(3.238.186.43) 您好!臺灣時間:2021/02/28 12:43
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果

詳目顯示:::

我願授權國圖
: 
twitterline
研究生:彭德蘭
研究生(外文):Der-Lan Perng
論文名稱:烘烤黑豆對血膽固醇正常者低密度脂蛋白氧化敏感性之影響
論文名稱(外文):The Effect of Dietary Supplementation with Roasted Black Bean on Oxidative Susceptibility of Normocholesterolemic Subjects
指導教授:趙璧玉趙璧玉引用關係
指導教授(外文):Pi-Yu Chao
學位類別:碩士
校院名稱:中國文化大學
系所名稱:生活應用科學研究所
學門:民生學門
學類:生活應用科學學類
論文種類:學術論文
論文出版年:1999
畢業學年度:87
語文別:中文
論文頁數:92
中文關鍵詞:烘烤黑豆低密度脂蛋白膽固醇維生素 E花青素異黃酮素類
外文關鍵詞:roasted black beanlow density lipoproteinchoesterolvitamin Eanthocyaningenistein
相關次數:
  • 被引用被引用:16
  • 點閱點閱:403
  • 評分評分:系統版面圖檔系統版面圖檔系統版面圖檔系統版面圖檔系統版面圖檔
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:3
近年的研究顯示,低密度脂蛋白的氧化修飾扮演著啟動和促進動脈粥狀硬化和相關的心血管疾病的角色,能抑制低密度脂蛋白氧化之抗氧化劑可能減退動脈粥狀硬化之發展。低密度脂蛋白粒子的構型和其所含的多元不飽和脂肪酸及維生素E都是影響其在活體和離體情況下氧化敏感度的重要因素。目前已知一些源自活血化瘀的中藥和食物中的某些植物天然物可抑制低密度脂蛋白氧化。本研究探討烘烤黑豆對血膽固醇正常人低密度脂蛋白氧化敏感性之影響,包括三項:(ㄧ)比較青仁黑豆烘烤前與後抗氧化物質,諸如:MDA、花青素、genistein、維生素E、GSHPx和SOD之含量變化;(二)選定17名健康未抽煙成年男性,以日常飲食為基礎,每日給予40公克烘烤青仁黑豆(台南3號)為期3週,檢測服用黑豆前、後以及停後一個月體內血漿、低密度脂蛋白抗氧化物質之含量變化,包括維生素E、花青素、GSHPx、SOD及genistein;(三)檢測三階段低密度脂蛋白的氧化敏感性。結果顯示:離體試驗檢測青仁黑豆與烘烤黑豆的抗氧化功效顯示兩者均能抑制MDA生成量達84%以上。青仁黑豆於烘烤後其花青素的含量顯著降低(118.41 ±5.51 vs. 72.73 ±13.07 unit/g)(p<0.01); 烘烤青仁黑豆中genistein顯著高於未烘烤前之黑豆(3.61 ±0.26 vs. 0.63 ±0.10 μg/g)(p<0.01);至於青仁黑豆於烘烤前後的維生素E及GSHPx含量皆未達顯著差異;而青仁黑豆於烘烤後其SOD之活性顯著降低(2345.0 ±663.92 vs. 555.0 ±400.34 unit/g)(p<0.001)。在活體內試驗顯示,服用烘烤黑豆3週後其血漿中TG顯著下降(175.27 ±18.28 vs. 135.96 ±50.87 mg/dL)(p<0.01)。且服用後顯著延長LDL氧化延遲期(95.18 ±21.94 vs. 118.88 ±34.30 min)(p=0.0075)。同時服用後與停止服用一個月相較呈現顯著差異。(118.88 ±34.30 vs. 97.35 ±24.81 min)(p<0.05)。受試者服用烘烤黑豆後其血漿中花青素含量顯著高於服用前(0.08 ±0.09 vs. 0.17 ±0.14 unit/mg plasma-chol)(p<0.05)。LDL中維生素E取對數值於服用前與服用後呈顯著差異(1.36 ±0.45 vs. 1.53 ±0.29 nmol/LDL-C)(p<0.05);服用烘烤黑豆三週後,LDL之氧化延遲期與血漿中花青素呈顯著正相關(r=0.58813)(p<0.01)。但LDL中維生素E取對數值卻與LDL氧化延遲期呈負相關(r=-0.70915)(p﹦0.0014)。紅血球中SOD、GSHPx及LDL中genistein於三階段未見顯著差異。總而言之,補充烘烤黑豆顯著降低受試者血中TG值,同時延長LDL氧化延遲期(p<0.05),且與血漿中anthocyanin值變化有關。
Many recent studies have demonstrated that oxidative modification of low density lipoprotein(LDL) play a key role in the development of atherosclerosis and coronary heart disease(CHD). Antioxidants capable of inhibiting LDL oxidation may reduce atherosclerosis. The structure and contents of polyunsaturated fatty acid(PUFA) and vitamin E in LDL are important factors affecting the oxidative susceptibility of LDL in vitro and vivo. Several antioxidants from traditional Chinese herbs on blood stasis and dietary