Study on Antioxidative Effects of Carotenoids Extracted from Potamogeton crispus L.in Vitro

Abstract

Abstract: Carotenoids in Potamogeton crispus L. is a natural source of the red pigment in the red yolk of duck eggs. The scavenging effect of Carotenoids in Potamogeton crispus L. on hydroxyl radicals (·OH) was studied by D-deoxyrobise method. To study the anti-oxidative effect of Carotenoids in Potamogeton crispus L. the contents of MDA in tissue of liver and mitochondria of liver were studied by TBA assay in vitro, and the hemolysis extent of red blood cells and the swelling extent of mitochondria of liver were also detected by spectrophotometric methods. The result showed that Carotenoids in Potamogeton crispus L. had the ·OH scavenging activity. It could inhibit the generation of MDA, the swelling of mitochondria, and the hemolysis of red blood cells. The conclusion was that Carotenoids in Potamogeton crispus L. could have the effect of anti-oxidation.

Key words: Potamogeton crispus L., carotenoids, hydroxyl radical, anti-oxidation

REN Dan-Dan, PENG Guang-Hua, WANG Hai-Bin, ZHANG Sheng-Hua. Study on Antioxidative Effects of Carotenoids Extracted from Potamogeton crispus L.in Vitro[J]. FOOD SCIENCE, 2005, 26(3): 228-231.

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Study on Antioxidative Effects of Carotenoids Extracted from Potamogeton crispus L.in Vitro

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