pool-zobel et al., Anthocyanins are potent antioxidants in model systems but do not reduce endogenous oxidative DNA damage in human colon cells, EUR J NUTR, 38(5), 1999, pp. 227-234
Anthocyanins are common colored plant flavonoids, occurring as glycosides o
f the respective anthocyanidin-chromophores. Like other flavonoids, anthocy
anidins are also expected to have antioxidative and antimutagenic propertie
s in vivo. although only few data are available. To gain more knowledge on
possible protective mechanisms in mammalian cells, we have compared their e
xtracellular and intracellular antioxidative potential in vitro and in huma
n colon tumor cells. We used Aronia melanocarpa Elliot anthocyanin (AA) con
centrates, fractions thereof, concentrates from Elderberry, Macqui, and Tin
torera fruits, as well as pure compounds. In vitro, antioxidative propertie
s of the samples were studied with the ferric reducing ability assay (FRA a
ssay). As a measure of intracellular oxidative/antioxidative effects, H2O2-
induced strand breaks as well as oxidized DNA bases were determined in huma
n tumor HT29 clone 19A cells using a microgelelectrophoresis assay (comet t
est). Major results were that isolated compounds (aglycons and glycosides)
and complex plant samples are powerful antioxidants in vitro. In fact their
activities by far exceeded those of Trolox and vitamin C in the FRA assay.
Also, H2O2-induced DNA strand breaks were reduced in cells treated with th
e complex plant extracts. In contrast, endogenous generation of oxidized DN
A bases was not prevented. In summary, the intracellular steady state of ox
idized DNA bases is not altered by anthocyanins or anthocyanidins. This fin
ding raises questions with respect to the cancer preventive potential of an
thocyanidins within specific tissues, such as the colon. Extracellularly, h
owever, the compounds are potent antioxidants. This points to their potenti
al for providing systemic protection in vivo, e.g., by scavenging oxidants
in the blood stream and in the colon. Notably, both aglycons and glycosides
have equally strong antioxidant activity.