phytochemicals capable of inhibiting LDL oxidation are reported. In this study, we investigated the effect of dietary supplementation with roasted black bean on susceptibility of LDL to oxidative modification. Seventeen healthy male subjects intake 40g of roasted black bean every day for 3 weeks. Compare the antioxidant contents of black beans before and after roasted; fasting blood was drawn and LDL was isolated and treated with 10mM Cu2+ for LDL lag time determination before, after and stop of the ingestion in vivo, with the plasma cholesterol, triglycerol and anthocyanin levels and the contents of vitamin E, genistein in LDL and the activity of GSHPx, SOD in RBC were also determined. In vitro modle test, organic extracts of green cotyledon of black beans(GBB) and roasted black beans(RBB) significantly inhibited MDA formation 84%. The contents of anthocyanin in RBB was significantly lower than that in GBB(118.4 ±5.51 unit/g and 72.73 ±13.07 unit/g). The contents of genistein in RBB significantly higher than that in GBB(3.61 ±0.26μg/g and 0.63 ±0.10μg/g). However, the content of vitamin E and GSHPx activity in RBC no significant difference. The activity of SOD in RBB was significantly lower than that in GBB(2345.0 ±663.92 unit/g, and 555.0 ±400.34 unit/g). In vivo modle test, the result show plasma triglycerol from 175.27±18.28 mg/mL to 135.96±50.87 mg/mL, decreasing significantly after roasted black bean ingestion. Lag time before LDL oxidation prolonged significantly from 95.18±21.94 min to 118.89±34.30 min in 3 weeks after ingestion. Taking 3 weeks roasted black beans significantly prolonged LDL oxidation from 118.88 ±34.30 min to 97.35 ±24.81 min in stop after 1 month ingestion. The anthocyanin content was significantly higher in plasma isolated before than that in after intaking RBB from 0.08 ±0.09 unit/mg to 0.17 ±0.14 unit/mg plasma-chol. The log of Vit E content significantly increased from 1.36 ±0.45 nmol/LDL-C in LDL before intaking RBB to 1.53 ±0.29 nmol/LDL-C in LDL after intaking. While lag phase of LDL in subjects supplemented with GBB was positively correlated with plasma anthocyanin (r=0.58813), it was negatively correlated with log vitamin E of LDL. The activities of SOD, GSHPx in RBC and the contents of genistein in LDL were no differences. In conclusion, intaking black bean significantly decreased plasma TG, and significantly prolonged the lag phase of LDL oxidation, which may be resulted from high content of anthocyanin in plasma.
