Influence of Polysaccharides from Scrophularia radix on Antioxidant Capacity of Tissues in Exercising Mice

doi:10.7506/spkx1002-6630-201017086

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 385-387.doi: 10.7506/spkx1002-6630-201017086

• Nutrition & Hygiene • Previous Articles Next Articles

Influence of Polysaccharides from Scrophularia radix on Antioxidant Capacity of Tissues in Exercising Mice

WANG Zhen1，SONG Jian2

1. Department of Physical Education, Xi an Technological University, Xi an 710032, China；
2. Department of Physical Education, Tibet Nationalities Institute, Xianyang 712082, China

Received:2010-03-31 Revised:2010-08-25 Online:2010-09-15 Published:2010-12-29
Contact: WANG Zhen E-mail:chimu@snnu.edu.cn

Abstract

Abstract:

To explore the influence and mechanism of polysaccharides from Scrophularia radix, the dry root of Scrophularia ningpoensis Hemsl on the antioxidant capacity of some tissues in exercising mice, mice were orally given different doses of polysaccharides from Scrophularia radix or normal saline 2 hours before swimming exercise for 3 consecutive weeks. The results showed that polysaccharides from Scrophularia radix had enhancing effect on the activities of antioxidant enzymes in mice with exercise-induced fatigue and could inhibit lipid peroxidation in mouse tissues to a certain extent.

Key words: Scrophularia radix polysaccharides, exercise mice, anti-oxidation

CLC Number:

TS201.4

WANG Zhen1，SONG Jian2. Influence of Polysaccharides from Scrophularia radix on Antioxidant Capacity of Tissues in Exercising Mice[J]. FOOD SCIENCE, 2010, 31(17): 385-387.

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Influence of Polysaccharides from Scrophularia radix on Antioxidant Capacity of Tissues in Exercising Mice

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