Comparison of in vivo and in vitro antioxidative parameters for eleven food factors
Comparison of in vivo and in vitro antioxidative parameters for eleven food factors
复制标题
11种食物因子的体内外抗氧化参数比较
DOI：
10.1039/c3ra22686g
复制
发表时间：
2013
期刊：
影响因子：
3.9
通讯作者：
H. P. Indo
中科院分区：
文献类型：
--
作者：
中村元直;清水孝雄;H. P. Indo
对线粒体中产生的活性氧在体内的抗氧化活性测定，连同在体外两个自由基清除测定，电化学测量，电离电位（IP）的理论计算，进行了11个食品因素。番茄红素，具有最小的IP值，表现出最高的抗凋亡活性。
In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.