| Autor: |
Yanfang Li, Yiming Hao, Boyan Gao, Ping Geng, Haiqiu Huang, Lu Yu, Uyory Choe, Jie Liu, Jianghao Sun, Pei Chen, Thomas T.Y. Wang, Liangli (Lucy) Yu |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
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| Zdroj: |
Journal of Functional Foods, Vol 58, Iss , Pp 114-122 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2019.04.053 |
| Popis: |
Hot-water and ethanol extracts of Chrysanthemum morifolium cv. Fubaiju were investigated for their chemical compositions, effects on gut microbiota, anti-inflammatory, and free radical scavenging capacities. UPLC-IMS-QTOF-MS analysis detected tuberonic acid glucoside and tasumatrol B in the Fubaiju for the first time. The hot-water extract had greater anti-inflammation and free radical scavenging activities than its counterpart ethanol extract under the experimental conditions. The total phenolic content, relative ABTS·+, DPPH· and oxygen radical scavenging capacities of the hot-water extract were 33.48 mg gallic acid equivalents/g, and 121.57, 110.11 and 1638.99 µmol Trolox equivalents/g, respectively. In addition, the hot-water extract enhanced the abundance of Bacteroidetes, Firmicutes, Bifidobacteria and Precotella, suggesting that drinking chrysanthemum tea may modulate gut microbiota. The results from this research could be used to improve the production and consumption of C. morifolium cv. Fubaiju as a functional food ingredient and promote local agricultural economics. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect