Table 2 Comparison of antioxidant properties of SBT twig and leaf extracts with properties of selected berry extracts (50 μg/mL; 15 and 60 min) in human plasma. Data represent means ± SD of 5–12. The level of marker of oxidative stress in control sample (plasma treated with H2O2 or H2O2/Fe) was expressed as 100%
From: Biological properties of Elaeagnus rhamnoides (L.) A. Nelson twig and leaf extracts
% of lipid peroxidation induced by H2O2 (incubation time – 15 min) | |
Control | 100 |
SBT leaf extract (A) | 91.9 ± 10.5 |
SBT twig extract (B) | 82.5 ± 4.9; B vs A (p > 0.05 (n.s.)) |
Aronia berry extract (C) | 83.1 ± 10.4; C vs A (p > 0.05 (n.s.)); C vs B (p > 0.05 (n.s.)) |
Grape seed extract (D) | 79.4 ± 9.9; D vs A (p > 0.05 (n.s.)); D vs B (p > 0.05 (n.s.)) |
SBT berry extract (E) | 60.3 ± 12.1; E vs A (p < 0.01); E vs B (p < 0.01) |
% of lipid peroxidation induced by H2O2 (incubation time – 60 min) | |
Control | 100 |
SBT leaf extract (A) | 107.9 ± 8.0 |
SBT twig extract (B) | 101.1 ± 10.9; B vs A (p > 0.05 (n.s.)) |
Aronia berry extract (C) | 91.0 ± 3.2; C vs A (p > 0.05 (n.s.)); C vs B (p > 0.05 (n.s.)) |
Grape seed extract (D) | 97.2 ± 5.5; D vs A (p > 0.05 (n.s.)); D vs B (p > 0.05 (n.s.)) |
SBT berry extract (E) | 39.4 ± 7.7; E vs A (p < 0.001); E vs B (p < 0.001) |
% of lipid peroxidation induced by H2O2/Fe (incubation time – 15 min) | |
Control | 100 |
SBT leaf extract (A) | 74.6 ± 19.1 |
SBT twig extract (B) | 64.5 ± 15.6; B vs A (p > 0.05 (n.s.)) |
Aronia berry extract (C) | 61.4 ± 11.2; C vs A (p > 0.05 (n.s.)); C vs B (p > 0.05 (n.s.)) |
Grape seed extract (D) | 73.5 ± 8.8; D vs A (p > 0.05 (n.s.)); D vs B (p > 0.05 (n.s.)) |
SBT berry extract (E) | 30.4 ± 9.7; E vs A (p < 0.01); E vs B (p < 0.01) |
% of lipid peroxidation induced by H2O2/Fe (incubation time – 60 min) | |
Control | 100 |
SBT leaf extract (A) | 73.2 ± 9.7 |
SBT twig extract (B) | 59.7 ± 7.5; B vs A (p < 0.05) |
Aronia berry extract (C) | 89.3 ± 9.5; C vs A (p < 0.05); C vs B (p < 0.05) |
Grape seed extract (D) | 85.0 ± 8.8; D vs A (p < 0.05); D vs B (p < 0.05) |
SBT berry extract (E) | 59.2 ± 9.5; E vs A (p < 0.05); E vs B (p > 0.05 (n.s.)) |
% of protein carbonylation induced by H2O2 (incubation time – 15 min) | |
Control | 100 |
SBT leaf extract (A) | 95.4 ± 13.9 |
SBT twig extract (B) | 80.8 ± 26.7; B vs A (p > 0.05 (n.s.)) |
Aronia berry extract (C) | 99.7 ± 17.3; C vs A (p > 0.05 (n.s.)); C vs B (p > 0.05 (n.s.)) |
Grape seed extract (D) | 95.4 ± 11.4; D vs A (p > 0.05 (n.s.)); D vs B (p > 0.05 (n.s.)) |
SBT berry extract (E) | 66.4 ± 10.3; E vs A (p < 0.01); E vs B (p > 0.05 (n.s.)) |
% of protein carbonylation induced by H2O2 (incubation time – 60 min) | |
Control | 100 |
SBT leaf extract (A) | 55.6 ± 19.7 |
SBT twig extract (B) | 56.4 ± 18.9; B vs A (p > 0.05 (n.s.)) |
Aronia berry extract (C) | 92.4 ± 11.4; C vs A (p < 0.01; C vs B (p < 0.01) |
Grape seed extract (D) | 74.3 ± 10.5; D vs A (p < 0.05); D vs B (p < 0.05) |
SBT berry extract (E) | 61.4 ± 9.7; E vs A (p > 0.05 (n.s.)); E vs B (p > 0.05 (n.s.)) |
% of protein carbonylation induced by H2O2/Fe (incubation time – 15 min) | |
Control | 100 |
SBT leaf extract (A) | 96.4 ± 8.1 |
SBT twig extract (B) | 97.7 ± 5.1; B vs A (p > 0.05 (n.s.)) |
Aronia berry extract (C) | 99.0 ± 15.5; C vs A (p > 0.05 (n.s.)); C vs B (p > 0.05 (n.s.)) |
Grape seed extract (D) | 96.7 ± 12.4 D vs A (p > 0.05 (n.s.)); D vs B (p > 0.05 (n.s.)) |
SBT berry extract (E) | 79.4 ± 10.2; E vs A (p < 0.02); E vs B (p < 0.02) |
% of protein carbonylation induced by H2O2/Fe (incubation time – 60 min) | |
Control | 100 |
SBT leaf extract (A) | 53.3 ± 21.4 |
SBT twig extract (B) | 75.6 ± 18.4; B vs A (p < 0.05) |
Aronia berry extract (C) | 82.6 ± 15.1; C vs A (p < 0.05); C vs B (p > 0.05 (n.s.)) |
Grape seed extract (D) | 80.5 ± 17.3; D vs A (p < 0.05); D vs B (p > 0.05 (n.s.)) |
SBT berry extract (E) | 69.4 ± 12.3; E vs A (p > 0.05 (n.s.)); E vs B (p > 0.05 (n.s.)) |