Linked Life Data

17199328

Source:http://linkedlifedata.com/resource/pubmed/id/17199328

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
2007-1-3
pubmed:abstractText
A simple method to evaluate antioxidant activities of water-soluble ingredients of foods has been developed. Protective effects of antioxidants against hypochlorite radical or hydroxyl radical have been studied by comparing changes in absorbance of myoglobin (a standard reference) at 409 nm. Protective ratio, defined by absorbance changes of myoglobin with or without the antioxidant, was a good indicator to quantitatively evaluate the antioxidant activity against the hypochlorite radical or the hydroxyl radical, respectively. Radar charts indicating the antioxidant activities against DPPH (1,1-diphenyl-2-picrylhydrazyl), hypochlorite radical, and hydroxyl radical clearly differentiated the characteristics of five antioxidants including carnosine, glutathione, and vitamin C. By comparison of the radar charts, antioxidant activity of bonito meat hydrolysate was found to have similar characteristics to that of carnosine. The simple method proposed in this study would be useful for evaluating and characterizing the activities of water-soluble antioxidants contained in various food materials.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jan
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
10
pubmed:volume
55
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
165-9
pubmed:meshHeading
pubmed:year
2007
pubmed:articleTitle
New method to evaluate water-soluble antioxidant activity based on protein structural change.
pubmed:affiliation
Department of Biosphere Sciences, School of Human Sciences, Kobe College, 4-1, Okadayama, Nishinomiya City, Hyogo 662-8505, Japan. terashima@mail.kobe-c.ac.jp
pubmed:publicationType
Journal Article