贵州医科大学学报

1991, (04) 301-304

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五味子三种成分对脑细胞的保护作用
Protective Effects of Schisandra on the Brain Cells

黄詒森;张均田;
Huang Yisen, et al Guizhou Geriatrics Institute

摘要(Abstract):

从华中五味子分离得到的五味子酮和从五味子中分离得到的五味子乙素、五味子二醇对由维生素C-NADPH或由Fe~(2+)-半胱氨酸诱发的大鼠脑微粒体的脂质过氧化都有显著的抑制效应,其作用强度为五味子酮>五味子乙素>五味子二醇,比抗氧化剂维生素E的作用强,其机理之一可能是有效地清除了超氧阴离子。
Lipid peroxidation in microsomes of the brain cells of rat induced by NADPH-Vit C or Cystein-Fe~(2+) was inhibited obviously by schisandrone separated from Schisandra sphenanthera Rehd. et Wils., schizandrin B and SE-31 separated from Schisandra Chinensis Baill. The three compounds inhibited lipid peroxidation in the following order of maximal effects: schisandrone>schizandrin B> SE-31. All the compounds were more powerful than the antioxidant Vit E. One of the mechanism of antilipoperoxidation might be that the superoxide anion radicals could be scavenged effectively by those compounds.

关键词(KeyWords): 五味子;脑;微粒体;过氧化脂质类;超氧化物类
Schisandra; brain; microsomes; antilipoperoxidation; lipid peroxides; superoxide

Abstract:

Keywords:

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作者(Author): 黄詒森;张均田;
Huang Yisen, et al Guizhou Geriatrics Institute

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DOI: 10.19367/j.cnki.1000-2707.1991.04.005

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