The Antioxidant Effects of Germinating Tartary Buckwheat Vinegar

Abstract:

The present study was to evaluated the antioxidant capacity and the effect to the D - galactose senile mice of buckwheat vinegar which maked by sprouting buckwheat, divided healthy Kunming male mice into blank, positive control, model and three dose groups of vinega made by stirring buckwheat randomly. After 6 weeks, it was determined the activity of antioxidant enzyme and malondialdehyde in mice with different doses groups. The results showed that: the stirring buckwheat vinegar exhibited strong 1,1-diphenyl-2-picrylhydrazyl (DPPH) (IC₅₀ was 0.58*10^-2 ) and total antioxidant capacity (210.58 mmolFe₂SO₄•ml^-1 ); the vinegar can droped the level of MDA and improved the activity of SOD in liver of D - galactose senile mice. The low-dose group can improved the activity of SOD in serum. However, for the aging mice, the buckwheat vinegar had no effect on behavior when they were in the new environment, the ability of reduced the activity of TChE in brain and the level of MDA in serum was not significant, at the same time, the activity of GSH-px in the serum couldn't be enhanced.

• Periodical: Applied Mechanics and Materials (Volumes 651-653)
• Pages: 305-312
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.651-653.305
• Online since: September 2014
• Authors: Yun Long Li, Ting Jun Ma*, Hong Mei Li, Jun Jun Hu, Jun Sheng Bian, Fang Shan
• Keywords: Aging Mice, Antioxidant, D-Galactose, Stirring Buckwheat Vinegar

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