Antimutagenic and antioxidant features of confectionery products containing the powder from the leaves of Hippophae rhamnoides L.

AbstractThe aim of the work was to determine the possibility of using the powder from the leaves of Hippophae rhamnoides L. for enriching flour confectionery and to evaluate the antimutagenic and antioxidant activity of the product. The experiment was carried out on 24 white Wistar rats with initial body weight (b.w.) 180-200 g. The animals of the experimental group (n=8) received confection containing sea buckthorn powder at a rate of 20 mg per 100 g b.w. for 14 days on the background of a standard vivarium diet. The animals of the control and intact groups received confection containing no bioactive supplement at the same dose. Antimutagenic and antioxidant effects were estimated in a day after a single injection of cyclophosphamide at a dose of 20 mg/kg b.w. The number of chromosomal aberrations in bone marrow cells of white rats was counted and the activity of catalase, superoxide dismutase (SOD), the level of reduced glutathione and the concentration of TBA-active products in blood were evaluated. The intake of the confectionery containing the powdered H. rhamnoides leaves resulted in the 45% decrease of the number of damaged cells, 50% decrease of the proportion of cells with multiple chromosome breaks and 52% decrease of the number of achromatic gaps as compared to animals of the control group (n=8). The cake intake increased the activity of catalase (by 52%) and SOD (by 33%) and glutathione content (by 26%) in blood.

Keywords:confection, powder from the leaves of Hippophae rhamnoides L., cyclo-phosphamide, antimutagenic effect, antioxidant effect

Voprosy pitaniia [Problems of Nutrition]. 2018; 87 (1): 92-97.

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