Inhibiting Effect of Gingko Flavonoid on Lipid Peroxidation

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Inhibiting Effect of Gingko Flavonoid on Lipid Peroxidation
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Lipid peroxidation inhibiting activity of two types of Gingko flavonoid(i.e.aglycone and glycoside) was evaluated in this study.With the addition of the aglycone and the glycoside flavonoid into the soybean oil and the mice brain homogenate,peroxide value and the maleic dialdehyde(MDA) quantity were determined,respectively.Results showed that both the aglycone and glycoside flavonoids had efficiently inhibition effect on the lipid peroxidation,and aglycone exhibited stronger inhibiting activity(p<0.05).The aglycone is a more useful form of the Gingko flavonoid as the antioxidant additive.

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ZHANG Jing, ZHANG Xiao-ming, TONG Jian-ming, XIA Shu-qin. Inhibiting Effect of Gingko Flavonoid on Lipid Peroxidation[J]. Journal of Food Science and Biotechnology,2010,29(6):842-846.

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Online: June 17,2014
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