Effect of Plants Extracts on Lipid Peroxidation of Rat Brain Tissue Induced by Reactive Oxygen Species

摘要

Abilities of various edible plants and natural antioxidants to protect brain against oxidative damages were evaluated mine brain homogenate of perfused Sprague-Dawley rat. Oxidative damage, expressed as lipid peroxidation (LPO), indicating total quantity of malondialdehyde and 4-hydroxyalkenal, increased from 4.1 to 6.9 nmol/mg protein by treatment of 2 5 mu M ferrous sulfate and 7.5 mM hydrogen peroxide as source of reactive oxygen species (ROS) on brain homogenate for 10 min at 37°C. Mallow (88%)in leafy vegetables, small potato (93%) in root vegetables, ereen red pepper (76%) in fruit vegetables, and avocado (96%) in fruits showed highest LPO inhibition capacities. Ability of mushrooms decreased in order of nameko, shiitake, pine mushroom, oyster mushroom, and new type pine mushroom Among natural antioxidants tested, (+)catechin (91%), (-)epigallocatechin gallate (85%), (-)epicatechin gallate (83%), and kaempferol (83%) showed high LPO inhibition capacities.