Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract
- 966 Downloads
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 wordsSweet potato Anthocyanin Antioxidant Memory enhancement Cordyceps mushroom
Unable to display preview. Download preview PDF.
- Jayle, G. E., Aubry, M., Gavini, H., Braccini, G., and De la Baume, C, Study concerning the action of anthocyanoside extracts of Vaccinium Myrtillus on night vision.Ann. Ocul., 198, 556–562 (1965).Google Scholar
- Jianzhe, Y, Xiaolan, M., Quiming, M., Yichen, Z., and Huaan, W., Icons of medicinal fungi from China. Science Press, Beijing, China, pp. 12–23 (1987).Google Scholar
- Jo, A., Sawai, Y, and Kakuo, H., Food ingredients from purple sweet potato improving the blood circulation.Japanese patent, 2001–145471 (2001).Google Scholar
- Lee, S. C., You, K. H., and Kim, E. B., The functional role of limbic system on memory; Behavioral and neurochemical alterations following acute administration of ethanol in rats.J. Pharm.Sci., 11, 1–10 (1995).Google Scholar
- Ramirez-Tortosa, C, Anderson, O. M., Gardner, P. T, Morrice, P. C., Wood, S. G., Duthie, S. J., Collins, A. R., and Duthie, G. G., Anthocyanin-rich extract decreases indices of lipid peroxidation and DNA damage in Vitamin E-depleted rats.Free Rad. Biol. Med., 31, 1033–1037 (2001).PubMedCrossRefGoogle Scholar
- Sterling, M., Got anthocyanins?Nutrition Science News, December Issue (2001).Google Scholar
- Sung, J. M., The insect-born fungus of Korea in color. Kyo-Hak Pub. Co., Seoul, Korea (1996).Google Scholar