Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62100
標題: Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid
作者: Yen, G.C.
顏國欽
Duh, P.D.
Tsai, H.L.
關鍵字: ascorbic acid;gallic acid;deoxyribose;comet assay;DNA damage;H2O2;hydrogen-peroxide;lipid-peroxidation;radical intensity;scavengers;induction;spices;dna
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 79, Issue 3, Page(s) 307-313.
摘要: 
The antioxidant and pro-oxidant properties of ascorbic acid (AA) and gallic acid (GA) were investigated. AA and GA, at a concentration of 1.65 mM, accelerate the oxidation of deoxyribose induced by Fe3+-EDTAJH(2)O(2). The reducing power of these two compounds increased upon increasing the concentration. AA and GA showed no chelating ability toward iron (II). At a concentration of 4.17 mM, AA and GA exhibited 42.1 and 43.9% scavenging effects on DPPH radicals, respectively. They exhibited 60% scavenging effects on hydrogen peroxide at a concentration of 4.17 mM. No toxicity was found in AA and GA toward human lymphocytes. AA, at 0.82 mM, and GA, at 0.6 mM, exhibited the maximal DNA damage, the means of tail DNA% were 14.8 and 28.8%, respectively. When AA and GA were mixed with H2O2, they exhibited a slight inhibitory effect on DNA damage induced by H2O2 on pre-incubating both the compounds with human lymphocytes for 30 min before exposure to H2O2. The antioxidant activities of AA and GA at a higher concentration were mainly due to the scavenging of hydrogen peroxide in this system. The pro-oxidant mechanism for AA and GA acid is most likely due to the strong reducing power and weak metalchelating ability. (C) 2002 Elsevier Science Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/62100
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(02)00145-0
Appears in Collections:食品暨應用生物科技學系

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