Antioxidant Effect of Capsaicinoids on the Metal-catalyzed Lipid Peroxidation.
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Accession number;01A0626978
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| Title;Antioxidant Effect of Capsaicinoids on the Metal-catalyzed Lipid Peroxidation. |
| Author;
MURAKAMI K
(Aichi Medical Univ. School Of Medicine, Aichi, Jpn)
ITO M
(Aichi Medical Univ. School Of Medicine, Aichi, Jpn)
HTAY H H
(Aichi Medical Univ. School Of Medicine, Aichi, Jpn)
TSUBOUCHI R
(Aichi Medical Univ. School Of Medicine, Aichi, Jpn)
YOSHINO M
(Aichi Medical Univ. School Of Medicine, Aichi, Jpn)
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Journal Title;Biomed Res
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Journal Code:Z0236B
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ISSN:0388-6107
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VOL.22;NO.1;PAGE.15-17(2001)
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| Figure&Table&Reference;FIG.3, REF.19 |
| Pub. Country;Japan |
| Language;English |
| Abstract;Antioxidant action of capsaicinoids was analyzed in relation to the role of transition metal. Capsaicin and dihydrocapsaicin inhibited the iron-mediated lipid peroxidation and copper-dependent oxidation of low density lipoprotein (LDL). Copper-dependent oxidation of LDL was also inhibited by addition of superoxide dismutase, suggesting that superoxide radical is essential for the oxidation process. Capsaicinoids showed a potent copper-reducing activity. Antioxidant properties of capsaicinoids can be explained by forming complexes with the reduced metals, which are inert to oxygen molecule, and also by chain-breaking reaction that donates hydrogen to radical intermediates. (author abst.) |
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