Free Radical Scavenging Activities of γ-Oryzanol Constituents

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γ-Oryzanol extracted from brown rice as a free radical scavenger was separated into four constituents, which were identified as cycloartenyl ferulate, 24-methylenecycroartanyl ferulate, β-sitosteryl ferulate and campesteryl ferulate by NMR and MS. All four constituents displayed scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The scavenging activities of the four constituents were almost the same as that of ferulic acid. We confirmed that the ferulic acid 4-hydroxyl group was the active unit in γ-oryzanol constituents for DPPH radical scavenging activity.

収録刊行物

  • Food science and technology research  

    Food science and technology research 11(3), 295-297, 2005-11-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018084403
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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