Synergetic activity of catechin and other antioxidants

被引：95
|
作者：
Saucier, CT [1 ]
Waterhouse, AL [1 ]
机构：
[1] Univ Calif Davis, Dept Viticulture & Enol, Davis, CA 95616 USA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 11期
关键词：
antioxidant; interaction; synergy; wine; free radical; catechin; SO2; ascorbic acid;
D O I：
10.1021/jf990352t
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The antioxidant synergy between (+)-catechin and other wine or biological antioxidants (Trolox, ascorbate, SO2, uric acid) was measured in vitro using the Folin-Ciocalteu (FC) and metmyoglobin assays. Although the two assays are based on very different reagents (i.e., metal salts versus organic and biochemical reagents), the individual antioxidants showed similar relative activities in both systems. In addition, interaction studies showed simple additive effects in all cases except with the (+)-catechin/SO2 mixture, which showed a remarkable synergetic effect in both assays.
引用
收藏
页码：4491 / 4494
页数：4
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