墨西哥奇亚籽油的植物化学和生物学特性。
Phytochemical and Biological Characteristics of Mexican Chia Seed Oil.
机构信息
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
出版信息
Molecules. 2018 Dec 6;23(12):3219. doi: 10.3390/molecules23123219.
The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS and DPPH methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use.
本研究旨在体外研究墨西哥奇亚籽油（CSO）的化学特征、营养品质、抗氧化和降血脂作用。CSO 的化学特征分析表明，α-亚麻酸（占总脂肪酸的 63.64%）的含量最高，其次是亚油酸（19.84%）和饱和脂肪酸（低于 11%）。在 CSO 的七种三酰基甘油(TAGs)中，发现三亚麻酸酯的含量（占总 TAGs 的 53.44%）最高。用 ABTS 和 DPPH 法评价 CSO 的抗氧化能力，与生育酚和儿茶素相比，显示出温和的抗氧化能力。此外，CSO 在 HepG2 脂质蓄积模型中分别降低了 25.8%和 72.9%的甘油三酯（TG）和低密度脂蛋白胆固醇（LDL-C）水平。由于 CSO 具有这些化学和生物学特性，因此它是人类必需脂肪酸的潜在资源。
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