Abstract
Peach blossom, popularly consumed as tea, is believed to promote healthy, young-looking skin. The literature reporting pharmacological studies related to peach blossom is very limited. Thus, the antioxidant activities of the methanolic extract (ME) and the water extract (WE) from peach blossom were evaluated using various in vitro assays including total phenolic and flavonoid contents, total antioxidant activity, 2,2-Diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity, reducing power, metal chelating activity, lipid peroxidation inhibitory activity, and protective effects against DNA and protein damages. Results showed that ME demonstrated slightly higher antioxidant effects than WE, except for protection against protein damage. These results suggest that peach blossom has the potential for use as a source of natural antioxidants in the food and cosmetic industries.
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