in vitro Antioxidant and Free Radical Scavenging Activities of Total Flavonoids from the Leaves of Lycium ruthenicum Murr.

doi:10.7506/spkx1002-6630-201013059

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 259-262.doi: 10.7506/spkx1002-6630-201013059

• Nutrition & Hygiene • Previous Articles Next Articles

in vitro Antioxidant and Free Radical Scavenging Activities of Total Flavonoids from the Leaves of Lycium ruthenicum Murr.

LI Jin，LI Shu-zhen，FENG Wen-juan，YUAN Hui

Key Laboratory of Rare and Endangered Species Conservation Biology in Xinjiang, College of Life Science and Chemistry,
Xinjiang Normal University, Urumqi 830054, China

Received:2009-11-24 Online:2010-07-01 Published:2010-12-29
Contact: LI Jin E-mail:xjcjlj4@yahoo.com.cn

Abstract

Abstract:

In this study, the total flavonoid extract from the leaves of Lycium ruthenicum Murr. was tested for its reducing power, hydroxyl free radical scavenging activity, inhibitory effects on H2O2-induced hemolysis of mouse erythrocytes and on the generation of MDA, one of the end products of lipid peroxidation in hepatic tissue of mice in an effort to assess its in vitro antioxidant and free radical scavenging activities. The results indicated that the extract could significantly inhibit hemolysis of mouse erythrocytes with an IC50 of 0.124 mg/mL, enhance the tolerance to reactive oxygen species in mouse serum, and reduce MDA generation in hepatic tissue of mice in a dose-dependent manner. Hence, the extract is a promising free radical scavenger and antioxidant.

Key words: Lycium ruthenicum Murr, total flavonoids, antioxidant activity, in vitro

CLC Number:

R285．5

LI Jin，LI Shu-zhen，FENG Wen-juan，YUAN Hui. in vitro Antioxidant and Free Radical Scavenging Activities of Total Flavonoids from the Leaves of Lycium ruthenicum Murr.[J]. FOOD SCIENCE, 2010, 31(13): 259-262 https://doi.org/10.7506/spkx1002-6630-201013059

[1]	WU Shuxia, XU Fei, ZHANG Xiaoming, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai. Enhancing the Antioxidant Activity and Flavor Stability of Ham Sausage Using a Porous Starch/β-Cyclodextrin Composite Encapsulation System Loaded with Curcumin and Lycopene [J]. FOOD SCIENCE, 2026, 47(9): 95-105.
[2]	LI Mengqing, JIANG Fan, LIU Yangjin, DU Shuangkui. Structural Modulation and Application of High Internal Phase Emulsions Containing Proso Millet Bran Protein as a Delivery Carrier [J]. FOOD SCIENCE, 2026, 47(9): 106-115.
[3]	CHEN Xiaodie, AO Ning, WANG Kun, DONG Nan, WANG Guoze, Deng Ying, LI Fei, CHEN Zhifeng, LIU Jia. Effect of Fermentation on Structure, Physicochemical and in Vitro Fermentation Characteristics of Dietary Fiber in Mustard Green Stems [J]. FOOD SCIENCE, 2026, 47(9): 163-178.
[4]	CHEN Sixuan, ZHU Jingwen, YANG Conghao, WU Tao. Encapsulation and Controlled Release of Blueberry Anthocyanins with Sodium Alginate-Based Hydrogel [J]. FOOD SCIENCE, 2026, 47(8): 113-123.
[5]	CAO Wenjun, HUANG Pantian, HU Ruibiao, ZHAO Xuanxiang, CHEN Kaite, LUO Peishan, MIAO Jianyin. Dynamic Simulated Gastrointestinal Digestion of Lactopontin and Effects of Its Products on the Proliferation, Differentiation and Mineralization of Osteoblasts [J]. FOOD SCIENCE, 2026, 47(7): 166-173.
[6]	NIU Yinyin, YANG Shizhan, WEI Pengfei, ZHANG Jian, ZHAO Yang. Effect of Potato Starch on the Eating Quality and in Vitro Digestibility of Non-fried Buckwheat Instant Noodles [J]. FOOD SCIENCE, 2026, 47(4): 79-87.
[7]	WANG Weimin, NI Xiaoyu, WU Xinyan, GONG Rongyi, WANG Qian, CHENG Yukun, DENG Jianjun, WANG Gongpu, YANG Haixia. Compositional Analysis of Black-Bone Chicken Egg Yolk Oil and Its Mechanism of Action in Alleviating Allergic Response in β-Lactoglobulin-Sensitized Mice [J]. FOOD SCIENCE, 2026, 47(4): 115-128.
[8]	Zhou Yiyi, Sun Haiyan, Wang Yangguang, Chen Xiao’e, Yuan Gaofeng. Preparation and Preservation Performance of Polyvinyl Alcohol/Carboxymethyl Cellulose Composite Films Enhanced by Cuttlefish Ink Carbon Dots [J]. FOOD SCIENCE, 2026, 47(4): 265-275.
[9]	CHEN Mei, LONG Jiaxin, HE Yuanmeng, HONG Gonghua, GUO Junling. Construction of Tea Polyphenol-Based Nanocomplex and Its Antioxidant Effects on Reproductive Cells [J]. FOOD SCIENCE, 2026, 47(3): 139-147.
[10]	YANG Chengjun, CHEN Liang, WANG Hualei, WANG Xinze, ZHANG Su, GU Ruizeng, MENG Ganlu, LIU Wenying. Characterization of Wheat Peptides and Their Ameliorative Effects and Mechanism on Alcohol-Induced Damage in Hepatocytes [J]. FOOD SCIENCE, 2026, 47(3): 198-209.
[11]	WANG Yiqi, SHEN Xiaozhu, YANG Danfei, GUO Xinyu, LIU Hui, KE Sheng, WU Yina, ZHUANG Yuan, ZHOU Zhongkai. Structural and Functional Characterization of Ultrasonically Prepared Flaxseed Protein-Tannic Acid Covalent Conjugates [J]. FOOD SCIENCE, 2026, 47(3): 243-256.
[12]	JIANG Pengfei, GAO Haidong, XIAO Zuobing, SHI Guanying, ZHANG Le, ZHAO Lili, SHI Yuting, ZHANG Xuefeng, WANG Zhaogai. Effects of Different Drying Methods on Physicochemical Properties, Antioxidant Activity, and Volatile Components of Garlic [J]. FOOD SCIENCE, 2026, 47(3): 257-267.
[13]	ZHANG Shixin, GENG Yangyang, LIU Yana, HU Bokai, WANG Jihui. Metabolomic Analysis and Comparison of Antioxidant Activity of Fruiting Bodies and Cultured Mycelia of Collybia nuda [J]. FOOD SCIENCE, 2026, 47(2): 92-103.
[14]	LI Fengjuan, WU Jiang, LI Yuyao, LIU Bo, LI Xisen, ZHOU Hang, GAO Chunyan, LU Yuehong. Metabolites and Antioxidant Activities of Polyphenols in Agriophyllum squarrosum (L.) Moq. [J]. FOOD SCIENCE, 2026, 47(2): 195-203.
[15]	LIN Xiaohua, MA Xin, SHI Donghong, SUN Jian. Preparation, Activity Evaluation and Molecular Mechanism of Antioxidant Soybean Peptides by Ultrasound-Assisted Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2026, 47(2): 250-258.

in vitro Antioxidant and Free Radical Scavenging Activities of Total Flavonoids from the Leaves of Lycium ruthenicum Murr.

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments