Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62177
DC FieldValueLanguage
dc.contributor.authorHsieh, C.L.en_US
dc.contributor.author顏國欽zh_TW
dc.contributor.authorYen, G.C.en_US
dc.date2000zh_TW
dc.date.accessioned2014-06-09T06:26:31Z-
dc.date.available2014-06-09T06:26:31Z-
dc.identifier.issn0024-3205zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/62177-
dc.description.abstractThis study aimed to investigate the antioxidant effect of water extracts of Du-zhong (WEDZ) on oxidative damage in biomolecules such as deoxyribose, DNA, and 2'-deoxyguanosine (2'-dG) as induced by Fenton reaction. The WEDZ used included leaves, raw cortex, and roasted cortex. All of the WEDZ inhibited the oxidation of deoxyribose induced by Fe(3+)-EDTA/H(2)O(2)/ascorbic acid in a concentration dependent manner. At a concentration of 1.14 mg/mL, the inhibitory effect of the extracts of leaves, roasted cortex, and raw cortex was 85.2%, 68.0% and 49.3%, respectively. The extract of leaves inhibited the strand-breaking of DNA induced by the Fenton reaction at concentrations of 5 and 10 mu g/mu L. This inhibitory effect was similar to mannitol whereas the extracts of raw cortex and roasted cortex had no inhibitory effect at all. WEDZ also inhibited the oxidation of 2'-dG to 8-OH-2'-dG induced by Fe(3+)-EDTA/H(2)O(2)/ascorbic acid. Gallic acid had a prooxidant effect, but trolox and mannitol had an antioxidant effect. The leaf extract had a marked inhibitory effect on Fenton reaction induced oxidative damage in biomolecules. The extract of roasted cortex exhibited modest inhibition while the extract of raw cortex had the least inhibitory effect on oxidative damage-in biomolecules. This is in contrast to gallic acid in the same reaction system, whose higher reducing power and weaker chelating ability may contribute to its prooxidant effect. In the present study, leaf extract of Du-zhong had inhibitory effect on oxidative damage in biomolecules. Therefore, drinking of Du-zhong tea (leaf extract) over a long period of time may have anticancer potential.en_US
dc.language.isoen_USzh_TW
dc.relationLife Sciencesen_US
dc.relation.ispartofseriesLife Sciences, Volume 66, Issue 15, Page(s) 1387-1400.en_US
dc.relation.urihttp://dx.doi.org/10.1016/s0024-3205(00)00450-1en_US
dc.subjectantioxidanten_US
dc.subjectprooxidanten_US
dc.subjectDu-zhongen_US
dc.subjectbiomoleculesen_US
dc.subjectdna-damageen_US
dc.subjectlipid-peroxidationen_US
dc.subjectbiological-systemsen_US
dc.subjectprooxidant actionsen_US
dc.subjecthydroxyl radicalsen_US
dc.subjectaqueous extracten_US
dc.subjectascorbic-aciden_US
dc.subjectmetal-ionsen_US
dc.subjecttochuen_US
dc.subjectteaen_US
dc.subjectironen_US
dc.titleAntioxidant actions of Du-zhong (Eucommia ulmoides Oliv.) toward oxidative damage in biomoleculesen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1016/s0024-3205(00)00450-1zh_TW
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en_US-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeJournal Article-
Appears in Collections:食品暨應用生物科技學系
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