FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 259-262.doi: 10.7506/spkx1002-6630-201013059

• Nutrition & Hygiene • Previous Articles     Next Articles

in vitro Antioxidant and Free Radical Scavenging Activities of Total Flavonoids from the Leaves of Lycium ruthenicum Murr.

LI Jin,LI Shu-zhen,FENG Wen-juan,YUAN Hui   

  1. Key Laboratory of Rare and Endangered Species Conservation Biology in Xinjiang, College of Life Science and Chemistry,
    Xinjiang Normal University, Urumqi 830054, China
  • Received:2009-11-24 Online:2010-07-01 Published:2010-12-29
  • Contact: LI Jin E-mail:xjcjlj4@yahoo.com.cn

Abstract:

In this study, the total flavonoid extract from the leaves of Lycium ruthenicum Murr. was tested for its reducing power, hydroxyl free radical scavenging activity, inhibitory effects on H2O2-induced hemolysis of mouse erythrocytes and on the generation of MDA, one of the end products of lipid peroxidation in hepatic tissue of mice in an effort to assess its in vitro antioxidant and free radical scavenging activities. The results indicated that the extract could significantly inhibit hemolysis of mouse erythrocytes with an IC50 of 0.124 mg/mL, enhance the tolerance to reactive oxygen species in mouse serum, and reduce MDA generation in hepatic tissue of mice in a dose-dependent manner. Hence, the extract is a promising free radical scavenger and antioxidant.

Key words: Lycium ruthenicum Murr, total flavonoids, antioxidant activity, in vitro

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