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Antioxidant Properties of Tannic Acid and its Inhibitory Effects on Paraquat-Induced Oxidative Stress in Mice

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 바로가기
  • 통권
    Volume 15 Number 5 (2006.10)바로가기
  • 페이지
    pp.728-734
  • 저자
    Choi, Je-Min, Han, Jin, Yoon, Byoung-Seok, Chung, Jae-Hwan, Shin, Dong-Bum, Lee, Sang-Kyou, Hwang, Jae-Kwan, Ryang, Ryung
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A79059

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원문정보

초록

영어
The tannins represent a highly heterogeneous group of water-soluble plant polyphenols that may play an important role in antimutagenic and antioxidant properties. We investigated the antioxidant function of tannic acid in comparison to other phenolic compounds including catechin, chlorogenic acid, cinnamic acid, ellagic acid, and gallic acid for their ability to scavenge several stable radicals and reactive oxygen species (ROS) such as ●DPPH+,●ABTS+ , hydrogen peroxide, hydroxyl radical, and superoxide radical. The ability of tannic acid to decrease paraquat-induced lipid oxidation in mouse liver and lung through its antioxidant properties was also assessed. The results showed that almost all the tested compounds have stable radical scavenging activity except cinnamic acid. Tannic acid, gallic acid, and ellagic acid demonstrated remarkable ROS scavenging properties toward H2O2, ●OH2-, ●O2- and especially only tannic acid could inhibit paraquat-induced lipid peroxidation effectively in mouse liver and lung. Based on these results, it appears that increased number of galloyl and ortho-hydroxyl groups enhances the antioxidant activity of phenolic compounds and tannic acid is evaluated as the most effective antioxidant among all the tested compounds. These results suggest that the tannins, especially tannic acid, can be used as therapeutic agent for various diseases caused by ROS.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

tannin tannic acid antioxidant ROS paraquat lipid peroxidation

저자

  • Choi, Je-Min [ Department of Biotechnology, College of Engineering, Yonsei University ]
  • Han, Jin [ 1st R&D Center, Honda B/D, Samhwa F&F ]
  • Yoon, Byoung-Seok [ Department of Biotechnology, College of Engineering, Yonsei University ]
  • Chung, Jae-Hwan [ Social Research and Data Analysis, World Research Corporation ]
  • Shin, Dong-Bum [ Department of Food Science and Nutrition, Cheju National University ]
  • Lee, Sang-Kyou [ Department of Biotechnology, College of Engineering, Yonsei University ]
  • Hwang, Jae-Kwan [ Department of Biotechnology, College of Engineering, Yonsei University ] Corresponding author
  • Ryang, Ryung [ Department of Biotechnology, College of Engineering, Yonsei University ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 15 Number 5

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