Novel Xanthine Oxidase (XO) inhibitory phenylindanes produced by thermal reaction of caffeic acid

• Fukuyama, Yuya

• Hidaka, Kayo

• Masuda, Akiko

• Masuda, Toshiya

抄録

The products from the thermal reaction of chlorogenic and caffeic acids, which is a model process of roasting coffee beans, exhibited xanthine oxidase (XO) inhibitory activity. From caffeic acid, six inhibitory phenylindanes were identified, and a new phenylindane displayed the highest inhibitory activity among them....

収録刊行物

• Bioscience, Biotechnology, and Biochemistry

  Bioscience, Biotechnology, and Biochemistry 82 (10), 1825-1828, 2018-07-02

  Taylor & Francis

キーワード

• コーヒー酸
• 焙煎コーヒー
• Phenylindane
• xanthine oxidase inhibition
• caffeic acid
• roasted coffee

詳細情報

• CRID: 1050002213743799552
• NII論文ID: 120006712081
• NII書誌ID: AA12018610
• ISSN: 13476947
• Web Site: https://dlisv03.media.osaka-cu.ac.jp/il/meta_pub/G0000438repository_13476947-82-10-1825
• Web Site: https://search.jamas.or.jp/link/ui/2019149545
• 本文言語コード: en
• 資料種別: journal article
• データソース種別:
  • IRDB
  • CiNii Articles