| Summary: | 碩士 === 中山醫學大學 === 營養科學研究所 === 90 === The non-enzymatic antioxidant activity of diallyl sulfide, diallyl disulfide, n-acetyl-cysteine and s-ethyl-cysteine was studied in liposomal
system, in which Cu2+ was used to induce oxidation. The influence of pH and temperature upon the antioxidant effects of these organosulfur compounds was also evaluated. The results showed these compounds at 10μΜ significantly delayed lipid oxidation (p＜0.05). These antioxidant activity of these compounds might be from their Cu2+ -chelating ability and reducing power.
On the other hand, the combination of these organosulfur agents with four antibiotics (amphotericin B, ceftazidime, gentamicin, meropenem) resulted in significantly lower lipid oxidation levels than antibiotics treatments alone (p＜0.05).
The results of this study suggested that these agents were potent novel antioxidants and would be benefit for preventing or controlling oxidation-related disease.
Keywords: garlic, organosulfur compounds, antibiotics, lipid oxidation
|
|---|
