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Antioxidant and Antiaging Effects of Licorice on the Caenorhabditis elegans Model

Journal of Medicinal Food 2020년 23권 1호 p.72 ~ 78
Reigada Ines, Moliner Cristina, Valero Marta Sofia, Weinkove David, Langa Elisa, Rincon Carlota Gomez,
소속 상세정보
 ( Reigada Ines ) - San Jorge University Faculty of Health Science Department of Pharmacy
 ( Moliner Cristina ) - San Jorge University Faculty of Health Science Department of Pharmacy
 ( Valero Marta Sofia ) - Zargoza University Faculty of Health and Sports Sciences Department of Pharmacology and Physiology
 ( Weinkove David ) - Durham University School of Biological and Biomedical Sciences
 ( Langa Elisa ) - San Jorge University Faculty of Health Science Department of Pharmacy
 ( Rincon Carlota Gomez ) - San Jorge University Faculty of Health Science Department of Pharmacy

Abstract


The causative relationship between oxidative stress and aging remains controversial, but it is a fact that many of the pathologies of age-related diseases are associated with oxidative stress. Phytochemicals may reduce damage from oxidative stress; the intake of these through diet could represent a strategy to lessen their pathological consequences. The popular and widely consumed licorice (Glycyrrhiza glabra) is a rich source of potential antioxidants. The aim of this study was to investigate whether licorice increases the oxidative stress resistance and lifespan of the animal model Caenorhabditis elegans. Licorice roots ethanolic extract showed in vitro antioxidant activity, with an IC50 of 51.17?μg/mL using 2,2-diphenyl-1-picrylhydrazyl (DPPH) as free radical. C. elegans pretreated with licorice showed an increase of survival rate when exposed to the oxidant juglone, being this increase up to ∼33.56%. This pretreated population also showed an increase in lifespan of 14.28% at a concentration of 250?μg/mL. In conclusion, we suggest that licorice has a high antioxidant capability both in vitro and in vivo and that this activity may explain the observed extension of lifespan.

키워드

aging; antioxidant; Caenorhabditis elegans; catalase; Glycyrrhiza glabra; oxidative stress

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