Antioxidative Activity of Capsorubin and Related Compounds from Paprika (Capsicum annuum)
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概要
- 論文の詳細を見る
Capsorubin and related compounds, capsanthin, capsanthin 3,6-epoxide and cycloviolaxanthin isolated from paprika (Capsicum annuum) inhibited the oxidation of methyl linolate in solution initiated by 2,2-azobis(2,4-dimethyl vareronitrile) (AMVN). The antioxidative activities decreased in the order of capsorubin>capsanthin 3,6-epoxide>capsanthin>cycloviolaxanthin>β-carotene.
- 日本油化学会の論文
- 2001-08-01
著者
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Isobe Kaori
Kyoto Pharmaceutical University
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Hashimoto K
Kyoto Pharmaceutical University
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Hashimoto Keiji
Nagahama Institute Of Bio-sciences And Technology
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Maoka T
Kyoto Pharmaceutical University
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Maoka Takashi
Kyoto Pharmaceutical University
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FUJIWARA Yasuhiro
Kyoto Pharmaceutical University
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HASHIMOTO Keiji
Kyoto Pharmaceutical University
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GOTO Yukiko
Kyoto Pharmaceutical University
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MOCHIDA Kooichi
Research Institute for Production Development
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Fujiwara Y
Kyoto Pharmaceutical University
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Hashimoto K
Nagahama Institute Of Bio-sciences And Technology
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Mochida K
Research Institute For Production Development
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Maoka Takashi
Kyoto Pharamceutical University
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HASHIMOTO Keiji
Kyoto College of Pharmacy
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