Art

J-GLOBAL ID：200902201729447207   Reference number：06A0519567

Evaluation of Antioxidant Activity of Vegetables from Okinawa Prefecture and Determination of Some Antioxidative Compounds

沖縄県産の野菜の抗酸化活性の評価といくつかの抗酸化化合物の定量

Author (9)： MAEDA Gouki (Okinawa Prefectural Agricultural Experiment Station, Okinawa, JPN) ,  TAKARA Kensaku (Univ. Ryukyus, Okinawa, JPN) ,  WADA Koji (Univ. Ryukyus, Okinawa, JPN) ,  OKI Tomoyuki (National Agricultural Res. Organization, Kumamoto, JPN) ,  MASUDA Mami (National Agricultural Res. Organization, Kumamoto, JPN) ,  ICHIBA Toshio (Okinawa Industrial Technol. Center, Okinawa, JPN) ,  CHUDA Yoshihiro (National Food Res. Inst., Ibaraki, JPN) ,  ONO Hiroshi (National Food Res. Inst., Ibaraki, JPN) ,  SUDA Ikuo (National Agricultural Res. Organization, Kumamoto, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 12  Issue： 1  Page： 8-14  Publication year： Feb. 2006 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Okinawa prefecture ,...
Semi thesaurus term： Crepidiastrum lanceolatum

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JST classification (3)： Food chemistry,nutritional value  (FJ01020J) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Plant biochemistry  (EH01050J)

Substance index (7)： DPPH ,  β-Carotine ,  Caffeic acid ,  Chlorogenic Acid ,  Luteolin 7-glucoside ,  Chicoric acid ,  Luteolin 7-glucuronide

Reference (27)：

• Brown, J.E. and Rice-Evans, C.A. (1998). Luteolin-rich artichoke extract protects low density lipoprotein from oxidation in vitro, Free Rad. Res. 29, 247-255.
• Frankel, E.N., Kanner, J., German, J.B., Parks, E. and Kinsella, J.E. (1993). Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine, Lancet 341, 454-457.
• Frankel, E.N., Waterhouse, A.L. and Teissedre, P.L. (1995). Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins, J. Agric. Food Chem. 43, 890-898.
• Furuta, S., Suda, I., Nishiba, Y. and Yamakawa, O. (1998). High tert-butylperoxyl radical scavenging activities of sweet potato cultivars with purple flesh, Food Sci. Technol. Int. Tokyo 4, 33-35.
• Harrmann, K. (1989). Occurrence and content of hydroxycin-namic and hydroxybenzoic acid compounds in foods, Crit. Rev. Food Sci. Nutr. 28, 315-347.

Terms in the title (6)： 沖縄 ,  野菜 ,  抗酸化活性 ,  評価 ,  抗酸化化合物 ,  定量