Anti-inflammatory and anti-oxidative effects of cherries on Freund's
adjuvant-induced arthritis in rats.
He YH, Zhou J, Wang YS, Xiao C, Tong Y, Tang JC, Chan AS, Lu AP
Scand J Rheumatol. 2006 Sep-Oct ; 35(5): 356-8
Objectives: To investigate the anti-inflammatory and anti-oxidative
effects of anthocyanins from cherries on Freund's adjuvant-induced
arthritis (AIA) in rats.Methods: Arthritis was induced intradermally by
injection with 0.1 mL of complete Freund's adjuvant (CFA) into the
right hind footpad of male Sprague Dawley (SD) rats. Anthocyanins at
40, 20 and 10 mg/kg (body weight) were administered orally to the
treated rats for 28 days after the injection. Tumour necrosis
factor-alpha (TNFalpha) in serum and prostaglandin E2 (PGE2) in paws
were assayed by radioimmunoassay (RIA), and anti-oxidative effects was
assayed by measuring total anti-oxidative capacity (T-AOC), superoxide
dismutase (SOD) and malondialdehyde (MDA) in serum.Results:
Anthocyanins at 40 mg/kg significantly decreased the levels of TNFalpha
in serum and PGE2 in paws, simultaneously improving the anti-oxidative
status of AIA. We found that at this dosage T-AOC was potentized, the
activity of SOD increased and the level of MDA in serum decreased.
However, anthocyanins at 20 and 10 mg/kg had less effect on the
inflammatory factors and anti-oxidative capacity of AIA.Conclusions:
Anthocyanins have potential anti-inflammatory and anti-oxidative
effects on AIA.
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10.1080/03009740600704155
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