Protein Glycation Inhibitors from Thyme (Thymus vulgaris)
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概要
- 論文の詳細を見る
Nonenzymatic glycation of bovine serum albumin (BSA) was inhibited in vitro by some extracts of 34 kinds of spices. The methanol extract of thyme (Thymus vulgaris) had the most potent inhibitory activity among them. Chromatographic purification yielded four flavonoids, quercetin (1), eriodictyol (2), 5,6,4'-trihydroxy-7,8,3'-trimethoxyflavone (3), and cirsilineol (4). These known flavonoids suppressed the levels of advanced glycation end products (AGEs) and fructosamines, shown by the measurement of specific fluorescent groups and the reduction of nitroblue tetrazolium (NBT), respectively. The inhibitory activities were compared with those of other structure-related flavonoids and aminoguanidine.
- 社団法人日本農芸化学会の論文
- 1995-11-23
著者
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HIROTA Akira
Laboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka
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Hirota Akira
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka
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MORIMITSU Yasujiro
Laboratory of Food Chemistry, Graduate School of Humanities and Sciences, Ochanomizu University
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Yoshida Kazunari
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka
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Esaki Sachiko
Laboratory of Food Chemistry, School of Food and Nutritional Sciences, University of Shizuoka
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Esaki Sachiko
Laboratory Of Food Chemistry School Of Food And Nutritional Sciences University Of Shizuoka
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la
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