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Abstract Title:

Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver.

Abstract Source:

J Sci Food Agric. 2010 Aug 30;90(11):1951-8. PMID: 20564418

Abstract Author(s):

Ju Qiu, Changzhong Ren, Junfeng Fan, Zaigui Li

Article Affiliation:

College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing 100083, China.

Abstract:

BACKGROUND: The present study focused on the antioxidant activities of aged oat (Avena sativa L.) vinegar. The antioxidant activities of oat and vinegar have been proved by many previous research studies. It should be noted that oat vinegar, as a novel seasoning, has antioxidant activity. RESULTS: Oat vinegar showed stronger radical scavenging activities, reducing power, and inhibition of lipid peroxidation than rice vinegar. The concentrations of polyphenols and flavonoids in oat vinegar were higher than those in rice vinegar. Ethyl acetate extract of oat vinegar possessed the most varieties of phenolic acids and showed the strongest antioxidant activity compared with ethanol and water extracts. At suitable doses of oat vinegar, the malondialdehyde value was decreased, activities of superoxide dismutase and glutathione peroxidase were promoted, and hepatic damage induced by (60)Co gamma-irradiation was ameliorated in aging mice. CONCLUSION: Oat vinegar manifested antioxidant activity which was stronger than that of rice vinegar in vitro and the same as that of vitamin E in vivo.

Study Type : Animal Study

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Sayer Ji
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