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Antioxidant and Memory Enhancing Effects of Purple Sweet Potato Anthocyanin and Cordyceps Mushroom Extract  

Cho, Jung-Sook (College of Medicine, Dongguk University)
Kang, Jong-Seong (College of Pharmacy, Chungnam National University)
Long, Pham-Hoai (College of Pharmacy, Chungnam National University)
Jhang, Jing (College of Pharmacy, Chungnam National University)
Back, Yi-Ho (Dongyi Agriculture Cooperative, Poryong)
Chung, Kyeong-Soo (College of Pharmacy, Chungnam National University)
Publication Information
Archives of Pharmacal Research / v.26, no.10, 2003 , pp. 821-825 More about this Journal
Abstract
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 $Fe^{2+}$ 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.
Keywords
Sweet potato; Anthocyanin; Antioxidant; Memory enhancement; Cordyceps mushroom;
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