Archives of Pharmacal Research

, Volume 26, Issue 10, pp 821–825 | Cite as

Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract

  • Jungsook Cho
  • Jong Seong Kang
  • Pham Hoai Long
  • Jhang Jing
  • Yiho Back
  • Kyeong-Soo Chung
Research Articles Articles

Abstract

The effects of purple sweet potato anthocyanin (SPA) and Cordyceps mushroom extract (CME) on lipid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and cognitive deficits were examined. Both SPA and CME exhibited DPPH radical scavenging activities with similar potency. In contrast, only SPA was shown to effectively inhibit lipid peroxidation initiated by Fe2+ and ascorbic acid in rat brain homogenates. Furthermore, SPA markedly enhanced cognitive performance, assessed by passive avoidance test in ethanol-treated mice. Combined treatments with SPA and CME did not significantly influence the effects of SPA alone. These results demonstrate that anthocyanin prepared from purple sweet potato exhibits memory enhancing effects, which may be associated with its antioxidant properties.

Key words

Sweet potato Anthocyanin Antioxidant Memory enhancement Cordyceps mushroom 

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Copyright information

© The Pharmaceutical Society of Korea 2003

Authors and Affiliations

  • Jungsook Cho
    • 2
  • Jong Seong Kang
    • 1
  • Pham Hoai Long
    • 1
  • Jhang Jing
    • 1
  • Yiho Back
    • 3
  • Kyeong-Soo Chung
    • 1
  1. 1.College of PharmacyChungnam National UniversityDaejeonKorea
  2. 2.College of MedicineDongguk University, GyeongjuGyeongbukKorea
  3. 3.Dongyi Agriculture Cooperative, PoryongChungnamKorea

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