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Antioxidant Effect of Herbs and Spices on Copper Mediated Oxidation of Lower and Very Low Density Lipoprotein 被引量：1

Antioxidant Effect of Herbs and Spices on Copper Mediated Oxidation of Lower and Very Low Density Lipoprotein
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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. 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（P0.001）.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.
作者 Gabriel A.Agbor Joe A.Vinson Julius E.Oben Jeanne Y.Ngogang
机构地区 CRPMT Department of Chemistry Department of Biochemistry Department of Physiological Sciences
出处 《中国天然药物》 SCIE CAS CSCD 北大核心 2010年第2期114-120,共7页
基金 supported by US Departmentof State through the Fulbright Program
关键词 抗氧化剂 药草 水解 多酚 Polyphenols Antioxidants Herbs and spices Lower-density lipoprotein Lag time
分类号 R965 [医药卫生—药理学]
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中国天然药物
2010年 第2期

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