Rubus fruit juices affect lipid peroxidation in a Drosophila melanogaster model in vivo

S.V. Mylnikov, H. Kokko, S.O. Krenlampi, T.I. Oparina, H.V. Davies, D. Stewart

    Research output: Contribution to journalArticlepeer-review

    17 Citations (Scopus)


    The antioxidant capacity of red cloudberry (Rubus chamaemorus) juice correlates well with its phenolic content. The red berries have a markedly higher content of anthocyanins, particularly cyanidin and pelargonidin derivatives, than that found in the more common yellow fruit. Conversely, the yellow juice has higher ellagitannin content. A feeding study was conducted to show the in vivo effects of the juices on lipid peroxidation in a sensitive Drosophila melanogaster stock. In young female flies there were significant (P < 0.01) effects of cloudberry juice on lipid peroxidation. In young male flies significant (P < 0.05) effects were found on primary products (hydroxyperoxides) with yellow juice and on secondary products (ketodienes) with red juice. With the red juice, a significant (P < 0.05) decrease in ketodienes was found in both young and old males. This study demonstrates that the effects of berry antioxidants on lipid peroxidation are easily and rapidly tested in vivo with the sensitive Drosophila model.

    Copyright © American Chemical Society
    Original languageEnglish
    Pages (from-to)7728-7733
    Number of pages6
    JournalJournal of Agricultural and Food Chemistry
    Issue number20
    Publication statusPublished - 2005


    • Drosophila
    • Rubus chamaemorus
    • cloudberry
    • lipid peroxidation
    • anthocyanins
    • antioxidant


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