Protection of fibroblasts (NIH-3T3) against oxidative damage by cyanidin-3-rhamnoglucoside isolated from fig fruits (Ficus carica L.).

Anthocyanins, plant secondary metabolites, have been recognized for their health-promoting properties when consumed by humans. In this study, the antioxidant properties of a major anthocyanin in fresh fig fruits, cyanidin-3-rhamnoglucoside (C3R), were evaluated by various assays in vitro and correlated with the protection afforded by C3R to cultured NIH-3T3 fibroblast cells. C3R inhibited lipid peroxidation from producing peroxy radicals (ROO(*)) and MDA in a dose-dependent manner, and a high calculated stoichiometric coefficient [n] for peroxy radicals was demonstrated.

EPR studies of O(2)(*-), OH, and (1)O(2) scavenging and prevention of glutathione depletion in fibroblast cells by cyanidin-3-rhamnoglucoside isolated from fig (Ficus carica L.) fruits.

Cyanidin-3-rhamnoglucoside (C3R) is the major anthocyanin in fresh fig fruits. In this study, the free radical scavenging potential of C3R was evaluated in vitro using several free radical generators. This naturally occurring anthocyanin was superior to other tested natural antioxidants in scavenging ABTS(*+).

Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.).

Fig fruit has been a typical component in the health-promoting Mediterranean diet for millennia. To study the potential health-promoting constituents of fig fruits, six commercial fig varieties differing in color (black, red, yellow, and green) were analyzed for total polyphenols, total flavonoids, antioxidant capacity, and amount and profile of anthocyanins. Using reversed-phase liquid chromatography (RP-LC), various concentrations of anthocyanins but a similar profile was found in all varieties studied.