In vitro and in vivo antioxidant activities of a flavonoid isolated from celery (Apium graveolens L. var. dulce).

@article{Li2014InVA,
  title={In vitro and in vivo antioxidant activities of a flavonoid isolated from celery (Apium graveolens L. var. dulce).},
  author={Peng Li and Jia Jia and Daihui Zhang and Jingli Xie and Xueshu Xu and Dongzhi Wei},
  journal={Food & function},
  year={2014},
  volume={5 1},
  pages={50-6}
}
In the present article, a flavonoid was separated and purified from celery leaf through ethanol extraction, column chromatography and crystallization. The product was identified as apiin by LC/ESI-MS, and its antioxidant activities were evaluated in vitro, including by 1,1-diphenl-2-picrylhyrazyl free radical (DPPH˙), superoxide radical (O2(-)˙) and hydroxyl radical (OH˙) scavenging assays. IC50 values were 68.0 μg ml(-1) in the DPPH assay, 0.39 mg ml(-1) in the O2(-)˙ assay and 48.0 μg ml(-1… CONTINUE READING
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