Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/26704
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    Title: Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production
    Authors: Huang, Ming-Hsing
    Chang, Lee-Wen
    Sung, Wen-Chieh
    Vong, Wen-Jong
    Wang, Bor-Sen
    Contributors: 生活應用與保健系
    化粧品應用與管理系
    Keywords: Methoxyphenol
    Oxidative damage
    Glutathione
    Nitric oxide
    Lipopolysaccharide
    Date: 2011-06
    Issue Date: 2013-06-20 15:52:59 (UTC+8)
    Publisher: Elsevier
    Abstract: 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.
    Relation: Food Chemistry 126(4), pp. 1655-1661
    Appears in Collections:[Dept. of Life and Health Science] Periodical Articles
    [Dept. of Cosmetic Science and institute of cosmetic science] Periodical Articles

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