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Antioxidant Activity of Traditional Chinese Medicinal Herbs
http://hdl.handle.net/10191/17996
http://hdl.handle.net/10191/179961342c7da-5de5-413a-a6a4-f3dd32eed6de
名前 / ファイル | ライセンス | アクション |
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14_205.pdf (368.6 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2012-05-16 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Antioxidant Activity of Traditional Chinese Medicinal Herbs | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Chinese medicinal herbs | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | antioxidant | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | radical-scavenging activity | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | polyphenol | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Lee, Ya-Chi
× Lee, Ya-Chi× Chuah, Ai Mey× Yamaguchi, Tomoko× Takamura, Hitoshi× Matoba, Teruyoshi |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Traditional Chinese medicinal herbs have been used for thousands of years to treat numerous ailments. In recent years, these herbs have been the focus of attention due to their medicinal and pharmacological benefits. In the present study, 25 types of herbs commonly used in Chinese medicinal culinary diets were quantitatively investigated for their various antioxidant activities. Using the 1,1-diphenyl-2- picrylhydrazyl high pressure liquid chromatography and 2´-deoxyguanosine oxidation methods, the highest antioxidant activity was found in chrysanthemum (Ju Hua), followed by hawthorn (Shan Zha), licorice root (Gan Cao), hibiscus (Luo Shen Hua), cassia seed (Jue Ming Zi) and Chinese wolfberry (Gou Gi), while poria (Fu Ling) and adlay (Yi Yi Ren) contained the lowest antioxidant activity. The same trend was also observed for total phenolic content using the Folin-Ciocalteu method. Ascorbic acid and tocopherol were only detected in trace amounts, suggesting that phenolic compounds may be the main contributors to herbal antioxidant activities. | |||||
言語 | en | |||||
書誌情報 |
en : Food Science and Technology Research 巻 14, 号 2, p. 205-210, 発行日 2008 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 日本食品科学工学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1344-6606 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11320122 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | http://doi.org/10.3136/fstr.14.205 | |||||
権利 | ||||||
権利情報 | 社団法人日本食品科学工学会 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
著者版フラグ | ||||||
値 | publisher |