肉桂酸衍生物抗氧化剂对·OH引发的DNA损伤的防护作用  

Functions of Cinnamic Acid Derivatives on DNA Damage Induced by Phen-Cu-VC System

作　　者：刘金 张立伟[1] 

机构地区：[1]山西大学分子科学研究所,山西太原030006

出　　处：《食品科学》2006年第9期49-51,共3页Food Science

基　　金：山西省自然科学基金资助项目(20041102)

摘　　要：目的:了解肉桂酸衍生物对DNA损伤的防护作用。方法:采用分光光度分析法、TBA法在脱氧核糖水平上研究了肉桂酸衍生物对Phen-Cu-VC系统引起的DNA损伤的防护效能。同时设甘露醇作对照。结果:肉桂酸衍生物对·OH引发的DNA损伤有保护作用。Objective： To understand the protection mechanism of cinnamic acid derivatives to the damage of DNA. Methods： The protection potency of cinnamic acid derivatives to the damage of DNA in the Phen-CuSO4-VC system has been investigated at the ribodesose level with both ultraviolet spectrophotometric method and the TBA reaction, for reference to the effects of Mannitol. Results： Cinnamic acid derivatives do have the protective function to the damage of DNA caused by ·OH.

关 键 词：肉桂酸衍生物 羟自由基 DNA损伤 

分 类 号：O623[理学—有机化学]