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Effects of banana, orange, and apple on oxidative stress-induced neurotoxicity in PC 12 cells

Authors
Heo, H. J.Choi, S. J.Choi, S. -G.Shin, D. -H.Lee, J. M.Lee, C. Y.
Issue Date
3월-2008
Publisher
WILEY
Keywords
apple; banana; neurotoxicity; orange; oxidative stress
Citation
JOURNAL OF FOOD SCIENCE, v.73, no.2, pp.H28 - H32
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FOOD SCIENCE
Volume
73
Number
2
Start Page
H28
End Page
H32
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/123978
DOI
10.1111/j.1750-3841.2007.00632.x
ISSN
0022-1147
Abstract
Banana, orange, and apple are the major fruits in Western and Asian diets. In order to find the effects of these fruits, neuron like PC12 cells were exposed to the extracts of these fruits before H2O2 treatment. We found a significant viability of PC 12 cells by the MTT reduction test, which indicated that the phenolics of banana, orange, and apple fruits prevented oxidative stress-induced neurotoxicity. Additional tests by lactate dehydrogenase and trypan blue exclusion assays showed that the extracts reduced oxidative stress-induced neuronal cell membrane damage. These results suggest that fresh apples, banana, and orange in our daily diet along with other fruits may protect neuron cells against oxidative stress-induced neurotoxicity and may play an important role in reducing the risk of neurodegenerative disorders such as Alzheimer's disease.
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