title: [The effect of honey-frying on anti-oxidation activity of Astragalus mongholicus Bunge].
abstract: The anti-free radical effects of water extracts of crude Astragalus mongholicus (CAWE) and honey-fried Astragalus mongholicus (HAWE) have been studied. Both extracts have similar effects in scavenging 0.2 in Xan/Xo system. The effect of CAWE is stronger than that of HAWE in scavenging reactive oxygen species (ROS) produced by PMA and stimulated by PMN and also in scavenging OH engendered by Fentons reaction. This suggests that frying process may decrease the ROS scavenging activities of Astragalus mongholicus.
authors.affiliation: General Hospital of PLA, Beijing.
authors.forename: D Q
authors.initials: DQ
authors.lastname: Wang
authors.forename: W M
authors.initials: WM
authors.lastname: Shen
authors.forename: Y P
authors.initials: YP
authors.lastname: Tian
authors.forename: S M
authors.initials: SM
authors.lastname: Yun
authors.forename: C G
authors.initials: CG
authors.lastname: Jiang
mesh_terms: D000818:Animals; D004365:Drugs, Chinese Herbal / Q000494:pharmacology*; D016166:Free Radical Scavengers; D005609:Free Radicals; D006722:Honey; D006358:Hot Temperature; D007963:Leukocytes, Mononuclear / Q000187:drug effects; D015227:Lipid Peroxidation / Q000187:drug effects; D008099:Liver / Q000378:metabolism; D008163:Luminescent Measurements; D008315:Malondialdehyde / Q000378:metabolism; D051379:Mice
chemical_list: D004365:Drugs, Chinese Herbal; D016166:Free Radical Scavengers; D005609:Free Radicals; D008315:Malondialdehyde