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Enhanced Antioxidant Capacities in vivo Caused by the Change in Key Constituent of Terminalia chebula Retz. Treated with Tibet Traditional Process 被引量:4
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作者 LIANG Xiaoxia FEI Wenbo +1 位作者 HE Min LI Xue 《Wuhan University Journal of Natural Sciences》 CAS CSCD 2016年第6期544-548,共5页
In order to investigate the chemical-biological relationship caused by the special processing technology,the constituent's content and antioxidant capacity in vivo of Euphorbia fischeriana Steud processing Terminalia... In order to investigate the chemical-biological relationship caused by the special processing technology,the constituent's content and antioxidant capacity in vivo of Euphorbia fischeriana Steud processing Terminalia chebula Retz. have been tested. Taking T. chebula Retz. as control,the content of gallic acid is analyzed with high performance liquid chromatography(HPLC) method. The results show that the increase of gallic acid concentration from 4.54% to 7.46% leads to enhancement of the antioxidant capacities in vivo of the E. fischeriana Steud processing T. chebula Retz. The significant antioxidant capacity in vivo(p〈0.05) of the processed product possesses is better than the unprocessed herb. Its superoxide dismutase(SOD)and malondia-ldehyde(MDA) contents in serum,the MDA content in liver can match the effects of vitamine E when administered at high dosage. 展开更多
关键词 Euphorbia fischeriana Steud processing Terminalia chebula Retz gallic acid content antioxidant capacities in vivo
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