Antioxidant and antityrosinase activity of aqueous extracts of green asparagus

doi:10.1016/j.foodchem.2010.12.102

Chia Nan University of Pharmacy & Science Institutional Repository > 環境永續暨休閒學院 > 休閒保健管理系(所) > 期刊論文 > Item 310902800/26710

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標題:	Antioxidant and antityrosinase activity of aqueous extracts of green asparagus
作者:	Wang, Bor-Sen Chang, Lee-Wen Wu, Horng-Cherng Huang, Shu-Ling Chu, Heuy-Ling Huan, Ming-Hsing
貢獻者:	生活應用與保健系食品科技系化粧品應用與管理系
關鍵字:	Green asparagus Melanin Tyrosinase Antioxidation Chromatography
日期:	2011-07
上傳時間:	2013-06-21 16:52:16 (UTC+8)
出版者:	Elsevier
摘要:	The effect of aqueous extracts of green asparagus (AGA) on antioxidation and tyrosinase inhibition in acellular and cellular systems was investigated. The results showed that AGA inhibited tyrosinase with an IC50 value of 1.21 mg/ml in a mixed-type inhibition. In the range of 0.05–1 mg/ml, the inhibitory effect on tyrosinase activity in B16 cells increased with increasing concentration of AGA. Meanwhile, the levels of glutathione in B16 cells were elevated by AGA in comparison to the control. In addition, AGA, in the range of 0.1–0.5 mg/ml, also exhibited radical scavenging, chelating activities and protected liposome against oxidative damage. The high performance liquid chromatography analysis indicated that polyphenolic components such as rutin, quercetin, kaempferol, and isorhamnetin were present in the AGA. This study suggested that AGA could play an important role in the regulation of tyrosinase activity and seem to be a natural inhibitor of browning reaction.
關聯:	Food Chemistry 127(1), pp. 141-146
显示于类别:	[休閒保健管理系(所)] 期刊論文 [ 食品科技系 ] 期刊論文 [化妝品應用與管理系(所)] 期刊論文

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