Shalini V K, Srinivas L
Department of Nutrition and Food Safety, Central Food Technological Research Institute, Mysore, India.
Mol Cell Biochem. 1987 Sep;77(1):3-10. doi: 10.1007/BF00230145.
Liposomal lipid peroxidation and peroxide induced DNA damage were investigated. Inhibition of lipid peroxidation was studied using 400 microM uric acid, beta-carotene, alpha-tocopherol, curcumin and butylated hydroxyanisole (BHA). Curcumin, the active principle of turmeric (Curcuma longa), was as effective an antioxidant as BHA. An aqueous extract of turmeric was also found to be an effective inhibitor. The inhibition obtained using this aqueous extract, incorporated into the liposome itself, was 70% at 300 ng/microliter. This indicates the presence of yet another antioxidant in turmeric besides the lipophilic curcumin. The aqueous antioxidant extended 80% protection to DNA against peroxidative injury at 100 ng/microliter. This component of turmeric is being characterised and investigated as an antioxidant/anticlastogen and as an antipromoter.
研究了脂质体脂质过氧化作用以及过氧化物诱导的DNA损伤。使用400微摩尔的尿酸、β-胡萝卜素、α-生育酚、姜黄素和丁基羟基茴香醚（BHA）研究脂质过氧化的抑制作用。姜黄素是姜黄（Curcuma longa）的活性成分，其抗氧化效果与BHA相当。还发现姜黄的水提取物也是一种有效的抑制剂。将这种水提取物掺入脂质体本身，在300纳克/微升时的抑制率为70%。这表明除了亲脂性的姜黄素外，姜黄中还存在另一种抗氧化剂。这种水性抗氧化剂在100纳克/微升时能为DNA提供80%的保护，使其免受过氧化损伤。姜黄的这种成分正在作为一种抗氧化剂/抗断裂剂以及抗促癌剂进行表征和研究。
