Antidiabetic effects and erythrocyte stabilization by red cabbage extract in streptozotocin-treated rats-Reference-Cited by-同舟云学术

Antidiabetic effects and erythrocyte stabilization by red cabbage extract in streptozotocin-treated rats

Published:2018 Issue:3 Volume:9 Page:1850-1863
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Buko Vyacheslav¹²³⁴⁵^ORCID,Zavodnik Ilya¹²³⁴⁵^ORCID,Kanuka Olena⁶⁷⁸⁹,Belonovskaya Elena¹²³⁴⁵,Naruta Elena¹²³⁴⁵,Lukivskaya Oxana¹²³⁴⁵^ORCID,Kirko Siargej¹²³⁴⁵^ORCID,Budryn Grazyna¹⁰¹¹¹²¹³¹⁴,Żyżelewicz Danuta¹⁰¹¹¹²¹³¹⁴,Oracz Joanna¹⁰¹¹¹²¹³¹⁴,Sybirna Natalia⁶⁷⁸⁹^ORCID

Affiliation:

1. Division of Biochemical Pharmacology

2. Institute of Biochemistry of Biologically Active Compounds

3. National Academy of Sciences

4. 230030 Grodno

5. Belarus

6. Department of Biochemistry

7. Ivan Franko Lviv National University

8. 79000 Lviv

9. Ukraine

10. Institute of Food Technology and Analysis

11. Faculty of Biotechnology and Food Sciences

12. Lodz University of Technology

13. 90-924 Lodz

14. Poland

Abstract

The red cabbage extract showed a potent antidiabetic activity and effectively corrected the structural and quantitative changes in erythrocytes of diabetic rats.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01823A

Reference68 articles.

1. Antioxidant Activity of Dietary Fruits, Vegetables, and Commercial Frozen Fruit Pulps

2. Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

3. Chemistry, Pharmacology and Health Benefits of Anthocyanins

4. The role of oxidative stress in the onset and progression of diabetes and its complications: asummary of a Congress Series sponsored byUNESCO-MCBN, the American Diabetes Association and the German Diabetes Society

5. The mechanisms of alloxan- and streptozotocin-induced diabetes

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