Bioactive and functional properties of sour cherry juice (Prunus cerasus).

Content Provider	Semantic Scholar
Author	Cásedas, Guillermo Les, Francisco Gómez-Serranillos, M. Pilar Smith, Carine López, Víctor
Copyright Year	2016
Abstract	Sour cherry juice (Prunus cerasus) is consumed as a nutritional supplement claiming health effects. The aim of the study was to evaluate the different properties of sour cherry juice in terms of antioxidant activity and inhibition of target enzymes in the central nervous system and diabetes. The content of polyphenols and anthocyanins was quantified. Different experiments were carried out to determine the radical scavenging properties of the juice. The activity of sour cherry juice was also tested in physiological relevant enzymes of the central nervous system (acetylcholinesterase, monoamine oxidase A, tyrosinase) and others involved in type 2 diabetes (α-glucosidase, dipeptidyl peptidase-4). Sour cherry juice showed significant antioxidant effects but the activity of the lyophilized juice was not superior to compounds such as ascorbic, gallic or chlorogenic acid. Furthermore, sour cherry juice and one of its main polyphenols known as chlorogenic acid were also able to inhibit monoamine oxidase A and tyrosinase as well as enzymes involved in diabetes. This is the first time that sour cherry juice is reported to inhibit monoamine oxidase A, α-glucosidase and dipeptidyl peptidase-4 in a dose dependent manner, which may be of interest for human health and the prevention of certain diseases.
Starting Page	4675
Ending Page	4682
Page Count	8
File Format	PDF HTM / HTML
DOI	10.1039/C6FO01295G
Alternate Webpage(s)	https://pubs.rsc.org/en/content/articlepdf/2016/fo/c6fo01295g
PubMed reference number	27775125
Alternate Webpage(s)	https://doi.org/10.1039/C6FO01295G
Journal	Medline
Volume Number	7
Issue Number	11
Journal	Food & function
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article