THE ANTI-INFLAMMATORY EFFECT OF ETHANOLIC EXTRACT FROM POTENTILLA CHINENSIS ROOT AND LEAF

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：woaibaobei123321

【摘要】

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【作者】

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Tsui-Yao Chen Chung Wen Su

【机构】

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Department of Food Science, I-Lan University, I-Lan, 260 CHINESE TAIPEI

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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　　The effect of Potentilla chinensis Ser.,is one of the edible wild vegetables,that has been used extensively traditional herbal medicine for rheumatoid arthritis in Taiwan.The antioxidant and anti-inflammatory effects of Potentilla chinensis Ser.root and leaf powder extracted by 95% ethanol,50% ethanol and water were investigated.All the extracts have scavenged 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH) effect and prolonged Cu2+-induced LDL oxidation.

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THE ANTI-INFLAMMATORY EFFECT OF ETHANOLIC EXTRACT FROM POTENTILLA CHINENSIS ROOT AND LEAF

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