特選抗氧化配方之抗氧化能力及 其加乘效果

過去雖然已有研究指出抗氧化物質的併用可有效增加自由基的清 除效力，也可能具有加乘的效果，但尚無研究深入探討多項抗氧化成 分的組合、濃度、及比例所提供之抗氧化能力及加乘作用的關係。目 前市面上許多抗氧化及抗衰老產品，常混合添加抗氧化劑，但這些物 質搭配的組成及濃度比例上尚有待確切研究以提供一套最好的抗氧化 功效組成配方。本研究目的在於探討抗氧化配方所使用的成分組成、

作用濃度、自由基清除力、與抗氧化加乘效果之間的關係。研究係以 實驗設計法，結合體外的抗氧化能力化學檢測法，以及兩套加乘作用 的運算模式，分別設計兩項、三項、以及四項抗氧化成分的併用配方

，並改變單項抗氧化成分的濃度，利用 1,1-diphenyl-2-picryl-hydrazyl (DPPH) 自由基清除率化學測定法，評估其自由基清除效力，再以數學 上的加乘效果計算方法評估抗氧化配方的自由基清除作用是否具加乘 效果。本論文所選用之抗氧化物質為維生素 E 、維生素 C 、葉黃素 / 玉米黃素與綠茶多酚。研究發現包含維生素 E 、維生素 C 、以及綠茶 多酚的任兩項，或三項組成配方具有抗氧化加乘效果，但四項組成配 方則無加乘效果。

特選抗氧化配方之抗氧化能力及 其加乘效果

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Although there were studies suggest that the combination of antioxidants may effe ctively enhance free radical scavenging efficacy and may exert some synergistic eff ect, there is still no in-depth research in this area regarding the relationship between the compositions of the ingredients, their concentrations and ratios, and whether the y may result in synergistic antioxidative effect. Many commercial anti-aging and an tioxidative products are mixtures of various antioxidants, but there is no study yet t oday to provide in which composition of the antioxidant mixtures is the most optim al formulation for antioxidant. The purpose of this study is to investigate the potenti al synergistic relationship between various combinations of the four antioxidants: vi tamin E, vitamin C, lutein/zeaxanthin, and green tea polyphenol (EGCG). The antio xidative ability of the antioxidants was evaluated by the DPPH method. An experi mental design software was introduced in this study to construct the conditions of t he 2-component, 3-component, and 4-component antioxidant combinations. The sy nergistic effect of the antioxidant combination was evaluated mathematically using two calculation modes. Our results showed that the combination of vitamin E, vita min C, and green tea polyphenol (2-component or 3-component) exerted synergisti c antioxidative effect. However, the combination of all the 4 components did not pr ovide synergistic antioxidative effect.

Antioxidative capacity and synergistic effect of selected

antioxidant mixtures