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Nikolaos K. Andrikopoulos,Andriana C. Kaliora,Andreana N. Assimopoulou,Vassilios P. Papageorgiou 한국식품영양과학회 2002 Journal of medicinal food Vol.5 No.1
The minor polyphenolic and nonpolyphenolic constituents of olive oil were examined, in var-ious doses, against copper ion induced low-density lipoprotein (LDL) oxidation and werefound, in optimal doses (final concentration, 10 mM or 20 mM), to have remarkable biologi-cal activity, contributing to that previously reported for the major phenolic compounds. Themain phytosterols, b-sitosterol, campesterol, and stigmasterol, were found to have 43.8%,37.3%, and 3.4% LDL mean protection (MP) activity, respectively, while free cholesterol ex-hibited 43.2% MP. The triterpenoid derivative compounds, ursolic acid, uvaol, and oleanolicacid, had similar MP activities of 50.5%, 46.8%, and 46.0%, respectively. Tocopherol (Toc) iso-mers exhibited an increasing effect in the following order: a-Toc (33.6%) , b-Toc (36.1%) ,g-Toc (42.9%) , d-Toc (46.0%). The flavonoid polyphenols, quercetin, luteolin, and rutin, ex-hibited the highest activities 46.8%, 49.5%, and 53.7% MP, respectively, comparable to the49.0% MP activity found for oleuropein. These findings indicate the relative independenceof LDL protection activity in regard to structural differences among the involved compounds.A relation to the Mediterranean diet is also demonstrated.