膳食成分对脂质过氧化的调节作用。

Modulation of lipid peroxidation by dietary components.

作者信息

Sujatha R, Srinivas L

机构信息

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore-570 013, India.

出版信息

Toxicol In Vitro. 1995 Jun;9(3):231-6. doi: 10.1016/0887-2333(95)00005-s.

DOI:10.1016/0887-2333(95)00005-s

PMID:20650083

Abstract

The aqueous extracts of commonly consumed Indian spices and vegetables were tested for their antioxidant properties in human erythrocyte membranes against lipid peroxidation induced by FeSO(4)-ascorbate (10:100 mumol/system). Aqueous extracts of curry leaves (Murraya koneigii) at 10 mug/ml and of asafoetida (Ferula spp), omam (Carum ajowan) and mustard (Brassica nigra) at 300 mug/ml inhibited lipid peroxidation by 90, 85, 75 and 70%, respectively. The aqueous extracts of cabbage (Brassica oleracea), ginger (Zinziber officinale) and onion (Allium cepa) inhibited lipid peroxidation by 65, 72 and 66%, respectively. The aqueous extracts of spices were also found to inhibit the formation of diene, triene and tetraene conjugates in human erythrocyte membrane. Addition of lipid peroxides extracted from peroxidized human erythrocyte membrane substantially increased erythrocyte lysis over that caused by exposure to 0.54% saline alone. Aqueous extracts of omam, coriander seeds (Coriandrum sativum) and curry leaves, at 300 mug/ml, inhibited peroxidized lipid-induced lysis by 67, 72 and 87%, respectively. Lipid peroxides induced considerable activation of polymorphonuclear leucocytes activation and this activation was inhibited by the aqueous extract of curry leaves.

摘要

对常见食用的印度香料和蔬菜的水提取物进行了测试，以研究其在人红细胞膜中对抗由硫酸亚铁 - 抗坏血酸盐（10:100 μmol/体系）诱导的脂质过氧化的抗氧化特性。每毫升10微克的咖喱叶（九里香）水提取物以及每毫升300微克的阿魏、藏茴香和黑芥子的水提取物分别抑制脂质过氧化90%、85%、75%和70%。卷心菜、生姜和洋葱的水提取物分别抑制脂质过氧化65%、72%和66%。还发现香料的水提取物可抑制人红细胞膜中二烯、三烯和四烯共轭物的形成。添加从过氧化人红细胞膜中提取的脂质过氧化物，相较于仅暴露于0.54%盐水中所导致的情况，显著增加了红细胞裂解。每毫升300微克的藏茴香、芫荽籽和咖喱叶的水提取物分别抑制过氧化脂质诱导的裂解67%、72%和87%。脂质过氧化物诱导了多形核白细胞的显著活化，而咖喱叶的水提取物抑制了这种活化。