不同抗氧化活性蔬菜汁对大鼠抗氧化功能的影响  

Different antioxidant capacities of vegetable juices in rats

作　　者：陈玉霞[1] 郭长江[1] 杨继军[1] 韦京豫[1] 吴健全[1] 高蔚娜[1] 

机构地区：[1]军事医学科学院卫生学环境医学研究所,天津300050

出　　处：《中国预防医学杂志》2010年第7期689-691,共3页Chinese Preventive Medicine

基　　金：达能膳食营养研究与宣教基金(DIC2009-09)

摘　　要：目的比较不同抗氧化活性的蔬菜汁对大鼠外周血及不同器官组织抗氧化活性和丙二醛(MDA)含量的影响。方法成年大鼠每天分别灌胃新鲜藕、油菜、黄瓜榨汁5ml,共4周。抗氧化活性采用FRAP法测定;MDA含量采用硫代巴比妥酸法测定。结果三种蔬菜汁对血清和器官组织的FRAP值无显著影响,但对肝脏、肌肉MDA含量均有显著降低作用(肝脏、肌肉分别平均下降25.9%和7.3%);藕汁可显著降低血清MDA水平;藕汁和黄瓜汁还分别对脾脏、肾脏MDA含量有显著降低作用。结论不同抗氧化活性的蔬菜由于抗氧化物质含量和组成上的差异,对机体抗氧化功能的作用靶点和程度有一定的差异。Objective To compare different antioxidant capacities of different vegetable juices.Methods The rats were administrated intragastrically with freshly made vegetable juice of lotus roots,grapes and cucumbers for 4 weeks.The antioxidant capacities were eveluated with FRAP of serum and organ tissues of the rats.The MDA concentration was determined by thiobarbituric acid reaction.The results of the groups with different vegetable juices were compared with those of the controls.Results There was no difference of FRAP value either in serum or in organ tissues of the experimental rats.However,lotus juice decreased serum MDA concentration significantly.The three vegetable juices showed variable antioxidant capacities in different organ tissues.Conclusion Different vegetable juices may act on antioxidant system differently due to the differences of their antioxidant compositions and contents.

关 键 词：蔬菜汁 抗氧化功能 大鼠 

分 类 号：R151[医药卫生—营养与食品卫生学]