标题：Effect of Phytochemicals on the Antioxidative Activity of Brain Lipids in High- and Low-fat-fed Mice and Their Structural Changes during in vitro Digestion
摘要：The brain lipid samples were collected from the brains of low- and high-fat-fed mice and incubated with the in vitro-digested phytochemicals to determine lipid oxidation. After digestion in the mouth, the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activity and ferric-reducing antioxidant power (FRAP) of quercetin and catechin were higher than those of rutin. In contrast, ABTS radical-scavenging activity and FRAP were higher in catechin and rutin than in quercetin after digestion in the stomach. The automated oxygen radical absorbance capacity (ORAC) was highest in catechin during in vitro digestion in the brain lipids of both high- and low-fat-fed mice. After digestion in the mouth, the inhibitory effect of rutin lipid oxidation was higher than those of quercetin and catechin, whereas after digestion in the stomach, the inhibitory effect of lipid oxidation in catechin and rutin was stronger than that of quercetin in brain lipids obtained from both low- and high-fat-fed mice.
关键词：phytochemicals; antioxidant activity; mouse brain lipid; in vitro digestion