表、圖目錄
縮寫表
中文摘要 1
英文摘要 3
第一章 前言 5
第二章 文獻回顧 7
第一節 活性氧與自由基 7
第二節 體內的抗氧化系統 9
第三節 黃豆的臨床研究 14
第四節黑豆功效與抗氧化研究 20
第三章 實驗設計及方法 23
第四章 實驗材料與方法 25
壹、受試者之篩選 25
貳、烘烤黑豆之處理 25
參、烘烤黑豆抗氧化物質含量之分析 25
一、烘烤黑豆麩胱甘過氧化活性之測定 26
二、烘烤黑豆超氧化歧化活性之測定 27
三、烘烤黑豆維生素E之含量測定 29
四、烘烤黑豆Genistein含量測定 31
五、烘烤黑豆花青素含量的測定 33
六、抑制Thiobarbituric acid reactive substance(TBARS)
生成之測量 33
肆、血液處理 35
伍、低密度脂蛋白之氧化敏感性測試 36
陸、生化分析 39
ㄧ、測定血漿總膽固醇濃度 39
二、測定血漿中三醯甘油酯之濃度 40
三、血漿中花青素含量之測定 40
四、紅血球麩胱甘過氧化活性之測定 41
五、紅血球超氧歧化活性之測定 42
六、測定LDL中所含之膽固醇量 42
七、LDL中維生素E含量之測定 43
八、LDL中Genistein含量之測定 43
柒、統計分析 44
第五章 結果 45
第六章 討論 51
第七章 結論 57
參考文獻 75
表目錄
表一 黑豆烘烤前與後其抗氧化物質含量之比較 59
表二 受試者之基本資料 60
表三 服用烘烤黑豆之健康受試者,於不同時期其體內抗氧化
物質含量 61
表四 健康受試者服用烘烤黑豆,於不同時期其體內抗氧化物
質含量與低密度脂蛋白氧化延遲期之相關性 62
表五 服用烘烤黑豆之邊緣高血脂症者,於不同時期其血脂質
及LDL氧化延遲期之變化 63
表六 服用烘烤黑豆之邊界高血脂症者,於不同時期其體內抗
氧化物質含量 64
表七 健康受試者24小時回憶法的營養素攝取量 65
表八 受試者的食物頻率 66
圖目錄
圖ㄧ 服用烘烤黑豆之健康受試者,在不同時期其體內血脂質
的變化 73
圖二 服用烘烤黑豆之健康受試者,在不同時期低密度脂蛋白
氧化延遲期之變化 74
錢明賽: 蔬果中的抗氧化物質。食品工業 30: 21-34, 1998。
連大進: 台灣黑豆。鄉間小路20:54-56, 1994。
連大進: 台灣黑豆的利用與生產展望。農業世界147:39-42, 1995。
連大進、游添榮、吳昭慧: 黑豆新品種:台南3號的育成與推廣。台南區農業專訊 24: 2-5,1998。
曾慶瀛、黃士禮、洪沄利: 即溶烏豆粉及烏豆簽之製造與特性之探討。中華生質能源學會會誌12:10-30, 1993a。
曾慶瀛、余哲仁、余哲禮: 烏豆脂氧化酵素之純化與特性之探討。中華生質能源學會會誌12:171-178, 1993b。
曾慶瀛、余哲仁、洪沄利: 烏豆、薏仁和糙米應用於早晨穀粉之製造。中華生質能源學會會誌13:102-109, 1994。
劉廷英: 豆鼓油及其抗氧化性。中國農業化學會誌22:240-256, 1984。
戴文禎: 黑豆萃取物之抗氧化效用。私立中國文化大學生活應用科學研究所碩士論文, 1997。
林依初: 黑豆對高膽固醇血症之紐西蘭白兔抗致粥狀性的影響。私立中國文化大學生活應用科學研究所碩士論文, 1998。
郭士榮: 黑豆豆腐及豆漿加工中抗氧化力與異黃酮之改變。私立中國文化大學生活應用科學研究所碩士論文, 1998。
劉伯康: 數種傳統食用植物抗氧化性之研究。國立中興大學食品科學研究所碩士論文, 1997。
李健安: 長期素食者之血漿脂質與低密度脂蛋白被氧化之影響-台北地區之研究。國立台灣師範大學家政教育研究所論文, 1997。
蘇正德: 果實種子類中藥之抗氧化性及生育醇類之調查研究。食品科學19:12-14, 1992。
葉全益: 梅納反應產物之安全性。食品衛生與安全。第二版:315-23, 1999。
傅偉光、仇志強、陳景川:台灣地區食品營養成份分析資料庫。行政院衛生署,1998。
Adlercreutz H., Markkanen H. and Watanabe S.: Plasma concentrations of phytoestrogen in Japanese men. Lancet 324: 1209-10 (1993a)
Adlercreutz H., Bannwart C., Wahalak., Makela T., Brunow G., Hase T., Arosemena P.J., Kellis J.T.Jr. and Vickery E.L.: Inhibition of human aromatase by mammalian ligans and isoflavone phytoestrogens. J Steroid Biochem Mol Biol 44: 147-53 (1993b)
Aklyama, T., Ishida, J., Nakagawa, S., Ogawara, H., Watanable, S., Itoh, N., Shibuya, M. and Fukami, Y.: Genistein a specific inhibitor of tyrosine-specific protein kinases. J Biol Chem 262: 5592-95 (1987)
Anderson, J.W., Diwadkar, V.A., and Bridges, S.R.: Selective effects of different antioxidants on oxidation of lipoproteins from rats. Soc Exp Biol Med 218:376-81 (1998)
Anderson, J.W., Johnstone, B.M. and Cook-Newell, M.E.: Meta-analysis of the effects of soy protein intake on serum lipids. N Engl J Med 333: 276-82 (1995)
Anderson, R.L. and Wolf, W.J.: Compositional changes in Trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing. J Nutr 125: 581-88 (1995)
Aruoma, O.I.: Nutrition and health aspects of free radicals and antioxidants. Food Chem Toxic 32: 671-83 (1994)
Asahi, K.I., Ono, I. Kusakabe, H., Nakamura, G. and Isono, K.: Studies on differentiation inducing substances against mouse leukemia cells. J Antibiot (Tokyo) 34: 919-22 (1981)
Asahi M., Yanagi S., Ohta S., Inazu T., Sakai K., Takeuchi F., Taniguchi T. and Yamamura H.: Thrombin-induced human platelet aggregation is inhibited by protein-tyrosine kinase inhibitors, ST638 and genistein. FEBS Lett 309: 10-14 (1992)
