FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (11): 21-22.

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Analysis study on Tea-polyphenol for Scavenging Action of Free Oxygenic Redical in Vitro

 LIN  Yi-Ping, WU  Rui-Rong   

  • Online:2001-11-15 Published:2012-02-14

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