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Effect of Carnosic Acid on Free Radical-mediated Oxidative Damage to Proteins

XIANG Qi-sen,MENG Xu,QIAO Yan,XU Li,LIU Xue-bo*   

  1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: LIU Xue-bo


The effect of carnosic acid (CA) on free radical-induced protein oxidative degradation and carbonylation was
explored in the present study. Cu2+/H2O2 reaction system was used to induce the oxidation of bovine serum albumin (BSA)
and proteins in liver homogenate from SD rats. The results showed that CA significantly inhibited oxidative degradation and
carbonylation of BSA and proteins in liver homogenate. This investigation provides preliminary evidence that CA has the
potential to be used in functional foods.

Key words: carnosic acid, free radical, protein, carbonylation

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