Sweet potato (Ipomoea batatas L.) leaves suppressed oxidation of low density lipoprotein (LDL) in vitro and in human subjects.
Sweet potato (Ipomoea batatas L.) leaves suppressed oxidation of low density lipoprotein (LDL) in vitro and in human subjects.
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DOI：
10.3164/jcbn.10-84
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发表时间：
2011-05
影响因子：
2.4
通讯作者：
Kondo K
中科院分区：
文献类型：
--
作者：
Nagai M;Tani M;Kishimoto Y;Iizuka M;Saita E;Toyozaki M;Kamiya T;Ikeguchi M;Kondo K
甘薯(Ipomoea Batatas L.)在世界各地，特别是在东南亚，树叶被当作蔬菜食用。本研究旨在研究甘薯叶在体外和人体内对低密度脂蛋白氧化的抑制作用。比较了8种甘薯叶的抗氧化活性。甘薯叶片具有较高的清除自由基活性，延长了低密度脂蛋白体外氧化启动的滞后时间。结果表明，甘薯叶中含有丰富的多酚类化合物，清除自由基活性和延迟率与总多酚含量呈高度正相关。我们还证实，在内皮细胞介导的低密度脂蛋白氧化中，硫代巴比妥酸反应物质的产生增加，而甘薯叶处理则减少。我们进一步测定了13名健康志愿者在摄入18克生红薯叶后低密度脂蛋白的氧化能力。“绥奥”延长低密度脂蛋白氧化启动的滞后时间，降低低密度脂蛋白的流动性。这些结果表明，甘薯叶具有抗氧化活性，从而抑制低密度脂蛋白的氧化。
Sweet potato (Ipomoea batatas L.) leaves are consumed as vegetables around the world, especially in Southeast Asia. The aim of this study was to investigate the inhibitory effect of sweet potato leaves on low-density lipoprotein oxidation in vitro and in human subjects. We compared the antioxidant activity of 8 kinds of sweet potato leaves. Every sweet potato leaf had high radical scavenging activity and prolonged a lag time for starting low-density lipoprotein oxidation in vitro. We found that sweet potato leaves contained abundant polyphenol compounds and the radical scavenging activity and prolongation rate of lag time were highly correlated with total polyphenol content. We also confirmed that thiobarbituric acid reactive substances production was increased in endothelial cell-mediated low-density lipoprotein oxidation, which was decreased by treatment with sweet potato leaves. We further measured the low-density lipoprotein oxidizability in 13 healthy volunteers after their intake of 18 g of “Suioh”, raw sweet potato leaves. “Suioh” prolonged a lag time for starting low-density lipoprotein oxidation and decreased low-density lipoprotein mobility. These results suggest that sweet potato leaves have antioxidant activity leading to the suppression of low-density lipoprotein oxidation.
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影响因子：
5.2
作者：
Mildel, Jens;Elstner, Erich F.;Grabmann, Johanna
通讯作者：
Grabmann, Johanna
影响因子：
4.7
作者：
Carbonneau, MA;Leger, CL;Descomps, B
通讯作者：
Descomps, B
影响因子：
2.4
作者：
Otaki, Naoto;Kimira, Mitsuru;Suzuki, Kazuharu
通讯作者：
Suzuki, Kazuharu
影响因子：
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作者：
Ainsworth, Elizabeth A.;Gillespie, Kelly M.
通讯作者：
Gillespie, Kelly M.
影响因子：
6.1
作者：
Islam, MS;Yoshimoto, M;Yamakawa, O
通讯作者：
Yamakawa, O