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As a common food processing technology, microbial fermentation is becoming increasingly popular to promote the bioactivity of materials. This study aims to enhance rape bee pollen bioactivity through fermentation and trace the potential components associated with its bioactivity. The antioxidant and anti-inflammatory activities of unfermented bee pollen and fermented bee pollen were evaluated, and their correlation with differential metabolites was analyzed. The results indicated that fermentation significantly (p < 0.05) improved the antioxidant (>2.3-fold) and anti-inflammatory (>1.36-fold) activities of bee pollen, and increased the contents of total phenolics and flavonoids by 1.99 and 1.53 folds. Moreover, the correlation analysis results indicated that 15 components, including three phenolamides, one flavonoid aglycone, seven fatty acids, three amino acids and one ketone compound, were positively correlated with bee pollen antioxidant and anti-inflammatory activities. These results suggest that fermentation is a promising approach to increase the bioactivity of bee pollen., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

The phytochemical contents, peroxyl radical scavenging capacities (PSCs) and cellular antioxidant activities (CAAs) of free and bound fractions of rice were reported. Black rice had the highest total phenolic content and total flavonoid content in free and bound fractions, followed by red rice, brown rice, and polished rice. Black rice contained much more free phenolic compounds than other rice samples, such as cyanidin-3-O-glucoside, protocatechuic acid, and vanillic acid. Tocopherols and tocotrienols contents were highest in red rice, then in black rice, brown rice, and polished rice. PSCs and CAAs of free and bound fractions were in the order: black rice > red rice > brown rice > polished rice, except that bound CAA of red rice was higher than that of black rice. The cellular uptake rate of free phenolics was highest in red rice, while cellular uptake rates of bound phenolics were highest in brown rice and polished rice., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Phytochemical profiles, antioxidant and antiproliferative activities of berry extracts were evaluated and compared in four subspecies of Sea buckthorn (Hippophaë rhamnoides L.). Among the subspecies, Hippophaë rhamnoides L. subsp. sinensis exhibited highest total phenolics content (38.7±1.3mgGA equiv./g DW) and corresponding total antioxidant activity. Whereas maximum cellular antioxidant and antiproliferative activities were determined in Hippophaë rhamnoides L. subsp. yunnanensis. Total antioxidant activity was significantly associated to total phenolics, isorhamnetin-3-rutinoside and isorhamnetin-3-glucoside. The cellular antioxidant activity and antiproliferative activity of phytochemicals were fairly correlated to phenolic acids and flavonoid aglycones. Lower median effective dose (EC 50 ) of individual compounds against human liver cancer HepG2 cells proliferation studies confirmed the better correlation between antiproliferative activity of Sea buckthorn extracts and flavonoid aglycones, including isorhamnetin, quercetin and kaempferol., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Mango (Mangifera indica L.), also called "the king of fruits", is one of the most popular fruits in tropical regions. Pulp and peel samples of mango cultivars were analyzed to estimate total phenolic, total flavonoid and total anthocyanin contents. Phenolic acids, hydrophilic peroxyl radical scavenging capacity (hydro-PSC) and oxygen radical scavenging capacity (ORAC) in vitro were also determined. Total phenolics and flavonoid contents were found maximum in the peel of Xiao Tainang and Da Tainang cultivars, respectively, whereas Xiao Tainang also exhibited significant antioxidant capacity. Noteworthy, concentrations of gallic acid, protocatechuic acid, ferulic acid, chlorogenic acid and caffeic acids at 79.15, 64.33, 33.75, 27.19 and 13.62 mg/100 g fresh weight (FW) were quantified for Da Tainang, Xiao Tainang and of Jidan cultivars, respectively. Comparatively, a higher level of phenolics and significant antioxidant capacity in mango peel indicated that it might be useful as a functional food and value-added ingredient to promote human health.

