蔬菜对大鼠肝匀浆脂质过氧化物生成的影响

Effect of vegetables on the formation of lipid peroxidation in rat liver homogenate

研究了郑州市常见蔬菜对大鼠肝匀浆脂质过氧化物生成的影响。发现各种蔬菜的生理盐水或蒸馏水菜浆均有明显抑制过氧化脂质生成的作用,抑制作用随菜浆浓度增加而增强;生菜浆较熟菜浆的抑制作用更强。提示各种蔬菜中可能存在着天然抗氧化物。

This paper reports the effect of vegetables in Zhengzhou region on the formation of lipid peroxidation in rat liver homogenate. The results revealed that vegetables homogenized with 0.15mol/L NaCl had an evident inhibitory effect on the production of lipid peroxides. The inhibitory effect increased with the enhanced contents of the vegetable homogenate. The unboiled vegetable homogenate exhibited much higher inhibition than the boiled vegetable homogenate under similar conditions. The results indicate that various vegetables may contain some natural antioxidants.