Astorg, P.: Food carotenoids and cancer prevention: An overview of research Trends Fd Sci & Tech 8(12): 406-13 (1997)
Bakhit, R.M., Klein, B.P., Essex-Sorlie, D., Ham, J.O., Erdman, J.W. and Potter, S.M.: Intake of 25g of soybean protein with or without soybean fiber alters plasma lipids in men with elevated cholesterol concentrations. J Nutr 124: 213-22 (1994)
Banno, Y.N., Akashima, S., Ohzawa, M. and Nozawa, Y.: Differential translocation of phospholipase C isozymes to integrin-mediated cytoskeletal complexs in thrombin-stimulated human platelets. J Biol Chem 271: 14989-994 (1996)
Barnes, S., Kirk, M. and Coward, L.: Isoflavones and their conjugates in soy foods: Extraction conditions and analysis by HPLC-mass spectrometry. J Agric Food Chem 42: 2466-74 (1994)
Barnes, S.: Effect of genistein on in vitro and in vivo models of cancer. J Nutr 125: 777S-83S (1995)
Baum, J.A., Teng, H., Erdman, J.W., Weigel, R.M., Klein, B.P., Persky, V.W., Freels, S., Surya, P., Bakhit, R.M., Ramos, E., Shay, N.F. and Potter, S.M.: Long-term intake of soy protein improves blood lipid profiles and increase mononuclear cell low-density-lipoprotein receptor messenger RNA in hypercholesterolemic, postmenopausal women. Am J Clin Nutr 68:545-51 (1998)
Bonorden, W.R. and Pariza, M.W.: Antioxidant nutrients and protection from free radicals, In: Nutr. Toxicol, Kostsonis FN, Mackey M and Hjelle J ed. Raven press. New York. p.19-48 (1994)
Bors, W., Heller, W., Michel, C. and Saran, M.: Flavonoids as antioxidants: Determination of radical-scavenging efficiencies. Methods Enzymo 186: 343-55 (1990)
Briges, A.B., Scott, N.A., Pringle, T.H., McNeill, G.P.B. and Elch, J.J.: Relationship between the extent of coronary artery disease and indicators of free radical activity. Clin Cardiol 15: 169-74 (1992)
Cadenas, E.: Mechanisms of oxygen activation and reactive oxygen species detoxification. In: Oxidative Stress and Antioxidant Defenses in Biology, pp.1-61. Chapman & Hall, New York, USA. (1995)
Cai, Q. and Wei, H.: Effect of dietary genistein on antioxidant enzyme activities in SENCAR mice. Nutr Cancer 25: 1-7 (1996)
Carroll, K.K. and Kurowska, E.M.: Soy consumption and cholesterol reduction: Review of animal and human studies. J Nutr 125: 594-97 (1995)
Cassidy, A., Bingham, S. and Setchell, K.D.: Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle of premenopausal women. Am J Clin Nutr 60: 333-40 (1994)
Catherine, A., Rice-Evans, N.S., Nicholas J.M. and George P.: Antioxidant properties of phenolic compounds. Treds in Plant Sci 2: 152-59 (1997)
Chou, C.H., Sheen, S.S. and Hwang, Y.H.: A biochemical aspect of phyologenetic study of Bambusaceae in Taiwam II. The genus Bambusa. Bot Bull Academia Sinica 25: 177-189 (1984)
Cook, N.C. and Samman, S.: Flavonoids-Chemistry, metabolism, cardioprotective effects, and dietary source. J Nutr Biochem 7: 66-76 (1996)
Coward, L., Barnes, N.C., Setchell, K.D.R. and Barnes, S.: Genistein and daidzein and their b-glycoside conjugates: anti-tumor isoflavones in soybean foods of American and Asian diet. J Agric Food Sci 41: 1961-67 (1993)