Bioactivity-guided fractionation of Red Delicious apple peels was used to determine the chemical identity of bioactive constituents, which showed potent antiproliferative and antioxidant activities. Twenty-nine compounds, including triterpenoids, flavonoids, organic acids and plant sterols, were isolated using gradient solvent fractionation, Diaion HP-20, silica gel, and ODS columns, and preparative HPLC. Their chemical structures were identified using HR-MS and 1D and 2D NMR. Antiproliferative activities of isolated pure compounds against HepG2 human liver cancer cells and MCF-7 human breast cancer cells were evaluated. On the basis of the yields of isolated flavonoids (compounds 18- 23), the major flavonoids in apple peels are quercetin-3-O-beta-D-glucopyranoside (compound 20, 82.6%), then quercetin-3-O-beta-D-galactopyranoside (compound 19, 17.1%), followed by trace amounts of quercetin (compound 18, 0.2%), (-)-catechin (compound 22), (-)-epicatechin (compound 23), and quercetin-3-O-alpha-L-arabinofuranoside (compound 21). Among the compounds isolated, quercetin (18) and quercetin-3-O-beta-D-glucopyranoside (20) showed potent antiproliferative activities against HepG2 and MCF-7 cells, with EC 50 values of 40.9 +/- 1.1 and 49.2 +/- 4.9 microM to HepG2 cells and 137.5 +/- 2.6 and 23.9 +/- 3.9 microM to MCF-7 cells, respectively. Six flavonoids (18-23) and three phenolic compounds (10, 11, and 14) showed potent antioxidant activities. Caffeic acid (10), quercetin (18), and quercetin-3-O-beta-D-arabinofuranoside (21) showed higher antioxidant activity, with EC 50 values of <10 microM. Most tested flavonoids and phenolic compounds had high antioxidant activity when compared to ascorbic acid and might be responsible for the antioxidant activities of apples. These results showed apple peel phytochemicals have potent antioxidant and antiproliferative activities.

Chemical antioxidant activity assays are used extensively to evaluate the potential bioactivity of plant foods and their phytochemical constituents, but they do not mimic the complexity of biological systems. The cellular antioxidant activity (CAA) activity assay was developed to be a more biologically relevant model to measure antioxidant activity. Structure-activity relationships of flavonoids have been determined in many chemistry antioxidant activity assays, and they vary with the protocols. The objective of this study was to determine structure-activity relationships of selected flavonoids in the CAA assay. The structures that conferred flavonoids with the most antioxidant activity in the CAA assay were a 3',4'- o-dihydroxyl group in the B-ring, a 2,3-double bond combined with a 4-keto group in the C-ring, and a 3-hydroxyl group. Isoflavones had no cellular antioxidant activity. Flavanols with a galloyl moiety had higher antioxidant activity than those without, and a B-ring 3',4',5'-trihydroxyl group further improved their efficacy. ORAC values for flavonoids were not related to their CAA values. Knowledge of structure-activity relationships in the CAA assay may be helpful in assessing potential in vivo antioxidant activity of flavonoids.

Raspberries are rich in phenolic phytochemicals. To study the health benefits of raspberries, four fresh raspberry varieties (Heritage, Kiwigold, Goldie, and Anne) were evaluated for total antioxidant and antiproliferative activities. The total amount of phenolics and flavonoids for each of the four raspberry varieties was determined. The Heritage raspberry variety had the highest total phenolic content (512.7 +/- 4.7 mg/100 g of raspberry) of the varieties measured followed by Kiwigold (451.1 +/- 4.5 mg/100 g of raspberry), Goldie (427.5 +/- 7.5 mg/100 g of raspberry), and Anne (359.2 +/- 3.4 mg/100 g of raspberry). Similarly, the Heritage raspberry variety contained the highest total flavonoids (103.4 +/- 2.0 mg/100 g of raspberry) of the varieties tested, followed by Kiwigold (87.3 +/- 1.8 mg/100 g of raspberry), Goldie (84.2 +/- 1.8 mg/100 g of raspberry), and Anne (63.5 +/- 0.7 mg/100 g of raspberry). The color of the raspberry juice correlated well to the total phenolic, flavonoid, and anthocyanin contents of the raspberry. Heritage had the highest a/b ratio and the darkest colored juice, and the Anne variety showed the lowest phytochemical content and the palest color. Heritage raspberry variety had the highest total antioxidant activity, followed by Kiwigold and Goldie, and the Anne raspberry variety had the lowest antioxidant activity of the varieties tested. The proliferation of HepG(2) human liver cancer cells was significantly inhibited in a dose-dependent manner after exposure to the raspberry extracts. The extract equivalent to 50 mg of Goldie, Heritage, and Kiwigold fruit inhibited the proliferation of those cells by 89.4 +/- 0.1, 88 +/- 0.2, and 87.6 +/- 1.0%, respectively. Anne had the lowest antiproliferative activity of the varieties measured but still exhibited a significant inhibition of 70.3+/- 1.2% with an extract equivalent to 50 mg of fruit. The antioxidant activity of the raspberry was directly related to the total amount of phenolics and flavonoids found in the raspberry (p < 0.01). No relationship was found between antiproliferative activity and the total amount of phenolics/flavonoids found in the same raspberry (p > 0.05).

