Sour cherry (Prunus cerasus L.) juice protects against hydrogen peroxide-induced neurotoxicity by modulating the antioxidant response

Abstract

Sour cherry (Prunus cerasus L.) juice is a relevant source of polyphenols and antioxidants. The purpose of this study was to evaluate the protective effects and mechanism of action of sour cherry juice under oxidative stress conditions using hydrogen peroxide as neurotoxic agent in the SH-SY5Y cell line. Cells were pre-treated with the juice for 24 h followed by the exposure to 0.1 mM hydrogen peroxide for 30 min. Sour cherry juice prevented cells from hydrogen peroxide-induced toxicity and from the increase of reactive oxygen species and lipid peroxidation. Moreover, sour cherry juice restored the ratio GSH/GSSG as well as the activity of antioxidant enzymes (catalase, superoxide dismutase, glutathione reductase and glutathione peroxidase). Furthermore, the in vitro ORAC and FRAP assays confirmed the antiradical and reducing activity. These results demonstrate that sour cherry juice could be of interest for the prevention of oxidative stress-related pathologies in the central nervous system.

Keywords

• Sour cherry juice
• Antioxidant enzymes
• ROS
• Polyphenols
• Neuroprotection
• SH-SY5Y