期刊
FOOD CHEMISTRY
卷 165, 期 -, 页码 191-197出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.077
关键词
Gingerol; Shogaol; Antioxidant; DNA damage; Lipid peroxidation
资金
- National Natural Science Foundation of China [31100607]
- Fundamental Research Funds for the Central Universities [lzujbky-2013-52]
161-Gingerol and [6]-shogaol are the major pungent components in ginger with a variety of biological activities including antioxidant activity. To explore their structure determinants for antioxidant activity, we synthesized eight compounds differentiated by their side chains which are characteristic of the C-1-C-2 double bond, the C-4-C-5 double bond or the 5-OH, and the six- or twelve-carbon unbranched alkyl chain. Our results show that their antioxidant activity depends significantly on the side chain structure, the reaction mediums and substrates. Noticeably, existence of the 5-OH decreases their formal hydrogen-transfer and electron-donating abilities, but increases their DNA damage- and lipid peroxidation-protecting abilities. Additionally, despite significantly reducing their DNA strand breakage-inhibiting activity, extension of the chain length from six to twelve carbons enhances their anti-haemolysis activity. (C) 2014 Elsevier Ltd. All rights reserved.
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