Stability and Bioavailability of Antioxidants in Garland (Chrysanthemum coronarium L.)
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概要
- 論文の詳細を見る
The stability and bioavailability of the major antioxidants in garland (Chrysanthemum coronarium L.), chlorogenic acid, 3,5-dicaffeoylquinic acid and 4-succinyl-3,5-dicaffeoylquinic acid, were investigated together with caffeic acid. These compounds were stable in artificial digestive juice, but more than 90% of them disappeared from plasma within 30 min after intravenous injection into rats. When they were orally administered, only caffeic acid could be detected.
- 社団法人日本農芸化学会の論文
- 2000-12-23
著者
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YOSHIDA Mitsuru
National Food Research Institute
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Takenaka Makiko
National Food Research Institute
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Takenaka M
Graduate School Kyushu Univ. Fukuoka Jpn
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NAGATA Tadahiro
National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
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Nagata Tadahiro
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries:(present Address)nat
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Nagata Tadahiro
National Food Research Institute
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Yoshida Mitsuru
National Agriculture And Food Research Organization National Food Research Institute
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Yoshida Mitsuru
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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