4.7 Article

The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)

期刊

JOURNAL OF FUNCTIONAL FOODS
卷 5, 期 2, 页码 940-948

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2013.02.007

关键词

Brown seaweed extract; Accelerated solvent extraction (ASE (R)); Methanol; Ethanol; Cellular antioxidant; Caco-2; Comet assay

资金

  1. Marine Institute
  2. Department of Agriculture, Food and the Marine (NutraMara programme)
  3. National Development Plan
  4. [MFFRI/07/01]

向作者/读者索取更多资源

The antioxidant activities of extracts from the Irish seaweed Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Fucus serratus (FS) prepared using different solvents were assessed in Caco-2 cells. The extracts were prepared using 100% H2O (AN(100), FV100, FS100), 60% ethanol (AN(60e), FV60e, FS60e), 80% ethanol (AN(80e), FV80e, FS80e) or 60% methanol (AN(60m),, FV60m, FS60m) combined with an accelerated solvent extraction (ASE (R)) technique. The cellular antioxidant status was determined by measuring catalase (CAT) and superoxide dismutase (SOD) activity and glutathione (GSH) content. The protective effects of the extracts against H2O2 and tert-BOOH-induced DNA damage were assessed using the comet assay. AN(100) and AN(80e) significantly protected (P < 0.05) against H2O2-induced DNA damage. AN(60e), AN(80e), FS100, FS8oe and FV60m protected against tert-BOOH-induced DNA damage. Extracts prepared from AN, particularly those prepared using 80% aqueous ethanol, appeared to have the greatest antioxidant potential, based on their ability to protect against oxidant-induced DNA damage. (c) 2013 Elsevier Ltd. All rights reserved.

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