ANTIOXIDANT EFFECTS OF SOME GINGER CONSTITUENTS

被引：450
作者：
KIKUZAKI, H
NAKATANI, N
机构：
[1] Dept. of Food & Nutrition, Osaka City Univ, Osaka, 558, Sugimoto, Sumiyoshiku
来源：
JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 06期
关键词：
ANTIOXIDANT; GINGEROLS; TOCOPHEROL; DIARYLHEPTANOIDS; GINGER;
D O I：
10.1111/j.1365-2621.1993.tb06194.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The nonvolatile fraction of the dichloromethane extract of ginger rhizomes exhibited a strong antioxidative activity using linoleic acid as the substrate in ethanol-phosphate buffer solution. The fraction was purified by chromatographic techniques to provide five gingerol related compounds and eight diarylheptanoids. Among them, 12 compounds exhibited higher activity than alpha-tocopherol. The activity was probably dependent upon side chain structures and substitution patterns on the benzene ring.
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收藏
页码：1407 / 1410
页数：4
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