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|標題:||Antioxidant activity of extracts from Du-zhong (Eucommia ulmoides) toward various lipid peroxidation models in vitro||作者:||Yen, G.C.
|關鍵字:||Du-zhong tea;water extracts;antioxidant activity;lipid peroxidation;free radical;aqueous extract;caffeic acid;tochu tea;flavonoids;cancer;antimutagenicity;iron;mitochondria;prooxidant;inhibition||Project:||Journal of Agricultural and Food Chemistry||期刊/報告no：:||Journal of Agricultural and Food Chemistry, Volume 46, Issue 10, Page(s) 3952-3957.||摘要:||
The antioxidant effect of extracts from leaves, raw cortex, and roasted cortex of Du-zhong was evaluated using various lipid peroxidation models. The inhibitory activity of extracts of Du-zhong (200 mu g/mL) on the peroxidation of linoleic acid measured by thiocyanate method followed the order leaves (99.9%) > roasted cortex (95.9%) > raw cortex (77.2%) at 60 h of incubation. The IC20 for leaves, roasted cortex, and raw cortex on the peroxidation of liposome, induced by Fe3+/H2O2/ascorbic acid, was <0.06, 0.24, and 0.81 mg/mL, respectively. The thiobarbituric acid reactive substances values for leaves, roasted cortex, and raw cortex were 0.12, 1.54, and 1.81 mu mol of malondialdehyde/mg of protein in enzyme-mediated microsomal peroxidation and 0.08, 0.69, and 0.88 mu mol of malondialdehyde/mg of protein in the nonenzyme-mediated microsomal peroxidation, respectively. The antioxidant activity of extracts of Du-zhong correlates to their polyphenol content. The results presented herein indicate that extracts of Du-zhong leaves may be useful in inhibiting membrane lipid peroxidation and preventing free radical-linked disease.
|Appears in Collections:||食品暨應用生物科技學系|
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