Abstract Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoids and carotenoids from fruits and vegetables may play a key role in reducing chronic disease risk. Apples are a widely consumed, rich source of phytochemicals, and epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. In the laboratory, apples have been found to have very strong antioxidant activity, inhibit cancer cell proliferation, decrease lipid oxidation, and lower cholesterol. Apples contain a variety of phytochemicals, including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants. The phytochemical composition of apples varies greatly between different varieties of apples, and there are also small changes in phytochemicals during the maturation and ripening of the fruit. Storage has little to no effect on apple phytochemicals, but processing can greatly affect apple phytochemicals. While extensive research exists, a literature review of the health benefits of apples and their phytochemicals has not been compiled to summarize this work. The purpose of this paper is to review the most recent literature regarding the health benefits of apples and their phytochemicals, phytochemical bioavailability and antioxidant behavior, and the effects of variety, ripening, storage and processing on apple phytochemicals.

Cellular antioxidant activity ( CAA) and inhibition of hepato-cellular carcinoma (HepG2) proliferation were evaluated for the first time in the pulp and peel of mango cultivars. Comparatively, peel had high flavonoids and tocopherols content and showed significant antioxidant activity. Among all the studied cultivars, the Xiao Tainong peel was predominant with highest fistein, mangiferin and alpha-tocopherol content and significant cellular antioxidant activity value 2986 ± 380 μmol QE/100 g FW. The HepG2 cells antiproliferation was maximum in the peel of Da Tainong and pulp of Aozhou with lowest EC50 values, 2.35 ± 0.65 (peel) and 185.4 ± 10.9 (pulp) mg mL−1, in a dose-dependent manner. Negative associations of flavonoids and tocopherol compounds with CAA and antiproliferative activity in mango confirmed synergistic, additive or antagonistic actions of phytochemicals. The current study suggests that mango peel could be used as a value added ingredient or functional food and may contribute considerably to promote consumer health. [ABSTRACT FROM AUTHOR]

A comparative assessment of the phytochemical profiles and antioxidant activities of seven cultivars of Aloe was conducted to evaluate the potential health benefits of Aloe. Aloe arborescens contained the highest levels of phenolic content, total antioxidant capacity by the oxygen radical scavenging capacity assay and cellular antioxidant activity assay. Aloe vera showed the highest levels of flavonoid content and antioxidant capacity by the peroxyl radical scavenging capacity assay. Aloe greenii had the highest CAA value with a PBS wash before adding ABAP. There were no significant differences observed between Aloe arborescens and Aloe greenii. Aloin, aloe-emodin-8-O-beta-D-glucopyranoside, catechin, epicatechin, sinapic acid and chlorogenic acid were identified in Aloe samples by the HPLC analysis. Aloin, aloe-emodin-8-O-beta-D-glucopyranoside and catechin showed strong relationships with antioxidant activity. Significant levels of aloin, aloe-emodin-8-O-beta-D-glucopyranoside and catechin were determined in Aloe greenii, Aloe vera and Aloe saponaria, respectively. [ABSTRACT FROM AUTHOR]

