| 常见蔬菜及淀粉类食物抗氧化活性初探 |
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| 引用本文： | 江筠,傅明,李乐,侯军,陈蓉荣,刘方. 常见蔬菜及淀粉类食物抗氧化活性初探[J]. 南开大学学报(自然科学版), 2006, 39(5): 63-68 |
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| 作者姓名： | 江筠 傅明 李乐 侯军 陈蓉荣 刘方 |
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| 作者单位： | 南开大学,微生物系,天津,300071;河南科技大学,园林系,河南,洛阳,471003 |
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| 摘 要： | 本研究采用红细胞溶血,脑匀浆脂质过氧化的生物测定法,测定了多种常见绿叶蔬菜、瓜类、豆类、非绿叶蔬菜及淀粉类食物的抗氧化活性,初步确定了许多日常食物都具有一定的抗氧化活性,尤其是绿叶菜中的通菜、芫荽及淀粉类食物中的莲藕显示出极高的抗氧化能力.
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| 关 键 词： | 蔬菜 淀粉类食物 抗氧化 |
| 文章编号： | 0465-7942(2006)05-0063-06 |
| 收稿时间： | 2005-10-17 |
| 修稿时间： | 2005-10-17 |
Antioxidant Activities of Selected Dietary Vegetables and Amyloids |
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| Jiang Yun,Fu Ming,Li Le,Hou Jun,Chen Rongrong,Liu Fang. Antioxidant Activities of Selected Dietary Vegetables and Amyloids[J]. Acta Scientiarum Naturalium University Nankaiensis, 2006, 39(5): 63-68 |
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| Authors: | Jiang Yun Fu Ming Li Le Hou Jun Chen Rongrong Liu Fang |
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| Abstract: | Vegetable and food containing rich amyloid consumed in the Chinese diet were analyzed for antioxidant activities using two different methods,the inhibition of erythrocytes hemolysis and lipid peroxidation.The aqueous extracts of most vegetables and amyloids strongly exhibited antioxidant activities.Especially the lotus root,the ipomoea and the parsley had the highest antioxidative activity. |
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| Keywords: | vegetable amyloid antioxidant activity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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