アブストラクト（38巻1号：The Bulletin of Kanagawa Dental College）

The Bulletin of Kanagawa Dental College

English

Title　： Effect of Supplementation with Functional Food on Oxidative Stress
Subtitle　： BKDC CLINICAL AND RESEARCH TOPICS
Authors　： Fumihiko Yoshino
Authors（kana）　：
Organization　： Division of Pharmacology, Department of Clinical Care Medicine Kanagawa Dental College
Journal　： The Bulletin of Kanagawa Dental College
Volume　： 38
Number　： 1
Page　： 55-56
Year/Month　： 2010 / 3
Article　： Report
Publisher　： Kanagawa Odontological Society
Abstract　： [Abstract] It has been reported that oxidative stress induced by reactive oxygen species (ROS) such as the hydroxyl radical or superoxide may be involved in various brain dysfunctions, including ischemia-reperfusion injury, brain tumor, aging, familial amyotrophic lateral sclerosis, Alzheimer disease and other neurodegenerative diseases. A novel in vivo electron spin resonance (ESR) technique for evaluating oxidative stress and location of its damage in the brain of spontaneously hypertensive rats (SHR) has been described.The reconstructed 2D-ESR images of the distribution of a blood brain barrier permeable nitroxyl spin probe, 3-methoxycarbonyl-2,2,5,5-tetramethylpyrrolidine-1-oxyl (MC-PROXYL) was used to measure the ability of fermented papaya preparation (FPP, a product of yeast fermentation of Carica papaya Linn) to modulate oxidative stress in the isolated SHR brain. Supplementation (5-7 months) with FPP (50 mg/rat/day) significantly increased the decay of the MC-PROXYL These results suggest that FPP may have up-regulated the redox defense activity in the SHR brain. Herein is a non-invasive in vivo technique for the study of oxidative stress and its modulation by dietary factors.
Practice　： Dentistry
Keywords　：