کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595015 | 1492122 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterisation of water-soluble proanthocyanidins of Pyracantha fortuneana fruit and their improvement in cell bioavailable antioxidant activity of quercetin
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کلمات کلیدی
average degree of polymerisationdichlorofluoresceinADPTRAP2,2′-azobis(2-amidinopropane)epicatechinepigallocatechinEGCTOSCDCFH-DADCFHABAPTEACTotal radical-trapping antioxidant parameterFRAPCAADcfORACC-SPFF2′,7′-dichlorofluorescin - 2 '، 7'-dichlorofluorescinInteraction - اثر متقابلSMP - دانشکده دبیرستانPCs - رایانه های شخصیoxygen radical antioxidant capacity - ظرفیت آنتی اکسیدانی رادیکال اکسیژنTrolox equivalent antioxidant capacity - ظرفیت آنتی اکسیدانی معادل ترولوکسTotal oxyradical scavenging capacity - ظرفیت تخلیه اکسی زدایی کلBioavailability - فراهم زیستیProanthocyanidins - پروآنتوسیانیدینProcyanidin B2 - پروسیانیدین B2Catechin - کاتچین، کتیچینferric reducing antioxidant power - کاهش قدرت آنتی اکسیدان آهنQuercetin - کوئرستینGallocatechin - گالوکاتچین
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Characterisation of water-soluble proanthocyanidins of Pyracantha fortuneana fruit and their improvement in cell bioavailable antioxidant activity of quercetin Characterisation of water-soluble proanthocyanidins of Pyracantha fortuneana fruit and their improvement in cell bioavailable antioxidant activity of quercetin](/preview/png/7595015.png)
چکیده انگلیسی
Proanthocyanidins (PCs) with poor bioavailability were argued for their health benefits. In this study, water-soluble polymeric polyphenolic PCs fractions from Pyracanthafortuneana fruit were used to investigate whether the presence of PCs is correlated with the increased cell antioxidant activities (CAA) of quercetin (Q). The results indicated that the most decrement in the values of EC50, which Q inhibited peroxyl radical-induced DCFH oxidation effective in the HepG2 cells, was observed to be 2.91 (vs. control 5.97) in the present of the fraction with 15.8 of the average degree of polymerisation of PCs (ADP). Also, the order of efficacy was the same with the ADP of PCs. Further, this effect is associated with the improvement of the solubility and stability of Q after the addition of the PCs. Our current study suggests that the additive effects of PCs on small molecular polyphenols may be responsible for their antioxidant benefits in vivo.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 484-491
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 484-491
نویسندگان
Chun-Fang Zhao, Dou Jian Lei, Guang Hao Song, Hua Zhang, Hang Xu, Long-Jiang Yu,