食品科学2011，Vol.32Issue(13)：1-4,4.
芹菜素对自由基致DNA损伤的保护作用及机制
Protective Effect and Mechanisms of Apigenin against Free Radical-induced DNA Damage
摘要
Abstract
Free radical models and a microplate reader were used to explore the scavenging activity of apigenin（API） against hydroxyl and DPPH free radicals.The CuSO4-Phen-VitC-H2O2-DNA chemiluminescence system was employed to determine the inhibitory effect of API on hydroxyl radical-induced DNA damage.Meanwhile,the protective effect and possible mechanisms of API with effective concentration against free radical-induced DNA damage were also explored.The results showed that the scavenging rates of API at the doses of 25,50,100μg/mL and 20 0μg/mL within 30 min of reaction against DPPH free radicals were 8.80%,28.4%,37.4% and 62.8%,respectively.Similarly,the scavenging rates of API at the doses of 200,100μg/mL and 50μg/mL on hydroxyl free radicals were 50.2%,35.4% and 25.4%,respectively.The inhibition rate of API at the concentration range of 25-100μg/mL on chemiluminescence of DNA damage products was 5.6%-16.9% and API also resulted in the delay of DNA damage for 35-50 min.API at low dose could eliminate DPPH and OH free radicals obviously,restrain DNA damage induced by free radicals,and delay DNA damage time.The free radical scavenging activity and anti-DNA damage effect of API were both correlated with its concentration.关键词
芹菜素/自由基/DNA损伤/化学发光Key words
apigenin/free radical/DNA damage/chemiluminescence分类
医药卫生引用本文复制引用
赵珺,王丽,李磊,郭莹莹,张敏,周靖平..芹菜素对自由基致DNA损伤的保护作用及机制[J].食品科学,2011,32(13):1-4,4.基金项目
国家自然科学基金项目 （）
