Effect of Heat Treatment on the Antioxidative and Antigenotoxic Activity of Extracts from Persimmon (Diospyros kaki L.) Peel
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- KIM So-Young
- Division of Food Science and Biotechnology Kyungnam University
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- JEONG Seok-Moon
- Division of Food Science and Biotechnology Kyungnam University
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- KIM Sun-Jung
- Division of Food Science and Biotechnology Kyungnam University
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- JEON Kyung-Im
- Department of Food and Nutrition, Kyungnam University
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- PARK Eunju
- Department of Food and Nutrition, Kyungnam University
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- PARK Hae-Ryong
- Division of Food Science and Biotechnology Kyungnam University
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- LEE Seung-Cheol
- Division of Food Science and Biotechnology Kyungnam University
Bibliographic Information
- Other Title
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- Effect of Heat Treatment on the Antioxidative and Antigenotoxic Activity of Extracts from Persimmon (<i>Diospyros kaki</i>L.) Peel
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Abstract
Heat treatment of persimmon peel (PP) increased the antioxidative activity of the 70% ethanolic extract (EE) and water extract (WE) from PP. EE and WE both prevented H2O2-induced DNA damage to human peripheral lymphocytes. The antioxidative and antigenotoxic activities of the PP extracts were significantly affected by heating.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 70 (4), 999-1002, 2006
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390001206476536192
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- NII Article ID
- 10018532759
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- NII Book ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 7899943
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
