Journal of Food, Agriculture and Environment




Vol 12, Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Effect of flavonoids from tartary buckwheat on the exhaustive exercise-induced oxidative stress of mice


Author(s):

Ming Li 1, Lin Luo 2, Rong Yu 3*

Recieved Date: 2014-02-12, Accepted Date: 2014-04-03

Abstract:

The present study aimed to examine the effects of flavonoids from tartary buckwheat (TBF) on the exhaustive exercise-induced oxidative stress in the liver and muscle tissues of mice. The mice were divided into four groups: control (C), low-dose TBF-treated (LFT), middle-dose TBF-treated (MFT) and high-dose TBF-treated (HFT). The treated groups received TBF (100, 200 and 400 mg/kg), while the control group received physiological saline. After 28 days treatment, the mice performed exhaustive exercise on the treadmill, along with the determination of some biochemical parameters. The results showed that TBF could up-regulate the superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase (CAT) activities, which are accompanied by corresponding decreases in malondialdehyde (MDA) and 8-hydroxy-20-deoxyguanosine (8-OHdG) levels. These findings suggest that TBF could prevent exhaustive exercise-induced oxidative stress.

Keywords:

Flavonoids from tartary buckwheat, exhaustive exercise, oxidative stress, malondialdehyde, 8-hydroxy-20-deoxyguanosine, antioxidant enzymes


Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 128-131


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