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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/22400

    標題: 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 Induced by Fenton Reaction
    作者: 吳明娟
    貢獻者: 食品衛生系
    關鍵字: 芫荽
    Fenton reaction
    Reactive oxygen species
    Fenton reaction
    DNA oxidative damage
    日期: 2000
    上傳時間: 2010-03-23 09:37:23 (UTC+8)
    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再試管內對Fenton reaction所誘發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。再濃度降至0.001mg/ml時,新鮮芫荽的假純粹取液、熱乾芫荽的50%已醇/50%水萃取液、及冷凍乾燥芫荽的50%已醇/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。
    關聯: 嘉南學報 26 :p.192-199
    Appears in Collections:[嘉南學報] 26 期 (2000)
    [ 食品科技系 ] 期刊論文

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