FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (9): 506-508.
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ZHANG Pei-Gang, ZHENG Hong-Yan, CHANG You-Quan, QU Hong-Guang
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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
ZHANG Pei-Gang, ZHENG Hong-Yan, CHANG You-Quan, QU Hong-Guang. AntiOxidative Effect of Persimmon Leaf Flavonoid in vitro[J]. FOOD SCIENCE, 2005, 26(9): 506-508.
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