FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (11): 21-22.
Previous Articles Next Articles
LIN Yi-Ping, WU Rui-Rong
Online:
Published:
Abstract: Based on reaction of Fenton and Haber - Weiss,by using the deoxyribose as a hydroxy radical moleculor,probe the degradation product of deoxyribose by thiobarbituric acid reaction was tested,and compared .The action and potency of scavenging oxygen radical species by superoxide dismutase(SOD),thiourea,tea- polyphenol and ginseng were studied.The results showed that tea- polyphenol could inhibit the anion radical action of superoxide(O2- ) with the effect similar to that of SOD. However ginseng could inhibit not only hydroxyradical(OH) but also O2- with the effect was similar to that of thiourea.
Key words: Ginseng/pharm Polyphenol/pharm Tea/pharm Radical Scavenger
LIN Yi-Ping, WU Rui-Rong. Analysis study on Tea-polyphenol for Scavenging Action of Free Oxygenic Redical in Vitro[J]. FOOD SCIENCE, 2001, 22(11): 21-22.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2001/V22/I11/21