Liu Chia-Ling, Chen Yih-Shyuan, Yang Joan-Hwa, Chiang Been-Huang
Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University, Taipei, Taiwan, ROC.
J Agric Food Chem. 2008 Jan 9;56(1):173-8. doi: 10.1021/jf072347s. Epub 2007 Dec 12.
This study compared the differences of two types of buckwheat sprouts, namely, common buckwheat ( Fagopyrum esculentum Moench) and tartary buckwheat ( Fagopyrum tataricum (L.) Gaertn.), in general composition, functional components, and antioxidant capacity. The ethanol extracts of tartary buckwheat sprouts (TBS) had higher reducing power, free radical scavenging activity, and superoxide anion scavenging activity than those of common buckwheat sprouts (CBS). As for chelating effects on ferrous ions, CBS had higher values than TBS. Rutin was the major flavonoid found in these two types of buckwheat sprouts, and TBS was 5 fold higher in rutin than CBS. The antioxidant effects of buckwheat sprouts on human hepatoma HepG2 cells revealed that both of TBS and CBS could decrease the production of intracellular peroxide and remove the intracellular superoxide anions in HepG2 cells, but TBS reduced the cellular oxidative stress more effectively than CBS, possibly because of its higher rutin (and quercetin) content.
本研究比较了两种类型的荞麦芽，即普通荞麦（苦荞麦）和苦荞（鞑靼荞麦）在一般成分、功能成分和抗氧化能力方面的差异。苦荞芽的乙醇提取物比普通荞麦芽具有更高的还原能力、自由基清除活性和超氧阴离子清除活性。至于对亚铁离子的螯合作用，普通荞麦芽的值高于苦荞芽。芦丁是这两种荞麦芽中发现的主要黄酮类化合物，苦荞芽中的芦丁含量比普通荞麦芽高5倍。荞麦芽对人肝癌HepG2细胞的抗氧化作用表明，苦荞芽和普通荞麦芽都可以减少细胞内过氧化物的产生并清除HepG2细胞内的超氧阴离子，但苦荞芽比普通荞麦芽更有效地降低细胞氧化应激，这可能是因为其芦丁（和槲皮素）含量更高。
