Enhanced antioxidant capacities in vivo caused by the change in key constituent of Terminalia chebula Retz. treated with Tibet traditional process

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• 作者：Xiaoxia Liang ; Wenbo Fei ; Min He ; Xue Li
• 关键词：Key wordsEuphorbia fischeriana Steud processing Terminalia chebula Retz. ; gallic acid content ; antioxidant capacities in vivo
• 刊名：Wuhan University Journal of Natural Sciences
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：21
• 期：6
• 页码：544-548
• 全文大小：302 KB
• 刊物类别：Mathematics and Statistics
• 刊物主题：Mathematics
  Computer Science, general
  Physics
  Life Sciences
  Chinese Library of Science
  
• 出版者：Wuhan University, co-published with Springer
• ISSN：1993-4998
• 卷排序：21

文摘

In order to investigate the chemical-biological relationship caused by the special processing technology, the constituent’s content and antioxidant capacity in vivo of Euphorbia fischeriana Steud processing Terminalia chebula Retz. have been tested. Taking T. chebula Retz. as control, the content of gallic acid is analyzed with high performance liquid chromatography (HPLC) method. The results show that the increase of gallic acid concentration from 4.54% to 7.46% leads to enhancement of the antioxidant capacities in vivo of the E. fischeriana Steud processing T. chebula Retz. The significant antioxidant capacity in vivo (p<0.05) of the processed product possesses is better than the unprocessed herb. Its superoxide dismutase (SOD) and malondia-ldehyde (MDA) contents in serum, the MDA content in liver can match the effects of vitamine E when administered at high dosage.