山楂原花青素的抗氧化活性研究

Antioxidant Activity of Procyanidins From Hawthorn Fruit

研究了山楂果实中的原花青素在溶液体系和脂质体体系中的体外抗氧化活性。在所用的实验模型中,山楂原花青素表现出较强的清除自由基和抑制脂质过氧化的能力。对.OH,山楂原花青素和Vc的IC50分别约为0.053mg/mL和0.11mg/mL;对O2-.,山楂原花青素和VC的IC50分别约为0.05mg/mL和0.17mg/mL。在脂质体体系中,山楂原花青素抑制脂质过氧化的能力远大于VE。

In this study, the antioxidant activity of procyanidins from hawthorn fruit was studied in vitro. Three assays, including both solution system and liposome system were used for valuing the antioxidant activity of hawthorn procyanidins. In solution system, The · OH scaven- ging ability of hawthorn procyanidins was higher than Vc, with IC50 being 0. 053 mg/mL and 0.11 mg/mL respectively; For O2^- ·, the scavenging ability of hawthorn procyanidins was higher than Vc too, with IC50 being 0.05 mg/mL and 0.17 mg/mL respectively. In liposome peroxidation system, hawthorn procyanidins exhibited much higher antioxidant activity than VE.