Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers

DOI Web Site Web Site PubMed 被引用文献5件 参考文献37件
  • FUKUSHI Eri
    <i>Graduate School of Agriculture, Hokkaido University</i>
  • KOBAYASHI Shoko
    <i>Department of Health and Nutrition, Takasaki University of Health and Welfare</i>
  • WATANABE Jun
    <i>Food Function Division, National Food Research Institute</i>
  • WATANABE Michiko
    <i>Department of Health and Nutrition, Takasaki University of Health and Welfare</i>
  • KAWABATA Jun
    <i>Graduate School of Agriculture, Hokkaido University</i>
  • NAKAJIMA Mitsutoshi
    <i>Food Engineering Division, National Food Research Institute</i>

書誌事項

公開日
2003
資源種別
journal article
DOI
  • 10.1271/bbb.67.1250
公開者
公益社団法人 日本農芸化学会

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説明

Some spices showed high inhibitory activity against ovalbumin permeation through Caco-2 cell monolayers. Pimentol from allspice, rosmarinic acid and luteolin-7-O-β-glucuronide from thyme, quercetin-3-O-β-glucuronide from coriander and rutin from tarragon were identified as the active principles. A structure-activity relationship study among the active isolates and their related compounds indicated that the presence of a catechol structure played an important role in the inhibitory activity of each compound.<br>

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