抄録
In vitro effects of catechins and their oligomers linked by C4 → C8 bonds are major antioxidative components of chocolate and cocoa. Their effects on the susceptibility of human low-density lipoprotein (LDL) to oxidation were evaluated. The strength of the antioxidative activity was measured using copper ions as the radical generator as compared by weight varied in the following order: (+)-catechin > procyanidin B2 (-)epicatechin procyanidin C1 > cinnamtannin A2. Using 2,2′azobis (4-methoxy-2,4-dimethylvaleronitrile) (MeO-AMVN) as the radical generator, the order was (-)-epicatechin procyanidin B2 procyanidin C1 > (+)-catechin cinnamtannin A2. It is suggested that these compounds contribute to the activity of cacao products to protect LDL from oxidation.
本文言語 | English |
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ページ(範囲) | 51-56 |
ページ数 | 6 |
ジャーナル | Experimental Biology and Medicine |
巻 | 227 |
号 | 1 |
DOI | |
出版ステータス | Published - 2002 1月 |
外部発表 | はい |
ASJC Scopus subject areas
- 生化学、遺伝学、分子生物学(全般)