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  • Title: Potent Inhibitory effect of flavonoids in Scutellaria baicalensis on amyloid beta protein-induced neurotoxicity.
    Author: Heo HJ, Kim DO, Choi SJ, Shin DH, Lee CY.
    Journal: J Agric Food Chem; 2004 Jun 30; 52(13):4128-32. PubMed ID: 15212458.
    Abstract:
    The free radical scavenging activities of two major flavonoids (baicalein and baicalin) in Scutellaria baicalensis were determined. The antioxidant capacities of baicalein and baicalin were determined by the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)(*)(-) scavenging assay and showed about 110 and 70% vitamin C equivalent antioxidant capacity, respectively. Because amyloid beta (Abeta) protein is known to increase free radical production and lipid peroxidation in PC12 nerve cells, leading to apoptosis and cell death, treatment with baicalein and baicalin may result in the prevention of cellular damage by the Abeta-induced reactive oxygen species. We found that baicalein and baicalin resulted in a dose-dependent anti-Abeta toxicity by means of three different assays [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide reduction, lactate dehydrogenase release, and trypan blue exclusion assays]. These results suggest that baicalein as well as baicalin can reduce the cytotoxicity of Abeta protein in PC12 cells, possibly by a reduction of oxidative stress, and these flavonoids may be useful in the chemoprevention of Alzheimer's disease.
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