Antioxidant activity of burdock (Arctium lappa Linne):: Its scavenging effect on free-radical and active oxygen
Antioxidant activity of burdock (Arctium lappa Linne):: Its scavenging effect on free-radical and active oxygen
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DOI：
10.1007/s11746-998-0248-8
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发表时间：
1998-04-01
影响因子：
2
通讯作者：
Duh, PD
中科院分区：
文献类型：
--
作者：
Duh, PD
考察了牛膝提取物的抗氧化活性、清除自由基活性和清除活性氧活性。在用于提取的溶剂中，水产生的萃取物数量最多，表现出最强的抗氧化活性。牛至的水提物(Web)和热水提物(HWEB)在抑制亚油酸过氧化方面表现出相似且显著的活性，表明热处理没有改变Web的抗氧化活性。WEB和HWEB在亚油酸和脂质体模型体系中产生的丙二醛(MDA)显著低于对照组(P<；0.05)。此外，生育酚(ToC)、WEB和HWEB的混合物在脂质体体系中表现出显著的协同抗氧化作用，WEB和HWEB因此增强了TOE的作用。此外，WEB和HWEB在体外对大鼠肝匀浆的脂质过氧化有明显的抑制作用。WEB和HWEB对α，α-二苯基-β-苦基肼自由基的清除效果均为80%，且具有明显的还原能力，表明WEB和HWEB是主要的抗氧化剂。两种提取物在1.0 mg剂量下对超氧物清除率均为60.4-65.0%，对过氧化氢清除率均为80.5%。对羟基自由基有明显的清除作用。这些结果表明，WEB和HWEB还具有氧清除剂和辅助抗氧化剂的活性。根据这些结果，我们认为牛膝提取物中自由基反应的终止和活性氧物种的猝灭可能是其抗氧化活性的部分原因。
The antioxidant activity and free-radical and active oxygen-scavenging activity of burdock extracts were investigated. Of the solvents used for extraction, water yielded the greatest amount of extract that exhibited the strongest antioxidant activity. Water extracts of burdock (WEB) and hot water extracts of burdock (HWEB) exhibited comparable and marked activity on inhibition of linoleic acid peroxidation, indicating that heat treatment did not alter the antioxidant activity of WEB. WEB and HWEB produced significantly lower (P < 0.05) malondialdehyde (MDA) in both linoleic acid and liposome model systems than did the control. Moreover, mixtures of tocopherol (Toc), WEB, and HWEB exhibited a remarkable synergistic antioxidant effect in a liposome system, WEB and HWEB thus potentiated the action of Toe. Furthermore, WEB and HWEB displayed a marked inhibitory effect on lipid peroxidation of rat liver homogenate in vitro. WEB and HWEB exhibited an 80% scavenging effect on alpha,alpha-diphenyl-beta-picrylhydrazyl radical and marked reducing power, indicating that WEB and HWEB act as primary antioxidants. Both extracts at a dose of 1.0 mg exhibited a 60.4-65.0% scavenging effect on superoxide and an 80.5% scavenging effect on hydrogen peroxide. They also showed a marked scavenging effect on the hydroxyl radical. These results revealed that WEB and HWEB are also active as oxygen scavengers and as secondary antioxidants. Based on these results, termination of free-radical reactions and quenching of reactive oxygen species in burdock extracts are suggested to be, in part, responsible for the antioxidant activity of burdock extracts.