期刊
JOURNAL OF FOOD BIOCHEMISTRY
卷 24, 期 6, 页码 453-465出版社
FOOD NUTRITION PRESS INC
DOI: 10.1111/j.1745-4514.2000.tb00715.x
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We tested the antioxidant properties of both aqueous and methanolic extracts of oregano (origanum vulgare). They proved to be effective in the inhibition of all phases of the peroxidative process: first neutralizing free radicals (superoxide anion, hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl radical), then blocking peroxidation catalysis by iron (through iron-chelating and iron-oxidizing properties), and finally through interruption of lipid-radical chain reactions (chain-breaking activity). Their anti-glycosylation activity was also effective. The glycosylation of lipoproteins is directly related to their peroxidation. The amount of extract used in our experiments was obtained from 0.1-1 mg of dried leaves, amounts far less than those normally used in the Mediterranean diet.
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