Effect of Heat Treatment on the Antioxidative and Antigenotoxic Activity of Extracts from Persimmon (<i>Diospyros kaki</i>L.) Peel
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- KIM So-Young
- 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 Hae-Ryong
- Division of Food Science and Biotechnology Kyungnam University
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- LEE Seung-Cheol
- Division of Food Science and Biotechnology Kyungnam University
書誌事項
- タイトル別名
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- Effect of Heat Treatment on the Antioxidative and Antigenotoxic Activity of Extracts from Persimmon (Diospyros kaki L.) Peel
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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.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 70 (4), 999-1002, 2006
公益社団法人 日本農芸化学会
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詳細情報
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- CRID
- 1390001206476536192
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- NII論文ID
- 10018532759
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- NII書誌ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 7899943
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可