BIOORGANIC STUDIES ON BIOFUNCTIONAL COMPONENTS IN VEGETABLES FOR CHEMICAL BREEDING

这些流行病学预测表明，蔬菜和水果含有抗癌或抗肿瘤促进成分。因此，蔬菜中的生理功能成分可能是我们日常食品供应中可用的低毒性化学预防剂的良好来源。本研究从菠菜、牛蒡、青花菜、青花菜中寻找具有抗肿瘤活性和抗氧化活性的成分。结果如下所示。分离并鉴定了两种具有抗肿瘤活性的单半乳糖基二酰基甘草醇。其活性与从药用植物中分离的活性成分基本相同。此外，不同品种间和不同栽培条件下，其含量差异显著.从牛蒡中鉴定出3种具有抗氧化活性的绿原酸衍生物。不同品种间的含量也存在差异.发现年轻的黄麻（moroheiya）叶含有具有不饱和脂肪酸的单半乳糖基二酰基gricerols和二萜，植醇，作为抗肿瘤促进组分。热水处理后含量增加，说明这些活性成分在炒鸡过程中没有分解.从青花菜花蕾中分离得到两种单酰基甘油酯，可作为抗肿瘤促进剂。结果表明，蔬菜中含有多种具有保健作用的生物功能成分，且不同品种间功能成分的含量差异较大。

These epidemiological predictions suggest that vegetables and fruits contain anticancer or antitumor-promoting components. Thus the physiologically functional components in vegetables could be good sources of chemopreventive agents with low-toxicity available in our daily food supply. In this research project, antitumor promoting and antioxidating components were searched in spinach, burdock, moroheiya and broccoli. The results were shown below.1. Two kinds of monogalactosyldiacylgricerols having unsaturated fatty acids were isolated and identified as antitumor promoting components. The activity was almost the same with active components isolated from medicinal plants. In addition, the contents significantly varied among the cultivars and with culture conditions.2. Three chlorogenic acid derivatives known as antioxidating activity were identified in burdock. The contents also varied among the cultivars.3. Young jute (moroheiya) leaves were found to contain monogalactosyldiacylgricerols having unsaturated fatty acids and a diterpene, phytol, as antitumor promoting components. The contents increased after treatment with hot water, suggesting that these active components did not decompose during cocking.4. Two monoacylglycerides were isolated from flower buds of broccoli as antitumor promoters. These components could be interestingly derived from monogalactosyldiacylgricerols during catabolism in human body.These results indicate that vegetables contain many biofunctional components useful for keeping health well and that the contents of functional components significantly vary among the cultivars.