Effects of anthocyanins and other phenolics of boysenberry and blackcurrant as inhibitors of oxidative stress and damage to cellular DNA in SH-SY5Y and HL-60 cells


  • Anthocyanins and phenolics from blackcurrant were better at protecting DNA of HL-6- human promyelocytic cells from damage than from boysenberry
  • Blackcurrant extract demonstrated the highest protective effect against H2O2-induced neurotoxicity, oxidative stress and DNA damage
  • Anthocyanins reduce oxidative stress and ultimately the risk of developing certain chronic and degenerative diseases

Journal of the Science of Food and Agriculture: 86:678-868 (2016)