Structures and functionalities of acylated anthocyanins

Norihiko Terahara, Toshiro Matsui

研究成果: 書籍/レポート タイプへの寄稿会議への寄与

3 被引用数 (Scopus)

抄録

Anthocyanins are polyphenolic glycoside pigments widely distributed in the plant kingdom. Recently, along with health trend against aging, anthocyanins have attracted much attention as functional food factors that prevent life-style related diseases. To develop new stable anthocyanin materials, we elucidated a correlation between the structures and the functionalities of acylated anthocyanins with two or more aromatic acids in the plant materials such as a purple sweet potato storage root and a butterfly-pea flower. Of the functionalities, the antioxidative activity was evaluated on the basis of DPPH radical scavenging activity and lipid peroxidation inhibitory activity. It was demonstrated that aglycone and/or aromatic acids with free phenolic hydroxyl groups on neighboring positions and only aromatic acids at outer sides in polyacylated anthocyanin molecules (folded in solutions) were more effective for the antioxidative activity.

本文言語英語
ホスト出版物のタイトルFunctional Food and Health
出版社American Chemical Society
ページ90-101
ページ数12
ISBN(印刷版)9780841269828
DOI
出版ステータス出版済み - 9月 19 2008

出版物シリーズ

名前ACS Symposium Series
993
ISSN(印刷版)0097-6156
ISSN(電子版)1947-5918

!!!All Science Journal Classification (ASJC) codes

  • 化学 (全般)
  • 化学工学(全般)

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