特级初榨橄榄油中生物酚对於低密度脂蛋白抗氧化效应之研究.DOC

PAGE 2 PAGE 1 國立宜蘭大學食品科學研究所 碩士班專題討論 題目：特級初榨橄欖油中生物酚對於低密度脂蛋白抗氧化效應之研究 Study on LDL antioxidant effects of extra virgin olive oil of biophenols 演講者：蕭維廷 指導教授：黃中宜 老師 日期：May. 23, 2008 中文摘要 由於特級初榨橄欖油中含有大量的單元不飽和脂肪酸及提供較佳抗氧化能力的生物酚，為地中海地區飲食中脂肪主要攝取來源，與人們的健康及減少心臟冠狀動脈硬化息息相關。在體外實驗，藉由TBARS (thiobarbituric acid reactive substances)形成來評估細胞間接氧化LDL程度。結果顯示生物酚能有效的抑制細胞間接氧化LDL，並且提供良好抗氧化力以保護細胞避免過氧化物攻擊造成損傷。另外人體實驗分為兩個部分，(1)經由食用特級初榨橄欖油觀察血漿中穀胱甘肽過氧化酶 (glutathione per-oxidase, GSH-Px)及穀胱甘肽還原酶 (glutathione reductase ,GR)的變化。(2)進食不同多酚含量的橄欖油，觀察食用後造成氧化壓力變化。在此實驗結果顯示穀胱甘肽過氧化酶 (glutathione per-oxidase, GSH-Px)及穀胱甘肽還原酶 (glutathione reductase ,GR)在4到6小時有明顯的減少，在24小時達到平衡。另一方面，164mg/kg及336mg/kg多酚含量的橄欖油有助於減少LDL、HDL膽固醇的比率。因此，特級初榨橄欖油的酚類化合物有助於調節血漿及LDL的氧化/抗氧化平衡生理活性。 關鍵字： 特級初榨橄欖油，心臟冠狀動脈疾病，生物酚，TBARS，氧化壓力。 Abstract extra virgin olive oil (EVOO) the typical added fat of the Mediterranean diet has been associated with a general health bene?t and a reduced incidence of risk factors for coronary heart disease. This is probably due to the high amount of monounsaturated fatty acids , but it is likely to be also the result of the presence of biophenols, which have a strong antioxidant power. In vitro of antioxidants test, cell-mediated oxidation of LDL was evaluated by TBARS (thiobarbituric acid reactive substances) formation . The results exhibit biophenols effective inhibited cell-mediated oxidation of LDL, and counteracted the impairment of antioxidant cellular defence.In vivo test divides into two parts, (1)oral virgin olive oil loads and opposite changes were observed in plasma glutathione peroxidase (GSH-Px) and glutathione reductase (GR).(2) oral different phenolic content in olive oil, observed olive oil promoted a postprandial oxidative stress. In the experiment exhibit plasma glutathione peroxidase (GSH-Px) and glutathione reductase (GR) decreased to a peak at 4–6 h, and returned to baseline at 24 h. On the other hand, the medium- (164mg/kg) and high-poly-phenol (336mg/kg) olive oil interventions decreased the LD