臺灣博碩士論文加值系統

摘要 6
英文摘要 8
第壹章、前言 10
第貳章、文獻回顧 12
一、飲食中的天然化合物 12
二、油甘果介紹 13
三、油甘果之生物活性 14
四、油甘果在臺灣的應用 15
五、自由基與氧化壓力 16
六、發炎反應 18
七、脂多醣 (lipopolysaccharoid) 19
第參章、研究目的 21
第肆章、實驗架構 22
第伍章、材料與方法 23
第一節、實驗藥品與儀器設備 23
一、實驗材料 23
二、儀器設備 23
三、藥品試劑 23
第二節、實驗方法 25
一、一般成份分析 25
二、油甘果萃取 29
三、DPPH自由基清除能力 (DPPH radical scavenging activity) 30
四、總酚含量測定 Total phenolics content (TPC) 31
五、類黃酮含量測定 Total flavonoids content (TFC) 31
六、細胞培養- RAW 264.7 小鼠巨噬細胞 31
七、細胞存活率試驗MTT assay 32
八、Nitrite 測定 33
九、蛋白質電泳與西方墨點法 34
十、DNA損傷保護試驗 (Fenton reaction) 39
十一、統計分析 39
第陸章、結果與討論 40
一、油甘果一般成分分析結果 40
二、油甘果萃取物之總酚、類黃酮及維生素C含量之探討 40
三、油甘果水萃物及酒萃物 DPPH 試驗 42
四、油甘果水萃物及酒萃物對 RAW 264.7 macrophages 之毒性影響 43
五、油甘果水萃物及酒萃物抑制 LPS 引發 RAW 264.7 macrophages 產生 NO 的影響44
六、油甘果水萃物及酒萃物抑制 LPS 引發 RAW 264.7 macrophages 所產生之inducible nitric oxide synthase (iNOS) 及 cyclooxygenase (COX) 蛋白質的表現 44
七、油甘果水萃物及酒萃物DNA損傷保護試驗 45
八、油甘果茶包之總酚含量及DPPH 自由基清除能力試驗 46
第柒章、總結 47
第捌章、結果圖表 50
第玖章、文獻回顧 59

行政院農業委員會餘甘子主題館https://kmweb.coa.gov.tw/subject/index.php?id=41540
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