publication . Article . Other literature type . 1998

Antioxidant activity of the microalga Spirulina maxima

M. S. Miranda; R.G. Cintra; Silvia Berlanga de Moraes Barros; Jorge Mancini-Filho;
Open Access
  • Published: 01 Aug 1998 Journal: Brazilian Journal of Medical and Biological Research, volume 31, pages 1,075-1,079 (eissn: 0100-879X, Copyright policy)
  • Publisher: FapUNIFESP (SciELO)
Spirulina maxima, which is used as a food additive, is a microalga rich in protein and other essential nutrients. Spirulina contains phenolic acids, tocopherols and beta-carotene which are known to exhibit antioxidant properties. The aim of the present study was to evaluate the antioxidant capacity of a Spirulina extract. The antioxidant activity of a methanolic extract of Spirulina was determined in vitro and in vivo. The in vitro antioxidant capacity was tested on a brain homogenate incubated with and without the extract at 37 degrees C. The IC50 (concentration which causes a 50% reduction of oxidation) of the extract in this system was 0.18 mg/ml. The in vivo...
free text keywords: General Pharmacology, Toxicology and Pharmaceutics, Immunology, Biophysics, Cell Biology, Biochemistry, Physiology, General Neuroscience, General Medicine, microalgae, antioxidant activity, Spirulina maxima, phenolic compounds, ß-carotene, <FONT FACE=Symbol>a</FONT>-tocopherol, Medicine (General), R5-920, Biology (General), QH301-705.5, Food science, Antioxidant, medicine.medical_treatment, medicine, Vitamin E, Lipid peroxidation, chemistry.chemical_compound, chemistry, In vivo, beta-Carotene, Thiobarbituric acid, Food additive, food.ingredient, food, TBARS
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