Artificial Food Colorants Inhibit Superoxide Production in Differentiated HL-60 Cells
-
- QI Hang
- Graduate School of Natural Science and Technology, Okayama University College of Food Technology, Dalian Polytechnic University
-
- KAWAGISHI Machiko
- Graduate School of Natural Science and Technology, Okayama University
-
- YOSHIMOTO Motoko
- Graduate School of Natural Science and Technology, Okayama University
-
- TAKANO Hiroshi
- Graduate School of Natural Science and Technology, Okayama University
-
- ZHU Beiwei
- College of Food Technology, Dalian Polytechnic University
-
- SHIMOISHI Yasuaki
- Graduate School of Natural Science and Technology, Okayama University
-
- TADA Mikiro
- Faculty of Contemporary Life Science, Chugoku Gakuen University
-
- MURATA Yoshiyuki
- Graduate School of Natural Science and Technology, Okayama University
-
- NAKAMURA Yoshimasa
- Graduate School of Natural Science and Technology, Okayama University
この論文をさがす
抄録
We tested synthetic food colorants for their antioxidative potential by the in vitro superoxide generation assay in differentiated HL-60 cells in response to phorbol ester. Among the 12 colorants tested, such fluorescein-type red colorants as rose bengal showed potent inhibitory activity without any cytotoxicity under dark conditions. The intracellular accumulation and superoxide anion scavenging effect of rose bengal were at least partly involved in the inhibitory activity.
収録刊行物
-
- Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ
-
Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ 74 (8), 1725-1728, 2010
公益社団法人 日本農芸化学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001206476898944
-
- NII論文ID
- 10027558796
-
- NII書誌ID
- AA10824164
-
- ISSN
- 13476947
- 09168451
-
- NDL書誌ID
- 10837154
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
- KAKEN
-
- 抄録ライセンスフラグ
- 使用不可
