Nordic berry shows In-vivo antioxidant activity.
9 Mar 2011
J Valverde
In the middle of the antioxidant controversy CHR Hansen, the danish food ingredient giant (www.chr-hansen.com) has published in collaboration with a joint research unit of INRA / University of Avignon and Avantage Nutrition (a french company specialized in research, development and communication in the domain of Human Nutrition ) an article showing that extracts from red Nordic lingonberry may decrease the body's total oxidant status and boost antioxidant defense enzymes.
Lingonberry is a type of berry commonly consumed in Nordic countries. It is essential ingredient for some typical Scandinavian dishes but it is also consumed as a juice. However Lingonberry is scarcely consumed outside Nordic countries. Lingonberry is known to be particularly rich in certain phytochemicals such as flavonoids and phenolic compounds.
The study published in the Journal of Agricultural and Food Chemistry shows that a dose of 23 mg of CHR Hansen's lingonberry (Vaccinium vitisidaea), extract per kilogram of body weight was sufficient to prevent a decrease in levels of glutathione. Glutathione is a non essential nutrient and co-factor in the antioxidant enzyme glutathione peroxidise. In the study the polyphenolic content of lingonberry was characterized, showing relative high contents of procyanidins B1, B2, and A2, along with other flavanol oligomers. The researchers also noted large concentrations of aglycones for ferulic acid, p-coumaric acid, and quercetin.
CHR Hansen lingonberry extract was launched in 2008 and it is marketed on its heart health, immunity and anti-aging benefits.
For further details:
Food Grade Lingonberry Extract: Polyphenolic Composition and In Vivo Protective Effect against Oxidative Stress, Carine Mane, Michele Loonis, Christine Juhel, Claire Dufour, Celine Malien-Aubert
Journal of Agricultural and Food Chemistry
http://pubs.acs.org/doi/abs/10.1021/jf103965b
