title: Evaluation of anti-oxidant capacity of root of Scutellaria baicalensis Georgi, in comparison with roots of Polygonum multiflorum Thunb and Panax ginseng CA Meyer.
abstract: In Chinese communities, regular consumption of Chinese-medicated diets (CMD) (usually in the form of soup) is a traditional practice to promote health and prevent disease development. The overall improvement of health conditions is believed to be correlated with the anti-oxidant potentials of these herbs. Huangqin, roots of Scutellaria baicalensis Georgi (Lamiaceae), is one of the herbs commonly used in CMD. In this study, the anti-oxidant capacities of Huangqin extracts (water, ethanol and ether extracts) were evaluated and compared to commonly used CMD herbs, Heshouwu, roots of Polygonum multiflorum Thunb (Polygonaceae) and Renshen (or Ginseng), roots of Panax ginseng CA Meyer (Araliaceae). The anti-oxidant capacities were measured by using both cell-free assay [ferric reducing/anti-oxidant power (FRAP)] and biological methods [2,2'-azobis-(2-amidinopropane) (AAPH)-induced haemolysis assay and H(2)O(2)-induced cell damage on H9C2 cells]. Additionally, the total phenolic content was measured using Folin-Ciocalteu methods. Water extract of Huangqin has the highest anti-oxidant activities compared to the ethanol and ether extracts. A positive relationship between the anti-oxidant effects and total phenolic contents of extracts was demonstrated. This shows that Huangqin could be an effective dietary anti-oxidant that can be consumed regularly as a functional food for the prevention of oxidant/free radical-related diseases.
authors.affiliation: Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong SAR, China.
authors.forename: Enoch
authors.initials: E
authors.lastname: Chan
authors.forename: Cynthia Ying-Kat
authors.initials: CY
authors.lastname: Wong
authors.forename: Chun-Wai
authors.initials: CW
authors.lastname: Wan
authors.forename: Ching-Yee
authors.initials: CY
authors.lastname: Kwok
authors.forename: Jian-Hong
authors.initials: JH
authors.lastname: Wu
authors.forename: Kar-Man
authors.initials: KM
authors.lastname: Ng
authors.forename: Chi-Hang
authors.initials: CH
authors.lastname: So
authors.forename: Alice Lai-Shan
authors.initials: AL
authors.lastname: Au
authors.forename: Christina Chui-Wa
authors.initials: CC
authors.lastname: Poon
authors.forename: Sai-Wang
authors.initials: SW
authors.lastname: Seto
authors.forename: Yiu-Wa
authors.initials: YW
authors.lastname: Kwan
authors.forename: Peter Hoi-Fu
authors.initials: PH
authors.lastname: Yu
authors.forename: Shun-Wan
authors.initials: SW
authors.lastname: Chan
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D002460:Cell Line; D004365:Drugs, Chinese Herbal / Q000737:chemistry / Q000494:pharmacology*; D006861:Hydrogen Peroxide; D005894:Panax / Q000737:chemistry*; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D018517:Plant Roots; D028502:Polygonum / Q000737:chemistry*; D031364:Scutellaria baicalensis / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004365:Drugs, Chinese Herbal; D010636:Phenols; D006861:Hydrogen Peroxide