Coward, L., Smith, M., Kirk, M. and Barnes, S.: Chemical modification of isoflavones in soyfoods during cooking and processing. Am J Clin Nutr 68(suppl): 1486-91S (1998)
Decker, E.A.: The role of phenolics, conjugated linoleic acid, carnosine and pyrroloquinoline quinone as nonessential dietary antioxidant. Nutr Rev 53: 49-58 (1995)
Eldridge, A.C. and Kwolek, W.F.: Soybean isoflavones: effect of environment and varity on composition. J Agri Food Chem 31: 394-96 (1983)
Esterbauer, H., Dieber-Rotheneder, M., Striegl, G. and Waeg, G.: Role of vitamin E in preventing the oxidation of low-density lipoprotein. Am J Clin Nutr 53: 314S-21S (1991)
Franke, A.A., Custer, L.J., Cerna, C.M. and Narala, K.: Rapid HPLC assay of dietary phytoestrogens from lugumes and from human urine. PSEBM 208: 18-26 (1995)
Farmakalidis Ⅲ, E. and Murphy, P.A.: Isolation of 6"-O-acetyldaizein and 6"-O-acetylgenistein from toasted defatted soy flakes. J Agric Food Chem 33: 385-89 (1985)
Forsythe, W.A.: Comparison of dietary casein or soy prtein effects on plasma lipid and hormone concentrations in the gerbil. J Nutr 116: 1165-71 (1986)
Forsythe, W.A.: Dietary proteins, cholesterol and thyroxine: A propose mechanism. J Nutr Sci Vitaminol 36: 101-04 (1990)
Francis, F.J.: Food colorants: Anthocyanins. Crit Rev Fd Sci Nutr 28: 273-314 (1989)
Frankel, E.N.: Recent advances in lipid oxidation. J Sci Food Agric 54:495-511 (1992)
Gordon, M.H.: The mechanism of antioxidant action in vitro. In: Food antioxidants, B.J.F. Herrillo et.desaudson, ed. by pp.1-18. Elsevier Applied Science, London and New York (1990)
Green, M.J. and Hill, H.A.O.: Chemistry of dioxygen. Methods Enzymol 105:3-22 (1984)
Gyorgy, P., Murata, K. and Ikehata, H.: Antioxidants isolated from fermented soybeans (tempeh). Nature 203: 870-72 (1964)
Halliwell, B.: The role of oxygen radicals in human disease, with particular reference to the vascular system. Haemostsis 23: 118-26, (1993)
Halliwell, B. and Gutteridge, J.M.C.: Free radicals, ageing and disease. In: Free Radicals in Biology and Medicine, ed. by B. Halliwell, and J. M. C. Gutteridge, pp.484-487 Clarendon Press, Oxford. (1989)
Hawksworth, G., Drasar, B.S., and Hill, M.J.: Intestinal bacteria and the hydrolysis of glycosidic bounds. J Med Microbiol 4: 451-59 (1971)
Hertog, M.L.H., Fesken, E.J.M., Hollman, P.C.H., Katan, M.B. and Kromhout, D.: Dietary antioxidant flavonids and risk of coronary heart disease: the Zutphen elderly study. Lancet 324: 1007-11 (1993)
Herman, C., Adlercreutz, T., and Goldin, B. R. Gorbach, S.L., Hockerstedt, K.A.V., Watanabe, S., Hamalainen, E.K., Markkanen, M.H., Makenla, T.H. and Wahala, K.T.: Soybean phytoesterogen intake and cancer risk. J Nutr 125: 757s-70s (1995)
Higashi, K., Ogawara, H.: Daidzein inhibits insulin- or insulin-like growth factor-1-mediated signaling in cell cycle progression of Swiss 3T3 cells. Biochim Biophys Acta 1220: 29-35 (1994)
Huff, M.W., Giovannetti, P.M. and Wolfe B.M.: Turnover of very low-density lipoprotein-apoprotein B is increased by substitution of soybean protein for meat and dairy protein in the diets of hypercholesterolemic men. Am J Clin Nutr 39: 888-97 (1984)