Flaxseed (Linum usitatissimum L.) is well known for its health benefits and chemical composition. This study aimed to evaluate the dynamic changes caused by germination in vitamin C, phenolic compounds and antioxidant activities of flaxseed. It was observed that eight-day germination of flaxseed sprouts caused increases in phytochemical contents, that is 22.1-fold increase in vitamin C, 2.67-fold increase in phenolics and 5.48-fold increase in flavonoid contents as compare to initial concentration in flaxseeds on dry weight basis. The stimulation was also noted in the three identified phenolic acid ingredients including caffeic acid, p-coumaric acid and ferulic acid. Similarly, the total PSC and ORAC values of flax sprouts at day 8 increased by 3- to 4-folds compared to nongerminated flaxseeds. It is revealed that comparatively, 8-day germination of flax sprouts leads to a significant increase in vitamin C, phenolic constituents and total antioxidant activities than those of flaxseeds. [ABSTRACT FROM AUTHOR]

Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains. [ABSTRACT FROM AUTHOR]

There is strong scientific evidence suggesting that regular consumption of fruits and vegetables is negatively associated with risk of developing chronic diseases. The 2010 Dietary Guidelines for Americans recommend at least 9 servings of fruits and vegetables a day based on a 2000 kcal diet. However, the average person in the United States consumes 3.6 servings of fruits and vegetables per day. In order to achieve the goal of at least 9 servings, we should continue educating Americans about the health benefits of fruits and vegetables and recommend consumers to eat a wide variety of fruits and vegetables. The key is to increase the amount up to 9 to 13 servings of fruits and vegetables a day in all forms. Fresh, cooked, and processed fruits and vegetables including frozen and canned, 100% fruit juices, 100% vegetable juices, and dried fruits are all considered as servings of fruits and vegetables. A wide variety of fruits and vegetables provide a range of nutrients and different bioactive compounds including phytochemicals (phenolics, flavonoids, and carotenoids), vitamins (vitamin C, folate, and provitamin A), minerals (potassium, calcium, and magnesium), and fibers. More and more evidence suggests that the health benefits of fruits and vegetables are attributed to the additive and synergistic interactions of the phytochemicals present in whole foods by targeting multiple signal transduction pathways. Therefore, consumers should obtain nutrients and bioactive compounds from a wide variety of whole foods for optimal nutrition and health well-being, not from expensive dietary supplements. [ABSTRACT FROM AUTHOR]

Phenolics are suggested to be the major bioactive compounds responsible for the health benefits of tea. Seven types of tea were extracted using boiling water. The extraction kinetics was investigated. To more fully characterise the antioxidant profiles and possible associated health benefits of these tea types, the total water-soluble solid content, phenolics, flavonoids, and antioxidant and antiproliferative activities were quantified. Green tea leaves ( GTL) were found to have the highest phenolic content (128.7 ± 1.7 mg g−1 , P < 0.05), followed by teas of decaffeinated green tea bag (d GTB), green tea bag ( GTB), black tea bag ( BTB), decaffeinated BTB, black tea leaves and oolong tea leaves ( OTL). Among the three leaf teas, GT displayed the greatest antioxidant activity (4850.2 ± 60.7 μmol g−1, P < 0.05), followed by black tea ( BT) and oolong tea ( OT). As for the four bag teas, decaffeinated GT possessed the strongest antioxidant activity (4431.1 ± 335.0 μmol g−1, P < 0.05), followed by GT, BT and decaffeinated BT. The results display that phenolic/flavonoid content well correlated with antioxidant activity. Proliferation of three human cancer cells was significantly inhibited in a dose-dependent manner after exposure to some tea extracts. This may influence consumers in selecting the type of tea and tea brewing times, exhibiting greater health benefits. [ABSTRACT FROM AUTHOR]

