Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour
| Autor: | Michel Luyckx, François Bailleul, Jacques Vasseur, Thierry Dine, Christel Quettier-Deleu, Micheline Cazin, Bernard Gressier, Jean-Claude Cazin, Francis Trotin, Claude Brunet |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
Antioxidant
medicine.medical_treatment Flour Flavonoid Antioxidants Anthocyanins chemistry.chemical_compound Phenols Superoxides Drug Discovery Botany medicine Proanthocyanidins Food science Hydrogen peroxide Chromatography High Pressure Liquid Flavonoids Pharmacology chemistry.chemical_classification Reactive oxygen species biology fungi food and beverages Free Radical Scavengers Hydrogen Peroxide biology.organism_classification Hypochlorous Acid chemistry Proanthocyanidin Polyphenol Seeds Chromatography Thin Layer Fagopyrum |
| Zdroj: | Journal of Ethnopharmacology. 72:35-42 |
| ISSN: | 0378-8741 |
| Popis: | The interest of polyphenolics as therapeutic agents against diseases involving radical damage is growing. The phenolic contents of the hulls and flour from the seeds of Fagopyrum esculentum (French variety 'La Harpe') (total phenols, flavonoids, total flavanols, oligomeric proanthocyanidins) are compared with the antioxidative effects of the extracts against reactive oxygen species: hydrogen peroxide, hypochlorous acid, superoxide anion. The higher efficiency of the flour extract can be related to its higher flavanolic content rather than to flavonoids which are predominant in the hull extract. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect