Inhibition of Myeloperoxidase-catalyzed Tyrosylation by Phenolic Antioxidants in vitro(Food & Nutrition Science)
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概要
- 論文の詳細を見る
We have developed an in vitro assay system for the evaluation of the inhibitory effects of phenolic antioxidants on myeloperoxidase (MPO) activity. The formation of dityrosine from the MPO/H_2O_2/L-tyrosine system was used as an indicator of the MPO activity. Because the buffer system used does not include chloride ion, this assay has the advantage of exclusion of direct reaction between an antioxidant and HOCl. In this assay, ferulic acid, gallic acid, and quercetin strongly inhibited the dityrosine formation, and curcumin and caffeic acid were also effective.
- 社団法人日本農芸化学会の論文
- 2003-05-23
著者
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OSAWA Toshihiko
Nagoya University Graduate School of Bioagricultural Sciences
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Osawa T
Nagoya Univ. Nagoya Jpn
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NAGAO Akihiko
National Food Research Institute
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Kato Yoji
School Of Human Science And Environment University Of Hyogo
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Terao Junji
Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima
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Nagao Akihiko
National Food Res. Inst.
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Kato Yoji
School Of Humanities For Environmental Policy And Technology Himeji Institute Of Technology
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