文章基本信息

标题：Antioxidant Effect of Roasted Barley (Hordeum vulgare L.) Grain Extract towards Oxidative Stress in Vitro and in Vivo
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作者：Mary Omwamba ; Feng Li ; Guiju Sun 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2013
卷号：4
期号：8A
页码：139-146
DOI：10.4236/fns.2013.48A017
出版社：Scientific Research Publishing
摘要：The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high antioxidant activities in vitro and in vivo, evidenced by its ability to chelate ferrous ions, scavenge hydroxyl and superoxide radicals, and prevent lipid peroxidation of liver homogenate. The extract significantly increased the total antioxidant capability (T-AOC) in aged mice (P < 0.05). The activities of antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased while levels of malondialodehyde (MDA) and manoamine oxidase (MAO) decreased in both the liver and brain of aged mice treated with the extract compared to the control (untreated mice). The results demonstrate potential antioxidant activities and antiaging effect of roasted barley grain. This provides scientific support for the use of roasted barley grain as an antioxidant against oxidative stress.
关键词：Oxidative Stress; Roasted Barley Grain; Antioxidant Activity; Aged Mouse Model