Antioxidant activity of the microalga Spirulina maxima
Data(s) |
01/08/1998
|
---|---|
Resumo |
Spirulina maxima, which is used as a food additive, is a microalga rich in protein and other essential nutrients. Spirulina contains phenolic acids, tocopherols and ß-carotene which are known to exhibit antioxidant properties. The aim of the present study was to evaluate the antioxidant capacity of a Spirulina extract. The antioxidant activity of a methanolic extract of Spirulina was determined in vitro and in vivo. The in vitro antioxidant capacity was tested on a brain homogenate incubated with and without the extract at 37oC. The IC50 (concentration which causes a 50% reduction of oxidation) of the extract in this system was 0.18 mg/ml. The in vivo antioxidant capacity was evaluated in plasma and liver of animals receiving a daily dose of 5 mg for 2 and 7 weeks. Plasma antioxidant capacity was measured in brain homogenate incubated for 1 h at 37oC. The production of oxidized compounds in liver after 2 h of incubation at 37oC was measured in terms of thiobarbituric acid reactant substances (TBARS) in control and experimental groups. Upon treatment, the antioxidant capacity of plasma was 71% for the experimental group and 54% for the control group. Data from liver spontaneous peroxidation studies were not significantly different between groups. The amounts of phenolic acids, <FONT FACE="Symbol">a</FONT>-tocopherol and ß-carotene were determined in Spirulina extracts. The results obtained indicate that Spirulina provides some antioxidant protection for both in vitro and in vivo systems. |
Formato |
text/html |
Identificador |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1998000800007 |
Idioma(s) |
en |
Publicador |
Associação Brasileira de Divulgação Científica |
Fonte |
Brazilian Journal of Medical and Biological Research v.31 n.8 1998 |
Palavras-Chave | #microalgae #antioxidant activity #Spirulina maxima #phenolic compounds #ß-carotene #<FONT FACE=Symbol>a</FONT>-tocopherol |
Tipo |
journal article |