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Effects of Banana, Orange, and Apple on Oxidative Stress‐Induced Neurotoxicity in PC12 Cells
Author(s) -
Heo H.J.,
Choi S.J.,
Choi S.G.,
Shin D.H.,
Lee J.M.,
Lee C.Y.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00632.x
Subject(s) - neurotoxicity , oxidative stress , orange (colour) , trypan blue , lactate dehydrogenase , viability assay , biology , oxidative phosphorylation , chemistry , horticulture , food science , toxicity , biochemistry , cell , enzyme , organic chemistry
Banana, orange, and apple are the major fruits in Western and Asian diets. In order to find the effects of these fruits, neuron like PC12 cells were exposed to the extracts of these fruits before H 2 O 2 treatment. We found a significant viability of PC12 cells by the MTT reduction test, which indicated that the phenolics of banana, orange, and apple fruits prevented oxidative stress‐induced neurotoxicity. Additional tests by lactate dehydrogenase and trypan blue exclusion assays showed that the extracts reduced oxidative stress‐induced neuronal cell membrane damage. These results suggest that fresh apples, banana, and orange in our daily diet along with other fruits may protect neuron cells against oxidative stress‐induced neurotoxicity and may play an important role in reducing the risk of neurodegenerative disorders such as Alzheimer's disease.