Preparations from purple carrots containing anthocyanins improved intestine microbial activity, serum lipid profile and antioxidant status in rats
Ewa Żary-Sikorska | Bartosz Fotschki | Joanna Fotschki | Wiesław Wiczkowski | Jerzy Juśkiewicz
The present study compared the effects of orange (OR) and purple (PU) carrot preparations obtained from roots and by-products (pomace) on gastrointestinal, blood and tissue biomarkers in Wistar rats. The OR preparations were characterized by higher concentrations of carotenes, while the PU preparations contained higher concentrations of phenolic acids, especially anthocyanins. From examined preparations PU exerted greater effects on microbial activity through higher production of propionic, butyric acids and lower activity of β-glucuronidase in caecum. The PU preparations also improved serum lipid profile by reducing triglycerides and atherogenic index. Both preparations considerably improved antioxidant status in rats. The OR preparations, enhanced the GSH/GSSG ratio in the liver, while the PU preparations reduced the value of hepatic TBARS and enhanced the ACL value in serum. In conclusion, the PU preparations exerted greater health-promoting effects on intestinal microbial activity, serum lipid profile and antioxidant status in rats than the OR preparations.
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