Literature DB >> 15618635

Anti-oxidative compounds in barley tea.

Hideo Etoh1, Kazushi Murakami, Tokiyasu Yogoh, Hajime Ishikawa, Yoshiyasu Fukuyama, Hitoshi Tanaka.   

Abstract

Five phenolic compounds, p-hydroxyacetophenone, 5,7-dihydroxychromone, naringenin, quercetin, and iso-americanol A, were found first time in the barley tea, together with the known compounds, p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde, p-hydroxybenzoic acid, vanillic acid, and p-coumaric acid. The anti-oxidative properties were evaluated by measuring their peroxynitrite-scavenging activities. Among these compounds, 3,4-dihydroxybenzaldehyde, p-coumaric acid, quercetin, and isoamericanol A showed stronger activities than that of BHT (butylated hydroxytoluene) at 400 microM.

Entities:  

Mesh：

Substances：

Year:  2004        PMID： 15618635     DOI： 10.1271/bbb.68.2616

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN： 0916-8451            Impact factor:   2.043


  9 in total

1.  The Effect of Coumaric Acid on Ischemia-Reperfusion Injury of Sciatic Nerve in Rats.

Authors:  Mustafa Guven; Yasemin Yuksel; Muserref Hilal Sehitoglu; Mehmet Tokmak; Adem Bozkurt Aras; Tarik Akman; Umut Hatay Golge; Ferdi Goksel; Ergun Karavelioglu; Murat Cosar
Journal:  Inflammation       Date:  2015-12       Impact factor: 4.092

2.  Ameliorative effect of p-coumaric acid, a common dietary phenol, on adjuvant-induced arthritis in rats.

Authors:  Samuel Joshua Pragasam; Vachana Murunikkara; Evan Prince Sabina; MahaboobKhan Rasool
Journal:  Rheumatol Int       Date:  2012-03-25       Impact factor: 2.631

3.  4-Hydroxyacetophenone-induced choleresis in rats is mediated by the Mrp2-dependent biliary secretion of its glucuronide conjugate.

Authors:  Chitrawina Mahagita; Khwanchit Tanphichai; Apichart Suksamrarn; Nazzareno Ballatori; Pawinee Piyachaturawat
Journal:  Pharm Res       Date:  2006-09-29       Impact factor: 4.200

4.  Chemical changes and antioxidant activities of heated whole barley extracts.

Authors:  SungHwa Kim; JinWook La; HeeBin Seo; YoonHee Lee; Seung-Ok Yang; JaeHwan Lee
Journal:  Food Sci Biotechnol       Date:  2021-08-19       Impact factor: 3.231

5.  Inhibition of ochratoxin A production and growth of Aspergillus species by phenolic antioxidant compounds.

Authors:  Jeffrey D Palumbo; Teresa L O'Keeffe; Noreen E Mahoney
Journal:  Mycopathologia       Date:  2007-09-12       Impact factor: 2.574

6.  A new Erythrina alkaloid from Erythrina herbacea.

Authors:  Hitoshi Tanaka; Hisanori Hattori; Toshihiro Tanaka; Eiji Sakai; Nobuyuki Tanaka; Aditya Kulkarni; Hideo Etoh
Journal:  J Nat Med       Date:  2008-01-29       Impact factor: 2.343

7.  Multiple pathways are responsible for anti-inflammatory and cardiovascular activities of Hordeum vulgare L.

Authors:  Saima Gul; Sagheer Ahmed; Nurolaini Kifli; Qazi Tahir Uddin; Nafisa Batool Tahir; Abrar Hussain; Hawa Z E Jaafar; Marius Moga; Muhammad Zia-Ul-Haq
Journal:  J Transl Med       Date:  2014-11-26       Impact factor: 5.531

8.  Protocatechualdehyde Induces S-Phase Arrest and Apoptosis by Stimulating the p27(KIP1)-Cyclin A/D1-CDK2 and Mitochondrial Apoptotic Pathways in HT-29 Cells.

Authors:  Shi Zhong; You-Gui Li; Dong-Feng Ji; Tian-Bao Lin; Zhi-Qiang Lv
Journal:  Molecules       Date:  2016-07-19       Impact factor: 4.411

9.  Bioactive compounds and antioxidative activity of colored rice bran.

Authors:  Yu-Ping Huang; Hsi-Mei Lai
Journal:  J Food Drug Anal       Date:  2016-03-09       Impact factor: 6.157
  9 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.