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Antioxidant capacity and anti‐inflammatory activity of lycopene in watermelon
Author(s) -
Kim CheolHyun,
Park MinKyung,
Kim SungKyu,
Cho YoungHee
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12517
Subject(s) - lycopene , antioxidant , chemistry , superoxide , dpph , biochemistry , nitric oxide , nitric oxide synthase , anti inflammatory , enzyme , food science , pharmacology , biology , organic chemistry
Summary This study was conducted to investigate the antioxidative and anti‐inflammatory effects of watermelon lycopene. The antioxidant activities of watermelon were measured using various assays including the evaluation of 1,1‐diphenyl‐2‐picrylhydrazyl ( DPPH ) radical scavenging activities, superoxide anion scavenging activities and ferric reducing antioxidant power ( FRAP ) assay, compared with those of tomato lycopene and T rolox as a positive control. Watermelon lycopene showed significantly higher antioxidant activities than those of tomato lycopene and comparable superoxide anion scavenging activity to that of T rolox. Furthermore, the protein and m RNA levels of inducible nitric oxide synthase (i NOS ) and cyclooxygenase‐2 ( COX ‐2) in lipopolysaccharide ( LPS )‐stimulated H a C a T cells were investigated by W estern blotting and reverse transcription–polymerase chain reaction. Watermelon lycopene dose dependently inhibited the expressions of i NOS and COX ‐2 m RNA levels and their proteins, suggesting that watermelon lycopene has strong anti‐inflammatory activity. Consequently, the watermelon lycopene was proved as a good source of antioxidant and anti‐inflammatory agent.