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Blackberries and antioxidants



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J Sci Food Agric. 2011 Feb;91(3):523-31. doi: 10.1002/jsfa.4216. Epub 2010 Nov 22.  Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries. Hassimotto NM, Lajolo FM. Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, 05508-000 São Paulo, SP, Brazil

BACKGROUND:  This study reported the effects of the daily intake of anthocyanins and ellagitannins (ET) extracted from blackberries on the markers for oxidative status in healthy rats.

RESULTS:  The phenolic compounds were administered from three different extracts: an aqueous extract of blackberry (BJ) and its two derived fractions: anthocyanin-enriched (AF) and ET-enriched (EF) fractions. After 35 days’ administration, the AF and EF extracts signi?cantly reduced thiobarbituric acid reactive substance levels and increased glutathione levels in the liver, kidney and brain. Plasma antioxidant capacity increased only in the group that received AF. Antioxidant enzyme activity and expression did not follow a pattern of response varying according to the tissues and extracts. A significant increase in the catalase activity was observed only in the plasma of the groups administered anthocyanin-containing extracts,which were the BJ and AF groups. Glutathione peroxidase activity was significantly increased in the liver and brain after EF treatment, and the highest increase in its expression was observed in the livers and brains of rats that received AF and EF, respectively.

CONCLUSION:  The results demonstrate that long-term intake of anthocyanin and ET through diet affects antioxidant enzymeactivity and expression, and enhances oxidative markers in healthy rats.

2010 Society of Chemical Industry.

PMID: 21218488

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Eating for health