茶多糖抗氧化性研究
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3.5. Effects on lipid per-oxidation
4. Summary
Natural polysaccharides usually conjugate with protein, lipids and nucleic acids, etc Both protein content and molecular weight play an important role in the antioxidant activities Further structural analysis and evaluation will be important for their application
Biological activities about tea polysaccharides
Some research on their chemical characteristics
2．Materials and methods
Isolated and purified Components analysis
Scavenging effects on hydroxyl radicals
Molecular weight determination
Scavenging effects on superoxide radicals
Effects on lipid per-oxidation
3．Results
Content
1.Introduction 2.Materials and methods 3.Results 4.Summary
1．Introduction
The research history of tea polysaccharides They are used in food and medicine for a long time
3.1. Chemical composition 3.2. Molecular weight determination 3.3. Scavenging effects on hydroxyl radicals 3.4. Scavenging effects on superoxide radicals 3.5. Effects on lipid per-oxidation
3.1. Chemical composition
3.2. Molecular weight determination
3.3. Scavenging effects on hydroxyl radicals
3.4. Scavenging effects on superoxide radicals
3.5. Effects on lipid per-oxidation
4. Summary
Natural polysaccharides usually conjugate with protein, lipids and nucleic acids, etc Both protein content and molecular weight play an important role in the antioxidant activities Further structural analysis and evaluation will be important for their application
Biological activities about tea polysaccharides
Some research on their chemical characteristics
2．Materials and methods
Isolated and purified Components analysis
Scavenging effects on hydroxyl radicals
Molecular weight determination
Scavenging effects on superoxide radicals
Effects on lipid per-oxidation
3．Results
Content
1.Introduction 2.Materials and methods 3.Results 4.Summary
1．Introduction
The research history of tea polysaccharides They are used in food and medicine for a long time
3.1. Chemical composition 3.2. Molecular weight determination 3.3. Scavenging effects on hydroxyl radicals 3.4. Scavenging effects on superoxide radicals 3.5. Effects on lipid per-oxidation
3.1. Chemical composition
3.2. Molecular weight determination
3.3. Scavenging effects on hydroxyl radicals
3.4. Scavenging effects on superoxide radicals