Inhibitory effects of sweet potato leaves on nitric oxide production and protein nitration

doi:10.1016/j.foodchem.2009.12.068

CNU IR > Pharmacy and Science > Dept. of Cosmetic Science and institute of cosmetic science > Periodical Articles > Item 310902800/25147

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题名:	Inhibitory effects of sweet potato leaves on nitric oxide production and protein nitration
作者:	Ming-Hsing Huang Heuy-Ling Chu Lih-Jeng Juang Bor-Sen Wang
贡献者:	化粧品應用與管理系食品科技系
关键词:	Sweetpotatoleaves Nitricoxide Macrophages Proteinnitration High performance liquid chromatography
日期:	2010-07
上传时间:	2012-03-29 13:46:02 (UTC+8)
出版者:	Elsevier
摘要:	The inhibitoryeffects of a water extract of sweetpotatoleaves (WSPL) on nitricoxide (NO) production and protein tyrosine residue nitration were investigated. The results showed that WSPL inhibited NO production in a concentration-dependent manner. In the range of 0–1.0 mg/ml, the inhibitoryeffect on NO generation in macrophages increased with increasing concentration of WSPL. Meanwhile, the protein tyrosine residue nitration in mouse heart homogenates was inhibited by 1 mg/ml WSPL. In addition, WSPL, in the range of 0–0.4 mg/ml, also exhibited radical scavenging, reducing and chelating activities and protected liposomes against oxidative damage. A high performance liquid chromatography analysis revealed that phenolic acids and flavonols such as chlorogenic acid, caffeic acid, and quercetin were present in the WSPL, which could contribute to the protective effect against oxidative damage. Thus, WSPL might be useful in preventing proteinnitration and oxidative stress.
關聯:	Food Chemistry 121(2)：p.480-486
显示于类别:	[Dept. of Cosmetic Science and institute of cosmetic science] Periodical Articles [Dept. of Food Science & Technology] Periodical Articles

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