FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (8): 16-18.
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XIAO Xiang, YU Li-Jun, ZHANG er-Xian
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Abstract: Three oxygen free radical generation models were established to study the effects of Mytilus edulis on scavenging oxgen free radical and inhibiting lipid peroxidation. The results Showed that the hemogenated liquid of Mytilus edulis could scaveng superoxide radical and hydroxyl radical and inhibit lipid peroxidation. the values of IC50 were as follows: 7.65± 0.33mg、14.30±1.15 mg. 30.60±2. 19 mg. Inhibition level of the different samples disposed to the three systems was different.
Key words: Mytilus edulis Superoxide radical Hydroxyl radical Lipid peroxidation
XIAO Xiang, YU Li-Jun, ZHANG er-Xian. Study on Effects of Mytilus edulis on Scavening Oxygen free Radicals[J]. FOOD SCIENCE, 2000, 21(8): 16-18.
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