Antioxidant Effects of Polyphenols in Leaves of Houttuynia cordata on Protein Fragmentation by Copper-Hydrogen Peroxide In Vitro

다국어 초록 (Multilingual Abstract)

The leaves of Houttuynia cordatahave been traditionally used as medicinal foods in East Asia. However, therehave been few data about the biological effects. The antioxidative effects of polyphenols in the leaves of H. cordata were in-vestigated on protein fragmentation by copperhydrogen peroxide in vitro. The total polyphenol content in the leaves of H.cordata was 1.14%. The condensed tannin content was 2.46% by vanillin assay and 0.54% by proanthrocyanidin assay. Thepolyphenols in the leaves of H. cordata inhibited bovine serum albumin fragmentation by copperhydrogen peroxide. Theseresults demonstrated that the leaves of H. cordata have antioxidative effects on biological damage such as protein fragmen-tation.

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