绿茶和柑桔皮浸剂对单胺氧化酶和丁酰胆碱酯酶活性的抑制作用比较。

Q1 Neuroscience
International Journal of Alzheimer's Disease Pub Date : 2014-01-01 Epub Date: 2014-08-05 DOI:10.1155/2014/586407
Ayokunle O Ademosun, Ganiyu Oboh
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引用次数: 33

摘要

以2,2(')-氮基-双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)自由基清除能力、铁还原抗氧化性能和铁(2+)螯合能力为指标,考察了其总酚含量和抗氧化活性。绿茶的总酚(43.3 mg/g)和总黄酮(16.4 mg/g)含量高于橘子[总酚(19.6 mg/g)、总黄酮(6.5 mg/g)]、柚子[总酚(16.3 mg/g)、总黄酮(5.2 mg/g)]和葡萄柚[总酚(17.7 mg/g)、总黄酮(5.9 mg/g)]。同样,与柑橘皮相比,绿茶的BChE抑制能力最低(EC50 = 5.43 mg/mL)。而绿茶冲剂具有最强的ABTS自由基清除能力、还原能力和铁(2+)螯合能力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comparison of the inhibition of monoamine oxidase and butyrylcholinesterase activities by infusions from green tea and some citrus peels.

Comparison of the inhibition of monoamine oxidase and butyrylcholinesterase activities by infusions from green tea and some citrus peels.

Comparison of the inhibition of monoamine oxidase and butyrylcholinesterase activities by infusions from green tea and some citrus peels.

Comparison of the inhibition of monoamine oxidase and butyrylcholinesterase activities by infusions from green tea and some citrus peels.

This study sought to investigate the effect of infusions from green tea (Camellia sinensis) and some citrus peels [shaddock (Citrus maxima), grapefruit (Citrus paradisi), and orange (Citrus sinensis)] on key enzymes relevant to the management of neurodegenerative conditions [monoamine oxidase (MAO) and butyrylcholinesterase (BChE)]. The total phenol contents and antioxidant activities as typified by their 2,2(')-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals scavenging abilities, ferric reducing antioxidant properties, and Fe(2+) chelating abilities were also investigated. Green tea had the highest total phenol (43.3 mg/g) and total flavonoid (16.4 mg/g) contents, when compared to orange [total phenol (19.6 mg/g), total flavonoid (6.5 mg/g)], shaddock [total phenol (16.3 mg/g), total flavonoid (5.2 mg/g)], and grapefruit [total phenol (17.7 mg/g), total flavonoid (5.9 mg/g)]. Orange (EC50 = 1.78 mg/mL) had the highest MAO inhibitory ability, while green tea had the least MAO inhibitory ability (EC50 = 2.56 mg/mL). Similarly, green tea had the least BChE inhibitory ability (EC50 = 5.43 mg/mL) when compared to the citrus peels' infusions. However, green tea infusions had the strongest highest ABTS radical scavenging ability, reducing power, and Fe(2+) chelating ability. The inhibition of MAO and BChE activities by the green tea and citrus peels infusions could make them good dietary means for the prevention/management of neurodegenerative conditions.

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来源期刊
International Journal of Alzheimer's Disease
International Journal of Alzheimer's Disease Neuroscience-Behavioral Neuroscience
CiteScore
10.10
自引率
0.00%
发文量
3
审稿时长
11 weeks
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