Systematic evaluation of radical scavenging active compounds in some edible plants using some different methods
使用不同方法系统评价一些食用植物中的自由基清除活性化合物
基本信息
- 批准号:17500547
- 负责人:
- 金额:$ 1.98万
- 依托单位:
- 依托单位国家:日本
- 项目类别:Grant-in-Aid for Scientific Research (C)
- 财政年份:2005
- 资助国家:日本
- 起止时间:2005 至 2006
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
This study was aimed to evaluate in vitro radical scavenging activity of some edible plant constituents using some different methods and elucidate chemical structure and activity relationship of these antioxidants.Firstly, ten lipophilic compounds were isolated from Papuan nutmeg and mace (Myristica argentea) and their structures were elucidated on the basis of spectroscopic evidences of NMR and MS, resulting in determination of six dimethylbutane lignans and four tetrahydrofuran lignans. Radical scavenging activities of these isolated lignans were measured by three different methods, evaluation of scavenging effects on DPPH radical and O2- radical, and evaluation of ORAC (Oxygen Radical Absorbance Capacity). The activities measured by both DPPH radical scavenging and ORAC methods seemed to be dependent on the number of hydroxyl groups on the benzene ring. However, lignans having benzyl methylene tended to show a higher scavenging ability against DPPH radical than lignans having oxygen … More ated benzylic carbon, while tended to show a lower ORAC. On the other hand, no clear relationship was observed between the chemical structure of lignans and their scavenging activity against O2- radical.Secondarily, five hydrophilic compounds were isolated from salam leaves (Syzygium polyanthum) and they were identified as two myricetin glycosides and three ellagitannins. The radical scavenging activities of these five compounds together with some tannins and flavonoids which had been previously isolated from the ethyl acetate soluble fraction were measured using three different method mentioned above. The DPPH radical scavenging activity was dependent on the number of hydroxyl groups on the benzene ring. On the contrary, comparing the O2- radical scavenging activity in five ellagitannins having the same number of ortho-trihydroxyphenyl (o-THP) groups indicated that the more the number of hexahydroxydiphenoyl (HHDP) groups were in the molecule, the more the activity was. On the other hand, ORAC of tannins having more than three o-THP groups in the molecule was not influenced by the number of galloyl and HHDP groups.Consequently, the radical scavenging abilities obtained by three different methods were not necessarily the same, therefore, more than one method are required to evaluate antioxidants. Less
这项研究的目的是使用某些不同的方法论植物对某些可食用植物的体外自由基sctivengty进行评估这些抗氧化剂的质合质结构和活性关系,并根据NMR和MS阐明了它们的结构,从而确定了六个二甲基丁烷Lignans和Lignans和6 dimethylbutane lignans and MS四种溶解木质木质的自由基清除活性由三种不同的方法和O2-RADILICAL和ISHANTAIL(氧气自由基吸收能力)进行测量。然而,苯甲基甲基苯基的木质趋于对DPPH自由基的氧气倾向于显示较高的苯二碳,而在较低的ORAC之间显示出p的较高的脂肪。从萨拉姆叶(syzygium polyanthum)中分离出五种亲水性化合物,并确定为迈雷特蛋白糖苷和thragitan ins的缝隙。使用上面的三个不同的甲基甲基甲基甲基甲基羟基的数量来测量分数。 - THP组表示,六氢二苯乙烯(HHDP)组的数量是在分子中具有更多三个O-THP组的ORAC。通过树不同的方法获得的情况是必不可少的,需要多种方法来评估抗氧化剂。
项目成果
期刊论文数量(5)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
Terpenoids and diarylheptanoid from Zingiber ottensii
姜中的萜类化合物和二芳基庚烷类化合物
- DOI:
- 发表时间:2006
- 期刊:
- 影响因子:0
- 作者:Seiichiro;Aoe;Kayo Akiyama
- 通讯作者:Kayo Akiyama
Chemical constituents of Piper retrofractum Vahl and their antioxidant and radical scavenging activities
荜荠的化学成分及其抗氧化和自由基清除活性
- DOI:
- 发表时间:2005
- 期刊:
- 影响因子:0
- 作者:Seiichiro;Aoe;Kayo Akiyama;Kayo Akiya et al.;Kaya Akiyama;Saeda Kametani
- 通讯作者:Saeda Kametani
Terpenoids and a diarylheptanoid from Zingiber ottensii
- DOI:10.1021/np0603119
- 发表时间:2006-11-27
- 期刊:
- 影响因子:5.1
- 作者:Akiyama, Kayo;Kikuzaki, Hiroe;Nakatani, Nobuji
- 通讯作者:Nakatani, Nobuji
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KIKUZAKI Hiroe其他文献
KIKUZAKI Hiroe的其他文献
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{{ truncateString('KIKUZAKI Hiroe', 18)}}的其他基金
Search for the edible plant components contributing to prevention of food poisoning caused by histamine
寻找有助于预防组胺引起的食物中毒的可食用植物成分
- 批准号:
19K11790 - 财政年份:2019
- 资助金额:
$ 1.98万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
Structures of functional constituents in vegetables cultivated in Osaka, Japan and their properties on cooking
日本大阪栽培蔬菜的功能成分结构及其烹饪特性
- 批准号:
19300247 - 财政年份:2007
- 资助金额:
$ 1.98万 - 项目类别:
Grant-in-Aid for Scientific Research (B)
Antioxidant properties and factors of allspice constituents
五香粉成分的抗氧化特性及影响因素
- 批准号:
15500547 - 财政年份:2003
- 资助金额:
$ 1.98万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
Behavior of antioxidants under some cooking conditions
抗氧化剂在某些烹饪条件下的行为
- 批准号:
13680155 - 财政年份:2001
- 资助金额:
$ 1.98万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
Structure-activity relationship of antioxidative components isolated from ginger (Zingiber officinal)
姜(Zingiber officinal)中分离的抗氧化成分的构效关系
- 批准号:
10660133 - 财政年份:1998
- 资助金额:
$ 1.98万 - 项目类别:
Grant-in-Aid for Scientific Research (C)