Effects of Extracts from Tropical Seaweeds on DPPH Radicals and Caco-2 Cells Treated with Hydrogen Peroxide
スポンサーリンク
概要
- 論文の詳細を見る
Edible seaweeds were collected from Indonesia, a tropical country that does not show seasonal variations in temperature, to evaluate their health-related activities. Ethanol and acetone extracts were prepared from 3 green and 3 brown algae. The ethanol and acetone extracts from Padina australis showed the strongest DPPH radical scavenging activity. These extracts also had the highest concentrations of total phenol and flavonoid. Both the ethanol and acetone extracts of the 6 Indonesian seaweeds decreased Caco-2 cell viability when such cells were treated with 600μM hydrogen peroxide. However, when Caco-2 cells were treated with 700 or 800μM hydrogen peroxide, the ethanol and acetone extracts from P. australis increased cell viability significantly more than those from the other seaweeds. This study indicates that organic extracts of seaweed have useful health-related functions.
- 2007-08-01
著者
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Suzuki Takeshi
Department Of Anatomy And Cell Biology Gunma University Graduate School Of Medicine
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Yoshie Stark
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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SANTOSO JOKO
Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Sci
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GUNJI Satoko
Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Sci
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Yoshie Stark
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Santoso Joko
Department Of Fisheries Bogor Agricultural University
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Gunji Satoko
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Suzuki Takeshi
Department Of Allergy And Rheumatology Graduate School Of Medicine University Of Tokyo
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Yoshie Stark
Department Of Food Life Science Faculty Of Life Science Toyo University
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Santoso Joko
Department Of Aquatic Products Technology Faculty Of Fisheries And Marine Science Bogor Agricultural University
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SUZUKI Takeshi
Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
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