Abstract:
:The aim of present study was to evaluate antioxidant property of Glycyrrhiza glabra root extracts using in vitro models. The dose-dependent aqueous and ethanolic extracts demonstrated the scavenging activity against nitric oxide (concentration that caused 50% inhibition of nitric oxide radicals [IC(50)]=72 and 62.1 microg/ml, respectively), superoxide (IC(50)=64.2 and 38.4 microg/ml, respectively), hydroxyl (IC(50)=81.9 and 63 microg/ml, respectively), DPPH (IC(50)=43.6 and 28.3 microg/ml, respectively) and ABTS(*+) (IC(50)=77.3 and 57.2 microg/ml, respectively) radicals. Further, both extracts showed strong reducing power and iron-chelating capacities. In the Fe(2+)/ascorbate system, both extracts were found to inhibit mitochondrial fraction lipid peroxidation. In copper-catalyzed human serum and low-density lipoprotein oxidation models, both extracts significantly (P<0.05) lengthened the lag phase along with a decline in the oxidation rate, conjugated dienes, lipid hydroperoxides and thiobarbituric acid reactive substance formation. In conclusion, ethanolic extract of G. glabra possess considerable antioxidant activity and protective effect against the human lipoprotein oxidative system.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Visavadiya NP,Soni B,Dalwadi Ndoi
10.1080/09637480902877998subject
Has Abstractpub_date
2009-01-01 00:00:00pages
135-49eissn
0963-7486issn
1465-3478pii
910630589journal_volume
60 Suppl 2pub_type
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journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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abstract::The characterization and stability evaluation of food and food constituents (chemical active ingredient/microorganism) for which nutrition or health claims want to be requested are essential for the success of an application to EFSA. This work reviews the requirements that must be fulfilled for a full characterization...
journal_title:International journal of food sciences and nutrition
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abstract::Wheat breads prepared from frozen partially baked breads were characterized by their content of rapidly digestible starch (RDS) and slowly digestible starch (SDS) by the in vitro starch digestibility method developed by Englyst. Breads with different contents and types of fibre and breads prepared with different ferme...
journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
pub_type: 临床试验,杂志文章,随机对照试验
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journal_title:International journal of food sciences and nutrition
pub_type: 临床试验,杂志文章
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journal_title:International journal of food sciences and nutrition
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abstract::A high sodium intake, to which bread makes a major contribution, and a low potassium intake are believed to be important factors in the promotion of cardiovascular disease. Our aims was to determine to what extent salts of potassium could substitute sodium chloride and potassium-rich soya flour could replace wheat flo...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
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journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
doi:10.3109/09637486.2014.971229
更新日期:2015-02-01 00:00:00
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journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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abstract:BACKGROUND:Dietary antioxidant intake has been suggested to protect against oxidative damage and related clinical complications. The aim of the present study was to assess the potential relationships between the dietary total antioxidant capacity (TAC) and obesity-related features in children and adolescents. MATERIAL...
journal_title:International journal of food sciences and nutrition
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pub_type: 杂志文章,随机对照试验
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journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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abstract::The physical and chemical properties of seeds and seed oil from 'Tainung No. 1' passion fruit in China have been analyzed in order to evaluate their nutritional value. Proximate analysis shows that the seeds have a high amount of protein (10.8 +/- 0.60%) and are rich in oil (23.40 +/- 2.50%). The seeds are found to be...
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