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Antioxidative and antiinflammatory potential of different functional drink concepts in vitro
Author(s) -
Dartsch Peter C.,
Kler Adolf,
Kriesl Erwin
Publication year - 2009
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.2577
Subject(s) - antioxidant , superoxide , chemistry , scavenger , biochemistry , superoxide dismutase , in vitro , radical , pharmacology , traditional medicine , food science , biology , medicine , enzyme
The present study was undertaken to investigate the antioxidative effects of three different functional drink concepts especially designed to improve the body's performance and function and to possess high antioxidant activities. The concepts based on the mixture of various plant ingredients were: (1) eQ – equalize your nutrient balance, brain line [acerola‐dragon fruit], (2) eQ – equalize your nutrient balance, beauty line [honey‐pepper] and (3) Let's get red [intense]. By using a cell‐based test assay, the study investigated the potential of the functional drinks to inactivate reactive superoxide anion radicals generated by inflammation‐mediating cells as well as the effect on basal metabolism of these cells (antioxidant and antiinflammatory potential). In addition, by using a cell‐free test assay the potential of the drinks to inactivate free exogenous superoxide anion radicals (scavenger effect) was investigated. The data presented here demonstrate the different radical scavenging, antioxidant and anti‐inflammatory potential of the functional drink concepts. In particular Let's get red [intense] turned out to be the most potent drink in this respect and demonstrated marked efficacy in scavenging, antioxidant and antiinflammatory action. Copyright © 2008 John Wiley & Sons, Ltd.