Inhibitory effects of Du-zhong (Eucommia ulmoides Oliv.) against low-density lipoprotein oxidative modification

Gow Chin Yen, Chiu Luan Hsieh

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This study presents the effects of water extracts from leaves, raw cortex, and roasted cortex of Du-zhong (Eucommia ulmoides Oliv.) on the oxidative modification of human low-density lipoprotein (LDL) induced by copper ion (Cu2+). Through determination of the formation of thiobarbituric acid-reactive substances (TBARS) and conjugated dienes (CD), as well as relative electrophoretic mobility (REM), all extracts of Du-zhong were found to possess inhibitory effects on the oxidative modification of LDL induced by Cu2+. The leaf extract had the most significant inhibitory effect. The ethyl acetate extract from leaf extract of Du-zhong was separated into six bands by preparative TLC. Band 2 (Rf=0.40), which was most inhibitory against LDL oxidative modification, was analyzed by HPLC; a single, main peak was collected and further examined using NMR and MS. The antioxidant compound thus identified was protocatechuic acid (PCA). At a concentration of 10 μg/ml, PCA showed a stronger inhibitory effect against LDL oxidative modification induced by Cu2+ than did Du-zhong extracts or ascorbic acid at the same concentration. The results suggest that, in leaf extract of Du-zhong, PCA could be a major source of the inhibitory effect against LDL oxidative modification induced by Cu2+.

Original languageEnglish
Pages (from-to)449-456
Number of pages8
JournalFood Chemistry
Issue number4
Publication statusPublished - 2002 Jun 11


All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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