Antioxidant Activity Assessment of Ethanolic Spirulina Extracts

被引：0
|
作者：
Andrica, Florina Maria [1 ]
Draghici, George Andrei [2 ]
Soica, Codruta [1 ]
Pinzaru, Iulia [1 ]
Coricovac, Dorina [1 ]
Citu, Cosmin [2 ]
Dehelean, Cristina [1 ]
机构：
[1] Victor Babes Univ Med & Pharm Timisoara, Fac Pharm, 2 Eftimie Murgu Sq, Timisoara 300041, Romania
[2] Banat Univ Agr Sci & Vet Med, King Michael I Romania Timisoara, Fac Food Proc, 119 Calea Aradului, Timisoara 300645, Romania
来源：
REVISTA DE CHIMIE | 2016年 / 67卷 / 02期
关键词：
spirulina; antioxidant activity; phycocyanin; oxidative stress; INDUCED NEPHROTOXICITY; PHYCOCYANIN; RATS; PLATENSIS; PROTECTS; ALPHA;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Spirulina (SP) is a cyanobacteria with a rich content in proteins, vitamins, pigments, essential fatty acids and minerals, being used in several chronic pathologies including arterial hypertension, obesity, diabetes, hypercholesterolemia and cancer. The aim of this study consists in evaluating the antioxidant activity of ethanolic SP extracts of following concentrations: lmglmL, 0.5 mg/mL, 0.25 mg/mL, 0.05 mg/mL. Consequently, the antioxidant activity of SP ethanolic extracts has directly depended on the solutions concentrations, but it had not been influenced by time.
引用
收藏
页码：289 / 290
页数：2
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