Assessment of the Antioxidant Activity of Extracts of Allium schoenoprasum L. with an Experimentally Elevated Selenium Content
| Autor: | N. V. Matistov, K. V. Bezmaternykh, T. I. Shirshova, G. V. Smirnova, V. V. Volodin, I. V. Beshlei, O. N. Oktyabr’skii |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Pharmacology
Antioxidant 010405 organic chemistry medicine.medical_treatment food and beverages chemistry.chemical_element Allium schoenoprasum 01 natural sciences Selenate food.food 0104 chemical sciences Sodium selenate 010404 medicinal & biomolecular chemistry chemistry.chemical_compound food chemistry Polyphenol Drug Discovery medicine Chelation Food science Selenium Katg gene |
| Zdroj: | Pharmaceutical Chemistry Journal. 51:200-204 |
| ISSN: | 1573-9031 0091-150X |
| Popis: | The effects of using selenium dressings on A. schoenoprasum on the antioxidant activity of extracts were studied. Treatment of seeds with sodium selenate led to minor increases in polyphenol levels in extracts and the expression of the antioxidant gene katG, but had no effect on the radical-binding (RBA) or chelating (CA) activity of extracts, not increasing their antioxidant activity in a microbial test system. Selenate added artificially to extracts produced statistically significant reductions in indicators such as the concentrations of polyphenols, RBA, CA, and, to a small extent, antioxidant activity in the microbial test system, but had no effect on the ability of extracts to stimulate expression of the katG gene. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|