摘要
本研究采用红细胞溶血,脑匀浆脂质过氧化的生物测定法,测定了多种常见绿叶蔬菜、瓜类、豆类、非绿叶蔬菜及淀粉类食物的抗氧化活性,初步确定了许多日常食物都具有一定的抗氧化活性,尤其是绿叶菜中的通菜、芫荽及淀粉类食物中的莲藕显示出极高的抗氧化能力.
Vegetable and food containing rich amyloid consumed in the Chinese diet were analyzed for antioxidant activities using two different methods, the inhibition of erythrocytes hemolysis and lipid peroxidation. The aqueous extracts of most vegetables and amyloids strongly exhibited antioxidant activities. Especially the lotus root, the ipomoea and the parsley had the highest antioxidative activity.
出处
《南开大学学报（自然科学版）》
CAS
CSCD
北大核心
2006年第5期63-68,共6页
Acta Scientiarum Naturalium Universitatis Nankaiensis
基金
国家自然科学基金(30570051)
关键词
蔬菜
淀粉类食物
抗氧化
vegetable
amyloid
antioxidant activity
