Inhibitory effects of water extract from longan twigs on mutation and nitric oxide production

doi:10.1016/j.foodchem.2012.04.125

CNU IR > Pharmacy and Science > Dept. of Cosmetic Science and institute of cosmetic science > Periodical Articles > Item 310902800/27527

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题名:	Inhibitory effects of water extract from longan twigs on mutation and nitric oxide production
作者:	Wang, Bor-Sen Tang, Chi-Hua Chiu, Chih-Kwang Huang, Ming-Hsing
贡献者:	化妝品應用與管理系生活應用與保健系食品科技系
关键词:	Longan Twigs Mutation Nitric Oxide Tyrosinase
日期:	2012-11-15
上传时间:	2014-03-21 16:12:27 (UTC+8)
出版者:	Elsevier Sci Ltd
摘要:	This study examines the inhibitory effects of water extract from longan twigs (WLTs) on mutation and nitric oxide (NO) production. The results show that WLT inhibited the mutagenicity of 2-aminoanthracene (2-AA), an indirect mutagen, and 4-nitroquinoline-N-oxide (4-NQO), a direct mutagen toward Salmonella typhimurium TA 98 and TA 100. In addition, WLT in the range 0-0.6 mg/ml showed radical scavenging, reducing activities and chelating activity, as well as decreased lipid oxidative damage. Meanwhile, WLT also inhibited tyrosinase activity and NO generation in lipopolysaccharide (LPS) stimulated macrophages. High performance liquid chromatography analysis suggests that the major phenolic constituents in WLT are epicatechin, ellagic acid and gallic acid. These bioactive components may contribute to the protective effects of WLT. Our data suggests that WLT can be applied to antimutation, anti-inflammation and antityrosinase. (C) 2012 Elsevier Ltd. All rights reserved.
關聯:	Food Chemistry, 135(2), 440-445
显示于类别:	[Dept. of Cosmetic Science and institute of cosmetic science] Periodical Articles [Dept. of Life and Health Science] Periodical Articles [Dept. of Food Science & Technology] Periodical Articles

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