芫荽(Coriandrum sativum)抽出液對DNA氧化傷害之保護

CNU IR > Chna Nan Annual Bulletin > Vol.26 (2000) > Item 310902800/22400

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Title:	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
Authors:	吳明娟梁桂容王麗淑郭玫君
Contributors:	食品衛生系
Keywords:	芫荽活性氧 Fenton reaction DNA氧化傷害 Coriander Reactive oxygen species Fenton reaction DNA oxidative damage
Date:	2000
Issue Date:	2010-03-23 09:37:23 (UTC+8)
Abstract:	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。
Relation:	嘉南學報 26 ：p.192-199
Appears in Collections:	[Chna Nan Annual Bulletin] Vol.26 (2000) [Dept. of Food Science & Technology] Periodical Articles

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