Antioxidant activity of the cruciferous vegetable Maca (Lepidium meyenii)
Antioxidant activity of the cruciferous vegetable Maca (Lepidium meyenii)
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DOI：
10.1016/s0308-8146(02)00133-4
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发表时间：
2002-11
期刊：
影响因子：
8.8
通讯作者：
M. Sandoval;Nataly N. Okuhama;Fausto M. Angeles;Vanessa V. Melchor;L. Condezo;J. Lao;Mark J. S. Miller
中科院分区：
文献类型：
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作者：
M. Sandoval;Nataly N. Okuhama;Fausto M. Angeles;Vanessa V. Melchor;L. Condezo;J. Lao;Mark J. S. Miller
玛卡（Lepidium meyenii）是一种来自秘鲁安第斯山脉的植物。玛卡因其营养价值和与生育力和活力相关的民族药用特性而被用作食品。本研究的目的是评估玛卡的抗氧化活性。所有实验均使用玛卡水提取物。通过抑制过氧亚硝酸盐、1,1-二苯基-2-苦基肼 (DPPH)、过氧化氢和脱氧核糖降解来评估玛卡的抗氧化活性。使用用过亚硝酸盐或过氧化氢 (H2O2) 处理的巨噬细胞 (RAW 264.7) 评估玛卡的细胞保护能力。儿茶素通过反相 HPLC 进行定量。将玛咖提取物 (0.3–1 mg/ml) 添加到过氧亚硝酸盐 (300 μM) 中，过氧亚硝酸盐浓度分别降低 15% 和 41%（P<0.01）。清除 DPPH 和过氧化氢的 IC50 分别为 0.61 和 0.43 mg/ml。玛卡 (1–3 mg/ml) 对羟基自由基的脱氧核糖保护作用分别为 57% 和 74%。玛卡 (1 mg/ml) 保护 RAW 264.7 细胞免受过氧亚硝酸盐诱导的细胞凋亡 (P<0.01)，并增加用 H2O2 (1 mM) 处理的细胞中 ATP 的产生。玛卡中儿茶素的浓度低于绿茶（2.5 毫克/克 vs 145 毫克/克）。总的来说，我们的结果表明玛卡具有清除自由基并保护细胞免受氧化应激的能力。
Maca (Lepidium meyenii) is a plant from the Andes of Peru. Maca is used as a food for its nutritional value and ethnomedicinal properties linked to fertility and vitality. The purpose of this study was to evaluate the antioxidant activity of Maca. For all experiments an aqueous extract of Maca was used. The antioxidant activity of Maca was assessed by the inhibition of peroxynitrite, 1,1-diphenyl-2-picrylhydrazyl (DPPH), peroxyls and deoxyribose degradation. The cytoprotection capacity of Maca was assessed using macrophages (RAW 264.7) treated with peroxynitrite or hydrogen peroxide (H2O2). Catechins were quantified by reversed-phase HPLC. Addition of Maca extract (0.3–1 mg/ml) to peroxynitrite (300 μM) decreased peroxynitrite concentration by 15 and 41%, respectively (P<0.01). The IC50for scavenging DPPH and peroxyls was 0.61 and 0.43 mg/ml, respectively. Deoxyribose protection by Maca (1–3 mg/ml) against hydroxyl radicals was in the order of 57 and 74%. Maca (1 mg/ml) protected RAW 264.7 cells against peroxynitrite-induced apoptosis (P<0.01), and increased ATP production in cells treated with H2O2(1 mM). The concentration of catechins in Maca was lower than in green tea (2.5 mg/g vs 145 mg/g). Collectively, our results indicate that Maca has the capacity to scavenge free radicals and protect cells against oxidative stress.