Polyphenolic Content and Physiological Activities of Chinese Hawthorn Extracts
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概要
- 論文の詳細を見る
Hawthorn polyphenol (HP) was prepared by ethyl acetate treatment of the ethanol extract (HE) of Chinese hawthorn fruit. The concentrations of 15 polyphenols in the HP, HE, extraction residue (HJ), and a hawthorn leaf extract (HF) were determined by HPLC. For HP, the total content of the 15 polyphenols was 21.4%, comprised of 19.7% of procyanidins, 1.21% of chlorogenic acid, and 0.48% of flavonoids, compared to 2.55% for the HE. The yields of procyanidin monomer, dimer, trimer, tetramer, and pentamer were 50.5%, 30.3%, 23.0%, 14.6%, and 12.5% respectively, and the mean degree of polymerization was reduced to 1.39 (HP) from 1.65 (HE). Seven different physiological actions of the four extracts were investigated. The HP showed strong O2− and •OH scavenging capacities (IC50 values of 6.3 μg/ml and 1.1 μg/ml respectively), as well as selective prolyl endopeptidase inhibition (IC50 of 60 μg/ml). The active constituents appeared to be procyanidins.
- 社団法人 日本農芸化学会の論文
- 2006-12-23
著者
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Nakamura Kozo
Department Of Bioscience And Biotechnology Faculty Of Agriculture Shinshu University
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KAYAHARA Hiroshi
Department of Bioscience and Biotechnology, Shinshu University
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Tian Yi-ling
College Of Food Science And Technology Of The Agricultural University Of Hebei
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CUI Tong
College of Food Science and Technology of the Agricultural University of Hebei
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TIAN Su
Department of Nutrition and Food Hygiene, Hebei Medical University
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Tian Su
Department Of Nutrition And Food Hygiene Hebei Medical University
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Kayahara Hiroshi
Department Of Bioscience And Biotechnology Faculty Of Agriculture Shinshu University
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Nakamura Kozo
Department Of Agricultural Chemistry The University Of Tokyo
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KAYAHARA Hiroshi
Department of Agricultural Chemistry, Faculty of Agriculture, Shinshu University
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