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. 2019 Mar;74(1):128-134.
doi: 10.1007/s11130-019-0715-4.

The Bio-Functional Properties of Pigmented Cereals may Involve Synergies among Different Bioactive Species

Parisa Abbasi Parizad  1 , Jessica Capraro  1 , Alessio Scarafoni  1 , Francesco Bonomi  1 , Massimo Blandino  2 , Mauro Marengo  1 , Debora Giordano  2 , Aristodemo Carpen  1 , Stefania Iametti  3
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Free article

The Bio-Functional Properties of Pigmented Cereals may Involve Synergies among Different Bioactive Species

Parisa Abbasi Parizad et al. Plant Foods Hum Nutr. 2019 Mar.
Free article

Abstract

This study was aimed at characterizing the anthocyanins and phenolics profile in different varieties of pigmented corn and wheat and in some of their milling fractions. Acid/ethanol extracts were used to assess total anthocyanins, overall antioxidant activity, the overall polyphenol profile, and for evaluating the inhibition of pancreatic α-amylase and of intestinal α-glucosidase. Both enzymes were inhibited in a dose-dependent manner by all extracts, but individual extracts had specific effects on each enzyme. Anti-inflammatory response was evaluated by using acid-free extracts and Caco-2 cells transiently transfected with a luciferase reporter gene responding to cytokine stimulation. The immune response of interleukin-stimulated cells decreased significantly in a dose-dependent manner in the presence of 20-50 μM/l anthocyanins from all grains extracts, again with a different efficiency. The inhibitory ability and the anti-inflammatory capability of these extracts are in most cases higher than in similar extracts from other sources, suggesting that activities in each extract may imply specific synergies between anthocyanins and other phenolics.

Keywords: Anthocyanins; Anti-inflammatory activity; Inhibition of carbohydrate metabolism enzymes; Pigmented cereals; Polyphenols.

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