The Experts below are selected from a list of 20037 Experts worldwide ranked by ideXlab platform
Yukikazu Yamasaki - One of the best experts on this subject based on the ideXlab platform.
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Antiobesity effect of Polyphenolic Compounds from molokheiya (Corchorus olitorius L.) leaves in LDL receptor-deficient mice
European Journal of Nutrition, 2010Co-Authors: Li Wang, Masayuki Yamasaki, Takuya Katsube, Yukikazu Yamasaki, Kuninori ShiwakuAbstract:Background Dietary supplementation with Polyphenolic Compounds is associated with reduced diet-induced obesity and metabolic disorders in humans. The antioxidative properties of Polyphenolic Compounds contribute to their antiobesity effect in animal experiments and human studies.
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effect of air drying temperature on antioxidant capacity and stability of Polyphenolic Compounds in mulberry morus alba l leaves
Food Chemistry, 2009Co-Authors: Takuya Katsube, Yoko Tsurunaga, Mari Sugiyama, Toshimichi Furuno, Yukikazu YamasakiAbstract:Abstract The mulberry ( Morus alba L.) leaf is a promising dietary source of antioxidants such as quercetin due to its relatively high content of that compound. We investigated effects of an air-drying process on the antioxidant capacity and stability of antioxidant Polyphenolic Compounds in mulberry leaves. Main Compounds playing a central role in antioxidant activities in mulberry leaves are quercetin glycosides and chlorogenic acid. Raw mulberry leaves were air-dried at various temperatures, and antioxidant activity using DPPH radical scavenging assay and levels of antioxidant Compounds were measured. DPPH radical scavenging activity and levels of Polyphenolic Compounds in mulberry leaves air-dried at 60 °C or below were not significantly different from those of freeze-dried mulberry leaves, whereas both values in mulberry leaves air-dried at 70 °C and over decreased significantly. These results indicate that strict temperature control is important in the production of mulberry leaf products to maintain antioxidant activity and levels of Polyphenolic Compounds.
Masatomo Hirasawa - One of the best experts on this subject based on the ideXlab platform.
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anticaries effects of Polyphenolic Compounds from japanese green tea
Caries Research, 1991Co-Authors: Shigeo Otake, M Makimura, T Kuroki, Y Nishihara, Masatomo HirasawaAbstract:The dental caries inhibiting effect of the extract from Japanese green tea, one of the most popular drinks in Japan, was studied both in vitro and in vivo. The crude tea Polyphenolic Compounds (design
Andrea Diniz - One of the best experts on this subject based on the ideXlab platform.
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characterization of interactions between Polyphenolic Compounds and human serum proteins by capillary electrophoresis
Analytical and Bioanalytical Chemistry, 2008Co-Authors: Andrea Diniz, Laura Escudergilabert, Norberto Peporine Lopes, R M Villanuevacamanas, S Sagrado, Maria Jose MedinahernandezAbstract:The interaction of ten natural Polyphenolic Compounds (chlorogenic acid, apigenin, catechin, epicatechin, flavanone, flavone, quercetin, rutin, vicenin-2 and vitexin) with human serum albumin and mixtures of human serum albumin and α1-acid glycoprotein under near physiological conditions is studied by capillary electrophoresis–frontal analysis. Furthermore, the binding of these Polyphenolic Compounds to total plasmatic proteins is evaluated using ultrafiltration and capillary electrophoresis. In spite of the relatively small differences in the chemical structures of the Compounds studied, large differences were observed in their binding behaviours to plasmatic proteins. The hydrophobicity, the presence/absence of some functional groups, steric hindrance and spatial arrangement seem to be key factors in the affinity of natural polyphenols towards plasmatic proteins.
Gongke Li - One of the best experts on this subject based on the ideXlab platform.
