Determination of Antioxidant Activity of Herbs by ESR.
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- YUN Young Sook
- Graduate School of Life Science, Tokyo University of Pharmacy and Life Science
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- NAKAJIMA Yuki
- Graduate School of Life Science, Tokyo University of Pharmacy and Life Science
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- ISEDA Etsuko
- Graduate School of Life Science, Tokyo University of Pharmacy and Life Science
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- KUNUGI Akira
- Graduate School of Life Science, Tokyo University of Pharmacy and Life Science
Bibliographic Information
- Other Title
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- ESRによるハーブの抗酸化作用の測定
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Abstract
Water extracts of 32 herbs that are constituents of curry and curry powder were screened for superoxide anion radical (O2·-) scavenging activity. Among the screened samples, only clove, allspice, and basil were shown to decrease DMPO-O2·- adduct yields by more than 50% at 0.25 mg/mL as measured by an ESR spin trapping technique based on the HPX-XOD reaction. To study the mechanism of the O2·- scavenging activity, Km values were obtained from a Lineweaver-Burk plot for XOD in the presence of different concentrations of HPX, and the IC50 values at different DMPO concentrations were compared. Clove and basil directly eliminated O2·- like superoxide dismutase (SOD), whereas allspice reduced the amount of O2·- by inhibition of formation of O2·-.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 44 (1), 59-62, 2003
Japanese Society for Food Hygiene and Safety
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Details
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- CRID
- 1390001204223917184
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- NII Article ID
- 10011029796
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- NII Book ID
- AN00117741
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- COI
- 1:CAS:528:DC%2BD3sXisFCmtbg%3D
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 6484530
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- PubMed
- 12749199
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- Text Lang
- en
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed