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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46475

Title: Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production
Authors: Ming-Hsing,Huang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Lipopolysaccharide
Oxidative damage
Nitric oxide
Date: 2011
Issue Date: 2018-05-21T03:01:55Z
Publisher: Food Chemistry
Abstract: 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:8080/ir/handle/987654321/46475
Appears in Collections:[食品科學系] 期刊論文

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