安徽农业科学2009，Vol.37Issue(30)：14650-14652,3.
紫甘蓝提取物对Cu2+介导的LDL氧化修饰的抑制作用
Research on the Inhibition of the Extractive from Purple Broccoli to the LDL Oxidative Modification Mediated by Cu2+
董青春 1樊琛2
作者信息
- 1. 山东省昌乐县经济开发区管委会,山东,昌乐,262400
- 2. 聊城大学农学院,山东,聊城,252059
- 折叠
摘要
Abstract
[Objective] The effect of the anthocyanin from purple broccoli on the LDL oxidative modification Cu~(2+) -mediated was studied.
[Method] The inhibitory effect before and after pre-treatment intervention of oxidation on the content of low concentration of lipoprotein REM,
TBARS and apolipopretein carbonyl in purple broccoli were investigated. [Results] TheResults showed that there was the obvious inhibition
effect of anthocyanin on the LDL oxidative modification mediated by Cu~(2+) , with a dose-dependent relation. [Conclusion] The purple broccoli
was beneficial to the patients related to the cardiovascular and high blood lipids disease.关键词
紫甘蓝提取物/LDL氧化/抑制作用Key words
Purple cabbage extract/ LDL oxidation/ Inhibition
分类
农业科技引用本文复制引用
董青春,樊琛..紫甘蓝提取物对Cu2+介导的LDL氧化修饰的抑制作用[J].安徽农业科学,2009,37(30):14650-14652,3.
