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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/16203


    Title: Protective effects of the crude extracts from yam (Dioscorea alata) peel on tert-butylhydroperoxide-induced oxidative stress in mouse liver cells
    Authors: 許成光;Hsu, Cheng-Kuang;葉貞吟;Yeh, Jan-Ying
    Contributors: 生物科技學系
    Keywords: Yam;tert-Butylhydroperoxide;Lipid peroxidation;Antioxidative enzymes
    Date: 2011
    Issue Date: 2012-11-23 17:09:53 (UTC+8)
    Abstract: Researchers have shown that yam extracts contain antioxidative activity; however, there are few reports regarding the antioxidant activities of yam peel. The effects of water and 50% ethanolic extracts from Darsan yam (Dioscorea alata) peel on the oxidative status of tert-butylhydroperoxide (t-BHP)-treated mouse Hepa 1–6 and FL83B liver cell lines were investigated. The cytosols were analysed for H2O2 and malondialdehyde (MDA) levels and antioxidative enzymes activities, including superoxide dismutase, glutathione peroxidase (GPx) and catalase activities. Both water and 50% ethanolic extracts from yam peel did not affect cellular MDA level in t-BHP-treated cells, but they altered the level of H2O2. Water extract from yam peel amplified the t-BHP-induced cytotoxicity in Hepa 1–6 whilst the ethanolic extract showed protection in FL83B cells. GPx activity might play an important role in the protective effect associated with t-BHP-induced oxidative stress.
    Relation: FOOD CHEMISTRY
    Appears in Collections:[生物科技學系] 期刊論文

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