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Antioxidant Activity in Some in Vitro Oxidative Systems of the Essential Oils From the Fruit and the Leaves of Platycladus Orientalis Publisher



Emami SA1 ; Asgary S2 ; Ardekani MRS3 ; Naderi GA4, 6 ; Kasher T5 ; Aslani S5 ; Airin A4, 5, 6
Authors
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Authors Affiliations
  1. 1. Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Iran
  2. 2. Isfahan Cardiovascular Research Center, Applied Physiology Research Center, Isfahan University of Medical Sciences, Iran
  3. 3. Department of Pharmacognosy, School of Pharmacy, Tehran University of Medical Sciences, Iran
  4. 4. Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Iran
  5. 5. School of Pharmacy, Isfahan University of Medical Sciences, Iran
  6. 6. Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Iran

Source: Journal of Essential Oil Research Published:2011


Abstract

The antioxidant effects of the essential oils from the fruit and leaves of Platycladus orientalis Franco (Cupressacae) were studied. Accordingly, their ability to inhibit (i) LDL oxidation, (ii) red blood cells hemolysis, (iii) insulin and hemoglobin glycosylation, and (iv) linoleic acid peroxidation were assessed. The results showed that (a) the antioxidant effect of the leaf oil was significantly higher than the fruit oil in all oxidative systems employed in the present investigation, except LDL oxidation, (b) a greater effect was observed in glycosylation system with more than 60% antioxidant properties, and (c) in linoleic acid peroxidation system, a greater antioxidant effect was observed after 2 h incubation (about 45%). © 2011 Allured Business Media.
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