In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits
详细信息 查看全文
- 作者：Tao Maa ; b ; 1 ; Na Hua ; 1 ; Chenxi Dinge ; Qiulong Zhanga ; b ; Wencong Lia ; b ; Yourui Suoa ; Honglun Wanga ; Bo Baia ; baibochina@163.com" class="auth_mail" title="E-mail the corresponding author ; Chenxu Dinga ; c ; d ; cxding@nwipb.cas.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Anthocyanins ; Nitraria tangutorun Bobr. ; Antioxidant activities ; In vitro and in vivo ; Enrichment
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：296-303
- 全文大小：682 K
文摘
- •
The optimal conditions for enrichment and purification of anthocyanins are determined.
- •
The anthocyanins have better scavenging effects on DPPH and
OH in vitro than vitamin C.- •
The anthocyanins are related to improve blood lipid metabolism of hyperlipemia rats.
- •
The anthocyanins are related to increase the SOD activity and the TAC of hyperlipemia rats.