FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (9): 506-508.

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AntiOxidative Effect of Persimmon Leaf Flavonoid in vitro

 ZHANG  Pei-Gang, ZHENG  Hong-Yan, CHANG  You-Quan, QU  Hong-Guang   

  1. 1.Jilin Normal Institute of Engineering and Technology; 2.College of Food Engineering ,Jilin Agricultural University; 3.Department of Pharmacology, Basic School of Medical Sciences, Jilin University
  • Online:2005-09-15 Published:2011-09-20

Abstract: Objective: To study the anti-ox idative effects of PF. Methods: The•OH scavenging effect was measured by salicy lic acid method, the content of MDA in liver m itochondria and microsome was measured by TBA assay; hem olysis of RBC and the swelling of m itochondria were detected by spectrophotometric methods. Results: PF can scavenge•OH, inh ibit production of MDA, swelling of mitochondria and hem olys is of RBC. Conclusion: PF has anti-ox idation effects in vitro.

Key words: pineneedie flavonoid(PF), hydroxylradical, anti-oxidation