Krishnakantha T P, Lokesh B R
Department of Nutrition & Food Safety, Central Food Technological Research Institute, Mysore.
Indian J Biochem Biophys. 1993 Apr;30(2):133-4.
Effect of spice principles on scavenging of superoxide anion has been investigated. The superoxide anions, as measured by nitrobluetetrazolium (NBT) reduction in xanthine-xanthine oxidase system, were inhibited by superoxide dismutase, spice principles eugenol (cloves) and cuminaldehyde (cumin), antioxidants, butylated hydroxy toluene and butylated hydroxyanisole in a dose-dependent manner. The K(i) values for the inhibition of NBT reduction by eugenol and cuminaldehyde were 64 microM and 120 microM respectively. Zingerone (ginger) and linalool (coriander) inhibited NBT reduction to a maximum of 23 and 28% respectively. However, piperine (black pepper) and turmeric extracts (aqueous and acid) failed to scavenge superoxide anions.
已对香料成分对超氧阴离子清除作用的影响进行了研究。在黄嘌呤-黄嘌呤氧化酶系统中，通过硝基蓝四唑（NBT）还原法测定的超氧阴离子，受到超氧化物歧化酶、香料成分丁香酚（丁香）和枯茗醛（孜然）、抗氧化剂丁基羟基甲苯和丁基羟基茴香醚的剂量依赖性抑制。丁香酚和枯茗醛抑制NBT还原的K(i)值分别为64 microM和120 microM。姜辣素（生姜）和芳樟醇（芫荽）分别最多抑制NBT还原23%和28%。然而，胡椒碱（黑胡椒）和姜黄提取物（水提取物和酸提取物）未能清除超氧阴离子。
