1. Antioxidant capacities of Artemisia annua L. leaves and enzymatically treated Artemisia annua L. in vitro and in broilers
- Author
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X.C. Zheng, Xiaoli Wan, W.P. Su, J.F. Zhang, Yu Niu, Qiang Huang, Tian Wang, and Lili Zhang
- Subjects
0301 basic medicine ,Antioxidant ,DPPH ,medicine.medical_treatment ,Flavonoid ,Artemisia annua ,03 medical and health sciences ,chemistry.chemical_compound ,Botany ,medicine ,Food science ,chemistry.chemical_classification ,ABTS ,biology ,0402 animal and dairy science ,Broiler ,food and beverages ,04 agricultural and veterinary sciences ,Malondialdehyde ,biology.organism_classification ,040201 dairy & animal science ,030104 developmental biology ,chemistry ,Catalase ,biology.protein ,Animal Science and Zoology - Abstract
The antioxidant capacities of Artemisia annua L. leaves (AL) and enzymatically treated A. annua L. (EA) were investigated both in vitro and in broilers in the current study. Total phenolic and flavonoid contents were determined by Folin-Ciocalteu and aluminium chloride methods, respectively. Antioxidant capacities were evaluated by scavenging activities against 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) test and reducing power (RP) test. The total phenolic and flavonoid contents, ABTS and DPPH radical scavenging activities, FRAP and RP of AL were higher (P
- Published
- 2016
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