The Antioxidant Inhibition of Clove Effective Fraction on Lipid, Protein and Spectra Variation of LDL

Oxidation of low density lipoprotein (LDL) has been considered as the critical factor which led to atherosclerosis (AS). Lipid and protein in LDL were oxidized to cause change of spectra during oxidation. Clove has been demonstrated to possess the strongest antioxidant capacity among 87 both medical and edible plants proclaimed by China. However, whether LDL oxidation is inhibited by clove? If so, whether it inhibits the oxidation of lipid and protein in LDL, and how does spectral characteristic of LDL change during oxidation when clove was added into LDL. Currently, these questions are still unclear. Therefore, the inhibition efficiency of the effective fraction from clove (EFC) on oxidation of LDL was studied by UV-Visible spectra and fluorescence spectra. The results indicated that EFC might effectively delay propagation of conjugated diene (CD) during LDL oxidation and postpone reaching maximum of its content. Likewise, it might inhibit cholesterol degradation, tryptophan (Trp) fluorescence quenching, lysine (Lys) residues from being modified, and lipofuscins from being generated in peroxidatic reaction among lipid and protein. Besides, EFC also might affect variation of UV-Visible spectra of LDL during oxidation. This study provides reference for future research and development of clove functional food inhibiting AS.