Enhanced Antioxidant Capacities in vivo Caused by the Change in Key Constituent of Terminalia chebula Retz. Treated with Tibet Traditional Process

摘要

In order to investigate the chemical-biological relationship caused by the special processing technology,the constituent's content and antioxidant capacity in vivo of Euphorbia fischeriana Steud processing Terminalia chebula Retz. have been tested. Taking T. chebula Retz. as control,the content of gallic acid is analyzed with high performance liquid chromatography(HPLC) method. The results show that the increase of gallic acid concentration from 4.54% to 7.46% leads to enhancement of the antioxidant capacities in vivo of the E. fischeriana Steud processing T. chebula Retz. The significant antioxidant capacity in vivo(p<0.05) of the processed product possesses is better than the unprocessed herb. Its superoxide dismutase(SOD)and malondia-ldehyde(MDA) contents in serum,the MDA content in liver can match the effects of vitamine E when administered at high dosage.