36种蔬菜水果清除超氧负离子活力的测定  

Assessment of the Effectiveness of 36 kinds of Vegetable and Fruit in the Elimination of Superoxide Anions

作　　者：潘碧霞[1] 高岷[1] 陈红[1] 史奎雄[1] 

机构地区：[1]上海第二医科大学医学营养学教研室

出　　处：《上海第二医科大学学报》1993年第3期210-213,共4页Acta Universitatis Medicinalis Secondae Shanghai

摘　　要：本文应用黄嘌呤-黄嘌呤氧化酶反应系统产生超氧负离子(O_2),以发光分析法测定大蒜等24种蔬菜及12种水果原汁清除(?)的活力。蔬菜生汁中以蒜头,青菜、荠菜、黄芽菜等的清除活力较高,水果生汁中以山楂、柿子、草莓等较高。大多数蔬果的原汁经沸水浴加热3分钟后,其清除(?)活力降低,少数如园椒、葡萄等反见增高。文中对蔬果清除(?)的机理及其对健康的意义进行了讨论。By means of chemillumination analysis, the capability of iliminating the xanthine-xanthine oxidase system produced superoxide anions (O_2^-·) in 36 kinds of vegetables, including 25 vegetables and 11 fruits, was assessed. Results showed that the Chinese cabbage, garlic, green vegetable, hawthom and strawberry had the strongest effect in this aspect. However such an effect was greatly attenuated after boiling in most of thesc foods. The mechanism by which the O_2^-· could be diminated by such vegetables and fruits and its implication in the maintemance of physical fimess were discussed.

关 键 词：超氧负离子 氧自由基 抗氧化营养素 

分 类 号：R151.3[医药卫生—营养与食品卫生学]