Abstract: Objective:Studies on the antioxidation of safflower yellow(SY), gardenia yellow (GY), red radish color(RRC) and purple sweet-potato red color(PSPRC). Method: The hydroxyl radical and superoxide anion radical scavenging effects of the four natural edible pigments were examined in vitro by fluorescence spectrophotometric method. Determine on the serum GPT, GOT, LDH and hepatic MDA, GSH-Px, SOD, liver index of SY and PSPRC. Results: All of the pigments have some scavenging effects on the hydroxyl radical and superoxide anion radical. In SY and PSPRC treated groups, the increases of serum GPT, GOT, LDH activities and liver GSH-Px, SOD were inhibited obviously. The elevations of MDA and liver index were prevented significantly. The lesions in liver were ameliorated obviously. Conclusion: Four natural edible pigments have antioxidant activity.

Key words: pigment, free radical, antioxidation, carbon tetrachloride(CCl4), hepatotoxicity