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Functional Components of Tea Seed Oil and Their Application (III)
Epidemiological evidence shows that the Mediterranean diet is associated with a lower incidence of coronary heart disease and certain tumors. The Mediterranean diet includes the consumption of large amounts of olive oil. The beneficial properties of olive oil have been mainly attributed to its high content of monounsaturated oleic acid, which is reported to affect the serum lipidic profile and to decrease, both in vivo and ex vivo, LDL susceptibility to oxidation. However, in recent years converging evidence indicates that the nonglyceride fraction of olive oil, rich in polyphenols, which significantly contributes to its benefits on human health. Furthermore, the fatty acid composition of tea seed oil is similar to olive oil, and also, rich in polyphenols. Our previous study showed that the methanol extracts of tea seed oil has scavenging effects on DPPH radical and peroxyl radical (ORAC), and effectively inhibited the formation of conjugated dienes and TBARS in Cu2+ mediated LDL oxidation. Two compounds were isolated from methanol extracts and identified as sesamin and a novel compound B. Sesamin and compound B decreased H2O2-mediated ROS production in RBCs, inhibited RBCs hemolysis induced by AAPH, and increased the lag time of conjugated diene formation in human LDL. The results indicated that both compounds exhibited remarkable antioxidant activity. In this year, we will use the animal model to study the protective effect of tea seed oil against acute oxidative damage. The results will verity the health protective of tea seed oil and increase the competition of domestic agricultural products.
|Appears in Collections:||食品暨應用生物科技學系|
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