Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production

doi:10.1016/j.foodchem.2010.12.049

CNU IR > College of Smart Living > Dept. of Life and Health Science > Periodical Articles > Item 310902800/26704

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题名:	Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production
作者:	Huang, Ming-Hsing Chang, Lee-Wen Sung, Wen-Chieh Vong, Wen-Jong Wang, Bor-Sen
贡献者:	生活應用與保健系化粧品應用與管理系
关键词:	Methoxyphenol Oxidative damage Glutathione Nitric oxide Lipopolysaccharide
日期:	2011-06
上传时间:	2013-06-20 15:52:59 (UTC+8)
出版者:	Elsevier
摘要:	In this study, the effects of three smoke flavouring phenols, including 4-methoxyphenol (4-MP), 4-ethyl-2-methoxyphenol (EMP), and 4-propenyl-2-methoxyphenol (isoeugenol), on oxidative damage and nitric oxide production, were examined. In the range 5–20 μM, EMP displayed the highest inhibitory effects on radical production and biomolecule oxidation in the acellular systems of the three smoke flavouring phenols. In addition, 4-MP, EMP and isoeugenol, in the range 5–20 μM, protected liver cells against tert-butyl hydroperoxide (t-BHP)-induced cytotoxicity, correlating with protection against intracellular glutathione depletion. Meanwhile, the inhibitory effects of the three smoke flavouring phenols on nitric oxide (NO) generation, in lipopolysaccharide (LPS)-stimulated macrophages, increased with increasing concentrations. The decrease in NO production was attributed to the reduced inducible nitric oxide synthase (iNOS) expression in macrophages. These data suggested that the three smoke flavouring phenols, particularly EMP, show biological activities that contribute to antioxidation as well as anti-inflammation.
關聯:	Food Chemistry 126(4), pp. 1655-1661
显示于类别:	[Dept. of Life and Health Science] Periodical Articles [Dept. of Cosmetic Science and institute of cosmetic science] Periodical Articles

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