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Evaluation of antioxidant activities and protective effects on oxygen-radical-generated DNA damage of selected legume seeds.

Chan Chi Chung. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2000. / Includes bibliographical references (leaves 100-109). / Abstracts in English and Chinese. / Acknowledgements --- p.i / Abstract --- p.ii / List of Abbreviations --- p.v / List of Tables --- p.vi / List of Figures --- p.vii / Chapter 1 --- Introduction --- p.1 / Chapter 1.1 --- "Free radicals, oxidative stress and antioxidants" --- p.2 / Chapter 1.1.1 --- Free radical and ROS --- p.2 / Chapter 1.1.2 --- Oxidative stress --- p.6 / Chapter 1.1.3 --- Antioxidants --- p.8 / Chapter 1.2 --- Plant as a source of antioxidants --- p.13 / Chapter 1.2.1 --- Common food sources of antioxidants --- p.13 / Chapter 1.2.2 --- Legume seeds as antioxidant sources --- p.15 / Chapter 1.3 --- Methods used to evaluate the antioxidant activity --- p.16 / Chapter 1.3.1 --- β-carotene bleaching method --- p.17 / Chapter 1.3.2 --- DPPH. scavenging method --- p.17 / Chapter 1.3.3 --- High-performance liquid chromatograph (HPLC) --- p.18 / Chapter 1.3.4 --- Single cell gel electrophoresis (SCGE) --- p.20 / Chapter 1.4 --- Objectives of the study --- p.22 / Chapter 2 --- Materials and Methods --- p.23 / Chapter 2.1 --- Plant materials and chemicals --- p.23 / Chapter 2.2 --- Sample preparation --- p.23 / Chapter 2.3 --- Determination of antioxidant activity using β-carotene bleaching method --- p.24 / Chapter 2.4 --- Evaluation of free radical scavenging ability --- p.26 / Chapter 2.5 --- HPLC separation of seed extract --- p.27 / Chapter 2.6 --- Evaluation of protective effects of legumes on the DNA damage using the comet assay --- p.28 / Chapter 2.6.1 --- Preparation of reagents --- p.28 / Chapter 2.6.2 --- Blood sample --- p.29 / Chapter 2.6.3 --- Hydrogen peroxide (H2O2) treatment --- p.29 / Chapter 2.6.4 --- Ethidium bromide-acridine orange (Et-Ac) viability determination --- p.31 / Chapter 2.6.5 --- Slide preparation --- p.31 / Chapter 2.6.6 --- Alkaline comet assay --- p.31 / Chapter 2.6.7 --- Quantification of DNA damage --- p.33 / Chapter 2.6.8 --- Statistical analysis --- p.33 / Chapter 3 --- Results --- p.40 / Chapter 3.1 --- General description of 24 selected legume seeds --- p.40 / Chapter 3.1 --- Determination of antioxidant activity using β-carotene bleaching method --- p.40 / Chapter 3.2 --- Evaluation of free radical scavenging ability --- p.43 / Chapter 3.3 --- Evaluation of protective effects of legumes on the DNA damage using the comet assay --- p.45 / Chapter 3.3.1 --- Optimal assay conditions --- p.46 / Chapter 3.3.2 --- Protective effects of seed extract and vitamin C --- p.47 / Chapter 3.3.3 --- Effects of heat treatment on the protective effect --- p.48 / Chapter 4 --- Discussion --- p.84 / Chapter 4.1 --- Methanolic extraction --- p.84 / Chapter 4.2 --- Antioxidant activities determined with β-carotene bleaching method and DPPH' scavenging method --- p.84 / Chapter 4.3 --- Evaluation of protective effects of legumes on the DNA damage using the comet assay --- p.93 / Chapter 4.3.1 --- H202-mediated DNA damage --- p.93 / Chapter 4.3.2 --- Protective effects of seed extracts and vitamin C --- p.94 / Chapter 5 --- Conclusion --- p.98 / References --- p.100

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_323089
Date January 2000
ContributorsChan, Chi Chung., Chinese University of Hong Kong Graduate School. Division of Biology.
Source SetsThe Chinese University of Hong Kong
LanguageEnglish, Chinese
Detected LanguageEnglish
TypeText, bibliography
Formatprint, viii, 109 leaves : ill. ; 30 cm.
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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