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

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Abstract

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.

Journal

  • Nippon Eiyo Shokuryo Gakkaishi

    Nippon Eiyo Shokuryo Gakkaishi 48(3), 236-238, 1995-06-10

    Japan Society of Nutrition and Food Science

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Codes

  • NII Article ID (NAID)
    10008562655
  • NII NACSIS-CAT ID (NCID)
    AN00311992
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    02873516
  • NDL Article ID
    3619250
  • NDL Source Classification
    SC226(衛生学・公衆衛生--食品衛生・栄養学)
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-53
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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