[The effect of honey-frying on anti-oxidation activity of Astragalus mongholicus Bunge].

ABSTRACT

The anti-free radical effects of water extracts of crude Astragalus mongholicus (CAWE) and honey-fried Astragalus mongholicus (HAWE) have been studied. Both extracts have similar effects in scavenging 0.2 in Xan/Xo system. The effect of CAWE is stronger than that of HAWE in scavenging reactive oxygen species (ROS) produced by PMA and stimulated by PMN and also in scavenging OH engendered by Fentons reaction. This suggests that frying process may decrease the ROS scavenging activities of Astragalus mongholicus.