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    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
    關鍵字: Methoxyphenol
    Oxidative damage
    Nitric oxide
    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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