지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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Phenolic compounds are naturally occurring group of plant metabolites present widely in fruits, vegetables, wine and tea. The presumed beneficial effects of flavonoids are mainly ascribed to their inherent capacity to scavenge reactive oxygen and nitrogen species, thus counteracting conditions of oxidative stress that accompany inflammatory disorders such as cancer. In this study, we evaluated and compared major phenolic compounds for their antioxidative and anti-inflammatory activity. Phenolic compounds tested include cinnamic acid, carnosic acid, chlorogenic acid, piceatannol, apigenin, quercetin, kaempferol, hesperidine, catechin, epigallocatechin gallate, cyanidin, delphinidin, pelargonidin, piceatannol and apigenin. HT-29 human colon carcinoma cells were treated with each test compound at 10μM concentration and antioxidative activity was determined by measuring reactive oxygen species scavenging activity and the inhibition of oxidative DNA damage. Anti-inflammatory activities of phenolics were determined by measuring total nitrite, prostaglandin E2 (PGE2), tumor necrosis factor (TNF)-α and interlukin (IL)-6 in lipopolysccharide (LPS)-stimulated murine macrophage RAW 264.7 cells treated with test compounds. Results showed that apigenin (p＜0.01), piceatannol (p＜0.01), carnosic acid (p＜0.05), and delphinidin (p＜0.01) had significant ROS scavenging activity. DNA damage was suppressed by majority of the compounds tested except quercetin, catechin, piceatannol, and pelagonidine. Phenolic compounds significantly inhibited production of proinflammatory molecules. Carnosic acid, apigenin, and kaempferol belong to top 5 coumpounds possessing lowest IC50 values in all four inflammatory markers. No significant relationship was found between antioxidant and anti-inflammatory activity except tail length and IL-6. Further studies are required to understand molecular mechanisms of action by each compound, and physiological consequences of consuming diet high in polyphenol mixture. (Cancer Prev Res 13, 18-25, 2008)
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참고문헌 (26)
참고문헌 신청
Weisburger, J.H. / 2000 / Approaches for chronic disease prevention based on current understanding of underlying mechanisms / Am J Clin Nutr 71:1710S~1714S
Steinmetz, K.A. / 1991 / Vegetables, fruit, and cancer, I: epidemiology / Cancer Causes Control 2:325~357
Keil, S.O. / 1996 / Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study / Arch Intern Med 156:637~642
Scalbert, A.. / 2005 / Dietary polyphenols and the prevention of diseases / Crit Rev Food Sci Nutr 45:287~306
Finkel, T. / 2000 / Oxidants, oxidative stress and the biology of ageing / Nature 408:239~247
Steinmetz, K.A. / 1991 / Vegetables, fruit, and cancer, I: epidemiology / Cancer Causes Control 2:325~357
Keil, S.O. / 1996 / Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study / Arch Intern Med 156:637~642
Scalbert, A.. / 2005 / Dietary polyphenols and the prevention of diseases / Crit Rev Food Sci Nutr 45:287~306
Finkel, T. / 2000 / Oxidants, oxidative stress and the biology of ageing / Nature 408:239~247
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