Protective effects of three smoke flavouring phenols on oxidative damage

doi:10.1016/j.foodchem.2010.12.049

Chia Nan University of Pharmacy & Science Institutional Repository > 藥理學院 > 化妝品應用與管理系(所) > 期刊論文 > Item 310902800/26746

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/26746

標題:	Protective effects of three smoke flavouring phenols on oxidative damage
作者:	Huang, Ming-Hsing Chang, Lee-Wen Sung, Wen-Chieh Vong, Wen-Jong Wang, Bor-Sen
貢獻者:	化粧品應用與管理系食品科技系餐旅管理系醫藥化學系
關鍵字:	Methoxyphenol Oxidative damage Glutathione Nitric oxide Lipopolysaccharide
日期:	2011-06
上傳時間:	2013-06-26 15:34:37 (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
Appears in Collections:	[化妝品應用與管理系(所)] 期刊論文 [ 食品科技系 ] 期刊論文 [餐旅管理系] 期刊論文 [食藥產業暨檢測科技系(含五專)] 期刊論文

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