Detecting the Anti-oxidative Effect of Anabaena Phycocyanin

Abstract

Abstract: Aim: To detect the anti-oxidative effect of Anabaena Phycocyanin (APC) extracted from different media in vitro. Methods: Chemical colorimetry assay was used to test the anti-oxidative effect of APC in vitro including: ① The effect of totalanti-oxidation; ② The inhibiting effect on active superoxide anion (O·2 ); ③ The effect of eliminating hydroxyl radical (·OH); ④ The changes of MDA in liver of mice under the effect of APC. Results: APCs with different pour grades in some scope of concentrations all have the effects of the total anti-oxidation, the inhibiting active superoxide anion (O2·), the eliminating hydroxyl radical (·OH) and inhibiting the production of MDA in liver of mice, yet the effect was determined by dose of APC. Conclusion: APC has distinctively anti-oxidative effect in some scope of concentrations.

Key words: , Anabaena； Phycocyanin； anti-oxidative effect；

YANG Li-hong,WANG Xiao-jie,ZHONG Xu-sheng,FENG Pei-yong,LI Xiao-qing. Detecting the Anti-oxidative Effect of Anabaena Phycocyanin[J]. FOOD SCIENCE, 2006, 27(12): 208-213.

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Detecting the Anti-oxidative Effect of Anabaena Phycocyanin

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