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Title: Evaluation of anti-oxidant capacity of root of Scutellaria baicalensis Georgi, in comparison with roots of polygonum multiflorum thunb and Panax ginseng CA Meyer
Authors: Chan, Enoch
Wong, Cynthia Ying-kat
Wan, Chun-wai
Kwok, Ching-yee
Wu, Jianhong
Ng, Kar-man
So, Chi-hang
Au, Alice Lai Shan
Poon, Christina Chui-Wa
Seto, Sai-Wang
Kwan, Yiu-Wa
Yu, Peter H.
Chan, Shun-wan
Subjects: Chinese-medicated diet
Anti-oxidant activity
Ferric reducing/anti-oxidant power (FRAP)
Total phenol content
Scutellaria baicalensis Georgi
Polygonum multiflorum Thunb
Panax ginseng CA Meyer
Issue Date: 2010
Publisher: Institute for Advanced Research in Asian Science and Medicine, World Scientific
Source: The American journal of Chinese medicine, 2010, v. 38, no. 4, p. 815-827.
Abstract: In Chinese communities, regular consumption of Chinese-medicated diets (CMD) (usually in the form of soup) is a traditional practice to promote health and prevent disease development. The overall improvement of health conditions is believed to be correlated with the anti-oxidant potentials of these herbs. Huangqin, roots of Scutellaria baicalensis Georgi (Lamiaceae), is one of the herbs commonly used in CMD. In this study, the anti-oxidant capacities of Huangqin extracts (water, ethanol and ether extracts) were evaluated and compared to commonly used CMD herbs, Heshouwu, roots of Polygonum multiflorum Thunb (Polygonaceae) and Renshen (or Ginseng), roots of Panax ginseng CA Meyer (Araliaceae). The anti-oxidant capacities were measured by using both cell-free assay [ferric reducing/anti-oxidant power (FRAP)] and biological methods [2,2'-azobis–(2-amidinopropane) (AAPH)-induced haemolysis assay and H₂O₂-induced cell damage on H9C2 cells]. Additionally, the total phenolic content was measured using Folin-Ciocalteu methods. Water extract of Huangqin has the highest anti-oxidant activities compared to the ethanol and ether extracts. A positive relationship between the anti-oxidant effects and total phenolic contents of extracts was demonstrated. This shows that Huangqin could be an effective dietary antioxidant that can be consumed regularly as a functional food for the prevention of oxidant/free radical-related diseases.
Rights: Electronic version of an article published as The American Journal of Chinese Medicine, Vol. 38, No. 4, 2010, 815–827, [10.1142/S0192415X10008263] © World Scientific Publishing Company,
Type: Journal/Magazine Article
DOI: 10.1142/S0192415X10008263
ISSN: 0192-415X
Appears in Collections:ABCT Journal/Magazine Articles

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