食品伙伴網(wǎng)報(bào)道，據(jù)美國(guó)營(yíng)養(yǎng)成分網(wǎng)8月5日消息，一項(xiàng)新的研究針對(duì)不同的櫻桃種類內(nèi)的化合物進(jìn)行了生物活性的調(diào)查，發(fā)現(xiàn)了豐富的多元酚，并對(duì)這些品種進(jìn)行比較，得到了某些品種的櫻桃可能是有前景的功能性食品。
 

    該研究發(fā)布在食品化學(xué)的在線期刊上，主要是對(duì)9種櫻桃品種（Van, Ulster, Summit, Saco, Morangão, Maring, Lapin, Garnet, EVCompact）中的抗氧化物質(zhì)進(jìn)行了生物活性的評(píng)估。來(lái)自葡萄牙里斯本大學(xué)的研究者發(fā)現(xiàn)在各種品種的櫻桃中，多酚和花青素的總量與抗氧化物質(zhì)及抗癌物質(zhì)的活性呈現(xiàn)高度相關(guān)。而在進(jìn)行試驗(yàn)的9種櫻桃中，有三種（Saco、Ulster、Lapin）最具有成為功能性食品的潛力。

    在以前的研究中，研究者們大多注重花青素的研究，因?yàn)橛醒芯勘砻髟撐镔|(zhì)可以抑制腫瘤生長(zhǎng)，減少患上心血管疾病的風(fēng)險(xiǎn)，以及延緩衰老等功能。而在此研究中，研究人員檢測(cè)了不同品種櫻桃的抗氧化能力的生物活性以及抗腫瘤的作用，以評(píng)價(jià)和比較不同種類櫻桃的生物活性及效果，選擇出適合作為功能性食品的品種。

    本報(bào)道由食品伙伴網(wǎng)編譯整理，僅供食品行業(yè)相關(guān)人士參考，詳細(xì)內(nèi)容以國(guó)外原文報(bào)道為準(zhǔn)。

    原文地址：http://www.nutraingredients-usa.com/Research/Study-reveals-top-functional-cherry-types

    原文報(bào)道：

Study reveals top functional cherry types

By Nathan Gray, 05-Aug-2010

A new study investigating the bioactivity of cherry compounds has identified polyphenol-rich varieties that could be ‘promising functional foods’

The study, published online in the journal Food Chemistry, assessed the bioactivity of antioxidant compounds in nine varieties of cherry - Van, Ulster, Summit, Saco, Morangão, Maring, Lapin, Garnet, EVCompact.

Catarina Duarte from the Universidade Nova de Lisboa, Portugal, led research that found high correlations between the total concentration of polyphenols and anthocyanins and the antioxidant and anti-cancer activities measured in all varieties of cherry.

The most promising varieties of cherry were found to be Saco, Ulster and Lapin.

Bioactive Compounds

Previous studies on cherries have suggested that they are a rich source of bioactive compounds such as polyphenols. Interest has begun to focus on anthocyanins, especially cyanidins, as studies have indicated they have potential to inhibit tumor growth, slow cardiovascular diseases and delay the aging process.

In the new study, the researchers assessed the antioxidant activity and anti cancer effects of different cherries, with the aim of evaluating and comparing the bioactive effects, and finding the most promising cherry varieties for use as functional foods.

Differing Contents

The research results indicate that all the nine cherry varieties investigated have different phenolic contents, with each variety displaying distinct antioxidant levels and activities.

Cherry varieties with a total anthocyanin concentration of higher than 200mg/100g (Lapin, EVCompact, Saco, Ulster) were observed to have the highest antioxidant effects, whilst Saco and Lapin varieties of cherry were seen to be the most effective inhibitors of low-density-lippoprotien (LDL) oxidation due to their overall high antioxidant content.

Results from the study also suggest that total anthocyanins (in particular cyanidin glycosides) are responsible for the ability to inhibit growth of human colon and gastric cancer cells. The study found three cherry varieties (Saco, Ulster and Lapin) to have more phenolic compounds, a higher antioxidant activity, and the most effective in inhibiting human cancer cells.

The researchers wrote: “Correlation of the data obtained showed that anthocyanins were the major contributors to the antioxidant capacity and anti-proliferative effect of cherries.”

Promising Functions

The study concludes that cherries with high concentrations of polyphenols are “a rich source of bioactive ingredients with high antioxidant capacity and anti-proliferative effect in human cancer cells.”

The researchers said that cherry varieties such as Saco, Ulster and Lapin could be considered as “promising functional foods for human health applications.”

One limitation of the study may be that the amount of antioxidant polyphenols in cherries varies widely both between and within each cherry variety. It has been suggested that this may be due to various environmental and post-harvest factors such as climatic conditions, fruit maturity, and storage method. Future research may wish to investigate how the varieties identified as ‘promising’ in this study are affected by such variables.