Abstract
The effects of purple sweet potato anthocyanin (SPA) and Cordyceps mushroom extract (CME) on lipid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and cognitive deficits were examined. Both SPA and CME exhibited DPPH radical scavenging activities with similar potency. In contrast, only SPA was shown to effectively inhibit lipid peroxidation initiated by Fe2+ and ascorbic acid in rat brain homogenates. Furthermore, SPA markedly enhanced cognitive performance, assessed by passive avoidance test in ethanol-treated mice. Combined treatments with SPA and CME did not significantly influence the effects of SPA alone. These results demonstrate that anthocyanin prepared from purple sweet potato exhibits memory enhancing effects, which may be associated with its antioxidant properties.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Amouretti, M., Therapeutic value ofVaccinium myrtillus anthocyanosides in an internal medicine department.Therapeutique, 48, 579–581 (1972).
Blois, M. S., Antioxidant determination by the use of a stable free radical.Nature, 181, 1199–1200 (1958).
Brewer, G. J., Age-related toxicity to lactate, glutamate, and β-amyloid in cultured adult neurons.Neurobiol. Aging, 19, 561–568 (1998).
Coyle, J. T. and Puttfarken, P., Oxidative stress, glutamate, and neurodegenerative disorders.Science, 262, 689–695 (1993)
Goda, Y., Shimizu, T., Kato, Y., Nakamura, M., Maitani, T., Yamada, T., Terahara, N., and Yamaguchi, M., Two acylated anthocyanins from purple sweet potato.Phytochem., 44, 183–186 (1997).
Jayle, G. E., Aubry, M., Gavini, H., Braccini, G., and De la Baume, C, Study concerning the action of anthocyanoside extracts of Vaccinium Myrtillus on night vision.Ann. Ocul., 198, 556–562 (1965).
Jianzhe, Y, Xiaolan, M., Quiming, M., Yichen, Z., and Huaan, W., Icons of medicinal fungi from China. Science Press, Beijing, China, pp. 12–23 (1987).
Jo, A., Sawai, Y, and Kakuo, H., Food ingredients from purple sweet potato improving the blood circulation.Japanese patent, 2001–145471 (2001).
Lazze, M. C., Pizzala, R., Savio, M., Stivala, L. A., Prosperi, E., and Bianchi, L., Anthocyanins protect against DNA damage induced byterf-butylhydroperoxide in rat smooth muscle and hepatoma cells.Mutation Res., 535, 103–115 (2003).
Lee, S. C., You, K. H., and Kim, E. B., The functional role of limbic system on memory; Behavioral and neurochemical alterations following acute administration of ethanol in rats.J. Pharm.Sci., 11, 1–10 (1995).
Liu, F. and Ng, T B., Antioxidative and free radical scavenging activities of selected medicinal herbes.Life Sci., 66, 725–735 (2000).
Ng, T B., Liu, F., and Wang, Z. T., Antioxidative activity of natural products from plants.Life Sci., 66, 709–723 (2000).
Odake, K., Terahara, N., Saito, N., Toki, K., and Honda, T., Chemical structures of two abthocyanins from purple sweet potato,Ipomoea batatas.Phytochem., 31, 2127–2130 (1992).
Raghavendra, V. and Kulkarni, S. K., Possible antioxidant mechanism in melatonin reversal of aging and chronic ethanol-induced amnesia in plus-maze and passive avoidance memory tasks.Free Rad. Biol. Med., 30, 595–602 (2001).
Ramirez-Tortosa, C, Anderson, O. M., Gardner, P. T, Morrice, P. C., Wood, S. G., Duthie, S. J., Collins, A. R., and Duthie, G. G., Anthocyanin-rich extract decreases indices of lipid peroxidation and DNA damage in Vitamin E-depleted rats.Free Rad. Biol. Med., 31, 1033–1037 (2001).
Rodriguez-Saona, L. E., Wroistad, R. E., and Pereira, C., Glycoalkaloid content and anthocyanin stability to alkaline treatment of red-fleshed potato extracts.J. Food Science, 64, 445–450 (1999).
Shafiee, M., Carbonneau, M. A., d’Huart, J. B., Descomps, B., and Leger, C. L., Synergistic antioxidative properties of phenolics from natural origin toward low-density lipoproteins depend on the oxidation system.J. Med. Food, 5, 69–78 (2002).
Sohal, R. S., Arnold, L. A., and Sohal, B. H., Age-related changes in antioxidant enzymes and prooxidant generation in tissues of the rat with special reference to parameters in two insect species.Free Radic. Biol. Med., 9, 495–500 (1990).
Sterling, M., Got anthocyanins?Nutrition Science News, December Issue (2001).
Sung, J. M., The insect-born fungus of Korea in color. Kyo-Hak Pub. Co., Seoul, Korea (1996).
Tanizawa, H., Ohkawa, Y., Takino, Y., Miyase, T, Ueno, A., Kageyama, T, and Hara, S., Studies on natural antioxidants in citrus species. I. Determination of antioxidative activities of citrus fruits.Chem. Pharm. Bull., 40, 1940–1942 (1992).
Tsuda, T., Shiga, K., Ohshima, K., Kawakishi, S., and Osawa, T., Inhibition of lipid peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated fromPhaseolus vulgaris L.Biochem. Pharmacol., 52, 1033–1039 (1996).
Tsuda, T., Kato, Y., and Osawa, T., Mechanism for the peroxynitrite scavenging activity by anthocyanins.FEBS Lett., 484, 207–210 (2000).
Wang, C. J., Wang, J. M., Lin, W. L., Chu, C. Y., Chou, F. P., and Tseng, T. H., Protective effects ofHibiscus anthocyanins againsttert-butylhydroperoxide-induced hepatotoxicity in rats.Food Chem. Toxicol., 38, 411–416 (2000).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Cho, J., Kang, J.S., Long, P.H. et al. Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract. Arch Pharm Res 26, 821–825 (2003). https://doi.org/10.1007/BF02980027
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02980027