Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation
Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation
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DOI：
10.1016/j.foodchem.2006.01.014
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Tang, Ching-Yin
中科院分区：
文献类型：
--
作者：
Lin, Jin-Yuarn;Tang, Ching-Yin
本研究选取13种水果和蔬菜，测定其总酚和类黄酮含量及其对雌性BALB/c小鼠脾细胞增殖的刺激作用。其中，桑葚总酚含量最高，为1515.9 +/- 5.7 mg没食子酸当量(GAE)/100 g新鲜物质（FM）。在9种蔬菜中，红洋葱的总酚含量最高（310.8 +/- 4.9 mg GAE/100 g FM）。其中，桑树总黄酮含量最高，为250.1 +/- 6.3 mg槲皮素当量(QE)/100 g FM。其中，锡兰菠菜总黄酮含量最高（133.1 +/- 26.2 mg QE/100 g FM）。桑葚、草莓和红洋葱通过刺激脾细胞增殖显示出免疫调节潜能。苦瓜与脾细胞增殖呈显著负相关（P < 0.05）。它们的免疫调节成分与类黄酮等酚类物质高度相关。所选水果和蔬菜中总酚含量与体外脾细胞增殖显著相关。(c) 2006 Elsevier Ltd.版权所有。
This study selected 13 fruits and vegetables to determine their total phenolic and flavonoid contents and their stimulatory effects on splenocyte proliferation from female BALB/c mice. The highest total phenolic content was observed in mulberry (1515.9 +/- 5.7 mg gallic acid equivalents (GAE)/100 g fresh matter (FM)) among four selected fruit species. The highest total phenolic content was observed in a variety of red onions (310.8 +/- 4.9 mg GAE/100 g FM) among nine selected vegetable species. The highest total flavonoid content was observed in mulberry (250.1 +/- 6.3 mg quercetin equivalents (QE)/100 g FM) among the selected fruits. The highest total flavonoid content was observed in ceylon spinach (133.1 +/- 26.2 mg QE/100 g FM) among the selected vegetables. The mulberry, strawberry and red onion demonstrated an immuno-modulatory potential via stimulating splenocyte proliferation. Bitter melon showed a significantly (P < 0.05) negative correlation with splenocyte proliferation. Their immuno-modulatory components are highly correlated with phenolics, including flavonoids. The total phenolic contents in all selected fruits and vegetables significantly correlated with splenocyte proliferation in vitro. (c) 2006 Elsevier Ltd. All rights reserved.