Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62149
標題: Neuroprotective effects of the citrus flavanones against H2O2-induced cytotoxicity in PC12 cells
作者: Hwang, S.L.
顏國欽
Yen, G.C.
關鍵字: flavanones
hesperidin
hesperetin
neohesperidin
H2O2
PC12 cells
ROS
caspase-3
blood-brain-barrier
alzheimers-disease
oxidative stress
hydrogen-peroxide
dna-damage
in-vitro
apoptosis
flavonoids
hesperetin
hesperidin
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 56, Issue 3, Page(s) 859-864.
摘要: The citrus flavanones hesperidin, hesperetin, and neohesperidin are known to exhibit antioxidant activities and could traverse the blood-brain barrier. H2O2 formation induces cellular oxidative stress associated with neurodegenerative diseases. In this study, protective effects of pretreatments (6 h) with hesperidin, hesperetin, and neohesperidin (0.8, 4, 20, and 50 mu M) on H2O2-induced (400 mu M, 16 h) neurotoxicity in PC12 cells were evaluated. The results showed that hesperetin, hesperidin, and neohesperidin, at all test concentrations, significantly (p < 0.05) inhibited the decrease of cell viability (MTT reduction), prevented membrane damage (LDH release), scavenged ROS formation, increased catalase activity, and attenuated the elevation of intracellular free Ca2+, the decrease of mitochondrial membrane potential (except those of 0.8 mu M neohesperidin-treated cells) and the increase of caspase-3 activity in H2O2-induced PC12 cells. Meanwhile, hesperidin and hesperetin attenuated decreases of glutathione peroxidase and glutathione reductase activities and decreased DNA damage in H2O2-induced PC12 cells. These results first demonstrate that the citrus flavanones hesperidin, hesperetin, and neohesperidin, even at physiological concentrations, have neuroprotective effects against H2O2-induced cytotoxicity in PC12 cells. These dietary antioxidants are potential candidates for use in the intervention for neurodegenerative diseases.
URI: http://hdl.handle.net/11455/62149
ISSN: 0021-8561
文章連結: http://dx.doi.org/10.1021/jf072826r
Appears in Collections:食品暨應用生物科技學系

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