Journal of Food Bioactives

AAPH and hydroxyl radicals were used to induce oxidative damage to biomolecules (lipid, DNA, protein), and the inhibitory effect of Jerusalem artichoke polysaccharides (JAPS) on oxidative damage was evaluated. The results showed that Jerusalem artichoke polysaccharides had a good inhibitory effect on the oxidative damage of lipids and DNA caused by AAPH and hydroxyl radicals. In the concentration range of 0.5–50.0 μg/mL, the degree of inhibition of Jerusalem artichoke polysaccharides on lipid peroxidation and DNA oxidation increased at first and then decreased. The protective effect of Jerusalem artichoke polysaccharides was the best at a concentration of 5.0 μg/mL. However, Jerusalem artichoke polysaccharides performed weakly in inhibiting protein oxidation, and they even exerted prooxidative effect in hydroxyl radical reaction system. These results may provide some preliminary information to further study Jerusalem artichoke polysaccharides and to help in better utilization of Jerusalem artichoke.