Antioxidant compounds from Rosa laevigata fruits
文献类型：期刊论文
| 作者 | Li, Xi1,2; Cao, Wei3; Shen, Ying4; Li, Ning5; Dong, Xiao-Ping2; Wang, Kai-Jin5; Cheng, Yong-Xian1 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2012-02-01 |
| 卷号 | 130期号:3页码:575-580 |
| 关键词 | Rosa laevigata Rosaceae Lignans Antioxidant activity Nitric oxide production |
| ISSN号 | 0308-8146 |
| 通讯作者 | Cheng, YX (reprint author), Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China, yxcheng@mail.kib.ac.cn |
| 英文摘要 | Rosa laevigata fruit is a foodstuff used in China to brew wine, extract brown pigments, and make a healthy vinegar-based beverage. It is also widely used in traditional Chinese medicine to treat nephropathy. We isolated 20 compounds from the fruit, including two new lignans, rosalaevins A and B (1 and 2), and 18 phenolic compounds isolated for the first time. Their antioxidant potentials were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP) assays, and a beta-carotene linoleate model system. Several compounds exhibited powerful antioxidant capacities. No compound inhibited nitric oxide production in macrophage cells. These results provide new insights into the role of R. laevigata fruit in the prevention of nephropathy, and may lend support to the development of this fruit as a health-promoting food. (C) 2011 Elsevier Ltd. All rights reserved. |
| 学科主题 | Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics |
| 类目[WOS] | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 研究领域[WOS] | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 关键词[WOS] | DIABETIC-NEPHROPATHY ; LIGNANS |
| 收录类别 | SCI |
| 资助信息 | State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese MedicineResources[2007PY01-48]; Chinese Academy of Sciences[KSCX2-EW-R-15] |
| 语种 | 英语 |
| WOS记录号 | WOS:000296039400015 |
| 公开日期 | 2012-06-07 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/10389]  |
| 专题 | 昆明植物研究所_植物化学与西部植物资源持续利用国家重点实验室 |
| 作者单位 | 1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China 2.Chengdu Univ Tradit Chinese Med, Coll Pharm, Chengdu 610075, Peoples R China 3.NW Univ Xian, Dept Food Sci & Technol, Xian 710069, Peoples R China 4.First Peoples Hosp Yunnan Prov, Dept Nephrol, Kunming 650032, Peoples R China 5.Anhui Univ, Sch Life Sci, Hefei 230039, Anhui, Peoples R China |
| 推荐引用方式 GB/T 7714 | Li, Xi,Cao, Wei,Shen, Ying,et al. Antioxidant compounds from Rosa laevigata fruits[J]. FOOD CHEMISTRY,2012,130(3):575-580. |
| APA | Li, Xi.,Cao, Wei.,Shen, Ying.,Li, Ning.,Dong, Xiao-Ping.,...&Cheng, Yong-Xian.(2012).Antioxidant compounds from Rosa laevigata fruits.FOOD CHEMISTRY,130(3),575-580. |
| MLA | Li, Xi,et al."Antioxidant compounds from Rosa laevigata fruits".FOOD CHEMISTRY 130.3(2012):575-580. |
入库方式： OAI收割
来源：昆明植物研究所
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