Abstract
Liquor was prepared from silver vine berries and its functional properties were investigated. The colour of liquor correlated with that of berries was as amber. The contents of protein, total phenolic components, and total vitamin C were about 2.3 (mg/ml), 339.5 (μg/ml), and 2.4 (mg/100 ml), respectively. The liquor possessed strongly antioxidative activity, scavenging activities against superoxide anion radical, hydroxyl radical, and DPPH radical. Moreover, the liquor showed angiotensin I-converting enzyme inhibitory activity. The present study indicates that liquor made from silver vine berries may help to prevent oxidative damage such as lipid peroxidation, associated with many diseases, including cancer, atherosclerosis, diabetes, aging, arthritis, brain dysfunction, and immune deficiency. Key words: Antihypertensive activity, antioxidative activity, liquor, silver vine berries.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
