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首页> 外文期刊>Journal of Oleo Science >Antioxidant Activities of Perilla frutescens against Low-Density Lipoprotein Oxidation in Vitro and in Human Subjects
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Antioxidant Activities of Perilla frutescens against Low-Density Lipoprotein Oxidation in Vitro and in Human Subjects

机译：紫苏对体外和人体内低密度脂蛋白氧化的抗氧化活性

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摘要

Perilla (Perilla frutescens (L.) Britt.) is a popular food as well as a traditional medicine in Japan, China, and other Asian countries. The aim of this study was to investigate the inhibitory effects of perilla on low-density lipoprotein (LDL) oxidation in vitro and in human subjects. We compared the antioxidant activities of red perilla and green perilla. Both green and red perilla had high l,l-diphenyl-2-picrylhydrazyl radical scavenging activities and were abundant in polyphenol compounds. In addition, the radical scavenging activity and polyphenol content of red perilla were higher than those of green perilla. Perilla dramatically inhibited azo-radical-induced LDL oxidation and endothelial-cell-mediated LDL oxidation in vitro. Moreover, red perilla significantly increased mRNA and protein expression levels of antioxidant enzymes in endothelial cells. We further examined the antioxidant effects against LDL in human subjects after the consumption of perilla extracts. After oral intake of red perilla, the subjects' LDL oxidation lag times were significantly longer than those before the intake. Furthermore, lipid peroxide formation and the electrophoretic mobility of LDL decreased markedly. These results suggested that perilla, especially the red variety, had high antioxidant activity and prevented the oxidation of LDL, which is a process strongly related to the development of atherosclerosis.
机译：紫苏（Perilla frutescens（L.）Britt。）是日本，中国和其他亚洲国家的流行食品和传统药物。这项研究的目的是研究紫苏在体外和人体中对低密度脂蛋白（LDL）氧化的抑制作用。我们比较了红色紫苏和绿色紫苏的抗氧化活性。绿色和红色的紫苏都具有高的l，l-二苯基-2-吡啶并肼基自由基清除活性，并且富含多酚类化合物。另外，紫苏的自由基清除活性和多酚含量均高于绿紫苏。紫苏在体外显着抑制了偶氮基自由基诱导的LDL氧化和内皮细胞介导的LDL氧化。此外，红色紫苏显着增加了内皮细胞中抗氧化酶的mRNA和蛋白表达水平。食用紫苏提取物后，我们进一步检查了抗人LDL的抗氧化作用。口服摄入紫苏后，受试者的LDL氧化滞后时间明显长于摄入前。此外，脂质过氧化物的形成和LDL的电泳迁移率显着降低。这些结果表明紫苏，尤其是红色紫苏具有高的抗氧化活性并防止了LDL的氧化，这是与动脉粥样硬化的发展密切相关的过程。

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  • 来源
    《Journal of Oleo Science》 |2012年第3期|p.113-120|共8页
  • 作者

    Emi Saita; Yoshimi Kishimoto; Mariko Tani; Maki lizuka; Miku Toyozaki; Norie Sugihara; Kazuo Kondo;

  • 作者单位

    Institute of Environmental Science for Human Life, Ochanomizu University (2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, JAPAN);

    Institute of Environmental Science for Human Life, Ochanomizu University (2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, JAPAN);

    Institute of Environmental Science for Human Life, Ochanomizu University (2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, JAPAN);

    Institute of Environmental Science for Human Life, Ochanomizu University (2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, JAPAN);

    Institute of Environmental Science for Human Life, Ochanomizu University (2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, JAPAN);

    Institute of Environmental Science for Human Life, Ochanomizu University (2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, JAPAN);

    Institute of Environmental Science for Human Life, Ochanomizu University (2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, JAPAN);

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  • 正文语种 eng
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  • 关键词

    perilla; LDL oxidation; antioxidant enzyme; atherosclerosis; endotherial cell;

    机译：紫苏LDL氧化;抗氧化酶动脉粥样硬化内皮细胞;

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