THE SCAVENGING CAPACITY OF COMBINATIONS OF LYCOPENE, beta-CAROTENE, VITAMIN E, AND VITAMIN C ON THE FREE RADICAL 2,2-DIPHENYL-1-PICRYLHYDRAZYL (DPPH)
文献类型： 外文期刊
作者： Chen, J. 2 ; Shi, J. 1 ; Macnaughton, L. 4 ; Kakuda, Y. 3 ; Xue, S. J. 1 ; Ma, Y. 5 ; Zhang, M. 6 ; Jiang, Y. 7 ;
作者机构： 1.Agr & Agri Food Canada, Guelph Food Res Ctr, Saskatoon, SK, Canada
2.Zhejiang Univ, Dept Food Sci & Nutr, Hangzhou 310027, Peoples R China
3.Univ Guelph, Dept Food Sci, Guelph, ON N1G 5C9, Canada
4.Univ Guelph, Dept Human Biol & Nutr Sci, Guelph, ON N1G 2W1, Canada
5.Harbin Inst Technol, Sch Food Sci & Engn, Harbin 150090, Peoples R China
6.Guangdong Acad Agr Sci, Biotechnol Res Inst, Guangzhou 510650, Guangdong, Peoples R China
7.Chinese Acad Sci, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China
期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）
ISSN： 0145-8884
年卷期： 2009 年 33 卷 2 期
页码：
收录情况： SCI
摘要： Lycopene, a very powerful antioxidant present in fruits and vegetables, is the most efficient quencher of singlet oxygen among the carotenoids. There are other natural antioxidants such as carotenoids, vitamin C, tocopherols and polyphenolics in fruits and vegetables that are consumed together and that therefore have potential for synergistic interactions. Synergistic effects were determined by combining lycopene with other antioxidants (vitamin E, vitamin C, beta-carotene) in various ratios. A synergistic effect was observed when all four antioxidants were present in combination at high lycopene activity. A synergistic effect was also observed when vitamin E and vitamin C were used in combination at high vitamin E concentrations. It appears that certain combination ratios and concentration levels of these antioxidants have effects to enhance the antioxidant activity, compared to the individual compound, which suggests that similar combinations in the diet or in functional food products might provide greater health beneficial effects.
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