Title: Study on Antioxidant Properties of Tea Polyphenols,Spirulina and Their Mixtures
Abstract:The antioxidant properties such as scavenging the free radicals towards hydroxyl radical(·OH),superoxidized anionic radical(O2-·) and 1,1-diphenyl 2-picrylhydrazyl(DPPH) by tea polyphenols(TP),spiruli...The antioxidant properties such as scavenging the free radicals towards hydroxyl radical(·OH),superoxidized anionic radical(O2-·) and 1,1-diphenyl 2-picrylhydrazyl(DPPH) by tea polyphenols(TP),spirulina(SP) and their mixed compounds were investigated through using ascorbic acid(VC) as the contrast. The results showed that TP and SP had a certain scavenging activities to ·OH,O2-·and DPPH,and the scavenging ratio increased with the concentration of TP,SP and their mixed compounds in the range of the investigated concentration. The TP's scavenging abilities to·OH,O2-·and DPPH was better than SP's,and equivalent to VCin its scavenging activities to·OH and DPPH. SP had a good scavenging abilities to·OH but bad to DPPH. TP and SP mixed compounds showed strong synergistic antioxidant properties if 10 % of TP was added into SP,the results provied an important reference for the further research and development of health-care food which play a role of enhance immune and antioxidant properties and the health-care food was suitable for the middle-aged and elderly.Read More
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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