U.S. flag

An official website of the United States government


Main content area

Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice

Cai, Zhan, Song, Lihua, Qian, Bingjun, Xu, Wei, Ren, Junkun, Jing, Pu, Oey, Indrawati
Food chemistry 2018 v.245 pp. 463-470
alanine transaminase, alcoholic beverages, alcohols, anthocyanins, antioxidants, blood serum, cyanidin, dyes, histology, liver, males, malondialdehyde, mice, oxidative stress, sweet potatoes
Anthocyanins as antioxidants are potential to protect liver from alcoholic damage, but might be pro-oxidants under certain conditions. In this study, twelve purple sweet potatoes anthocyanins (PSPA) were isolated and their effects on alcohol-induced liver injury were studied. These PSPA were rich in cyanidin derivatives and fed to male C57BL/6 mice as colorants in alcoholic drink with low, median, or high dosages PSPA i.e. 50, 100, or 300 mg/kg·BW·d. Compared to the alcohol group, the median-dose PSPA showed a clear improvement in the liver indexes/histology, serum ALT level, oxidative stress status, and even a recovery to the normal level, however the high dose PSPA promoted the liver injury via a pro-oxidant effect, as reflected by increased malondialdehyde (MDA) content and decreased GSH level. The results suggested that cyanidin derivatives with an ortho-hydroxyl structure on B-ring might promote the oxidative stress of alcohol-induced liver injury at high doses as a pro-oxidant.