Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo

The antioxidant activities of malt extract from barley were evaluated by various methods in vitro and in vivo. Scavenging effects on the hydroxyl and superoxide radicals, and protection against reactive oxygen species induced lipid, protein and DNA damage were evaluated. The d-galactose induced mouse aging model was used to evaluate ability of malt extract to behave as an antioxidant in vivo. The extract exhibited high antioxidant activities both in vitro and in vivo, evidenced by its ability to scavenge hydroxyl- and superoxide-radicals, high reducing power, and protection against biological macromolecular oxidative damage. Furthermore, malt extract prevented the decrease of antioxidant enzyme activities, decreased liver and brain malondialodehyde levels and carbonyl content, and improved total antioxidant capability in d-galactose-treated mice. In conclusion, these results demonstrate potential antioxidant activities and antiaging effect of malt, providing scientific support for the empirical use of malt as an antioxidant for diseases caused by reactive oxygen species.