Antioxidant Activity of Haw Pectin in vitro and in vivo

doi:10.7506/spkx1002-6630-201403006

Abstract

Abstract:

Objective: To explore the antioxidant activity of haw pectin in vitro and in vivo. Methods: The free radical
scavenging activities of haw pectin on superoxide anion, DPPH and hydroxyl radicals were detected. The in vivo antioxidant
activity was investigated in high-fat-diet-fed mouse model. Results: Haw pectin showed significant free radical scavenging
activities against all the three radical species. It also significantly increased the content of glutathione (GSH) and the
antioxidant enzyme activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and catalase (CAT).
Moreover, it significantly decreased malondialdehyde (MDA) content in the liver of mice. Conclusion: Haw pectin has great
potential for the development of functional foods due to its excellent antioxidant activity.

Key words: haw pectin, antioxidation, lipid peroxidization

DONG Yin-ping, LI Tuo-ping. Antioxidant Activity of Haw Pectin in vitro and in vivo[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201403006.

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Antioxidant Activity of Haw Pectin in vitro and in vivo

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