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KMID : 1161420160190040390
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Journal of Medicinal Food
2016 Volume.19 No. 4 p.390 ~ p.397
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Anthocyanin-Rich Blackcurrant Extract Attenuates Ovariectomy-Induced Bone Loss in Mice
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Zheng Xi
Mun Se-Whan
Lee Sang-Gil
Vance Terrence M.
Hubert Patrice
Koo Sung-I.
Lee Sun-Kyeong
Chun Ock-K.
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Abstract
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Although several animal and cell studies have indicated that blackcurrant anthocyanins exert antioxidative and anti-inflammatory properties, which could potentially improve bone mass, the effect of blackcurrant on bone health has not been reported yet. Thus, this study was aimed to evaluate the effect of blackcurrant anthocyanins on bone mass in an estrogen deficiency mouse model. Fourteen-week-old C57BL/6J mice (n?=?54) were ovariectomized or sham operated. The ovariectomized mice were divided into two groups, basal diet (OVX) or basal diet containing 1% anthocyanin-rich blackcurrant extract (OVX+BC), and sacrificed at 4, 8, and 12 weeks. Femoral bone mineral density (BMD) and trabecular bone volume by dual-energy X-ray absorptiometry and micro-computed tomography, respectively, and serum bone markers were measured. Ovariectomy significantly reduced BMD and trabecular bone volume at all time points (P?
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KEYWORD
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anthocyanins, blackcurrant, bone loss, bone resorption, osteoclast, ovariectomy
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