Antioxidative Effect of Pine, Oak, and Lily Pollen Extracts

摘要

Antioxidative activities of pine, oak, and lily pollen extracts were evaluated based on l,l-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging ability and inhibition of lipid peroxidation in animal tissues. Each pollen was extracted with 50% ethanol,100% ethanol or water, DPPH radical-scavenging capacity of 50% ethanol extract (EC_(50) 40.0 mg/mL) of pine pollen was higher than those of water (46.8 mg/mL) and 100% ethanol (131.2 mg/mL) extracts of pollen. Fifty percent ethanol (3.2 mg/mL) was alsobetter than 100% ethanol (4.5 mg/mL) and water (8.3 mg/mL) for extraction of oak pollen. For preparation of lily pollen extracts, 100% ethanol was most effective (14.0 mg/mL), followed by water (18.8 mg/mL) and 50% ethanol (24.0 mg/mL). Oak pollen showedhigher DPPH radical-scavenging activity than others. Lipid peroxidation in rat brain homogenate induced by ascorbate-Fe3+-EDTA and rat kidney homogenate were inhibited by water extracts of all pollens in dose-dependent manner. Extracts of oak and lily pollen showed higher lipid peroxidation inhibition than pine pollen extract. Polyphenol content was highest in oak pollen extract (32.5 +-2.9 mu g/mg pollen), followed by lily extract (25.9 +-1.4 mu g/mg pollen) and pine extract (9.3 +-0.7 mu g/mg pollen).