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題 名 | 芫荽(Coriandrum sativum)抽出液對DNA氧化傷害之保護=The Antioxidative Activity of Coriander (Coriandrum sativum) against DNA Damage Induced by Fenton Reaction |
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作 者 | 吳明娟; 梁桂容; 王麗淑; 郭玫君; | 書刊名 | 嘉南學報 |
卷 期 | 26 2000.11[民89.11] |
頁 次 | 頁192-199 |
分類號 | 341.91 |
關鍵詞 | 芫荽; 活性氧; DNA氧化傷害; Coriander; Reactive oxygen species; Fenton reaction; DNA oxidative damage; |
語 文 | 中文(Chinese) |
中文摘要 | 芫荽是國人菜餚中重要的調味蔬菜,近年民間流行之生機飲食中芫荽大蒜汁、芫荽蘋果汁皆聲稱具降血壓、清潔血液之功能。本研究之主題即為探討不同處理之芫荽抽出液在試管內對Fenton reaction所誘發的DNA氧化傷害的抑制作用。我們初步的結果顯示:所有的萃取液對DNA的抗氧化性隨濃度下降而遞減。在濃度降至0.001mg/ml時,新鮮芫荽的甲醇萃取液、熱乾芫荽的50%乙醇╱50%水萃取液、及冷凍乾燥芫荽的50%乙醇╱50%水萃取液對H2O2 – ascorbate - Fe3+誘導的DNA氧化傷害仍具明顯之保護作用。 |
英文摘要 | Dietary antioxidants are crucial in protecting against diseases associated with free radical damage to cellular DNA, lipids and proteins. Coriander (Coriandrum sativum) is an important seasoning in Taiwan. In this study, the antioxidant effects of different preparations of coriander extracts against DNA damage induced by Fenton reaction were investigated. The results showed that the antioxidative effects are dose-dependent. At concentration as low as 0.001mg/ml, methanol extract of fresh coriander, 50% ethanol/50% water extract of dried coriander, and 50% ethanol/ 50% water extract of lyophilized coriander significantly inhibit DNA oxidation induced by H2O2 – ascorbate - Fe3+ . |
本系統中英文摘要資訊取自各篇刊載內容。