Natural polyphenols-iron interaction - Its biological importance

被引：20

作者：

Anghileri, LJ

Thouvenot, P

机构：

[1] Univ Nancy, Fac Med, Biophys Lab, F-54505 Vandoeuvre Nancy, France

[2] Univ Nancy, Med Ctr, Nucl Med Serv, Vandoeuvre Nancy, France

来源：

BIOLOGICAL TRACE ELEMENT RESEARCH | 2000年 / 73卷 / 03期

关键词：

natural polyphenols; iron-induced cell calcium changes;

D O I：

10.1385/BTER:73:3:251

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

The iron-binding capacity of different fractions of natural polyphenols extracts was determined by chromatographic and electrophoretic methods. Their effects on iron-induced calcium homeostasis changes in liver tissue suspension showed that mate tea and green tea extracts provoke a very significant inhibition of the iron effects, whereas it is much less significant with red wine extract. The biological importance of this phenomenon is discussed.

引用

页码：251 / 258

页数：8

共 12 条

[1]

Anghileri LJ, 1998, INT J MOL MED, V1, P869

[2]

ANGHILERI LJ, 1993, EXP TOXICOL PATHOL, V45, P365

[3]

CHANGES IN CALCIUM-UPTAKE BY LIVER INDUCED BY FERRIC LACTATE [J].