Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active Components

Oxidative modification of low‐density lipoprotein (LDL) appears to play a pivotal role in atherosclerosis. In the present study the effect of several concentrations of rutin, its aglycon quercetin, cyanidin 3‐O‐β‐d‐glucoside, its aglycon cyanidin, hydroxycinnamic acids, and a standardized red orange...

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Bibliographic Details
Published in:Journal of food science 2004-08, Vol.69 (6), p.C480-C484
Main Authors: Sorrenti, V., Di Giacomo, C., Russo, A., Acquaviva, R., Barcellona, M.L., Vanella, A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cardiovascular disease
Citrus fruits
Citrus sinensis
flavonoids
Food industries
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
LDL
lipid oxidation
Low density lipoprotein
Oxidation
red orange extract
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Summary:Oxidative modification of low‐density lipoprotein (LDL) appears to play a pivotal role in atherosclerosis. In the present study the effect of several concentrations of rutin, its aglycon quercetin, cyanidin 3‐O‐β‐d‐glucoside, its aglycon cyanidin, hydroxycinnamic acids, and a standardized red orange (Citrus sinensis varieties) extract (ROE) on LDL oxidation was tested. Lipid peroxidation was monitored by conjugated diene formation and by different electrophoretic mobility of native LDL and oxidized LDL. Results obtained in the present study suggest specific effects of flavonoids tested and, in particular, of ROE on the prevention of LDL oxidation involved in the development of cardiovascular diseases.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2004.tb10992.x