Art

J-GLOBAL ID：200902251100662161   Reference number：05A0032603

Anti-Oxidative Compounds in Barley Tea

麦茶における抗酸化化合物

Author (6)： ETOH H (Shizuoka Univ., Shizuoka, JPN) ,  MURAKAMI K (Shizuoka Univ., Shizuoka, JPN) ,  YOGOH T (Shizuoka Univ., Shizuoka, JPN) ,  ISHIKAWA H (Aichi Environmental Res. Center, Nagoya, JPN) ,  FUKUYAMA Y (Tokushima Bunri Univ., Tokushima, JPN) ,  TANAKA H (Meijo Univ., Nagoya, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 68  Issue： 12  Page： 2616-2618  Publication year： Dec. 23, 2004 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *beverage ,...

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JST classification (2)： Beverages in general  (FJ06010H) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (11)： 4'-Hydroxyacetophenone ,  5,7-Dihydroxychromone ,  Naringenin ,  Quercetin ,  Isoamericanol A ,  4-Hydroxybenzaldehyde ,  3,4-Dihydroxybenzaldehyde ,  4-Hydroxybenzoic acid ,  Vanillic Acid ,  BHT ,  p-Coumaric acid

Reference (11)：

• 1) Niwa, T., Murakami, K., Ohtake, T., Etoh, H., Shimizu, A., Shimizu, Y., Kato, Y., and Tanaka, H., Peroxynitrite scavenging activities of aromatic compounds isolated from konnyaku, Amorphophallus konjac K. Koch. Biosci. Biotechnol. Biochem., 66, 1386–1388 (2002).
• 2) Yokota, T., Etoh, H., Oshima, S., Hayakawa, K., and Ishiguro, Y., Oxygenated lycopene and dehydrated lutein in tomato puree. Biosci. Biotechnol. Biochem., 67, 2644–2647 (2003).
• 3) Kajimoto, G., Chemical composition of barley tea. Nippon Shokuhin Kagaku Kaishi, 47, 9–16 (2000).
• 4) Niwa, T., Doi, U., Kato, Y., and Osawa, T., Antioxidative properties of phenolic antioxidants isolated from corn steep liquor. J. Agric. Food Chem., 49, 177–182 (2001).
• 5) Shimizu, Y., Studies on flavors of roast barley (mugi-cha). Koryo, 97, 61–67 (1970).

Terms in the title (2)： 麦茶 ,  抗酸化化合物