Takaya Yoshiaki, Kondo Yoshihito, Furukawa Tadashi, Niwa Masatake
Faculty of Pharmacy, Meijo University, Tempaku, Nagoya, 468-8503, Japan.
J Agric Food Chem. 2003 Dec 31;51(27):8061-6. doi: 10.1021/jf0346206.
Methanol extracts of 11 kinds of commonly available vegetables were examined for hydroxyl radical scavenging potency using the bleomycin-Fe method. In this method, the iron ion and bleomycin in water form hydroxyl radicals, and the scavenging activity is monitored by the modified thiobarbituric acid method. All extracts showed scavenging capacity, even though the activity of some of them was lower than that of l-ascorbic acid. Those vegetables were classified into three groups according to their activity, groups showing strong activity, moderate activity, and weak activity, as compared to the activity of l-ascorbic acid at the same concentration. Among them, the methanol extract of radish sprout (Japanese name "kaiware-daikon") exhibited the highest potency (1.8 times as l-ascorbic acid). Then, we investigated the constituents of the methanol extract of radish sprout and the contribution to the overall activity of each compound by examining their activity. As the result, several kinds of sinapinic acid esters and flavonoids were isolated with high radical scavenging potency, which must contribute substantially to the activity.
使用博莱霉素 - 铁法检测了11种常见蔬菜的甲醇提取物对羟自由基的清除能力。在该方法中，水中的铁离子和博莱霉素形成羟自由基，清除活性通过改良的硫代巴比妥酸法进行监测。所有提取物均表现出清除能力，尽管其中一些的活性低于L-抗坏血酸。根据其活性，这些蔬菜被分为三组，与相同浓度的L-抗坏血酸活性相比，分别为活性强、活性中等和活性弱的组。其中，萝卜芽（日语名“かいわれ大根”）的甲醇提取物表现出最高的效力（是L-抗坏血酸的1.8倍）。然后，我们研究了萝卜芽甲醇提取物的成分，并通过检测它们的活性来考察每种化合物对整体活性的贡献。结果，分离出了几种具有高自由基清除效力的芥子酸酯和黄酮类化合物，它们必定对活性有很大贡献。
