ABSTRACT
The effect of maltol to prevent erythrocyte from auto-oxidation is presented. When erythrocytes were incubated at 37 ℃ for 24 h in vitro, oxyhemoglobin was decreased, methemoglobin, superoxide freeradical, lipofuscin and Heinz's body were increased as well as membrane proteins were changed. These reactions could be inhibited by maltol.
ABSTRACT
Objective: To study the scavenging capacity of extract from four kinds of barley leaves on superoxide free radical and hydroxyl free radical. Methods: Measure the content of superoxide free radical and hydroxyl free radical by nitro blue tetrazolium(NBT) photo-reduction. Results: Along with the flavonoid in the reaction liquid, the scavenging rate shows ascending trend . When the concentration of flavonoid is 12?g/ml, its scavenging rate is 95.56% and 94.12% on superoxide free radical and hydroxyl free radical respectively. Conclusion: The flavonoids of barley leave s have stronger anti-oxidative action.