首页 | 本学科首页   官方微博 | 高级检索  
     


In vitro and In vivo Antioxidant Properties of Extracts from Coptis chinensis Inflorescence
Authors:Xiaoquan Ban  Bo Huang  Jingsheng He  Yuxin Chen  Hong Zeng  Li Han  Youwei Wang
Affiliation:(1) The State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, 430070, Peoples Republic of China;(2) Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Wuhan University), Ministry of Education, and Institute of TCM & Natural Products, Wuhan University School of Pharmaceutical Sciences, Wuhan, 430071, Peoples Republic of China;
Abstract:The inflorescence of cultivated Coptis chinensis has been valued for tea production for many years in China. The antioxidant activities of C. chinensis inflorescence extracts prepared by various solvents were investigated by using several established in vitro systems: 2,2′-azinobis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS), α,α-diphenyl-β-picrylhydrazyl (DPPH) and superoxide radical scavenging assays, reducing power assay, and ferrothiocyanate (FTC) and thiobarbituric acid (TBA) assays. The results showed that the 70% ethanol extract (EE) had the strongest antioxidant activity in vitro among the various extracts. Based on the in vitro results, EE was used to evaluate the antioxidant activity of C. chinensis inflorescence in vivo. The liver and kidney of intoxicated animals showed a significant decrease in superoxide dismutase (SOD), catalase (CAT) and glutathione (GSH) levels, while the malondialdehyde (MDA) level showed a significant increase. These changes were significantly reversed after treatment with EE and the standard vitamin E. Thus, the C. chinensis inflorescence may be a valuable natural source that can be applicable to food industries.
Keywords:
本文献已被 PubMed SpringerLink 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号