Inhibitory property of Piper betel extract against photosensitization-induced damages to lipids and proteins

被引：29

作者：

Bhattacharya, S.

Mula, S.

Gamre, S.

Kamat, J. P.

Bandyopadhyay, S. K.

Chattopadhyay, S. ^{[1
]}

机构：

[1] Bhabha Atom Res Ctr, Div Bioorgan, Bombay 400085, Maharashtra, India

[2] Dr BC Roy Post Grad Inst Basic Med Sci, Dept Biochem, Kolkata 700020, W Bengal, India

[3] Bhabha Atom Res Ctr, Radiat Biol & Hlth Sci Div, Bombay 400085, Maharashtra, India

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 04期

关键词：

Piper betel; photosensitization; lipids; proteins; protection;

D O I：

10.1016/j.foodchem.2005.12.041

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The protective activity of Piper betel ethanolic extract (PE) against the photo sensitization-induced damage to lipids and proteins of rat liver mitochondria has been studied. PE could effectively prevent lipid peroxidation, as assessed by measuring thiobarbituric acid reactive substances, lipid hydroperoxide and conjugated diene. In addition, it prevented photo-induced oxidation of proteins in a concentration-dependent manner. Furthermore, its preventive capacity against iron-mediated lipid peroxidation was also confirmed. The protective activity of PE could be attributed to its free radical and singlet oxygen scavenging properties. The activity of PE was primarily due to its phenolic constituents, which were identified as chavibetol and 4-allylpyrocatechol. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：1474 / 1480

页数：7

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