Abstract: A sensitive and specific reversed-phase high-performance liquid chromatography with ultraviolet detection (RP-UV-HPLC) method has been developed and validated for the identification and quantification of pinocembrin in rat plasma using chrysin as the internal standard. Following protein precipitation with acetonitrile, the analytes were separated by the mobile phase 0.01M ammonium acetate (pH 4.0)–methanol (35:65, v/v) with an Agilent TC-C18 column (5μm, 4.6mm×150mm) at a flow rate of 1ml/min, column temperature 40°C and detection wavelength 290nm. A good linear relationship was obtained in the concentration range studied (0.07–133.33μg/ml, r =0.9995). The lowest limit of quantification (LLOQ) was 66.7ng/ml and the lowest limit of detection (LLOD) was 25ng/ml. Average recoveries ranged from 93.9 to 97.8% in plasma at the concentrations of 0.33 and 33.33μg/ml. Intra- and inter-batch relative standard deviations were 0.15–2.03 and 1.18–9.96%, respectively. This method was successfully applied to the pharmacokinetic studies in rats after intravenous administration of pinocembrin. [Copyright &y& Elsevier]

Ramie (Boehmeria nivea L.) is usually cultivated as a fiber crop, but it is also well known for its potential use in animal feeding with viable commercial applications. In this study, the phenolics profile as well as cellular antioxidant and antiproliferative activities were investigated in free and bound fractions of six different vegetative parts from Boehmeria nivea L. The highest total phenolic content was observed in bud (4585 ± 320 mg GAE/100 g DW), whereas root and petiole had the lowest total phenolic contents, 442.8 ± 9.8 and 630.9 ± 27.0 mg GAE/100 g DW, respectively. Likewise, phloem had the most abundant total flavonoids (2755 ± 184 mg CE/100 g DW), whereas the lowest flavonoid contents was found in root and petiole, 636.9 ± 44.2 and 797.4 ± 87.6 mg CE/100 g DW, respectively. Xylem and bud depicted remarkable antioxidant and antiproliferative activities, which could be explained by their diverse phenolic composition, especially chlorogenic acid and epicatechin. The Boehmeria nivea L. plant might be a valuable resource for high value-added phenolic compounds used in food and non-food industries. [ABSTRACT FROM AUTHOR]

This study aims to evaluate phenolics, flavonoids, total and cellular antioxidant activity (CAA), antioxidant capacity in ear sections of sweet corn. Corn cob and mature corn silk showed the highest contents of total phenolics and flavonoids (p < 0.05), respectively. Gallic acid and ferulic acid were the main free and bound phenolics in each ear part of corn, respectively (p < 0.05). Corn resident (CR) had a dominant role in total antioxidant activity and cellular antioxidant activity (CAA) (p < 0.05). Considering all the antioxidant properties, CR showed the best performance. The content of ferulic acid was correlated closely with CAA (R2 = 0.898, p < 0.05) and total antioxidant capacity (R2 = 0.971, p < 0.05), and total antioxidant capacity was also connected tightly with total phenolics (R2 = 0.886, p < 0.05). The results of this investigation were significant to enhance recognition and application of ear sections in food industry. Practical applications: Sweet corn is widely cultivated in Asia, America, and other regions for fresh or industrial food because of high sugar, dietary fiber, and vitamins. However, there is no systematic assay on ear sections of sweet corn concerning antioxidant evaluation. The study investigated phytochemical profiles and antioxidant capacity in ear sections of sweet corn systematically, and made a comprehensive comparison of them combined with correlation analysis. The results indicated that ear sections of sweet corn, not only kernels, demonstrated high antioxidant capacity. Ear sections show promising potential application in food industry. [ABSTRACT FROM AUTHOR]

Abstract: Grapes are rich in phenolics, flavonoids and resveratrol, which have been suggested to be responsible for their health benefits. The concentrations of phenolic, flavonoid, anthocyanins and resveratrol of 14 grape varieties grown in the Finger Lakes area of New York State were examined. Among the varieties tested, Cabernet Franc and Pinot Noir contained the highest total phenolic content with 424.6±3.8 and 396.8±12.4mg/100g, respectively. The total flavonoid content of Pinot Noir (301.8±6.2mg/100g) was around 3.1-fold higher than that of Baco Noir. Baco Noir had the highest resveratrol content (571±30μg/100g) of the varieties tested. Cabernet Franc possessed the highest antioxidant activity. Total antioxidant activities of grape extracts are well correlated with total phenolic content. The proliferation of Caco-2, HepG2 and MCF-7 human cancer cells was significantly inhibited in a dose-dependent manner after exposure to Pinot Noir, Cabernet Franc, Chardonnay, Catawba, Concord, Sheridan, Niagara and Riesling. The results suggest that phytochemicals in the selected wine grapes have potent antioxidant and antiproliferative activities. [Copyright &y& Elsevier]

