Effect of Heat Treatment on the Antioxidative and Antigenotoxic Activity of Extracts from Persimmon (Diospyros kaki L.) Peel
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概要
- 論文の詳細を見る
Heat treatment of persimmon peel (PP) increased the antioxidative activity of the 70% ethanolic extract (EE) and water extract (WE) from PP. EE and WE both prevented H2O2-induced DNA damage to human peripheral lymphocytes. The antioxidative and antigenotoxic activities of the PP extracts were significantly affected by heating.
- 社団法人 日本農芸化学会の論文
- 2006-04-23
著者
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PARK Hae-Ryong
Division of Food Science and Biotechnology, Kyungnam University
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Lee Seung-cheol
Division Of Food And Biotechnology Kyungnam University
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Lee Seung-cheol
Division Of Food Science And Biotechnology Kyungnam University
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Kim So-young
Division Of Food Science And Biotechnology Kyungnam University
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Park Hae-ryong
Division Of Food Science And Biotechnology Kyungnam University
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JEONG Seok-Moon
Division of Food Science and Biotechnology Kyungnam University
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KIM Sun-Jung
Division of Food Science and Biotechnology Kyungnam University
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JEON Kyung-Im
Department of Food and Nutrition, Kyungnam University
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PARK Eunju
Department of Food and Nutrition, Kyungnam University
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Park Eunju
Department Of Food And Nutrition Kyungnam University
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Jeon Kyung-im
Department Of Food And Nutrition Kyungnam University
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