Processed velvet antler: nutritional profile, in vitro antioxidant capacities, and alleviating symptoms of kidney-yang deficiency in mice

文献类型： 外文期刊

第一作者： Liu, Chang

作者： Liu, Chang;Li, Zhiman;Jin, Chunai;Zhang, Lei;Liu, Songxin;Gong, Ruize;Wang, Zeshuai;Sun, Yinshi;Xia, Yunshi

作者机构：

关键词： Velvet antler; Processing; Nutritional composition; Antioxidant activity; Kidney-yang deficiency syndrome (KYDS)

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）

ISSN： 2193-4126

年卷期： 2020 年 14 卷 4 期

页码：

收录情况： SCI

摘要： We present the nutritional composition, antioxidant activity, and pharmacological effects of three processed velvet antler products [antler powder (AP), antler slice (AS), and honey antler slice (HAS)] prepared in our laboratory. The nutrient profile of crude protein, fatty acids, amino acids, mineral elements, and nucleosides were established. The antioxidant activity was measured. The effects of three extracts on kidney-yang deficiency, induced by hydrocortisone, in mice were investigated. The nutrition composition of HAS was relatively low owing to its high moisture. AP, AS, and HAS extracts all exhibited concentration-dependent activity in DPPH*, ABTS, and FARP antioxidant assays. HAS had similar effect with AP and AS in improving oxidative stress in mice with kidney-yang deficiency, moreover, it could improve the serum cAMP level much significantly than the others. The processing without repeated heating might contribute in preserving more bioactive components in HAS, which could be the explanation of its excellent efficiency in relieving kidney-yang deficiency.

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