In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| _version_ | 1876475926075670528 |
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| author | Weidong WANG |
| author_facet | Weidong WANG |
| contents | In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic Weidong WANG Yuee SUN Agrociencias polyphenol Black garlic antioxidant activity This study investigated the in vitro and in vivo antioxidant activities of polyphenol extracted from black garlic. Black garlic polyphenol (BGP) was extracted from black garlic. The in vitro antioxidant activities of BGP were determined using DPPH·, OH and O 2– radical scavenging assays. The in vivo antioxidant activities were determined by detecting the malondialdehyde (MDA) content and superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in mice. Results showed that, the DPPH· radical inhibition rate of 200 and 250 μg/mL BGP was equivalent with Vc (P > 0.05). With concentration of 400 and 500 μg/mL, the OH radical inhibition rate of BGP was slightly lower than Vc (P > 0.05). The O 2– radical inhibition rates of 200, 400, 600, 800 and 1000 μg/mL BGP were significantly lower than Vc (P < 0.05). In the groups treated with BGP with suitable dose, the serum MDA content was significantly decreased compared with model group (P < 0.05), and the serum SOD and GSH-Px activities were significantly increased (P < 0.05). BGP has obvious DPPH· and ·OH radical scavenging activities, and can significantly decrease the serum MDA content in mice with oxidative damage, and increase the serum SOD and GSH-Px activities. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953544025 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37 |
| format | Artículo científico |
| id | redalyc_395953544025 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic Weidong WANG Agrociencias polyphenol Black garlic antioxidant activity In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic Weidong WANG Yuee SUN Agrociencias polyphenol Black garlic antioxidant activity This study investigated the in vitro and in vivo antioxidant activities of polyphenol extracted from black garlic. Black garlic polyphenol (BGP) was extracted from black garlic. The in vitro antioxidant activities of BGP were determined using DPPH·, OH and O 2– radical scavenging assays. The in vivo antioxidant activities were determined by detecting the malondialdehyde (MDA) content and superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in mice. Results showed that, the DPPH· radical inhibition rate of 200 and 250 μg/mL BGP was equivalent with Vc (P > 0.05). With concentration of 400 and 500 μg/mL, the OH radical inhibition rate of BGP was slightly lower than Vc (P > 0.05). The O 2– radical inhibition rates of 200, 400, 600, 800 and 1000 μg/mL BGP were significantly lower than Vc (P < 0.05). In the groups treated with BGP with suitable dose, the serum MDA content was significantly decreased compared with model group (P < 0.05), and the serum SOD and GSH-Px activities were significantly increased (P < 0.05). BGP has obvious DPPH· and ·OH radical scavenging activities, and can significantly decrease the serum MDA content in mice with oxidative damage, and increase the serum SOD and GSH-Px activities. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953544025 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37 |
| title | In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic |
| topic | Agrociencias polyphenol Black garlic antioxidant activity |
| url | https://www.redalyc.org/articulo.oa?id=395953544025 |