Anais da Academia Brasileira de Ciências | |
Chemical, enzymatic and cellular antioxidant activity studies of Agaricus blazei Murrill | |
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】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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