Art

J-GLOBAL ID：200902254598098240   Reference number：05A0491935

Antioxidative Effects of Phenolic Acids on Lipid Peroxidation Induced by H₂O₂ in the Presence of Myoglobin

H₂0₂により誘発される脂質過酸化に及ぼすフェノール酸のミオグロビン存在下における抗酸化効果

Author (5)： NAKAYAMA Tsutomu (Univ. Shizuoka, Shizuoka, JPN) ,  SATO Mayuko (Univ. Shizuoka, Shizuoka, JPN) ,  KAJIYA Katsuko (Univ. Shizuoka, Shizuoka, JPN) ,  KUMAZAWA Shigenori (Univ. Shizuoka, Shizuoka, JPN) ,  HASHIMOTO Kei (Utsunomiya Univ., Utsunomiya, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 10  Issue： 2  Page： 205-207  Publication year： May. 2004 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *lipid peroxidation ,...

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JST classification (2)： Biochemistry of lipids in general  (EB05010B) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (5)： Caffeic acid ,  p-Coumaric acid ,  Ferulic acid ,  Linolic acid ,  Cinnamic acid

Reference (13)：

• Baron, C.P., Skibsted, L.H. and Andersen, H.J. (2000). Peroxidation of linoleate at physiological pH: Hemichrome formation by substratea binding protects against metmyoglobin activation by hydrogen peroxide. Free Radic. Biol. Med., 28, 549-558.
• Baron, C.P. and Andersen, H.J. (2002). Myoglobin-induced lipid peroxidation. A review, J. Agric. Food Chem., 50, 3887-3897.
• Bekhit, A.E.D., Geesink, G.H., Ilian, M.A., Morton, J.D. and Bickerstaffe, R. (2003). The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties. Food Chem., 81, 175-187.
• Chen, J.H. and Ho, C.-T. (1997). Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J. Agric. Food Chem., 45, 2374-2378.
• Giulivi, C., Romero, F.J. and Cadenas, E. (1992). The interaction of Trolox C, a water-soluble vitamin E analog, with ferrylmyoglobin: reduction of the oxoferryl moiety. Arch. Biochem. Biophys., 299, 302-312.

Terms in the title (5)： 誘発 ,  脂質過酸化 ,  フェノール酸 ,  ミオグロビン ,  酸化