Solomon, A., Department of Fruit Tree Sciences, Institute of Plant Sciences, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Robert H. Smith Institute of Plant Science and Genetics in Agriculture, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 76100, Israel
Golubowicz, S., Department of Fruit Tree Sciences, Institute of Plant Sciences, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Yablowicz, Z., Department of Fruit Tree Sciences, Institute of Plant Sciences, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Bergman, M., Mina and Everard Goodman Faculty of Life Sciences, Bar-Ilan University, Ramat-Gan 52900, Israel
Grossman, S., Mina and Everard Goodman Faculty of Life Sciences, Bar-Ilan University, Ramat-Gan 52900, Israel
Altman, A., Robert H. Smith Institute of Plant Science and Genetics in Agriculture, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 76100, Israel
Kerem, Z., Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 76100, Israel
Flaishman, M.A., Department of Fruit Tree Sciences, Institute of Plant Sciences, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Golubowicz, S., Department of Fruit Tree Sciences, Institute of Plant Sciences, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Yablowicz, Z., Department of Fruit Tree Sciences, Institute of Plant Sciences, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Bergman, M., Mina and Everard Goodman Faculty of Life Sciences, Bar-Ilan University, Ramat-Gan 52900, Israel
Grossman, S., Mina and Everard Goodman Faculty of Life Sciences, Bar-Ilan University, Ramat-Gan 52900, Israel
Altman, A., Robert H. Smith Institute of Plant Science and Genetics in Agriculture, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 76100, Israel
Kerem, Z., Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 76100, Israel
Flaishman, M.A., Department of Fruit Tree Sciences, Institute of Plant Sciences, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
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. In addition to its scavenging of reactive oxygen species (ROS), C3R showed a strong chelating activity toward the Fe2+ ion. Finally, pretreatment with C3R inhibited proapoptotic processes that were initiated by the oxidation of lysosome membranes in fibroblast cells. The high antioxidant potential, with several modes of action of purified C3R, may contribute to health benefits gained by the consumption of fresh fig fruits. © 2010 American Chemical Society.
