Antioxidant Effect of Herbs and Spices on Copper Mediated Oxidation of Lower and Very Low Density Lipoprotein

查看全文 作　　者：Gabriel [1,2]A.Agbor;Joe [2]A.Vinson;Julius [3]E.Oben;Jeanne [4]Y.Ngogang

机构地区：[1]CRPMT,Institute of Medical Research and Medicinal Plants Studies,P.O Box 6163,Yaoundé Cameroon;[2]Department of Chemistry,University of Scranton,Scranton,Pennsylvania,18510 USA;[3]Department of Biochemistry,University of YaoundéI,Cameroon;[4]Department of Physiological Sciences,Faculty of Medicine and Biomedical Sciences,University of YaoundéI,Cameroon

出　　处：《中国天然药物》索引2010年第8卷第2期,共7页

基　　金：supported by US Departmentof State through the Fulbright Program 摘　　要：AIM:The present study investigates the antioxidant effect of two extracts(hydrolyzed and non-hydrolyzed)of five herbs and eight spices in the prevention of LDL+VLDL oxidation promoted by cupric ion.METHODS:The polyphenolic concentrations of these extracts were measured using Folin-Ciocalteu reagent.The antioxidant quality was analyzed by the determination of lag-time,concentration of polyphenol that will inhibit 50%of oxidation of LDL+VLDL(IC50)and phenol antioxidant index(PAOXI). RESULTS:The hydrolyzed extracts had significant higher polyphenol concentration,longer lag-time,lower IC50 and higher PAOXI than the non-hydrolyzed extracts(P<0.001).Thus,hydrolyzed extract contains better quantity and quality polyphenolic antioxidant than the non-hydrolyzed extract.Both hydrolyzed and non-hydrolyzed extracts were better antioxidants than Vitamin E in the inhibition of LDL+VLDL oxidation.CONCLUSION:The reaction rate and concentration of conjugated diene formed suggested that all the extracts had similar reaction mechanism in the prevention of copper mediated LDL+VLDL oxidation. 关键词：抗氧化剂药草水解多酚

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Antioxidant Effect of Herbs and Spices on Copper Mediated Oxidation of Lower and Very Low Density Lipoprotein

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