医药导报2011，Vol.30Issue(11)：1406-1409,4.DOI:10.3870/yydb.2011.11.002
草豆蔻总黄酮抗氧化活性研究
Antioxidant Activity of Total Flavonoids from Alpinia katsumadai Hayata in Vitro and in Vivo
吴珍 1陈永顺 2王启斌2
作者信息
- 1. 湖北医药学院附属太和医院消化内科,湖北十堰,442000
- 2. 湖北医药学院附属太和医院药学部,湖北十堰,442000
- 折叠
摘要
Abstract
Objective To investingate the antioxidant activity of flavornoids from Alpinia katsumadai Hayata in vitro and in vivo. Methods The in vitro antioxidative capacity of total flavonoids from Alpinia katsumadai Hayata was studied by 2, 2 diphenyl-1-picrylhydrazyl ( DPPH ) radical scavenging assay. Effects on plasma superoxide dismutase ( SOD ) and liver malondialdehyde( MDA )in Z)-Galactopyranose induced subacute aging mice were studied after p. O. Treatment of total flavonoids. Results The flavornoids from Alpinia katsumadai Hayata showed similar in vitro antioxidant activities to that of tea polyphenols in a dose dependent manner. And they also elevated SOD and declined MDA in aging mice. Conclusion The total flavornoids from Alpinia katsumadai Hayata show effective antioxidative aciton both in vitro and in vivo, which may be associated to their anti-aging mechanisms.关键词
草豆蔻/总黄酮/抗氧化活性Key words
Alpinia katsumadai Hayata/Total flavornoids/ Antioxidantive activity分类
医药卫生引用本文复制引用
吴珍,陈永顺,王启斌..草豆蔻总黄酮抗氧化活性研究[J].医药导报,2011,30(11):1406-1409,4.
