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食品研究与开发:2022,43(4):29-33
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熟制枸杞提取物抗疲劳效果研究
(1.天津科技大学食品科学与工程学院,天津 300457;2.早康枸杞股份有限公司,宁夏 中卫 750001)
Study of the Anti-fatigue Effect of Extracts from Cooked Lycium barbarum
(1.College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;2.Zaokang Medlar Limited Company,Zhongwei 750001,Ningxia,China)
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投稿时间:2021-09-27    
中文摘要: 设置空白组以及西洋参对照组,通过小鼠力竭跑笼实验及小鼠生理生化指标检测,综合评价熟制枸杞提取物的抗疲劳作用。与空白组以及西洋参对照组相比,1 000 mg/kg BW的熟制枸杞提取物延长了小鼠力竭跑笼时间,使运动后小鼠血乳酸和尿素氮浓度分别降低37.74%、53.62%,提高了肝糖原储备量和超氧化物歧化酶活力。熟制枸杞提取物能够提高小鼠运动耐力,具有抗疲劳功能。
Abstract:The anti-fatigue effect of the extracts from cooked wolfberry(Lyciumbarbarum)was investigated.The evaluation utilized a blank control group and American ginseng as another control group.The ability of extracts from cooked L.barbarumto relieve fatigue was comprehensively evaluated by performing exhaustive cage running experiments on mice and examining physiological and biochemical indexes of the mice.Compared with the blank group,cooked L.barbarum extract at a concentration of 1 000 mg/kg body weight prolonged the exhaustive cage running time of mice,reduced blood lactate acid and urea nitrogen by 37.74% and 53.62%,respectively,and increased the liver glycogen reserve and superoxide dismutase activity.Extracts from cooked L.barbarum can improve exercise endurance and lessen fatigue.
文章编号:202204005     中图分类号:    文献标志码:
基金项目:宁夏回族自治区重点研发计划(2020BDE43006);天津市林果现代农业产业技术体系项目(ITTHRS2021000)
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