ワサビの葉,茎,根の抗酸化活性 Antioxidative Activities of Wasabi (Eutrema wasabi MAXIM.) Leaf, Stem and Root Extracts

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The antioxidative activities of wasabi (<I>Eutrema wasabi</I> MAXIM.) root, stem, and leaf extracts were evaluated by several methods. The wasabi stem extract was found to be a strong antioxidant when tested by the TBA method using deoxyribose as the substrate, whereas the HPTLC assay using linolenic acid as the substrate indicated that the activity of the leaf extract was greater than those of the stem and root extracts. All three extracts showed strong-OH radical scavenging activity when tested by the ESR method. Superoxide scavenging activity was extremely high in the leaf extract, whereas the stem and root extracts did not show any appreciable effect. These results suggest the occurrence of different antioxygenic principles in the leaf and stem of wasabi. As most of the wasabi leaf and stem has not been utilized so far, these findings will contribute to the total utilization of wasabi plants.

収録刊行物

  • 日本栄養・食糧学会誌 : Nippon eiyo shokuryo gakkaishi = Journal of Japanese Society of Nutrition and Food Science

    日本栄養・食糧学会誌 : Nippon eiyo shokuryo gakkaishi = Journal of Japanese Society of Nutrition and Food Science 48(3), 236-238, 1995-06-10

    Japan Society of Nutrition and Food Science

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各種コード

  • NII論文ID(NAID)
    10008562655
  • NII書誌ID(NCID)
    AN00311992
  • 本文言語コード
    JPN
  • 資料種別
    NOT
  • ISSN
    02873516
  • NDL 記事登録ID
    3619250
  • NDL 刊行物分類
    SC226(衛生学・公衆衛生--食品衛生・栄養学)
  • NDL 雑誌分類
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL 請求記号
    Z19-53
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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