关键词: 紫苏油, 抗氧化作用, 乙醇诱导氧化损伤, 功能性食品

Abstract:

With the aim of exploring the free radical scavenging potential of perilla oil (PO) as a functional food ingredient,
the antioxidant effect of PO on ethanol-induced oxidative stress in mice was investigated. The mice were subjected to oral
administration of PO at the doses of 50, 100, 200, and 400 mg/(kg·d) for 30 days and the antioxidant activity was evaluated
by the determination of malondialdehyde (MDA), superoxide dismutase (SOD), glutathione (GSH), and protein carbonyl
(PC). The results showed that MDA contents in the normal control (NC) group, and 100, 200, and 400 mg/(kg·d) PO
groups were decreased by 46.08% (P < 0.01), 17.28% (P < 0.05), 25.12% (P < 0.05), and 48.16% (P < 0.01), respectively,
when compared with the model control (MC) group. SOD activity in 100 mg/(kg·d) PO group was significantly increased
(P < 0.01). GSH levels in 100 and 200 mg/(kg·d) PO groups were remarkably increased (P < 0.01). PC content in
100 mg/(kg·d) PO group was obviously decreased (P < 0.05). Therefore, due to its effect on MDA, SOD, GSH and PC, PO
has obvious antioxidant activity on ethanol-induced oxidative stress in mice, and 100 mg/(kg·d) may be an optimal dosage
for antioxidant effect. The antioxidant effect of PO is highly correlated with decreased accumulation of MDA and PC,
increased SOD activity, and increased GSH level.

Key words: perilla oil, antioxidant effect, ethanol-induced oxidative stress, functional food