Cho Jungsook, Kang Jong Seong, Long Pham Hoai, Jing Jhang, Back Yiho, Chung Kyeong-Soo
College of Pharmacy, Chungnam National University, Daejeon 305-764, Korea.
Arch Pharm Res. 2003 Oct;26(10):821-5. doi: 10.1007/BF02980027.
The effects of purple sweet potato anthocyanin (SPA) and Cordyceps mushroom extract (CME) on lipid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and cognitive deficits were examined. Both SPA and CME exhibited DPPH radical scavenging activities with similar potency. In contrast, only SPA was shown to effectively inhibit lipid peroxidation initiated by Fe2+ and ascorbic acid in rat brain homogenates. Furthermore, SPA markedly enhanced cognitive performance, assessed by passive avoidance test in ethanol-treated mice. Combined treatments with SPA and CME did not significantly influence the effects of SPA alone. These results demonstrate that anthocyanin prepared from purple sweet potato exhibits memory enhancing effects, which may be associated with its antioxidant properties.
研究了紫薯花青素（SPA）和虫草提取物（CME）对脂质过氧化、1,1-二苯基-2-苦基肼（DPPH）自由基及认知缺陷的影响。SPA和CME均表现出相似强度的DPPH自由基清除活性。相比之下，仅SPA能有效抑制大鼠脑匀浆中由Fe2+和抗坏血酸引发的脂质过氧化。此外，通过乙醇处理小鼠的被动回避试验评估，SPA显著提高了认知能力。SPA与CME联合处理对单独使用SPA的效果无显著影响。这些结果表明，从紫薯中制备的花青素具有增强记忆的作用，这可能与其抗氧化特性有关。
