ESRによるハーブの抗酸化作用の測定
書誌事項
- タイトル別名
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- Determination of Antioxidant Activity of Herbs by ESR.
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抄録
Water extracts of 32 herbs that are constituents of curry and curry powder were screened for superoxide anion radical (O2·-) scavenging activity. Among the screened samples, only clove, allspice, and basil were shown to decrease DMPO-O2·- adduct yields by more than 50% at 0.25 mg/mL as measured by an ESR spin trapping technique based on the HPX-XOD reaction. To study the mechanism of the O2·- scavenging activity, Km values were obtained from a Lineweaver-Burk plot for XOD in the presence of different concentrations of HPX, and the IC50 values at different DMPO concentrations were compared. Clove and basil directly eliminated O2·- like superoxide dismutase (SOD), whereas allspice reduced the amount of O2·- by inhibition of formation of O2·-.
収録刊行物
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- 食品衛生学雑誌
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食品衛生学雑誌 44 (1), 59-62, 2003
公益社団法人 日本食品衛生学会
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詳細情報
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- CRID
- 1390001204223917184
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- NII論文ID
- 10011029796
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- NII書誌ID
- AN00117741
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- COI
- 1:CAS:528:DC%2BD3sXisFCmtbg%3D
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- ISSN
- 18821006
- 00156426
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- NDL書誌ID
- 6484530
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- PubMed
- 12749199
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可