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首页> 外文期刊>Food and Nutrition Sciences >Antioxidant Effect of Roasted Barley (Hordeum vulgare L.) Grain Extract towards Oxidative Stress in Vitro and in Vivo
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Antioxidant Effect of Roasted Barley (Hordeum vulgare L.) Grain Extract towards Oxidative Stress in Vitro and in Vivo

机译：大麦籽提取物对体内和体外氧化应激的抗氧化作用

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The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high antioxidant activities in vitro and in vivo, evidenced by its ability to chelate ferrous ions, scavenge hydroxyl and superoxide radicals, and prevent lipid peroxidation of liver homogenate. The extract significantly increased the total antioxidant capability (T-AOC) in aged mice (P < 0.05). The activities of antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased while levels of malondialodehyde (MDA) and manoamine oxidase (MAO) decreased in both the liver and brain of aged mice treated with the extract compared to the control (untreated mice). The results demonstrate potential antioxidant activities and antiaging effect of roasted barley grain. This provides scientific support for the use of roasted barley grain as an antioxidant against oxidative stress.
机译：通过多种方法在体内和体外评估了烤大麦籽提取物的抗氧化活性。结果表明，该提取物在体外和体内均具有较高的抗氧化活性，其具有螯合亚铁离子，清除羟基和超氧自由基以及防止肝匀浆脂质过氧化的能力的证据。提取物显着提高了老年小鼠的总抗氧化能力（T-AOC）（P <0.05）。与对照组相比，用提取物处理的衰老小鼠的肝脏和大脑中抗氧化酶超氧化物歧化酶（SOD）和谷胱甘肽过氧化物酶（GSH-Px）的活性增加，而丙二醛（MDA）和甘露胺氧化酶（MAO）的水平降低。 （未经治疗的小鼠）。结果表明，烤大麦籽粒具有潜在的抗氧化活性和抗衰老作用。这为使用烤大麦籽粒作为抗氧化应激的抗氧化剂提供了科学依据。

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