ログイン
言語:

WEKO3

  • トップ
  • ランキング
To
lat lon distance
To

Field does not validate



インデックスリンク

インデックスツリー

メールアドレスを入力してください。

WEKO

One fine body…

WEKO

One fine body…

アイテム

{"_buckets": {"deposit": "d489576d-d811-48f1-8fa8-c2f6f1bec035"}, "_deposit": {"id": "1670", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "1670"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00001670", "sets": ["454", "502"]}, "author_link": ["4913", "4914", "4915", "4916", "4917"], "control_number": "1670", "item_1627363077551": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2008", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "210", "bibliographicPageStart": "205", "bibliographicVolumeNumber": "14", "bibliographic_titles": [{"bibliographic_title": "Food Science and Technology Research", "bibliographic_titleLang": "en"}]}]}, "item_5_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "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.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_5_publisher_7": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "日本食品科学工学会", "subitem_publisher_language": "ja"}]}, "item_5_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "http://doi.org/10.3136/fstr.14.205", "subitem_relation_type_select": "DOI"}}]}, "item_5_rights_15": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "社団法人日本食品科学工学会"}]}, "item_5_select_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_5_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA11320122", "subitem_source_identifier_type": "NCID"}]}, "item_5_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1344-6606", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Lee, Ya-Chi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4913", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Chuah, Ai Mey", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4914", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Yamaguchi, Tomoko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4915", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Takamura, Hitoshi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4916", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Matoba, Teruyoshi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4917", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2019-07-29"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "14_205.pdf", "filesize": [{"value": "368.6 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 368600.0, "url": {"label": "14_205.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/1670/files/14_205.pdf"}, "version_id": "e185a822-52f3-44d5-88ab-cac7ee093d54"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "Chinese medicinal herbs", "subitem_subject_scheme": "Other"}, {"subitem_subject": "antioxidant", "subitem_subject_scheme": "Other"}, {"subitem_subject": "radical-scavenging activity", "subitem_subject_scheme": "Other"}, {"subitem_subject": "polyphenol", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Antioxidant Activity of Traditional Chinese Medicinal Herbs", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Antioxidant Activity of Traditional Chinese Medicinal Herbs", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "502"], "permalink_uri": "http://hdl.handle.net/10191/17996", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2012-05-16"}, "publish_date": "2012-05-16", "publish_status": "0", "recid": "1670", "relation": {}, "relation_version_is_last": true, "title": ["Antioxidant Activity of Traditional Chinese Medicinal Herbs"], "weko_shared_id": -1}
  1. 020 教育学部
  2. 10 学術雑誌論文
  3. 10 査読済論文
  1. 0 資料タイプ別
  2. 01 学術雑誌論文

Antioxidant Activity of Traditional Chinese Medicinal Herbs

http://hdl.handle.net/10191/17996
http://hdl.handle.net/10191/17996
1342c7da-5de5-413a-a6a4-f3dd32eed6de
名前 / ファイル ライセンス アクション
14_205.pdf 14_205.pdf (368.6 kB)
Item type 学術雑誌論文 / Journal Article(1)
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

WEKO 4913

en Lee, Ya-Chi

Search repository
Chuah, Ai Mey

× Chuah, Ai Mey

WEKO 4914

en Chuah, Ai Mey

Search repository
Yamaguchi, Tomoko

× Yamaguchi, Tomoko

WEKO 4915

en Yamaguchi, Tomoko

Search repository
Takamura, Hitoshi

× Takamura, Hitoshi

WEKO 4916

en Takamura, Hitoshi

Search repository
Matoba, Teruyoshi

× Matoba, Teruyoshi

WEKO 4917

en Matoba, Teruyoshi

Search repository
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
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
戻る
0
views
See details
Views

Versions

Ver.1 2021-03-01 20:55:10.835007
Show All versions

Share

Mendeley Twitter Facebook Print Addthis

Cite as

エクスポート

OAI-PMH
  • OAI-PMH JPCOAR
  • OAI-PMH DublinCore
  • OAI-PMH DDI
Other Formats
  • JSON
  • BIBTEX

Confirm


Powered by WEKO3


Powered by WEKO3