FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 408-410.

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Studies on Antioxidant Effect in vivo of FSPV and PSPV

 LUO  Li-Ping, GAO  Yin-Yu, HONG  Xue-E, XIA  Dong-Hua, WANG  Ying-Xiang   

  1. Life Science College of Nanchang University
  • Online:2005-08-15 Published:2011-09-19

Abstract: To study the antioxidant effect in vivo of FSPV and PSPV on mice, contents of malondiadehyde(MDA) and lipofuscin (LPF), enzyme activities of superoxide dismutase(SOD) and glutathione peroxidase(GSHpx) and the total antioxidant competency (TAOC) in the serum, heart, liver and kidney of mice were measured by reagent box. The followings are results. FSPV can significantly or remarkably significantly decrease the contents of MDA and LPF and increase TAOC in tested tissues, but having no obvious influence on the activity of SOD and GSHpx. PSPV can increase significantly or remarkably significantly the TAOC and activity of SOD and GSHpx and decrease the contents of MDA and LPF in tested tissues. Although the mechanism is different, both FSPV and PSPV can increase the antioxidant action in vivo significantly and prevent lipid peroxidation damages int ested tissues.

Key words: FSPV, PSPV, antioxidant in vivo