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請使用永久網址來引用或連結此文件:
https://ir.cnu.edu.tw/handle/310902800/26746
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| 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 |
| 顯示於類別: | [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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