Journal of Capital Medical University ›› 2004, Vol. 25 ›› Issue (2): 174-176.

• 论著·基础研究 • Previous Articles     Next Articles

Study on the Antioxidative Effect of Food Safflor Yellow

Jin Ming, Li Jinrong, Wu Wei Beijing   

  1. Institute of Heart, Lung and Blood Vessel Diseases Department of Pharmacology, Beijing Anzhen Hospital, Affiliate of Capital University of Medical Sciences
  • Received:2003-10-08 Revised:1900-01-01 Online:2004-04-15 Published:2004-04-15

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Abstract: The aim was to observe the antioxidative effect of food safflor yellow (FSY). Hydroxyl radical scavenge effect of FSY was tested with 1,10-phenanthroline-Fe2+ oxidative assay. Lipid peroxidation of mouse liver suspension was measured with thiobarbituric acid colorimetry technique. Hemocytocatheresis was determined with colorimetry. Hydroxyl radical can be scavenged by 2.00 to 5.33 g/L FSY dose dependently. Mouse liver suspension peroxidation was inhibited by 0.298 to 1.194 g/L FSY dosage dependently. Hemocytocatheresis was attenuated by 0.023 to 0.228 g/L FSY dose dependently. FSY is effective against oxidative damage.

Key words: food safflor yellow, hydroxyl radical, lipid peroxidation, hemocytocatheresis

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