Antioxidant Effect of Raspberry Glycoprotein

doi:10.7506/spkx1002-6630-201021081

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 357-360.doi: 10.7506/spkx1002-6630-201021081

• Nutrition & Hygiene • Previous Articles Next Articles

Antioxidant Effect of Raspberry Glycoprotein

TIAN Tian，DUAN Yu-feng*，NIU Fu-ge

(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi an 710062, China)

Received:2010-03-02 Revised:2010-10-17 Online:2010-11-15 Published:2010-12-29
Contact: DUAN Yu-feng E-mail:yfduan@snnu.edu.cn

Abstract

Abstract:

Objective: To investigate the antioxidant activity of raspberry glycoprotein (RGP) in vitro and in vivo. Methods: The antioxidant activity of raspberry glycoprotein in vitro was evaluated by determining its reducing power and scavenging capacities against hydroxyl, superoxide anion and DPPH free radicals. The activities of CAT, SOD and GSH-PX in serum, liver and brain tissues of mice were determined to evaluate the antioxidant activity of raspberry glycoprotein in vivo. Results: Raspberry glycoprotein significantly increased the activities of CAT, SOD and GSH-PX in serum, liver and brain tissues of mice, revealed strong reducing power, and effectively eliminated hydroxyl, superoxide anion and DPPH free radicals. Conclusion: Raspberry glycoprotein has obvious antioxidant effect.

Key words: raspberry, glycoprotein, free radical, antioxidation

CLC Number:

TS201.2

TIAN Tian，DUAN Yu-feng*，NIU Fu-ge. Antioxidant Effect of Raspberry Glycoprotein[J]. FOOD SCIENCE, 2010, 31(21): 357-360 https://doi.org/10.7506/spkx1002-6630-201021081

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Antioxidant Effect of Raspberry Glycoprotein

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