title: In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley.
abstract: The objective of this study was to determine the antioxidant capacity of polyphenols extracted from black highland barley (BHLPE) in vitro and in vivo. BHLPE was found to have strong superoxide radical, hydroxyl radical and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, ferric reducing antioxidant power and moderate metal ion-chelating activity. Compared with a high fat diet (HFD) group, mice that were administered 600mg BHLPE/kg body weight showed significant decreases in total cholesterol, low-density lipoprotein cholesterol and the atherosclerosis index, in addition to markedly increased high-density lipoprotein cholesterol levels. Furthermore, the antioxidant defense system and antioxidant gene expression were significantly improved in vivo in mice that were administered BHLPE compared with mice in the HFD group. These results suggest that BHLPE has significant potential as a natural antioxidant to promote health and to reduce the risk of disease.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
authors.forename: Yingbin
authors.initials: Y
authors.lastname: Shen
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China. Electronic address: zhanghuigwzx@gmail.com.
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
authors.forename: Liling
authors.initials: L
authors.lastname: Cheng
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
authors.forename: Li
authors.initials: L
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
authors.forename: Haifeng
authors.initials: H
authors.lastname: Qian
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
authors.forename: Xiguang
authors.initials: X
authors.lastname: Qi
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000627:therapeutic use; D001467:Hordeum / Q000737:chemistry*; D051379:Mice; D018384:Oxidative Stress; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D059808:Polyphenols
keywords: Antioxidant activity; Black highland barley; In vitro; In vivo; Oxidative stress