In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits

	In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits
	Ma, Tao ; Hu, Na ; Ding, Chenxi ; Zhang, Qiulong ; Li, Wencong ; Suo, Yourui ; Wang, Honglun ; Bai, Bo ; Ding, Chenxu
刊名	FOOD CHEMISTRY
	2016-03-01
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.
内容类型	期刊论文
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
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.
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.
MLA	Ma, Tao,et al."In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits".FOOD CHEMISTRY (2016).