Chemical, enzymatic and cellular antioxidant activity studies of Agaricus blazei Murrill

Anais da Academia Brasileira de Ciências

Ricardo A. Hakime-silva¹  JosÉ C.r. Vellosa¹  Najeh M. Khalil¹  Omar A.k. Khalil¹  Iguatemy L. Brunetti¹  Olga M.m.f. Oliveira¹ 

关键词: Agaricus blazei Murrill;    antioxidant;    oxidant species;    chemiluminescence;    polymorphonuclear neutrophils;    Agaricus blazei Murril;    antioxidantes;    espécies oxidantes;    quimiluminescência;    neutrófilos polimorfonucleares;   

DOI  :  10.1590/S0001-37652013005000044

来源: SciELO

【 摘 要 】

Mushrooms possess nutritional and medicinal properties that have long been used for human health preservation and that have been considered by researchers as possible sources of free radical scavengers. In this work, the antioxidant properties of water extracts from Agaricus blazei Murill, produced by maceration and decoction, are demonstrated in vitro. Resistance to oxidation is demonstrated through three mechanisms: i) inhibition of enzymatic oxidative process, with 100% inhibition of HRP (horseradish peroxidase) and MPO (myeloperoxidase); ii) inhibition of cellular oxidative stress, with 80% inhibition of the oxidative burst of polymorphonuclear neutrophils (PMNs); and iii) direct action over reactive species, with 62% and 87% suppression of HOCl and superoxide anion radical (O2• –), respectively. From the data, it was concluded that the aqueous extract of A. blazei has significant antioxidant activity, indicating its possible application for nutraceutical and medicinal purposes.

【 授权许可】

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