共查询到20条相似文献,搜索用时 109 毫秒
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以抗坏血酸作为对照,采用邻苯三酚自氧化法,邻二氮菲-Fe2+法和DPPH法评价了茶多酚(儿茶素80.9%)、芦丁-NF11、黄岑甙、柚皮甙四种多酚类黄酮清除自由基的能力和对油脂的抗氧化能力,并简述了多酚单体抗氧化活性的强弱与其结构的关系。结果显示:在清除超氧阴离子自由基(O2-.)和清除羟基自由基(.OH)能力上,茶多酚、芦丁的作用都强于黄岑甙与柚皮甙;在清除DPPH自由基方面,茶多酚、芦丁、黄岑甙作用较明显,都超过了60%,而柚皮甙的清除率最弱;在抗油脂自动氧化能力方面,芦丁作用最强,黄岑甙最弱。多酚单体的抗氧化活性主要取决于其B环上的邻二羟基结构。 相似文献
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多酚类单体物质抗氧化活性的研究 总被引:2,自引:1,他引:1
以抗坏血酸作为对照,采用邻苯三酚自氧化法,邻二氮菲-Fe2+法和DPPH法评价了茶多酚(儿茶素80.9%)、芦丁-NF11、黄岑甙、柚皮甙四种多酚类黄酮清除自由基的能力和对油脂的抗氧化能力,并简述了多酚单体抗氧化活性的强弱与其结构的关系。结果显示:在清除超氧阴离子自由基(O2-.)和清除羟基自由基(.OH)能力上,茶多酚、芦丁的作用都强于黄岑甙与柚皮甙;在清除DPPH自由基方面,茶多酚、芦丁、黄岑甙作用较明显,都超过了60%,而柚皮甙的清除率最弱;在抗油脂自动氧化能力方面,芦丁作用最强,黄岑甙最弱。多酚单体的抗氧化活性主要取决于其B环上的邻二羟基结构。 相似文献
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目前已开发利用或正在研究的天然抗氧化食品主要有维生素类、多酚类、类黄酮类、花色素和花色素苷类、香辛料提取物、果蔬类、中草药提取物等几类物质。本文综述了以上几种天然抗氧化食品的抗氧化机理与研究进展,并对天然抗氧剂的应用前景作出展望。 相似文献
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黄酮类化合物抗氧化作用机制研究进展 总被引:9,自引:0,他引:9
自由基对机体造成的损伤是体内氧化作用的结果。从抑制自由基产生、清除自由基及激活机体抗氧化体系等途径,并从细胞水平及分子水平两个研究层面,对黄酮类化合物的抗氧化作用机制的研究进展进行了综述。 相似文献
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Magdalena Martínez‐Tom Francisco García‐Carmona M Antonia Murcia 《Journal of the science of food and agriculture》2001,81(10):1019-1026
The antioxidant and pro‐oxidant activities of broccoli amino acids were compared with those of common food additives. In decreasing order, the data showed that Asp, SMC, GABA, Glu, Gln, Pro, Phe, Leu, Lys, Arg, Asn, Val, Ile, His, Ser, Gly, Orn and Ala, when dissolved in water at concentrations of 0.5 and 0.05 mM , partially inhibited damage to deoxyribose in the presence of ferric‐EDTA and H2O2. In contrast, Tyr and Thr acted as pro‐oxidants in this system. The amino acids present in broccoli had no hydrogen peroxide‐scavenging effect. When dissolved in water, methanol or ethanol, SMC, Glu, Thr, Gln, Ser, GABA, Pro, Ala, Ile, Phe, Asp, Orn and Tyr inhibited lipid peroxidation. However, Asn, Val, Arg, Leu, Lys, His and Gly were not effective in decreasing peroxidation at concentrations of 0.5 and 0.05 mM . Asp > SMC > Ala > Phe > Hys > Orn > Gln = Ser > Lys > Leu = GABA = Gly > Tyr > Arg = Thr > Val > Asn > Pro > Ile > Glu (p < 0.025) showed scavenging activity towards hypochlorous acid, protecting α1‐antiproteinase against inactivation. In this paper it has been established that some amino acids premixed with propyl gallate increase its hypochlorous acid‐scavenging capacity, while other amino acids have an additive effect with propyl gallate, permitting smaller quantities of propyl gallate to be used as food additives in some products which contain these amino acids. © 2001 Society of Chemical Industry 相似文献
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Vitamin E is a generic term for all tocopherol and tocotrienol derivatives. The most abundant and active form of vitamin E isoforms in vivo is alpha-tocopherol, but recently the roles of other forms of vitamin E have received renewed attention. In this review, we summarize the differences among alpha-, beta-, gamma-, delta-tocopherols and tocotrienols specifically regarding the following points; (i) their radical-scavenging efficacies and chemical reactivity with metal ions in solution, (ii) their physical effects at the liposomal membrane interior, and (iii) their protective effects against cell toxicity. Moreover, the physiological significance and future prospects for using vitamin E, especially tocotrienols, for the prevention and treatment of disease are discussed. 相似文献
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Vanzani P Rossetto M De Marco V Sacchetti LE Paoletti MG Rigo A 《Journal of food science》2011,76(1):C46-C51
Some wild Mediterranean plants used as traditional food are an extraordinary source of antioxidants. We tested some properties of 10 of these herbaceous plants, used in Liguria (Northwest Italy) to prepare a traditional dish known as "prebuggiun." A total of 9 of them were found to have a polyphenol content and antioxidant properties similar or better than those of red chicory and blueberry, which are, in the case of vegetables and fruits, among the richest of antioxidants. Practical Application: In this article, we reported a study on wild plants growing in the Mediterranean area. These herbs have been neglected and this study aimed to revalue these plants because they are an extraordinary source of antioxidants. The increasing demand for natural antioxidants (additives in the food industry too) justifies the search for new sources of natural antioxidants. The revaluation of these plants will be interesting for: (1) consumer health, rediscovering a vegetable source of high antioxidant power; (2) possibility of producing new commercial products, such as food supplements of high quality and low cost; (3) pharmacological applications. 相似文献
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以榨汁提油后的沙棘籽及果皮渣为原料提取得到的黄酮粗提物,与对照品VC和芦丁比较,研究其体外抗氧化作用。结果表明:沙棘籽及果皮渣黄酮粗提物对DPPH.自由基、.OH自由基、O2-.自由基及对Fe2+诱发卵黄低密度脂蛋白多不饱和脂肪酸过氧化产生的自由基均有明显的抑制作用,其中对DPPH.自由基、.OH自由基的清除作用和对Fe2+还原能力均高于VC和芦丁,并随着浓度的升高而增强,且呈现一定的线性关系。 相似文献
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为了深入研究菠萝蜜果皮石油醚、乙酸乙酯、水三个萃取部位的抗氧化活性,通过DPPH、ABTS、FRAP三种方法对其抗氧化活性进行评价,并考察了各个部位中多酚、黄酮含量。结果表明,菠萝蜜果皮乙酸乙酯部多酚和黄酮的含量最高,分别为1.346、1.102mg/g,而水部含量最低,分别为0.593、0.029mg/g。不同部位中抗氧化活性大小顺序为乙酸乙酯部(EA)>石油醚部(PE)>水部(W),其中乙酸乙酯部对DPPH自由基抑制率最高可达到94%,对ABTS+自由基抑制率可达99.1%,总抗氧化能力FRAP值可达952.6μmol/L。 相似文献