Title of article :
Antioxidant activities of Salvia miltiorrhiza and Panax notoginseng
Author/Authors :
Zhao، نويسنده , , Guang-Rong and Xiang، نويسنده , , Zhi-Jun and Ye، نويسنده , , Ting-Xiang and Yuan، نويسنده , , Ying-Jin and Guo، نويسنده , , Zhi-Xin، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2006
Pages :
8
From page :
767
To page :
774
Abstract :
Traditional Chinese medicinal herb Salvia miltiorrhiza (SM) and Panax notoginseng (PN) have been widely used for the prevention and treatment of vascular diseases in the clinics. To better understand their mechanisms of pharmacological actions, the in vitro antioxidant activities of extract of Salvia miltiorrhiza (ESM) and extract of Panax notoginseng (EPN) were evaluated with different antioxidant testing systems. Their activities of scavenging superoxide anion radicals, DPPH radicals, hydroxyl radicals, and hydrogen peroxide, chelating Ferrous ion, and ferric ion reducing power were assessed. The results showed that the mechanisms of their antioxidant effects were distinct and diverse. ESM possessed strong reducing power and high scavenging activities against free radicals including superoxide anion, hydroxyl and DPPH radicals, but a weaker scavenging activity for hydrogen peroxide. ferrous ion chelating activity of ESM was undetectable at the tested concentrations. In contrary, EPN exhibited strong ferrous ion chelating activity and high scavenging activities against hydrogen peroxide, hydroxyl radicals, and a weak activity against superoxide anion and DPPH free radicals. EPN did not show any ferric ion reducing power. Since their antioxidant mechanisms are complementary, the combined use of ESM and EPN might be even more beneficial. These antioxidant properties of SM and PN are likely part of the reasons that they are effective in the prevention and treatment of vascular diseases.
Keywords :
antioxidant activity , Free radicals scavenging , Metal chelating , Salvia miltiorrhiza , Reducing power , Panax notoginseng
Journal title :
Food Chemistry
Serial Year :
2006
Journal title :
Food Chemistry
Record number :
1953421
Link To Document :
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