Stability and bioavailability of antioxidants in garland (Chrysanthemum coronarium L.)

被引：46

作者：

Takenaka, M ^{[1
]}

Nagata, T ^{[1
]}

Yoshida, M ^{[1
]}

机构：

[1] Minist Agr Forestry & Fisheries, Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2000年 / 64卷 / 12期

关键词：

garland (Chrysanthemum coronarium L.); antioxidant; chlorogenic acid; artificial digestive juice; administration test;

D O I：

10.1271/bbb.64.2689

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

The stability and bioavailability of the major antioxidants in garland (Chrysanthemum coronarium L.), chlorogenic acid, 3,5-dicaffeoylquinic acid and 4-succinyl-3,5-dicaffeoylquinic acid, were investigated together with caffeic acid. These compounds were stable in artificial digestive juice, but more than 90% of them disappeared from plasma within 30min after intravenous injection into rats. When they were orally administered, only caffeic acid could be detected.

引用

页码：2689 / 2691

页数：3

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