Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour
Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour
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DOI：
10.1016/s0378-8741(00)00196-3
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发表时间：
2000-09-01
影响因子：
5.4
通讯作者：
Trotin, F
中科院分区：
文献类型：
--
作者：
Quettier-Deleu, C;Gressier, B;Trotin, F
多酚类化合物作为治疗涉及自由基损伤的疾病的治疗剂的兴趣正在增长。从荞麦（法国品种“La Harpe”）的种子的壳和面粉的酚类物质含量（总酚，黄酮类化合物，总黄烷醇，低聚原花青素）进行比较，与抗氧化作用的提取物对活性氧物种：过氧化氢，次氯酸，超氧阴离子。面粉提取物的更高效率可能与其更高的黄烷醇含量有关，而不是与在船体提取物中占优势的类黄酮有关。(C)2000爱思唯尔科学爱尔兰有限公司保留所有权利。
The interest of polyphenolics as therapeutic agents against diseases involving radical damage is growing. The phenolic contents of the hulls and flour from the seeds of Fagopyrum esculentum (French variety 'La Harpe') (total phenols, flavonoids, total flavanols, oligomeric proanthocyanidins) are compared with the antioxidative effects of the extracts against reactive oxygen species: hydrogen peroxide, hypochlorous acid, superoxide anion. The higher efficiency of the flour extract can be related to its higher flavanolic content rather than to flavonoids which are predominant in the hull extract. (C) 2000 Elsevier Science Ireland Ltd. All rights reserved.