Husain, S.R., Cillard, J. and Cillard, P.: Hydroxy radical scavenging activity of flavonoids. Phytochemistry 26: 2488-91 (1987)
Jha, H.C., von Recklinghausen, G. and Zilliken, F.: Inhibituin of in vitro microsomal lipid peroxidation by isoflavonoids. Biochem Pharmacol 34: 1367-69 (1985)
Kadar, A., Robert, L., Miskulin, M., Tixier, J.M.,Brechemier, D., Robert, A.M.: Influence of anthocyanoside treatment on the cholesterol-induced atherosclerosis in the rabbit. Paroi Arterielle 5: 187-205 (1979)
Karin, N. and Hans, M.: Variable lipemic response to deitary soy protein in healthy, normolipemic men. Am J Clin Nutr 68: 1380S-4S (1998)
Krauss, R.M., Chait, A. and Stone, N.J.: Soy protein and serum lipids. N Engl J Med 333: 1715-6 (1995)
Kritchevsky, D.: Vegetable protein and atherosclerosis. J Am Oil Chem Soc. 56: 135-40 (1979)
Kritchevsky, D., Tepper, S.A. and Klurheld, D.K.: Deitary protein and atherosclerosis. J Am Oil Chem Soc. 604: 1167-71 (1987)
Lyonss, T.J.: Glycation and oxidation: a role in the pathogenesis of atherosclerosis. Am J Cardiol 71:26B-31B (1993)
Machlin, L.J. and Bendich, A.: Free radical tissue damage: protective role of antioxidant nutrients. FASEB J 1: 441-445 (1987)
Mancinelli, A.L., Huang, Yang C-P., Lindquist, P., Anderson, O.R. and Rabino, I.: Photocontrol of anthocyanin synthesisⅢThe action of streptomycin on the synthesis of chlorophyll and anthocyanin. Plant Physiol 55:251-57 (1975)
Markovits, J., Linasser, C. Fosse, P., et al.: Inhibitory effects of the tyrosine kinase inhibitor genistein on mammalian DNA topoisomerase ⅡCancer Res 49:5111-7 (1989)
Mascio, P. D. Murphy, M. E. and Sies, H.: Antioxidant defense systems: the role of carotenoids, tocopherols, and thiols. Am J Clin Nutr 53:194S-200S (1991)
Maxwell, S. R. J.: Prospects for the use of antioxidant therapies. Drugs 49:345-61 (1995)
McCord, J. M.: Humans disease, free radicals, and the oxidant/ antioxidant balance. Clin Biochem 26: 351-57 (1978)
Miksicek, R.: Estrogenic flavonoids: Structural requirements for biological activity. PSEBM 208: 44-50 (1995)
Messina, M.J., Persky, V., Setchell, K.D.R. and Barnes S.: Soy bean and cancer risk: A review of the in vitro and in vivo data. Nutr Cancer 21: 113-31 (1994)
Melinda, J., Goodderham, H.A., Sirpa, T.O., Kristina, W. and Bruce, J.H.: A soy protein isolate rice in genistein and its effects on plasma isoflavone concentrations, platelet aggregation, blood lipids and fatty acid composition of plasma phospholipid in normal men. J Nutr 126: 2000-06 (1996)
Lyonss, T.J.: Glycation and oxidation: a role in the pathogenesis of atherosclerosis. Am J Cardiol 71: 26B-31B (1993)
Naim, M., Gestetner, B., Bondi, A. and Dirk, Y.: Antioxidative and antihemolytic activities of soybean isoflavones. J Agric Food Chem 24: 1174-77 (1976)
Ness, G.C., Pendeleton, L.C., Li, Y.C. and Chiang, J.Y.L.: Effects of thyroid hormone on hepatic cholesterol 7 α-hydroxylase, LDL receptor, HMG-CoA reductase farnesyl pyrophosphate synthase and apolipoprotein A-I mRNA levels in hypophysectomized rats. Biochem Biophys Res Commun 172: 1150-56 (1990)
