Antioxidant Effects of Some Ginger Constituents

• HIROE KIKUZAKI

• NOBUJI NAKATANI

抄録

The nonvolatile fraction of the dichloromethane extract of ginger rhizomes exhibited a strong antioxidative activity using linoleic acid as the substrate in ethanol‐phosphate buffer solution. The fraction was purified by chromatographic techniques to provide five gingerol related compounds and eight diarylheptanoids. Among them, 12 compounds exhibited higher activity than α‐tocopherol. The activity was probably dependent upon side chain structures and substitution patterns on the benzene ring.

収録刊行物

• Journal of Food Science

  Journal of Food Science 58 (6), 1407-1410, 1993-11

  Wiley

キーワード

• Food Science

詳細情報

• CRID: 1363388845957833728
• NII論文ID: 80007410250
• DOI: 10.1111/j.1365-2621.1993.tb06194.x
• ISSN: 17503841
• ISSN: 00221147
• ISSN: http://id.crossref.org/issn/00221147
• Web Site: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1993.tb06194.x
• Web Site: http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06194.x/fullpdf
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