Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract

被引：0
|
作者：
Jungsook Cho
Jong Seong Kang
Pham Hoai Long
Jhang Jing
Yiho Back
Kyeong-Soo Chung
机构：
[1] Chungnam National University,College of Pharmacy
[2] Dongguk University,College of Medicine
[3] Gyeongju,undefined
[4] Dongyi Agriculture Cooperative,undefined
[5] Poryong,undefined
来源：
Archives of Pharmacal Research | 2003年 / 26卷
关键词：
Sweet potato; Anthocyanin; Antioxidant; Memory enhancement; Cordyceps mushroom;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The effects of purple sweet potato anthocyanin (SPA) and Cordyceps mushroom extract (CME) on lipid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and cognitive deficits were examined. Both SPA and CME exhibited DPPH radical scavenging activities with similar potency. In contrast, only SPA was shown to effectively inhibit lipid peroxidation initiated by Fe2+ and ascorbic acid in rat brain homogenates. Furthermore, SPA markedly enhanced cognitive performance, assessed by passive avoidance test in ethanol-treated mice. Combined treatments with SPA and CME did not significantly influence the effects of SPA alone. These results demonstrate that anthocyanin prepared from purple sweet potato exhibits memory enhancing effects, which may be associated with its antioxidant properties.
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页码：821 / 825
页数：4
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