Nicole, K. and Mavis, A.: The isoflavone genistein inhibits copper and peroxyl radical mediated low denisty lipopropein oxidation in vitro. Elsevier Science Ireland Ltd. 140: 341-47 (1998)
Okura, A., Arakawa, H., Oka, H., Yoshinai, T. and Monden, Y.: Effect of genistein on topoisomerase active and the growth of〔val 12〕Ha-ras-transformed NIH 3T3 cells. Biochem Biophys Res Commun 157: 183-89 (1988)
Osawa, T.: Protective role of dietary antioxidants in oxidative stress. Food Science 24: 679-89 (1997)
Paglia, D. E. and Valentine, J. P: Studies in the quantitative characterization of erythrocyte glutathione peroxidase. J Lab Clin Med 70: 158-69 (1967)
Potter, S.M:Overview of proposed mechanisms for the hypocholesterolemic effect of soy. J Nutr 606S-11S (1995)
Pratt, D.E., Di Pietro, C., Porter, W.L. and Giffee, J.W.: Phenolic antioxidants of soy protein hydrolyzates. J Food Sci 47: 24-25, (1981)
Princen, H.M.G., Poppel, G.V., Vogelezang, C., Buytenhek, R. and Kok, F.J.: Supplementation with vitamin E but not b-carotene in vivo protects low density lipoprotein from lipid peroxidation in vitro: effects of cigarette smoking. Atherosclerosis and Thromb 12: 554-62 (1992)
Retassky, K.L. and Frei, B.: Vitamin C prevents ion-dependent initiation and propagation of lipoprotein in human low density lipoprotein. Biochemica et Biophysica Acta 1257: 279-87 (1995)
Rice-Evans, C.A., Miller, N.J. and Paganga, G.: Structure antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol Med 20: 933-56 (1996)
Robert, A.M., Godeau, G., Moati, F.,Miskulin, M.: Action of anthocyanosides of Vaccinium myrtillis on the permeability of the blood-brain barrier. J Med 8: 321-332 (1977)
Rouseff, R. and Nagy, S.: Health and nutritional benefits of citrus fruit components. FdTech 48:125-39 (1994)
Sanchez, A. and Hubbard, R.W.: Plasma amino acids and the insulin /glucagon ratio as an explanation for the dietary protein modulation of atherosclerosis. Med Hypotheses 35: 324-29 (1991)
Setchell, K.D.R.: Phytoestrogens: the biochemistry, physiology, and implications for human health of soy isoflavones. Am J Clin Nutr 68(suppl): 1333S-46S (1998)
Setchell, K.D.R., Baraldi, P.G., Zimmer-Nechemias, L. and Cai, J.: Method for the determination of unconjugated isoflavones in human serum by high resolution gas
chromatography-mass spectrometry with selected ion monitoring. Proceedings of 42
nd Meeting of the American Society for Mass Spectrometry. San Diego: American Mass
Spectrometry Society, 377(abstr). (1994)
Stephens, N.G., Parsons, A., Schofield, P.M., Kelly, F., Cheeseman, K. and Mitchinson, M.J.: Randomised controlled trial of vitamin E in patients with coronary disease: Cambridge Heart Antioxidant Study (CHAOS). Lancet 347:781-86 (1996)
Sfakianos, J., Coward, L., Kirk, M. and Barnes, S.: Intestinal uptake and biliary excretion of the isoflavone genistein in rats. J Nutr 127: 1260 (1997)
Shahidi, F. and Wanasundara, P.K.J.P.D.: Phenolc antioxidants. Crit Rev Food Sci Nutr 32:67-103 (1992)
Shimokado, K., Umezawz K., Ogata J.: Tyrosine kinase inhibitors inhibit multiple steps of cycle of vascular smooth muscle cells. Exp Cell Res 220: 266-73 (1995)
Sies, H. and Stahi, W.: Vitamines E and C, β-carotene, and other carotenoids as antioxidants. Am J Clin Nutr 62 (s): 1315S-21S (1995)
