Antioxidative polyphenolic substances in cacao liquor

N. Osakabe, M. Yamagishi, M. Natsume, T. Takizawa, T. Nakamura, T. Osawa

研究成果: Article

8 引用 (Scopus)

抜粋

We have found antioxidative polyphenolic substances in cacao liquor that is one of the ingredients of chocolate and cocoa. Epicatechin, catechin, clovamide, quercetine, and their glycosides were confirmed as major antioxidants by using several methods. Furthermore, the physiological effects of crude polyphenols derived from cacao liquor (CLP) were examined with experimental animal models. CLP showed 1) antiulceric activity induced by ethanol, 2) inhibition on oxidative stress in vitamin E deficient rats, 3) reduction on LDL oxidative susceptibility in hypercholesterolemic rabbit, 4) antimutagenic effect against heterocyclic amines, 5) inhibitory effect on tumor promotion in two-stage carcinogenesis in mouse skin.

元の言語English
ページ(範囲)88-101
ページ数14
ジャーナルACS Symposium Series
754
DOI
出版物ステータスPublished - 2000
外部発表Yes

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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    Osakabe, N., Yamagishi, M., Natsume, M., Takizawa, T., Nakamura, T., & Osawa, T. (2000). Antioxidative polyphenolic substances in cacao liquor. ACS Symposium Series, 754, 88-101. https://doi.org/10.1021/bk-2000-0754.ch011