Research of functional evaluation of mucuna bean on antioxidation and parkinson's disease

牧草是豆科植物，L-多巴含量高是其特点。本实验研究了蒸制加工食用粘豆对帕金森病(PA)的影响及抗氧化作用，取得了以下结果。1)经6-OHDA治疗的PA病模型大鼠给予蒸制的毛豆粉后，运动功能较对照组有明显改善。2)经蒸制处理的毛豆DPPH自由基清除活性为14.3mmolTrolox/100g。3)在用人肝来源细胞株进行的抗氧化能力检测中，在0.01 Mm的H_2O_2暴露下，对照细胞为88%，粘菌提取物添加细胞为111%。由此可见，粘豆是一种兼具改善PA病情作用和抗氧化作用的功能性食品。

Mucuna is a leguminous plant, and it is a feature that the L-dopa content is high. We researched the influence by the mucuna bean intake made edible by the steaming processing on Parkinson (PA) disease and the antioxidative effect, and achieved the following results. 1) When the powder of the mucuna bean that does the steaming processing was given to the PA disease model rats that treated 6- OHDA, the function of exercise has been improved compared with the control rats. 2) The DPPH radical deletion active of the mucuna bean that did the steaming processing was 14.3mmol Trolox/100g. 3) In the anti-oxidizing capability examination that used the human liver origin cell stock, the control cells were 88% while the survival rate of the mucuna extracted material addition cells were 111% in the H2O2 exposure of 0.01mM. Therefore, it is shown that the mucuna bean is a functional food that has both the condition improvement function of the PA disease and the antioxidative effect.