Evaluation of antioxidant properties of a new compound, pyrogallol-phloroglucinol-6,6'-bieckol isolated from brown algae, Ecklonia cava
Nutrition Research and Practice
; : 495-502, 2011.
Article
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| WPRIM
| ID: wpr-164299
Biblioteca responsable:
WPRO
ABSTRACT
In this study, antioxidant and free radical scavenging activities of the natural antioxidative compound, pyrogallol-phloroglucinol-6,6'-bieckol (PPB) isolated from brown algae, Ecklonia cava was assessed in vitro by measuring the radical scavenging activities (DPPH, alkyl, hydroxyl, and superoxide) using electron spin resonance (ESR) spectrometry, intracellular reactive oxygen species (ROS) scavenging activity, and DNA damage assay. According to the results of these experiments, the scavenging activity PPB against difference radicals was in the following order: DPPH, alkyl, hydroxyl, and superoxide radicals (IC50; 0.90, 2.54, 62.93 and 109.05 microM). The antioxidant activities of PPB were higher than that of the commercial antioxidant, ascorbic acid. Furthermore, PPB effectively inhibited DNA damage induced by H2O2. These results suggest that the natural antioxidative compound, PPB, can be used by the natural food industry.
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Base de datos:
WPRIM
Asunto principal:
Ácido Ascórbico
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Análisis Espectral
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Daño del ADN
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Industria de Alimentos
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Especies Reactivas de Oxígeno
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Espectroscopía de Resonancia por Spin del Electrón
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Superóxidos
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Phaeophyceae
Idioma:
En
Revista:
Nutrition Research and Practice
Año:
2011
Tipo del documento:
Article