Considerable attention has been directed to the health benefits of berries in preventing chronic diseases. The benefits are
mainly attributed to the antioxidant and anti-inflammatory properties of anthocyanins in berries. Since individual
anthocyanins have different antioxidant properties, it is probable that berries having different anthocyanin compositions exert
different biological and physiological effects. This study aimed to compare the anti-inflammatory effects of three types of berries
differing in major anthocyanins (malvidin in blueberry, cyanidin in blackberry, and delphinidin in blackcurrant, respectively).
Anthocyanin fractions of blueberry, blackberry and blackcurrant were obtained by solid phase extraction from 80 % methanol
crude extracts. RAW 264.7 macrophages were treated with 5, 10, and 25 ug/mL berry extracts for 12 h. Then, cells were treated
with LPS for 12 h and mRNA abundance of TNF-alpha and IL-1beta was determined by real-time PCR. Blackberry extract
suppressed the gene expression by 15-20% at 25 ug/mL. The other berry extracts also suppressed TNF-alpha and IL1-beta to a
lesser extent. The findings suggest that anti-inflammatory effects of berries vary depending on their anthocyanin compositions
and that blackberry extract may possess a more potent anti-inflammatory property than the blueberry and blackcurrant extracts.
OcK K. Chun received her Ph.D from Seoul National University and completed postdoctoral studies from Cornell University and Michigan State
University. She is an assistant professor in the Department of Nutritional Sciences of the University of Connecticut. She has published more than 60
papers in reputed journals and serving as an editorial board member of peer-reviewed journals.
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