Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/25147
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/25147


    Title: Inhibitory effects of sweet potato leaves on nitric oxide production and protein nitration
    Authors: Ming-Hsing Huang
    Heuy-Ling Chu
    Lih-Jeng Juang
    Bor-Sen Wang
    Contributors: 化粧品應用與管理系
    食品科技系
    Keywords: Sweetpotatoleaves
    Nitricoxide
    Macrophages
    Proteinnitration
    High performance liquid chromatography
    Date: 2010-07
    Issue Date: 2012-03-29 13:46:02 (UTC+8)
    Publisher: Elsevier
    Abstract: 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.
    Relation: Food Chemistry 121(2)：p.480-486
    Appears in Collections:[Dept. of Cosmetic Science and institute of cosmetic science] Periodical Articles
    [Dept. of Food Science & Technology] Periodical Articles

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