Antioxidative activity of persimmon and grape seed extract: in vitro and in vivo Hong Seok Ahn a , Tae Il Jeon a , Joo Yong Lee a , Seong Gu Hwang b , Yoongho Lim a,c and Dong Ki Park a * Abstract We determined in vitro radical scavenging activity of persimmon seed extract (PSE) and grape seed extract (GSE), and quantified total tannin concentrations of each extract. It has been found that both PSE and GSE have radical scavenging activities, and total tannin concentration of PSE was significantly higher than GSE (p < 0.05). In order to investigate the protective effect on oxidative stress in the liver, rats were administered PSE and GSE, respectively. PSE significantly decreased the liver thiobarbituric acid reactive substances (TBARS) and phosphatidylcholine hydroperoxides (PCOOH) level compared to control group (p < 0.05). Furthermore, catalase and superoxide dismutase (SOD) activities were increased by both PSE and GSE administration. However, fatty acid composition in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were not significantly different among control and other group rats. We concluded that PSE and GSE have strong radical scavenging activity in vitro, and inhibited lipid peroxidation in vivo. Affiliations: a Department of Applied Biology and Chemistry, Konkuk University, Seoul 143-701, South Korea. b Department of Dairy Science, Hankyong National University, Ansung 456-749, South Korea. c Bio/Molecular Informatics Center, Konkuk University, Seoul 143-701, South Korea. Nutrition Research Volume 22 , Issue 11 , Pages 1265-1273 Intl J Food Sciences & Nutrition Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.