Antioxidant properties of Potentilla alba L. dry extract in the experiment in vitro

Abstract

The study reviewed the antioxidant properties of the extract of Potentilla alba L. The effect of Potentilla alba L. on the rate of accumulation of lipid peroxidation, superoxide radicals binding, nitrogen oxide (11) fixation and iron-binding capacity has been studied. It was found that the increase of Potentilla alba L. concentration leads to the increase of free radicals binding and the reduction of TBA active products. These effects are caused by flavonoids containing hydroxyl groups in the extracts which are traps for free radicals and metals ions because of not allowing them to start the cascade of free-radical reactions.

Keywords

• extract
• potentilla alba l
• free-radical oxidation
• antioxidant activity