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dc.contributor.authorZhang, Hen_US
dc.contributor.authorZhou, Xen_US
dc.contributor.authorWong, MHYen_US
dc.contributor.authorMan, KYen_US
dc.contributor.authorPin, WKen_US
dc.contributor.authorYeung, JHKen_US
dc.contributor.authorKwan, YWen_US
dc.contributor.authorLeung, GPHen_US
dc.contributor.authorHoi, PMen_US
dc.contributor.authorLee, SMYen_US
dc.contributor.authorChan, COen_US
dc.contributor.authorMok, DKWen_US
dc.contributor.authorYu, PHFen_US
dc.contributor.authorChan, SWen_US
dc.identifier.citationJournal of food biochemistry, 2017, p. 2en_US
dc.description.abstractSichuan pepper, a well-known traditional Chinese spice, is popularly used in Chinese cuisine. In this study, the antioxidant activities of Sichuan pepper water extract (SP) were evaluated both chemically [in 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) assay] and biologically [in 2,2′-azobis-(2-amidinopropane) (AAPH)-induced haemolysis assay]. The protective effect of SP against H2O2-induced cytotoxicity in primary Sprague Dawley rat hepatocytes was investigated by using cell viability assay, nuclear staining, intracellular reactive oxygen species (ROS) measurement and flow cytometry. It was found to possess high total phenolic content as assessed by the Folin-Ciocalteu method. The antiapoptotic effect of SP may be mediated, in part, by significantly inhibiting intracellular ROS generation and depletion of the mitochondrial membrane potential. SP was also found to enhance the cellular antioxidant defense system through up-regulating heme oxygenase-1 expression. SP is an effective antioxidant that can be consumed regularly as a functional food for the prevention of oxidative stress-related liver diseases. Practical applications: The present study demonstrated that Sichuan pepper water extract (SP) could enhance the cellular antioxidant ability in hepatocytes. SP is an effective antioxidant that can be consumed regularly as a functional food for the prevention of oxidative stress-related liver diseases.en_US
dc.description.sponsorshipDepartment of Applied Biology and Chemical Technologyen_US
dc.publisherJohn Wiley & Sonsen_US
dc.relation.ispartofJournal of food biochemistryen_US
dc.subjectReactive oxygen speciesen_US
dc.subjectZanthoxylum bungeanum Maximen_US
dc.titleSichuan pepper attenuates H2O2-induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytesen_US
dc.typeJournal/Magazine Articleen_US
dc.description.validate201805 bcrc-
Appears in Collections:Journal/Magazine Article
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