Red orange extract: effect on DNA cleavage

Red oranges are characterized by high levels of anthocyanins, with a high content of other antioxidant compounds such as flavones, hydroxycinnamic acids, and ascorbic acid. In this work, we investigated effects of standardized extract from red oranges on DNA cleavage and its free radical scavenging capacity. In addition, its effect on xanthine oxidase activity and lipid oxidation in rat-liver microsomes was evaluated. The extract showed a protective effect on DNA cleavage and a dose-dependent free radical scavenging capacity. These results were confirmed by significant inhibition of xanthine oxidase activity and an antilipoperoxidative capacity. The evidence suggests that, because of its antioxidant activity, the extract may offer excellent photoprotection for skin and may be useful in treatment of diseases where oxidative stress plays a role.