The Study of Flavonoids and Polysaccharide Content and Antioxidant Capacity In Vitro of Compound Chinese Herbal Medicine in Changbai Mountain

Abstract:

The compounds, which extracted from Equisetum arvense, Crataegus pinnatifida Bunge, Rosa maximowicziana Regel and Physalis alkekengi, were selected to determine the content of flavonoids and polysaccharides by a visible light spectrophotometry, and the antioxidant activity was determined by a chemical method. The results showed that the content of flavonoids in our compounds was 0.204 mg/g and the polysaccharides was 2.498 mg/g. In scavenging experiments, the levels of hydroxyl radicals and superoxide anion were lower compared with negative control, but the levels were still higher than positive control. The ability to scavenge superoxide anion was more powerful than hydroxyl radicals. This determined that our compound preparation extract have the ability to scavenge hydroxyl radicals and superoxide anion.

• Periodical: Advanced Materials Research (Volumes 926-930)
• Pages: 1036-1039
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.926-930.1036
• Online since: May 2014
• Authors: Yang Ting Zhang, Yan Li Xi, Min Liu, Hong Bo Ma*
• Keywords: Chinese Herbal Medicine, Determination, Flavonoid, Free Radical, Polysaccharide

References

[1] P.D. Fraser and P.M. Bramley: Progress in Lipid Research, Vol. 43 (2004), p.228.

[2] L.L. Marchand: Biomedicine and Pharmacotherapy, Vol. 56 (2002) No. 6, p.296.

[3] J.C. Sheng, F. Yu, Z.H. Xin, L.Y. Zhao, X.J. Zhu and Q.H. Hu: Food Chemistry, Vol. 105 (2007) p.533.

[4] X.B. Yang, Y. Zhao, Y. Yang and Y. Ruan: Journal of Agricultural and Food Chemistry, Vol. 56 (2008) p.6905.

[5] I. Erlund: Nutrition Research, Vol. 24 (2004) p.851.

[6] Y. Arai, S. Watanabe, M. Kimira, K. Shimoi, R. Mochizuki and N. Kinae: Journal of Nutrition, Vol. 130 (2000) No. 9, p.2243.

[7] B.H. Havsteen: Pharmacology and Therapeutics, Vol. 96 (2000) No. 2-3, p.67.

[8] C.W. Huie and X. Di: Journal of Chromatography B, Vol. 812 (2004) No. 1-2, p.241.

[9] Y. Sun, J. Tang, X. Gu and D. Li: International Journal of Biological Macromolecules, Vol. 36 (2005) No. 5, p.283.

[10] F.L. Li, R. Wang and H.M. Zhang: NatProd ResDev, Vol. 22 (2010), p.671. (In Chinese).

[11] R. Yazdanparast and A. Ardestani: Journal of Medicinal Food, Vol. 10 (2007) No. 4, p.667.

[12] R. Yazdanparast, S. Bahramikias and A. Ardestani: Chem Biol Interact, Vol. 172 (2008) No. 3, p.176.

[13] T.T. Mai, N.N. Thu, P.G. Tien and N.V. Chuyen: J Nutr Sci Vitaminol, Vol. 53(2007) No. 3, p.267.