体内外自由基形成的研究及意义

Research of formation of free radicals in vivo and in vitro and its significance

目的研究体内外自由基的形成及意义。方法用TBA-醋酸法检测正常人血清,血浆,胸腹腔渗、漏出液,各细胞提取物及服用西洋参前后的血浆和经过氧化处理后的正常人、糖尿病、高血压、冠心病患者的血清及食用油脂、相应烟雾冷凝油的过氧化脂质(LPO)含量。结果各细胞均有自由基反应,以血小板为最高。血清LPO明显高于血浆(P<0.001),胸腹腔渗出液LPO明显高于漏出液(P<0.001),过氧化处理后的糖尿病、高血压、冠心病患者血清的LPO明显高于过氧化处理后的正常人血清LPO(P<0.001)。油脂质量越高,LPO含量越低,相应的烟雾冷凝油的LPO是食用油脂的14.3～35.6倍。结论生物、化学和物理因素均可引起脂质过氧化,不管何种因素所致的脂质过氧化,其反应过程及其产物LPO对生物体都有严重的损害作用。

Objective To study the formation of flee radicals in vivo and in vitro, Methods LPO content was determined with TBA - acetic acid method, Samples included healthy serum,plasma,leakage and seepage fluid from thoracicoabdominal cavity and extract materials from cells, plasma before and after taking panax quinquefolium L, serum samples after peroxidation taken from healthy persons and patients with coronary heart disease,non-insulin dependent diabetes mellitus, hypertension, edible vegetable oil and its smoke condensation oil. Results Serum content of LPO was much higher than that of plasma （P〈0.001）. Seepage fluid LPO content from cavity was much higher than that of leakage fluid （P〈0.001）. Free radical reaction existed in all sorts of cells, with the highest in the platelet, After peroxidation, serum levels of LPO was much higher in the patients with non-insulin dependent diabetes mellitus, hypertension and coronary heart disease than in normal controls （P〈0.001）,The higher the quality of edible vegetable oil, the lower the content of LPO, LPO content of smoke condensation oil was 14,3 to 35.6 times higher than edible vegetable oil.Conclusion Biological, chemical and physical factors might cause lipid pcroxidation. Whatever might be the cause of lipid peroxidation, its reactive process and product （LPO） would do serious harm on the living things.