Anti-aging and redox state regulation effects of A-type proanthocyanidins-rich cranberry concentrate and its comparison with grape seed extract in mice

• Main Authors: Jingjing Jiao, Yan Wei, Jingnan Chen, Xinyu Chen, Yu Zhang
• Format: Article
• Language: English
• Published: Elsevier 2017-03-01
• Series: Journal of Functional Foods
• Subjects: Cranberry concentrate; Grape seed extract; Proanthocyanidins; Redox state; Anti-aging
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464616304376

We investigated the anti-aging and redox state regulation effects by A-type proanthocyanidins (PACs)-rich cranberry concentrate (CBC) and its comparison with B-type PACs-rich grape seed extract (GSE). Using the Q-Extractive mass spectrometry, PACs dimer A and B were identified as predominant phenolic compounds of CBC and GSE, respectively, while epicatechin was present in both extracts. Using the d-galactose-induced aging mice model, effects were investigated via an 8-week oral gavage considering water-soluble vitamin E as the positive control. Both CBC and GSE reduced hepatic and brain thiobarbituric acid reactive substances, and plasma 8-isoprostane levels by 30–57%, 24–30% and 11–62%, respectively, and decreased brain and plasma monoamine oxidase activities by 27–59% and 65–71%, respectively. CBC could improve hepatic glutathione peroxidase activity by 42%, while GSE increased hepatic superoxide dismutase activity by 13%. Therefore, both extracts exerted anti-aging effects probably via regulating in vivo redox state. However, neither generated any effect on catalase activities.