RRC ID 42149
著者 Saito Y, Shiga A, Yoshida Y, Furuhashi T, Fujita Y, Niki E.
タイトル Effects of a novel gaseous antioxidative system containing a rosemary extract on the oxidation induced by nitrogen dioxide and ultraviolet radiation.
ジャーナル Biosci Biotechnol Biochem
Abstract Rosemary is commonly used as a spice and a flavoring agent in food processing. Although the antioxidative properties of its extracts have been investigated, there have been few reports on the volatile components of rosemary. We designed a novel antioxidative system which can generate the volatile constituents in the gaseous phase from a rosemary extract and evaluated the gaseous antioxidative activities against both lipid peroxidation and cell death induced by nitrogen dioxide and ultraviolet radiation. The antioxidative effects of the major volatile components on the oxidation of linoleic acid induced by azo compounds were also investigated in a solution. The volatile components in the novel antioxidative system suppressed the Jurkat cell death induced by nitrogen dioxide and the intracellular formation of reactive oxygen species in fibroblast cells induced by ultraviolet radiation. 1,8-Cineole among the volatile components exerted an antioxidative effect against the oxidation of linoleic acid in a solution induced by azo compounds and ultraviolet radiation. These data suggest that the volatile constituents of a rosemary extract had antioxidative properties and that gaseous exposure antioxidant is a promising method for promoting health.
巻・号 68(4)
ページ 781-6
公開日 2004-4-1
DOI 10.1271/bbb.68.781
PMID 15118303
MeSH Antioxidants / metabolism Antioxidants / pharmacology* Apoptosis / drug effects Azo Compounds / pharmacology Cell Line Gases / pharmacology* Humans Kinetics Linoleic Acid / chemistry Linoleic Acid / metabolism Methylation Nitriles / pharmacology Nitrogen Dioxide / pharmacology* Oxidation-Reduction / drug effects Oxidation-Reduction / radiation effects Plant Extracts / pharmacology* Rosmarinus / chemistry* Spectrum Analysis Ultraviolet Rays*
IF 1.516
引用数 26
WOS 分野 CHEMISTRY, APPLIED FOOD SCIENCE & TECHNOLOGY BIOTECHNOLOGY & APPLIED MICROBIOLOGY BIOCHEMISTRY & MOLECULAR BIOLOGY
リソース情報
ヒト・動物細胞