Simic, M.G.: Mechanisms of free-radical processes in mutagenesis and carcinogenesis. Mutat Res 202: 377-386 (1988)
Sirtori, C.R., Lovati, M.R., Manzoni, C., Monetti, M., Pazzucconi, F. and Gatti, E.: Soy and cholesterol reduction: Clinical esperience. J Nur125: 598-605 (1995)
Song, T., Barua, K., Buseman, G. and Murphy, P.A.: Soy isoflavone analysis: quality control and a new internal standard. Am J Clin Nutr 68 (suppl): 1474S-9S (1998)
Stinberg, D.: Lipoprotein and atherogenesis. JAMA 264: 3047-52 (1990)
Tew, B.Y., Xu, X., Wang, H.J., Murphy, P.A., and Henerich, S.: A diet high in wheat fiber decreases the bioavailability of soybean isoflavones in a single meal fed to women. J. Nutri. 126: 871-77 (1996)
Song, T., Barua, K., Buseman, G., and Murphy, P.A.: Soy isoflavone analysis: quality control and a new internal standard. Am J Clin Nutr 68: 1474S-9S (1998)
Traganos, F., Ardelt, B., Halko, N., Bruno S., and Darzynkiewicz, Z.: Effects of genistein on the growth and cell cycle progression of normal human lymphocytes and leukemic MOLT-4 and HL-60 cells. Cancer Res 52: 6200-8 (1992)
Tsuda, T., Shiga, K., Ohshima, K. and Osawa T.: Inhibition of lipid peroxidation and active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaselous vulgaris L. Biochem. Pharmacol 52: 1033 (1996)
Wallin, B., Rosengren, B., Shertzer, H. G. and Camejo, G.: Lipoprotein oxidation and measurement of thiobarbituric acid reacting substances formation in a single microtiter plate: its use for evaluation of antioxidants. Anal Biochem 208:10-15 (1993)
Waltzl, B.: Health-promoting effects of phytochemicals. In: Proceeding of IUFoST''96'' regional symposium. (1996)
Wang, H. and Murphy, P.A.: Isoflavone content in commercial soybean foods. J Agric Fd Chem 42: 1666-73 (1994)
Wang, H., Cao, G. and Prior, R.: Oxygen radical absorbing capacity of anthocyanins. J Argic Fd Chem 45: 304-09 (1997)
Wang, M.F., Yamamoto, S., Chung, H.M., Chung, S.Y., Miyatani, S., Mori, M., Okita, T. and Sugano, M.: Antihypercholesterolemic effect of undigested fraction of soybean protein in young female volunteers. J Nutr Sci Vitaminal 41: 187-95 (1995)
Wei, H., Bonald, B., Cai, Q., Barnes, S. and Wang, Y.: Antioxidant and antipromotional effect of the soybean isoflavone genistein. PSEBM 208: 124-30 (1995)
Wilcox, J.N., and Blumenthal, B.F.: Thrombotic mechanisms in athrosclerosis is: potential impact of soy protein. J Nutr 125: 631S-38S (1995)
William, W.W., Smith, E.O.B., Stuff, J.E., Hachey, D.L., Heird, W.C. and Pownell, H.J.: Cholesterol-lowering effect of soy protein in normocholesterolemic and hypercholesterolemic men. Am J Clin Nutr 68: 1385S-9S (1998)
Xu, X., Harris, K.S., Wang, H.J., Murphy, P.A., Hendrich, S.: Bioavailability of soybean isoflavones depends upon gut microflora in women. J Nutr 125: 2307-15 (1995)
Yagi, K.: A simple fluorometric assay for lipoprotein in blood plasma. Biochem Med 15: 212-16 (1976)
Yamasaki, H., Uefuji, H. and Sakihama, Y.: Bleaching of the red anthocyanin induced by superoxide radical. Arch Biochem Biophys 332: 183-86 (1996)
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top
系統版面圖檔 系統版面圖檔