ANTIOXIDANT EFFECTS OF SOME GINGER CONSTITUENTS

被引：450

作者：

KIKUZAKI, H

NAKATANI, N

机构：

[1] Dept. of Food & Nutrition, Osaka City Univ, Osaka, 558, Sugimoto, Sumiyoshiku

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 06期

关键词：

ANTIOXIDANT; GINGEROLS; TOCOPHEROL; DIARYLHEPTANOIDS; GINGER;

D O I：

10.1111/j.1365-2621.1993.tb06194.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 alpha-tocopherol. The activity was probably dependent upon side chain structures and substitution patterns on the benzene ring.

引用

页码：1407 / 1410

页数：4

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