抄録
Purification of polar fractions from cacao liquor extracts gave 17 phenolics including four new compounds. The new compounds were characterized as a C-glycosidic flavan, an O-glycoside of a dimeric and two O-glycosides of trimeric A-linked proanthocyanidins, on the basis of spectroscopic data. Isolated polyphenols showed inhibitory effects on nicotinamide adenine dinucleotide phosphate-dependent lipid peroxidation in microsomes and on the autoxidation of linoleic acid. These effects were attributed to the radical-scavenging activity in the peroxidation chain reactions, based on the findings that the cacao polyphenols effectively scavenged the 1,1-diphenyl-2-picrylhydrazyl radical.
| 本文言語 | English |
|---|---|
| ページ（範囲） | 749-758 |
| ページ数 | 10 |
| ジャーナル | Phytochemistry |
| 巻 | 59 |
| 号 | 7 |
| DOI | |
| 出版ステータス | Published - 2002 4 8 |
| 外部発表 | はい |
ASJC Scopus subject areas
- Biochemistry
- Molecular Biology
- Plant Science
- Horticulture