Art

J-GLOBAL ID：200902231702096484   Reference number：03A0823009

Physiological Functionality of Purple-Fleshed Sweet Potatoes Containing Anthocyanins and Their Utilization in Foods

アントシアニンを含む紫果肉サツマイモの生理学的機能性と食品での利用法

Author (6)： SUDA I (National Agricultural Res. Organization, Kumamoto, JPN) ,  OKI T (National Agricultural Res. Organization, Kumamoto, JPN) ,  MASUDA M (National Agricultural Res. Organization, Kumamoto, JPN) ,  KOBAYASHI M (National Agricultural Res. Organization, Kumamoto, JPN) ,  NISHIBA Y (National Agricultural Res. Organization, Kumamoto, JPN) ,  FURUTA S (National Agricultural Res. Organization, Kumamoto, JPN)
Material： JARQ  (Japan Agricultural Research Quarterly)
Volume： 37  Issue： 3  Page： 167-173  Publication year： Jul. 31, 2003 
JST Material Number： Y0175A  ISSN： 0021-3551  CODEN： JARJA9  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Ipomoea batatas ,...
Semi thesaurus term： glycoside hydrolase ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Plant biochemistry  (EH01050J)

Reference (21)：

• 1. Furuta, S. et al. (1998) High tert-butylperoxyl radical scavenging activities of sweet potato cultivars with purple flesh. Food Sci. Technol. Int. Tokyo, 4, 33-35.
• 2. Goda, Y. et al. (1997) Two acylated anthocyanins from purple sweet potato. Phytochemistry, 44, 183-186.
• 3. Hayashi, K., Ohara, N. & Tsukui, A. (1996) Stability of anthocyanins in various vegetables and fruits. <i>Food Sci. Technol. Int</i>., <b>2</b>, 30-33.
• 4. Matsui, T. et al. (2001) α-Glucosidase inhibitory action of natural acylated anthocyanins. 1. Survey of natural pigments with potent inhibitory activity. J. Agric. Food Chem., 49, 1948-1951.
• 5. Matsui, T. et al. (2001) α-Glucosidase inhibitory action of natural acylated anthocyanins. 2. α-Glucosidase inhibition by isolated acylated anthocyanins. J. Agric. Food Chem., 49, 1952-1956.

Terms in the title (7)： アントシアニン ,  紫 ,  果肉 ,  サツマイモ ,  生理学 ,  機能性 ,  食品