期刊
FOOD CHEMISTRY
卷 141, 期 1, 页码 347-356出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.02.082
关键词
Cellular antioxidant activity; Oleic acid; Oxidative stressor; HepG2 cell
资金
- National Key Technology R&D Program in the Twelfth Five-Year Guideline of China [2011BAD08B03-01]
The existing cellular antioxidant activity (CAA) assays always use chemical stressors [e.g. 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH)] to initiate oxidative stress (OS), which is not accordance with the pathology of OS-related diseases. In contrast to previous cell models, an oleic acid (OA)-induced OS model of the HepG2 cells was developed in the current work. The antioxidant activities (AAs) of the 16 flavonoid standards in the CAA(OA) assay were significantly different from the results of the CAA(AAPH) and peroxyl radical-scavenging assays (PRSA). The AAs of these flavonoids in the PRSA were significantly associated with those of the CAA(AAPH) assay (r = 0.848, P < 0.01). On the other hand, isoflavones and epicatechin could significantly attenuate the OS in the CAA(OA) assay. However, the three flavonoids had no quantifiable M in CAA(AAPH) and PRSA. The aforementioned results suggest that the CAA(OA) assay can probably better reflect the AAs of samples in biological systems. (C) 2013 Elsevier Ltd. All rights reserved.
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