Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour

被引：781

作者：

Quettier-Deleu, C

Gressier, B

Vasseur, J

Dine, T

Brunet, C

Luyckx, M

Cazin, M

Cazin, JC

Bailleul, F

Trotin, F

机构：

[1] Fac Pharm, Lab Pharmacognosie, F-59006 Lille, France

[2] Univ Sci & Tech Lille Flandres Artois, Lab Physiol Cellulaire & Morphogenese Vegetale, F-59655 Villeneuve Dascq, France

[3] Fac Pharm, Lab Pharmacol Pharmacocinet & Pharm Clin, F-59006 Lille, France

来源：

JOURNAL OF ETHNOPHARMACOLOGY | 2000年 / 72卷 / 1-2期

关键词：

antioxidant activity; buckwheat; flavonoids; flavanols; phenolics; seeds;

D O I：

10.1016/S0378-8741(00)00196-3

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The interest of polyphenolics as therapeutic agents against diseases involving radical damage is growing. The phenolic contents of the hulls and flour from the seeds of Fagopyrum esculentum (French variety 'La Harpe') (total phenols, flavonoids, total flavanols, oligomeric proanthocyanidins) are compared with the antioxidative effects of the extracts against reactive oxygen species: hydrogen peroxide, hypochlorous acid, superoxide anion. The higher efficiency of the flour extract can be related to its higher flavanolic content rather than to flavonoids which are predominant in the hull extract. (C) 2000 Elsevier Science Ireland Ltd. All rights reserved.

引用

页码：35 / 42

页数：8

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