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[SANET-MG] organic oranges richer in cancer fighting chemicals
The paper below shows that oranic oranges are richer in cancer fighting
European Journal of Nutrition
ISSN: 1436-6207 (Paper) 1436-6215 (Online)
Antioxidant effectiveness of organically and non-organically grown red
oranges in cell culture systems
A. Tarozzi1 , S. Hrelia2, C. Angeloni2, F. Morroni1, P. Biagi2, M.
Guardigli3, G. Cantelli-Forti1 and P. Hrelia1
(1) Dept. of Pharmacology, University of Bologna, Via Irnerio 48, 40126
(2) Dept. of Biochemistry ‘G.Moruzzi’ , University of Bologna, Bologna,
(3) Dept. of Pharmaceutical Sciences, University of Bologna, Bologna, Italy
Background Consumers consider plant food products from organic origin
healthier than the corresponding conventional plant foods. Clear
experimental evidence supporting this assumption is still lacking.
Aim of the study To determine if the organic red oranges have a higher
phyto– chemical content (i. e., phenolics, anthocyanins and ascorbic
acid), total antioxidant activity and in vitro bioactivity, in terms of
protective effect against oxidative damage at cellular level, than
nonorganic red oranges.
Methods Total phenolics were measured using the Folin Ciocalteau assay,
while total anthocyanins and ascorbic acid levels were determined by
spectrophotometric and HPLC analysis, respectively. In addition, the
total antioxidant activity of red orange extracts was measured by the
ABTS•+ test. The ability of red orange extracts to counteract conjugated
diene containing lipids and free radical production in cultured rat
cardiomyocytes and differentiated Caco–2 cells, respectively, was assessed.
Results Organic oranges had significantly higher total phenolics, total
anthocyanins and ascorbic acid levels than the corresponding non–organic
oranges (all p < 0.05). Moreover, the organic orange extracts had a
higher total antioxidant activity than non–organic orange extracts (p <
0.05). In addition, our results indicate that red oranges have a strong
capacity of inhibiting the production of conjugated diene containing
lipids and free radicals in rat cardiomyocytes and differentiated Caco–2
cells, respectively. Statistically higher levels of antioxidant activity
in both cell models were found in organically grown oranges as compared
to those produced by integrated agriculture practice.
Conclusions Our results clearly show that organic red oranges have a
higher phytochemical content (i. e., phenolics, anthocyanins and
ascorbic acid), total antioxidant activity and bioactivity than
integrated red oranges. Further studies are needed to confirm whether
the organic agriculture practice is likely to increase the antioxidant
activity of other varieties of fruits and vegetables.
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