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

粘豆属豆科植物，其特点是左旋多巴含量高。研究了蒸煮食用的蚕豆摄取量对帕金森病（PA）的影响及抗氧化作用，得到以下结果：1)给6- OHDA治疗的PA病模型大鼠给予蒸制的粘豆粉后，运动功能较对照大鼠有所改善。2)蒸处理的粘豆DPPH自由基删除活性为14.3mmol Trolox/100g。3)在人肝源细胞原液的抗氧化能力检测中，在0.01mM H2O2暴露条件下，对照细胞的存活率为88%，而粘豆提取物添加细胞的存活率为111%。由此可见，蚕豆是一种既具有改善PA病病情功能，又具有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.