Effects of Processing on Antioxidation of Ramulus Cinnamomi
- VernacularTitle:炮制对桂枝抗氧化作用的影响
- Author:
Chen YANG
;
Xi QUI
;
Lingdong KONG
;
- Publication Type:Journal Article
- Keywords:
the processed products of Ramulus Cinnamomi;
superoxide anion;
hydroxyl radical;
lipid peroxidation
- From:
Chinese Traditional Patent Medicine
1992;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To investigate the effects of processing on antioxidation of Ramulus Cinnamomi .Method: The oxygen free radicals generation system in vitro and mouse liver homogenate lipid peroxidation reaction induced by hydroxy free radicals were used to estimate the effects. Results: Aqueous extracts of different processed products of Ramulus Cinnamomi were stronger than the alcohol extracts in the scavenging superoxide anion (O 2 -), but weaker in the scavenging hydroxyl free radical (?OH) and the anti lipid peroxidation. There were some existed differences among the different processed products. Conclusion: The processing affected the anti oxidation of Ramulus Cinnamomi .
