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Journal Articles Food Research International Year : 2011

Cancer chemopreventive effect of fractions from cranberry products

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Abstract

Cancer chemopreventive properties were evaluated in HPLC fractions of different polarity obtained from two cranberry juices and three extracts isolated from frozen cranberries and pomace containing anthocyanins, water-soluble and apolar phenolic compounds, respectively. Compounds with close polarities were collected in order to obtain between three and four fractions from each juice or extract. Cranberry fractions were screened for their ability to induce the phase II xenobiotic detoxification enzyme quinone reductase (QR). The results showed that there was no cytotoxicity against the cells used in the test. All samples stimulated the quinone reductase activity except the highest concentrations of the less polar fraction of anthocyanin-rich extract from pomace, which inhibited the QR activity. The QR induction for all samples varied with the concentration and there was an optimal concentration for which the QR induction was maximal. The technological process to manufacture cranberry juice had little influence on the overall QR inducer potencies of cranberry fractions, whereas the ability of phenols in fractions to stimulate the QR activity has been reduced significantly (P ≤ 0.05) during the technological process. Among all samples, phenolic compounds of eight fractions presented a maximum QR induction greater than 100 II(QR)/mg phenol. The phenolic compounds of the most polar fraction (rich in phenolic acids) and those of the less polar fraction (rich in proanthocyanidins) showed stronger induction than those observed with phenols from intermediate fractions.
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pasteur-01007575 , version 1 (16-06-2014)

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Stéphane Caillet, G. Lorenzo, J. Côté, G. Doyon, J.-F. Sylvain, et al.. Cancer chemopreventive effect of fractions from cranberry products. Food Research International, 2011, 45, pp.320-330. ⟨10.1016/j.foodres.2011.09.011⟩. ⟨pasteur-01007575⟩

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