Inhibitory Effects of Wild Blueberry Anthocyanins
and Other Flavonoids on Biomarkers of Acute
and Chronic Inflammation in Vitro

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:    Frankp@chiro.org

FROM:   J Agric Food Chem. 2014 (Jul 23);   62 (29):   7022–7028

Esposito D, Chen A, Grace MH, Komarnytsky S, Lila MA.

Plants for Human Health Institute,
North Carolina State University ,
600 Laureate Way,
Kannapolis, North Carolina 28081, United States.

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Wild lowbush blueberries (Vaccinium angustifolium Ait) are a rich source of anthocyanins and other flavonoids with anti-inflammatory activities; however, their individual effects on cellular signaling remain to be elucidated. This study determined the capacity of blueberry bioactives to protect murine RAW 264.7 macrophages from lipopolysaccharide-induced inflammation. Fractionation of the crude extract (CE) into polyphenol-rich (PPR), anthocyanin-rich (ANC), and proanthocyanidin-rich (PAC) fractions and an ethyl acetate fraction (EA) revealed that PPR, ANC, and PAC components most effectively suppressed mRNA biomarkers of acute inflammation (Cox-2, iNOS, and IL-1?). Among major polyphenols found in the wild blueberries, malvidin-3-glucoside was significantly more effective than epicatechin or chlorogenic acid in reducing the expression of pro-inflammatory genes in vitro.

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