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application of ionic liquids in the microwave assisted extraction of Polyphenolic Compounds from medicinal plants
Talanta, 2009Co-Authors: Fuyou Du, Xiaohua Xiao, Gongke LiAbstract:Ionic liquids (ILs) solutions as solvents were successfully applied in the microwave-assisted extraction (MAE) of Polyphenolic Compounds from medicinal plants. ILs, its concentration and MAE conditions were investigated in order to extract Polyphenolic Compounds effectively from Psidium guajava Linn. (P. guajava) leaves and Smilax china (S. china) tubers. The results obtained indicated that the anions and cations of ILs had influences on the extraction of Polyphenolic Compounds as well as the ILs with electron-rich aromatic π-system enhanced extraction ability. Under the optimized conditions, the extraction yields of the Polyphenolic Compounds were in the range of 79.5–93.8% with one-step extraction, and meanwhile the recoveries were in the range of 85.2–103% with relative standard deviations (R.S.D.s) lower than 5.6%. Compared to conventional extraction procedures, the results suggested that the proposed method was effective and alternative for the extraction of Polyphenolic Compounds from medicinal plants. In addition, the extraction mechanisms and the structures of samples before and after extraction were also investigated. ILs solutions as green solvents in the MAE of Polyphenolic Compounds from medicinal plant samples showed a great promising prospect.
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study of vacuum microwave assisted extraction of Polyphenolic Compounds and pigment from chinese herbs
Journal of Chromatography A, 2008Co-Authors: Junxia Wang, Xiaohua Xiao, Gongke LiAbstract:Abstract Vacuum microwave-assisted extraction (VMAE), in which microwave-assisted extraction (MAE) was performed in vacuum, was specially designed and applied for the extraction of Polyphenolic Compounds and pigments from Chinese herbs. The extraction conditions including solid/liquid ratio, extraction time, extraction temperature and degree of vacuum were optimized. Subsequently, VMAE, MAE, and conventional heating reflux extraction (HRE) were evaluated with resveratrol and emodin extraction from Rhizma Polygoni Cuspidati, myricetin and quercetin extraction from Myrica rubra leaves, and safflomin A extraction from Flos Carthami. In addition, the different microstructures of those rhizome, leaf, and flower samples were investigated before and after extraction. It was obvious that the extraction yields of resveratrol, myricetin and safflomin A (thermosensitive Compounds) with VMAE were higher than that with MAE or HRE by increments of 6.4–9.4% and 7.9–29.5%, respectively. In contrast, there was no obvious difference among the extraction yields for emodin and quercetin (thermo-stable Compounds) with VMAE, MAE and HRE, except that the solvent consumption in VMAE was decreased. The results suggest that VMAE is a good alternative for the extraction of Polyphenolic Compounds and pigments, especially thermosensitive Compounds, from Chinese herbs.
Takuya Katsube - One of the best experts on this subject based on the ideXlab platform.
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Antiobesity effect of Polyphenolic Compounds from molokheiya (Corchorus olitorius L.) leaves in LDL receptor-deficient mice
European Journal of Nutrition, 2010Co-Authors: Li Wang, Masayuki Yamasaki, Takuya Katsube, Yukikazu Yamasaki, Kuninori ShiwakuAbstract:Background Dietary supplementation with Polyphenolic Compounds is associated with reduced diet-induced obesity and metabolic disorders in humans. The antioxidative properties of Polyphenolic Compounds contribute to their antiobesity effect in animal experiments and human studies.
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effect of air drying temperature on antioxidant capacity and stability of Polyphenolic Compounds in mulberry morus alba l leaves
Food Chemistry, 2009Co-Authors: Takuya Katsube, Yoko Tsurunaga, Mari Sugiyama, Toshimichi Furuno, Yukikazu YamasakiAbstract:Abstract The mulberry ( Morus alba L.) leaf is a promising dietary source of antioxidants such as quercetin due to its relatively high content of that compound. We investigated effects of an air-drying process on the antioxidant capacity and stability of antioxidant Polyphenolic Compounds in mulberry leaves. Main Compounds playing a central role in antioxidant activities in mulberry leaves are quercetin glycosides and chlorogenic acid. Raw mulberry leaves were air-dried at various temperatures, and antioxidant activity using DPPH radical scavenging assay and levels of antioxidant Compounds were measured. DPPH radical scavenging activity and levels of Polyphenolic Compounds in mulberry leaves air-dried at 60 °C or below were not significantly different from those of freeze-dried mulberry leaves, whereas both values in mulberry leaves air-dried at 70 °C and over decreased significantly. These results indicate that strict temperature control is important in the production of mulberry leaf products to maintain antioxidant activity and levels of Polyphenolic Compounds.
