Effect of heat treatment on the antioxidative and antigenotoxic activity of extracts from persimmon (Diospyros kaki L.) peel

被引：27
作者：
Kim, SY
Jeong, SM
Kim, SJ
Jeon, KI
Park, E
Park, HR
Lee, SC [1 ]
机构：
[1] Kyungnam Univ, Div Food Sci & Biotechnol, Masan 631701, South Korea
[2] Kyungnam Univ, Dept Food & Nutr, Masan 631701, South Korea
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2006年 / 70卷 / 04期
关键词：
persimmon; peel extract; heat treatment; antioxidant; antigenotoxicity;
D O I：
10.1271/bbb.70.999
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Heat treatment of persimmon peel (PP) increased the antioxidative activity of the 70% ethanolic extract (EE) and water extract (WE) from PP. EE and WE both prevented H2O2-induced DNA damage to human peripheral lymphocytes. The antioxidative and antigenotoxic activities of the PP extracts were significantly affected by heating.
引用
收藏
页码：999 / 1002
页数：4
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