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  1. 070 農学部, 大学院農学研究科
  2. 0701 学術論文

Heat treatment of Chinese quince polyphenols increases rat plasma levels of protocatechuic and vanillic acids

http://hdl.handle.net/10091/10761
http://hdl.handle.net/10091/10761
0042e2c6-e9af-49fc-829e-eac4175728d9
名前 / ファイル ライセンス アクション
Heat_Treatment_Chinese_Quince_Polyphenols.pdf Heat_Treatment_Chinese_Quince_Polyphenols.pdf (469.3 kB)
Item type 学術雑誌論文 / Journal Article(1)
公開日 2010-11-12
タイトル
言語 en
タイトル Heat treatment of Chinese quince polyphenols increases rat plasma levels of protocatechuic and vanillic acids
言語
言語 eng
キーワード
主題Scheme Other
主題 Phenolics
キーワード
主題Scheme Other
主題 Flavan-3-ol
キーワード
主題Scheme Other
主題 Procyanidins
キーワード
主題Scheme Other
主題 Heating
キーワード
主題Scheme Other
主題 Breakdown
キーワード
主題Scheme Other
主題 Antioxidant activity
キーワード
主題Scheme Other
主題 FRAP
キーワード
主題Scheme Other
主題 Aromatic acid
キーワード
主題Scheme Other
主題 Metabolism
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ journal article
著者 Hamauzu, Yasunori

× Hamauzu, Yasunori

WEKO 32764

Hamauzu, Yasunori

Search repository
Takedachi, Naotaka

× Takedachi, Naotaka

WEKO 32765

Takedachi, Naotaka

Search repository
Miyasaka, Rumika

× Miyasaka, Rumika

WEKO 32766

Miyasaka, Rumika

Search repository
Makabe, Hidefumi

× Makabe, Hidefumi

WEKO 32767

Makabe, Hidefumi

Search repository
信州大学研究者総覧へのリンク
氏名 Hamauzu, Yasunori
URL http://soar-rd.shinshu-u.ac.jp/profile/ja.ZenmPUkh.html
信州大学研究者総覧へのリンク
氏名 Makabe, Hidefumi
URL http://soar-rd.shinshu-u.ac.jp/profile/ja.jFSaPUkh.html
出版者
出版者 ELSEVIER SCI LTD
引用
内容記述タイプ Other
内容記述 FOOD CHEMISTRY. 118(3):757-763 (2010)
書誌情報 FOOD CHEMISTRY

巻 118, 号 3, p. 757-763, 発行日 2010-02-01
抄録
内容記述タイプ Abstract
内容記述 The effect of heat-treated Chinese quince polyphenols on plasma antioxidant activity and the plasma levels of aromatic acids after oral administration to rats was investigated. The aqueous solution of Chinese quince polyphenols (CP) that had been extracted using 60% (v/v) acetone turned reddish during the heat treatment in the presence of citric acid. During the treatment, decreases in polymeric procyanidins and an increase in monomers, dimers and oligomers were observed. In the oral administration study, CP subjected to 2 h of heat treatment (CPT-2) caused a significant increase in antioxidant activity as assessed by the ferric reducing ability of plasma (FRAP) method. In addition, CP, CP + citric acid and CP subjected to 8 h of heat treatment (CPT-8) also tended to increase the FRAP value but the increase was not significant. Of the plasma aromatic acids detected, protocatechuic acid increased in all rats given the polyphenols. Vanillic acid increased significantly in rats given CPT-2 and CPT-8, reflecting a facilitatory effect of heat treatment on the intestinal absorption of protocatechuic acid and subsequent conversion by catechol-O-methyl transferase. These results suggested that the heat-induced breakdown of Chinese quince polyphenols seems to be an effective method of leading to an elevation of plasma antioxidant activity and levels of aromatic acid that are health-benefiting compounds derived from procyanidins.
資源タイプ(コンテンツの種類)
内容記述タイプ Other
内容記述 Article
ISSN
収録物識別子タイプ ISSN
収録物識別子 0308-8146
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AA00649137
DOI
識別子タイプ DOI
関連識別子 https://doi.org/10.1016/j.foodchem.2009.05.054
関連名称 10.1016/j.foodchem.2009.05.054
権利
権利情報 Copyright (c) 2010 Elsevier Ltd.
出版タイプ
出版タイプ AM
出版タイプResource http://purl.org/coar/version/c_ab4af688f83e57aa
WoS
表示名 Web of Science
URL http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=ShinshuUniv&SrcApp=ShinshuUniv&DestLinkType=FullRecord&DestApp=WOS&KeyUT=000270492800041
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