Characteristics of Caffeic Acid Derivatives in Okinawan Sweet Potato (Ipomoea batatas L.) Leaves and the Anti-LDL Oxidation Activity

被引：0

作者：

Taira, Junsei ^{[1
]}

Ohmine, Wakana ^{[1
]}

机构：

[1] Okinawa Natl Coll Technol, Dept Bioresource Technol, Okinawa 9052192, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2011年 / 58卷 / 01期

关键词：

sweet potato; caffeic acid; polyphenol; LDL; Okinawa; LOW-DENSITY LIPOPROTEINS; CELLS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The constituents of functional polyphenols, such as caffeic acid (CA), chlorogenic acid (ChA), 4,5 -di-caffeoylquinic acid (4, 5-diCQA), 3, 5-diCQA, 3, 4-diCQA and 3, 4, 5-triCQA, in 9 cultivars of Okinawan sweet potato leaves (Ipomoea batatas L.) and two comparable sweet potato cultivars were examined. The total amounts of caffeic acid derivatives correlated with the polyphenol contents (r=0.94), and were the main polyphenol constituents of sweet potato leaf. 4, 5-diCQA and 3, 5-diCQA were the main components in all cultivars, and were higher in harukogane, koganeyutaka and nagomasari than in the other cultivars. The inhibition of LDL-oxidation of the sweet potato leaf extracts was correlated with the total amounts of caffeic acid derivatives, suggesting that sweet potato leaves may prevent atherosclerosis via reducing early atherogenesis. This study demonstrated that Okinawan sweet potato leaves have potential as a functional food.

引用

页码：16 / 20

页数：5

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