TUNG FANG Institutional Repository:Item 987654321/447
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    题名: Antioxidant Activities of Carnosine, Anserine, Some Free Amino Acids and Their Combination
    作者: Wu, Hui-Chun
    Shiau, Chyuan-Yuan
    Chen, Hua-Ming
    陳華敏
    Chiou, Tze-Kuei
    (東方技術學院化妝品應用與管理系)
    贡献者: 東方技術學院化妝品應用與管理系
    关键词: antioxidant activity;anserine;carnosine;free amino acids
    日期: 2003
    上传时间: 2009-12-09 15:36:02 (UTC+8)
    摘要: For the evaluation of antioxidant activities of dipeptides (carnosine, anserine), and free amino acids (histidine, 1-methylhistidine, taurine, glycine, alanine, b-alanine), four methods were used, including the analysis of the inhibition of linoleic acid autoxidation, scavenging effect on a,a-diphenyl-b-picrylhydrazyl free radical, reducing power, and chelating ability of Cu2+. Results showed that carnosine and anserine were antioxidants preventing lipid peroxidation in linoleic acid systems. They also possessed effective abilities as free radical scavengers, reducing agents, and copper ion chelators. The activities increased with increasing concentration. However, the constituent amino acids of dipeptides, b-alanine, histidine and 1-methylhistidine, were not as effective in inhibiting oxidation regardless of individual or combined usage. Taurine, glycine, alanine and b-alanine showed much weaker antioxidant activities than carnosine, anserine, histidine and 1-methylhistidine. No synergistic effects on antioxidation were found among compounds used in combination. The results suggested that histidine-containing compounds were related to antioxidation abilities, and the peptide linkage between b-alanine, histidine and 1-methylhistidine was involved in the antioxidant activities of carnosine and anserine.
    關聯: Journal of Food and Drug Analysis, Vol. 11, No. 2, 2003, Pages 148-153
    藥物食品分析
    显示于类别:[餐飲管理系] 期刊論文

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