Inhibitory effects of water extract of Flos Inulae on mutation and tyrosinase

doi:10.1016/j.foodchem.2013.01.066

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題名:	Inhibitory effects of water extract of Flos Inulae on mutation and tyrosinase
作者:	Huang, Ming-Hsing Tai, Huo-Mu Wang, Bor-Sen Chang, Lee-Wen
貢獻者:	生活應用與保健系化妝品應用與管理系食品科技系
關鍵詞:	Flos Inulae Mutation Tyrosinase Oxidative Damage
日期:	2013-07
上傳時間:	2014-05-26 10:47:06 (UTC+8)
出版者:	Elsevier Sci Ltd
摘要:	In this study, the effects of a water extract of Flos Inulae (WFI) on antioxidant, antimutation and antityrosinase were investigated. The results showed that WFI 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, WFI, in the range of 0.2-0.6 mg/ml, showed radical scavenging, reducing activities and chelating activity as well as decreased lipid oxidative damage. Meanwhile, WFI also inhibited tyrosinase activity and NO generation in lipopolysaccharide (LPS) stimulated macrophages. High performance liquid chromatography analysis suggests that the major phenolic constituents in WFI are chlorogenic acid, rutin, quercetin, luteolin and kaempferol. These bioactive components may contribute to the protective effects of WFI. The obtained data suggests that Flos Inulae can be applied to antimutation, antityrosinase and anti-inflammation. (C) 2013 Elsevier Ltd. All rights reserved.
關聯:	Food Chemistry, v.139 n.41278, pp.1015-1020
顯示於類別:	[Dept. of Life and Health Science] Periodical Articles [Dept. of Cosmetic Science and institute of cosmetic science] Periodical Articles [Dept. of Food Science & Technology] Periodical Articles

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