In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits
文献类型：期刊论文
| 作者 | Ma, Tao1,2; Hu, Na1; Ding, Chenxi5; Zhang, Qiulong1,2; Li, Wencong1,2; Suo, Yourui1; Wang, Honglun1; Bai, Bo1; Ding, Chenxu1,3,4 |
| 刊名 | food chemistry
 |
| 出版日期 | 2016-03-01 |
| 卷号 | 194页码:296-303 |
| 关键词 | Anthocyanins Nitraria tangutorun Bobr. Antioxidant activities In vitro and in vivo Enrichment |
| 英文摘要 | anthocyanins are the main compounds in nitraria tangutorun bobr. the enrichment and purification of anthocyanins on macroporous resins were investigated. regarding anthocyanin purification, static adsorption and desorption were studied. the optimal experimental conditions were the following: resin type: x-5; static adsorption time: 6 h; desorption solution: ethanol-water-hcl (80:19:1, v/v/v; ph 1); desorption time: 40 min. furthermore, the in vitro and in vivo biological activities of the anthocyanins were evaluated. the anthocyanins showed ideal scavenging effects on free radicals in vitro, especially on 1,1-diphenyl-2-picrylhydrazyl (dpph) and hydroxyl free radical ((oh)-o-center dot). in the animal experiment, blood lipid metabolism of hyperlipidemia rats was regulated by anthocyanin contents. the superoxide dismutase (sod) activity and the total antioxidant capacity (tac) of hyperlipidemia rats were also improved by anthocyanins. these results showed that anthocyanins from n. tangutorun bobr. fruits had potential biological activities in vivo as well as in vitro. (c) 2015 published by elsevier ltd. |
| WOS标题词 | science & technology ; physical sciences ; life sciences & biomedicine |
| 类目[WOS] | chemistry, applied ; food science & technology ; nutrition & dietetics |
| 研究领域[WOS] | chemistry ; food science & technology ; nutrition & dietetics |
| 关键词[WOS] | macroporous adsorption resins ; antioxidative activity ; purification ; enrichment ; flavonoids ; optimization ; extraction ; separation ; alkaloids ; stress |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000364248900040 |
| 源URL | [http://ir.nwipb.ac.cn/handle/363003/6526]  |
| 专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
| 作者单位 | 1.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Xining 810001, Peoples R China 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 3.Qinghai Nationalities Univ, Xining 810007, Peoples R China 4.Key Lab Plateau Crop Germplasm Innovat & Utilizat, Xining 810001, Peoples R China 5.Qinghai Red Cross Hosp, Xining 810000, Peoples R China |
| 推荐引用方式 GB/T 7714 | Ma, Tao,Hu, Na,Ding, Chenxi,et al. In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits[J]. food chemistry,2016,194:296-303. |
| APA | Ma, Tao.,Hu, Na.,Ding, Chenxi.,Zhang, Qiulong.,Li, Wencong.,...&Ding, Chenxu.(2016).In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits.food chemistry,194,296-303. |
| MLA | Ma, Tao,et al."In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits".food chemistry 194(2016):296-303. |
入库方式： OAI收割
来源：西北高原生物研究所
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