以體外微脂粒系統評估市售花草茶抑制脂質過氧化能力

Evaluation of inhibitory capacities of herbal teas on lipid peroxidation using an in vitro liposome system

蘇敏昇(Min-Sheng Su) ； 陳奐儒(Han-Rui Chen) ； 何素珍(Su-Chen Ho)

《華醫學報》 55期 (2021/12) Pp. 78-91

摘要

本研究分析七種市售花草茶飲，包括洋甘菊、菊花、桂花、粉玫瑰、檸檬草、迷迭香和馬鞭草，抑制脂質過氧化的能力。脂質過氧化實驗採用Fe^(2+)促進微脂粒體外反應系統並以丙二醛（malondialdehyde，MDA）的形成量為指標。為了探討花草茶飲中抑制脂質過氧化的可能成分及影響機制，同時測定了總多酚含量、總類黃酮含量以及DPPH自由基清除能力、金屬離子螯合能力和還原能力。在七種測試的花草茶飲中，桂花展現出最強的脂質過氧化抑制能力，反之，檸檬草的抑制能力最差。此外，花草茶飲的總多酚含量與它們抑制脂質過氧化能力、自由基清除能力和還原能力呈顯著相關，此結果顯示花草茶飲中的多酚類化合物可能透過阻斷自由基鏈鎖反應進而抑制脂質的過氧化。

關鍵字

花草茶 ； 脂質過氧化 ； 多酚類化合物 ； 自由基

並列摘要

Seven commonly consumed herbal teas, chamomile, chrysanthemum, osmanthus, Japanese rose, lemongrass, rosemary, and verbena, were selected to evaluate their inhibitory capacities on lipid peroxidation. An in vitro Fe^(2+)-accelerated liposome system, using malondialdehyde (MDA) formation as an indicator, was used to evaluate the inhibitory capacity. In order to explore the possible candidates and involved mechanisms responsible for inhibitory capacity of herbal tea on lipid peroxidation, the total phenolics content, the total flavonoids content, the DPPH-free radical scavenging capacity, the metal ion chelating capacity, and the reducing capacity were also evaluated. Among the 7 tested herbal teas, osmanthus had the highest capacity to inhibit lipid peroxidation. However, lemongrass had the lowest. The total phenolics content of tested herbal teas significantly correlated with their respective lipid peroxidation inhibiting capacities, free radical scavenging capacities, and reducing capacities. The results imply that the free radical chain reaction inhibited by the phenolics might mainly contribute to the inhibitory lipid peroxidation of the herbal tea.

並列關鍵字

herbal tea ； lipid peroxidation ； phenolics ； free radical