ISHS Acta Horticulturae 744: I International Symposium on Human Health Effects of Fruits and Vegetables
SOME HEALTH BENEFICIAL PROPERTIES OF PHENOLICS FROM CHINESE QUINCE, QUINCE AND APPLE |
| Authors: | Y. Hamauzu, T. Inno, C. Kume, M. Irie, K. Hiramatsu, H. Yasui |
| Keywords: | Pseudocydonia sinensis, Cydonia oblonga, Malus domestica, polyphenol, procyanidins, hydroxycinnamic acids, antioxidant activity, anti-influenza viral activity, anti-ulcerative activity |
| Abstract:
Antioxidant, anti-influenza viral and anti-ulcerative activity of phenolics extracted from Chinese quince (Pseudocydonia sinensis Schneid.), quince (Cydonia oblonga Mill.) and apple (Malus domestica Mill.) were investigated. Chinese quince and quince phenolics were characterized by a high proportion of procyanidin polymers to total phenolics, whereas apple phenolics were composed of mainly low-molecular compounds such as chlorogenic acid and monomeric or dimeric catechins. In quince phenolics, chlorogenic acid and its isomer were also major components. Although the strength of antioxidant activity and radical scavenging activity of these fruit phenolics varied in different in vitro evaluation systems, the antioxidative property of rat blood increased in all rats orally administered phenolics, indicating absorption of phenolics from all three fruits into blood vessels. The anti-influenza viral activity of fruit phenolic extracts was highest in Chinese quince and lowest in apple. Chlorogenic acid and (–)-epicatechin had no effect on decreasing the hemagglutination titer of the influenza virus. Pre-administration of Chinese quince and quince phenolics suppressed the occurrence of gastric lesions induced by 60% ethanol, whereas apple phenolics seemed to promote ulceration in the rat model. The trend of myeloperoxidase activity was similar to that of the ulcer index. The results show that phenolics from Chinese quince and quince might be superior to those from apple as protectors against the adhesion of influenza virus or the occurrence of gastric ulcer induced by ethanol. These greater effects appear due to the high proportion of procyanidin polymers in the phenolic extracts from these fruits. | |
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