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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/36682

Title: 三種煙燻酚類化合物對氧化損傷及硝氧化產生之保護作用
Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production
Authors: Huang MH;Chang LW;Sung WC;Vong WJ;Wang BS
宋文杰
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: Methoxyphenol;Oxidative damage;Glutathione;Nitric oxide;Lipopolysaccharide
Date: 2012-09
Issue Date: 2015-05-19T06:44:49Z
Publisher: Food Chemistry
食品化學
Abstract: 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.
Relation: 126(4), pp.1655–1661
URI: http://ntour.ntou.edu.tw/handle/987654321/36682
Appears in Collections:[食品科學系] 期刊論文

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