Earticle

초록

영어

The beneficial effects derived from consuming natural antioxidants may not depend on the action of an individualantioxidant, but rather on the concerted action of several antioxidants naturally present. The aim of this study was to determinethe concentrations and combinations of antioxidants that can produce synergistic effects (SyEs). Quantification of the lipoperoxylradical scavenging capacity of antioxidants was carried out in a homogeneous model system where the free radicals wereproduced by the oxidation of methyl linoleate, initiated by the 2,2'-azobis (2,4-dimethylvaleronitrile). The greatest SyE (2.21,p<0.05) was seen in mixtures of all 4 antioxidants when used with concentrations of 15µM lycopene, 2.5µM vitamin E,0.16µM vitamin C, and 10µM β-carotene. Doubling the vitamin E concentration from 2.5 to 5.0µM in the mixture with all 4antioxidant reduced the SyE to 1.69 (p<0.05). Other combinations produced synergistic effects that ranged from 1.28 to 1.41.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Youn Young Shim [ Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada ]
• Yukio Kakuda [ Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada ] Corresponding author
• John Shi [ The Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664