博文
REACTIVE OXYGEN SPECIES SCAVENGING ACTIVITY AND DNA PROTECTI
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Coconut sap is consumed as a juice or used as raw material for fermentation to
produce beverages with various health benefits. To understand the underlying
mechanisms of the health benefits of coconut sap, we investigated the in vitro reactive
oxygen species scavenging activities and DNA protecting effects of fresh and
naturally fermented coconut sap using a flow-injection chemiluminescence method.
The results show that the fresh sap scavenges superoxide anion, hydroxyl radical and
hydrogen peroxide better than the naturally fermented sap; in contrast, the fermented
sap shows amore powerful ability to prevent damage to DNA than the fresh
sap. The naturally fermented sap had a higher polyphenol level but a lower ascorbic
acid content than fresh sap, suggesting that fermentation is beneficial for improving
the polyphenol content of coconut sap.
https://blog.sciencenet.cn/blog-280781-619697.html
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