Fejes S, Kéry A, Blázovics A, Lugasi A, Lemberkovics E, Petri G, Szöke E
Semmelweis Orvostudományi Egyetem Gyógynövény és Drogismereti Intézet, Budapest.
Acta Pharm Hung. 1998 May;68(3):150-6.
Free radical reactions have excited excessive research in the past two decades. Since then it has been proven that these mechanisms may be important in the pathogenesis of certain diseases and aging. Many synthetic antioxidant components have shown toxic and/or mutagenic effects, which have directed most of the attention on the naturally occurring antioxidants. Their use has mainly centered around prevention, and the maintenance of health. Parsley, Petroselinum crispum (Mill.) Nym. ex A. W. Hill belonging to the Apiaceae family, is a well-known spice and vegetable. Its herb and root are widely known for their effects on digestion, stomach, kidney, blood, and liver. The essential oil obtained from the fruit has also strong action on the central nervous system. Characteristic constituents are: flavonoids (apiin, luteolin-, apigenin-glycosides), essential oil (apiol, miriszticin), cumarines, (bergapten, imperatorin) and vitamin C. In our experimental work, various extracts prepared from different vegetative organs of parsley have been investigated. The chemical composition of the extracts and fractions were analyzed by chromatographic (GC, HPLC) and spectroscopic (UV, UV-VIS) techniques. We intended to provide evidence for the antioxidant activity of vegetable drugs and also studied the free radical scavenger activities by means of spectrophotometry (H-donor activity, reducing capability, chelat formation) and chemiluminometry. To prove the free radical scavenging effect of the extracts, the reduced intensity of the H2O2/.OH-isoluminol, microperoxidase system was studied in vitro. The highest correlation was found between the chemical property and the antioxidant effect of the flavonoid rich samples. At the same time it was also observed that the essential oil plays a significant role in the scavenging effect as well. More experiments are in progress to study the most promising compounds in the vegetative and generative organs of parsley.
在过去二十年中，自由基反应引发了大量研究。从那时起，已证明这些机制在某些疾病的发病机制和衰老过程中可能很重要。许多合成抗氧化剂成分已显示出毒性和/或诱变作用，这使得大部分注意力都集中在天然存在的抗氧化剂上。它们的用途主要集中在预防和维持健康方面。欧芹，即皱叶欧芹（Petroselinum crispum (Mill.) Nym. ex A. W. Hill），属于伞形科，是一种著名的香料和蔬菜。其叶和根因其对消化、胃、肾、血液和肝脏的作用而广为人知。从果实中提取的精油对中枢神经系统也有强烈作用。其特征成分包括：黄酮类化合物（芹菜苷、木犀草素 -、芹菜素 - 糖苷）、精油（芹菜脑、洋芹素）、香豆素（佛手柑内酯、欧前胡素）和维生素C。在我们的实验工作中，对从欧芹不同营养器官制备的各种提取物进行了研究。通过色谱（GC、HPLC）和光谱（UV、UV - VIS）技术分析了提取物和馏分的化学成分。我们旨在为植物药的抗氧化活性提供证据，并通过分光光度法（氢供体活性、还原能力、螯合物形成）和化学发光法研究自由基清除剂活性。为了证明提取物的自由基清除作用，在体外研究了H2O2/.OH - 异鲁米诺、微过氧化物酶体系的还原强度。在富含黄酮类化合物的样品的化学性质和抗氧化作用之间发现了最高的相关性。同时还观察到精油在清除作用中也起着重要作用。正在进行更多实验以研究欧芹营养器官和生殖器官中最有前景的化合物。