The physical qualities, antioxidant content and activity, and antiproliferation activity of ‘Jewel’ strawberry fruit that were harvested at the white tip and red ripe maturity stages and stored in 65 or 95% relative humidity (RH) at 3 and 10°C for 12d were studied. Overall quality and firmness of fruit harvested at the red ripe stage declined more rapidly than at the white tip stage, and decreased more rapidly at 10°C than at 3°C in fruit of both maturity stages. RH did not affect fruit quality in any treatment. Lightness (L*) and hue angle decreased, and anthocyanin concentrations increased, more rapidly at 10°C than at 3°C in the white tip fruit. The L* of red ripe fruit decreased by day 3 and was maintained during the rest of the storage time. The initial anthocyanin concentrations of red ripe fruit were about five times greater than that in white tip fruit and declined during the storage. Total flavonoid and phenolic concentrations, and total antioxidant activity of fruit harvested at the white tip stage were greater than those harvested at the red ripe stage. These differences were maintained during the storage, except for red ripe fruit, where concentrations and activity decreased rapidly by day 12 in fruit stored at 10°C, especially at 95% RH. Total ascorbic acid concentrations of white tip fruit were lower than in red ripe fruit at harvest, but increased slightly over time, while those in red ripe fruit were relatively stable until they decreased at 10°C at 12d. Overall changes of total antioxidant activity were similar to those of total flavonoid and total phenolic concentrations, but not anthocyanin or ascorbic acid concentrations. Fruit quality was correlated with firmness and color attributes as well as with total flavonoid and phenolic concentrations and with antioxidant activity. A 50gL−1 concentration of strawberry extracts inhibited HepG2 human liver cancer cell proliferation by approximately 80%. The EC50 of antiproliferative activity of strawberry fruit value was not affected by the maturity stage at harvest or by storage temperature. [Copyright &y& Elsevier]

The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13 mg of gallic acid equiv./100 g. The phenolics from bound fraction contributed 40.6–50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03 mg catechin equiv./100 g. The flavonoids from the bound fraction contributed 26.9–48.2% of total flavonoids. Trans -ferulic acid was the predominant phenolic acid in BR. Total trans -ferulic acid content ranged from 161.42 to 374.81 μg/100 g. The percentage of trans -ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33 mg vitamin C equiv./100 g. The bound fraction contributed 67.2–77.2% of total PSC. [ABSTRACT FROM AUTHOR]

Phenolics including flavonoids are suggested to be the major bioactive compounds contributing to the health benefits of fruits and vegetables. The objective of the study was to determine the total phenolic and flavonoid contents, oxygen radical absorbance capacity (ORAC), peroxyl radical scavenging capacity (PSC), cellular antioxidant activity (CAA) and antiproliferative properties of selected cerrado fruits named gabiroba (Campomanesia cambessedeana Berg), murici (Byrsonoma verbascifolia Rich) and guapeva (Pouteria guardneriana Radlk). Gabiroba fruit showed the highest amount of total phenolics (851.0±40.7mg/100g fruit) and the highest antioxidant activity for both the performed assays (ORAC 8027.5±378.6μmol TE/100g fruit and PSC 2342.5±48.1μmol AAE/100g fruit). Gabiroba fruit and the pulp of guapeva had the highest antiproliferative capacity with the lowest EC50 40.7±4.8mg/mL and 37.9±2.2mg/mL, respectively. The results for the analyzed fruits for CAA were not significantly different from each other (p<0.05) (murici 41.3±17.8; gabiroba 33.9±18.8 and the pulp of guapeva 23.3±4.2μmol quercetin/100g fruit). More than 30 phenolic compounds in the pulp of guapeva, gabiroba and murici extracts were identified in the present study using ESI–TOF-MS. These results characterized for the first time the functional activity of selected Brazilian fruits and demonstrated the importance of these fruits from cerrado biome. [ABSTRACT FROM AUTHOR]