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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/26710


    標題: Antioxidant and antityrosinase activity of aqueous extracts of green asparagus
    作者: Wang, Bor-Sen
    Chang, Lee-Wen
    Wu, Horng-Cherng
    Huang, Shu-Ling
    Chu, Heuy-Ling
    Huan, Ming-Hsing
    貢獻者: 生活應用與保健系
    食品科技系
    化粧品應用與管理系
    關鍵字: Green asparagus
    Melanin
    Tyrosinase
    Antioxidation
    Chromatography
    日期: 2011-07
    上傳時間: 2013-06-21 16:52:16 (UTC+8)
    出版者: Elsevier
    摘要: The effect of aqueous extracts of green asparagus (AGA) on antioxidation and tyrosinase inhibition in acellular and cellular systems was investigated. The results showed that AGA inhibited tyrosinase with an IC50 value of 1.21 mg/ml in a mixed-type inhibition. In the range of 0.05–1 mg/ml, the inhibitory effect on tyrosinase activity in B16 cells increased with increasing concentration of AGA. Meanwhile, the levels of glutathione in B16 cells were elevated by AGA in comparison to the control. In addition, AGA, in the range of 0.1–0.5 mg/ml, also exhibited radical scavenging, chelating activities and protected liposome against oxidative damage. The high performance liquid chromatography analysis indicated that polyphenolic components such as rutin, quercetin, kaempferol, and isorhamnetin were present in the AGA. This study suggested that AGA could play an important role in the regulation of tyrosinase activity and seem to be a natural inhibitor of browning reaction.
    關聯: Food Chemistry 127(1), pp. 141-146
    Appears in Collections:[休閒保健管理系(所)] 期刊論文
    [ 食品科技系 ] 期刊論文
    [化妝品應用與管理系(所)] 期刊論文

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