ANTIOXIDANT ACTIVITY OF DRY EXTRACTS FROM BLACK CURRANT LEAVES

Abstract

Development of a number of pathological states is bound to processes of lipid peroxidation which is considered as the universal mechanism of damage to cellular membranes. The most perspective antioxidants are natural biologically active agents received from plant products. This work presents the results of study of antioxidant activity of dry (water and ethanolic) extracts from black currant leaves by a chemiluminescent method. It is established, that in model systems of lipid peroxidation dry water extract from black currant leaves suppressed lipid peroxidation within the first minute, and ethanolic extract showed expressed pro-oxidant activity stimulating production of free radicals. In the model systems generating active forms of oxygen, the studied dry extracts in the first minutes induced the development of active forms of oxygen showing pro-oxidant properties, and completely suppressed production of free radicals by fifth minute, which was most expressed at dry water extract of black currant leaves.