English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The antioxidative fraction of roasted pearl barley (adlay, Coix lacryma-jobi L. var Ma-yuen Stapf), which is used in commercial tea beverages, was obtained by column chromatography and eluted with 70% ethanol. We investigated the effect of dietary supplementation with pearl barley extract on the formation of thiobarbituric acid-reactive substances in rat serum and ex vivo tissues. We also investigated whether the serum and tissue homogenates were susceptible to lipid peroxidation. Rats that were fed a diet containing 5 g/kg pearl barley extract (antioxidative fraction) for 14 days exhibited no significant reduction in the formation of thiobarbituric acid-reactive substances in the serum. However, compared to controls, liver homogenates from rats fed pearl barley extract showed significantly lower susceptibility to lipid peroxidation (induced by 2,2′-azobis(2-amidinopropane)hydrochloride). These results demonstrate that a diet containing pearl barley extract increases oxidation resistance in ex vivo rat livers.

food science and technology research

Dietary Supplementation with Pearl Barley (Adlay, Coix lacryma-jobi L. var Ma-yuen Stapf) Extract Increases Oxidation Resistance in the Liver of Rats ex vivo