A high-value-added application of the stems of <i>Rheum palmatum</i> L. as a healthy food: the nutritional value, chemical composition, and anti-inflammatory and antioxidant activities
Xiaofei Shang, Lixia Dai, Jian He, Xiaorong Yang, Yu Wang, Bing Li, Jiyu Zhang, Pan Hu, Ilgekbayeva Gulnaz
Abstract
attenuating antioxidant enzymes, scavenging free radicals, improving the mitochondrial membrane potential, and decreasing the reactive oxygen species level. These results indicated that SRP, with abundant flavonoids and a good nutritional composition, could be used as a dietary supplement for food applications.
Topics & Concepts
AntioxidantChemistryReactive oxygen speciesFood scienceOxidative stressFunctional foodBiochemistryComposition (language)Traditional medicinePharmacologyBiologyMedicinePhilosophyLinguisticsPhytochemistry and biological activity of medicinal plantsPlant biochemistry and biosynthesisNatural product bioactivities and synthesis