in vivo and in vitro Antioxidant Effects of Hesperidin and Chlorogenic Acid

doi:10.7506/spkx1002-6300-200923044

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 196-199.doi: 10.7506/spkx1002-6300-200923044

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in vivo and in vitro Antioxidant Effects of Hesperidin and Chlorogenic Acid

LIU Ying1,2，WANG Zhi-sheng1,3,*，ZHOU An-guo1,3，CAI Jing-yi1,3

1. Animal Nutrition Institute, Sichuan Agricultural University, Ya'an 625014, China ；2. Chengdu Product Quality Supervision and
Inspection Institute, Chengdu 610041, China；3. Key Laboratory for Animal Disease-Resistance Nutrition, Ministry of Education,
Sichuan Agricultural University, Ya'an 625014, China

Received:2008-12-09 Online:2009-12-01 Published:2010-12-29
Contact: WANG Zhi-sheng E-mail:zengyong800608@163.com

Abstract

Abstract:

The aim of this study was to investigate the in vitro and in vivo antioxidant effects of hesperidin and chlorogenic acid by pyrogallol autoxidation and fenton reaction and animal studies. Piglets weaned at 14－28 days were fed basal diet of cornsoybean meal as a control and experiment diets containing 300 mg/kg of hesperidin and 300 mg/kg of chlorogenic acid, respectively for four weeks. The results showed that hesperidin and chlorogenic acid were able to scavenge the oxygen free radicals in vitro in a dose-response manner and chlorogenic acid displayed higher antioxidant activity than hesperidin. Animal studies suggested that chlorogenic acid significantly enhanced the levels of serum CAT, GSH-Px and the CIHR (P＜0.05) while hesperidin was able to reduce the contents of MDA (P ＜ 0.05).

Key words: hesperidin, chlorogenic acid, oxygen free radicals

CLC Number:

Q507

LIU Ying1,2，WANG Zhi-sheng1,3,*，ZHOU An-guo1,3，CAI Jing-yi1,3. in vivo and in vitro Antioxidant Effects of Hesperidin and Chlorogenic Acid[J]. FOOD SCIENCE, 2009, 30(23): 196-199 https://doi.org/10.7506/spkx1002-6300-200923044

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in vivo and in vitro Antioxidant Effects of Hesperidin and Chlorogenic Acid

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