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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. 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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. (C) 2009 Elsevier Ltd. 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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/10091/107610042e2c6-e9af-49fc-829e-eac4175728d9
名前 / ファイル | ライセンス | アクション |
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Heat_Treatment_Chinese_Quince_Polyphenols.pdf (469.3 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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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 | |||||
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 | |||||
キーワード | ||||||
主題 | Phenolics, Flavan-3-ol, Procyanidins, Heating, Breakdown, Antioxidant activity, FRAP, Aromatic acid, 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× Takedachi, Naotaka× Miyasaka, Rumika× Makabe, Hidefumi |
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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 |
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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 | |||||
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 |