Enzymatic and non-enzymatic antioxidants in selected Piper species.
Enzymatic and non-enzymatic antioxidants in selected Piper species.
复制标题
选定的胡椒品种中的酶促和非酶促抗氧化剂。
DOI：
--
复制
发表时间：
2003
影响因子：
0.6
通讯作者：
P. Rani
中科院分区：
文献类型：
--
作者：
J. Karthikeyan;P. Rani
对饮食和传统医药中常用的胡椒属植物的抗氧化能力进行了评估。胡椒的过氧化氢酶活性最高，其次是山椒、青椒、短管胡椒和黑胡椒。黑杨富含谷胱甘肽过氧化物酶和葡萄糖-6-磷酸脱氢酶，青椒富含过氧化物酶和维生素C，长胡椒和黑杨富含维生素E。短枝胡椒和长胡椒是维生素A的丰富来源，所有胡椒品种的GSH含量都在1~2 nM/g组织中。胡椒树种的抗氧化剂成分构成了一个非常有效的系统，可以清除各种各样的活性氧物种。胡椒属植物的抗氧化潜力进一步得到证实，它们能够在体外减少约30-50%的脂质过氧化，同时伴随着GSH含量的增加。
Piper species, commonly used in diet and traditional medicine were assessed for their antioxidant potential. Catalase activity was predominated in Piper longum, followed by Piper cubeba, green pepper, Piper brachystachyum and Piper nigrum. P. nigrum was richest in glutathione peroxidase and glucose-6-phosphate dehydrogenase, green pepper was richest in peroxidase and vitamin C while vitamin E was more in P. longum and P. nigrum. P. brachystachyum and P. longum were rich sources of vitamin A. All the Piper species had GSH content of around 1 to 2 nM/g tissue. The antioxidant components of Piper species constitute a very efficient system in scavenging a wide variety of reactive oxygen species. Antioxidant potential of Piper species was further confirmed by their ability to curtail in vitro lipid peroxidation by around 30-50% with concomitant increase in GSH content.