Protective effects of buckwheat honey on DNA damage induced by hydroxyl radicals

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• 作者：Juan Zhou ; Peng Li ; Ni Cheng ; Hui Gao ; Bini Wang ; Yahui Wei ; Wei Cao
• 关键词：Buckwheat honey ; Antioxidant activity ; DNA damage ; Phenolic acids
• 刊名：Food and Chemical Toxicology
• 出版年：2012
• 出版时间：August, 2012
• 年：2012
• 卷：50
• 期：8
• 页码：2766-2773
• 全文大小：634 K

文摘

To understand the antioxidant properties of buckwheat honeys, we investigated their antioxidant effects on hydroxyl radical-induced DNA breaks in the non-site-specific and site-specific systems, the physicochemical properties, antioxidant activities (1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical scavenging activity, chelating, and reducing power assays), total phenolic content and individual phenolic acids were also determined. Total phenolic content of buckwheat honeys ranged from 774 to 1694 mg PA/kg, and p-hydroxybenzoic and p-coumaric acids proved to be the main components in buckwheat honeys. All the buckwheat honey samples possess stronger capability to protect DNA in the non-site-specific systems than in the site-specific systems from being damaged by hydroxyl radicals. In the non-site-specific and site-specific system, buckwheat honeys samples prevented ^{OH-induced DNA breaks by 21-78 % and 5-31 % over control value, respectively.}