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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)

Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture.

Antioxidant properties of water-soluble anthocyanin obtained from the carrot (Daucus carota) callus cultures were evaluated by the estimation of the amount of hydroperoxide formed by the autoxidation of linolenic acid at pH 2, 4 and 7. A major anthocyanin, cyanidin-3-lathyroside, was isolated and the antioxidant property was compared with malvidin, peonidin delphinidin and alpha-tocopherol. The malvidin, peonidin and delphinidin were obtained from grapes, Chinese mustard and egg-plant. At pH 2 and 4 the anthocyanin was better than malvidin and peonidin. The results indicate that anthocyanin obtained from carrot showed an antioxidation activity stronger than malvidin, peonidin and alpha-tocopherol, and weaker than delpinidin at pH 2, 4 and 7 by the linolenic acid auto-oxidation system.[1]


  1. Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture. Ravindra, P.V., Narayan, M.S. International journal of food sciences and nutrition. (2003) [Pubmed]
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