Antioxidative Activity of a Zinc-Chelating Substance in Coffee

许文,; Takenaka, Makiko; Murata, Masatsune; Homma, Seiichi

doi:10.1271/bbb.68.2313

Cited by 33 publications

(24 citation statements)

References 23 publications

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“…The measurement of oxygen radical absorbance capacity (ORAC) using fluorescence intensity for the determination of antioxidant activity (in the form of peroxyl radical elimination capacity) has been approved by the USDA (United States department of agriculture). Since cao et al first developed the method in 1993 (19), various studies have applied the orac assay in both the US (20-26) and Japan (27)(28)(29)(30)(31). Though Yamada et al reported the ORAC value of dried bonito stock (Katsuo-dashi) (32,33), no studies have determined the ORAC value of fish sauce.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method

Harada

Maeda²,

Hasegawa³

et al. 2010

Mol Med Rep

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Abstract. Fish sauces are fermented seasonings traditionally used throughout asia, including Japan. Here, we report on the antioxidant activity of 30 fish sauces, among them a puffer fish sauce developed specifically for this study. To determine the antioxidant activity (i.e., the peroxyl radical elimination capacity) of the fish sauces, the oxygen radical absorbance capacity (orac) was measured. orac values ranged between 10 4 µmol (flatfish sauce 1) and 10 3 µmol (sandfish sauce) trolox equivalent (TE)/100 ml of fish sauce. Hydroxyl radical scavenging activity (ic 50 ) was measured using electron spin resonance. ic 50 values ranged between 0.081% (puffer fish sauce) and 0.653% (sardine fish sauce 7). Puffer fish sauce had a high ORAC value (8,365 µmol TE/100 ml) and the highest hydroxyl radical scavenging activity (0.081). The relationship between the ORAC and IC 50 values of the 30 fish sauces was determined to be intermediate (r =-0.521, p=0.01).

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Section: Introductionmentioning

confidence: 99%

Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method

Harada

Maeda²,

Hasegawa³

et al. 2010

Mol Med Rep

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“…ApV is a brown amorphous powder that is soluble in water, but not in organic solvents, and the chemical formula of ApV from instant coffee was experimentally determined to be C 16 H 21 O 9 N 3 . ApV is considered to be formed by the Maillard reaction, involving the polymerization of phenolics or their degradation products during roasting (13), and ApV of instant coffee has shown definite chelating activity against Fe, Zn, and Cu (14), as well as antioxidative activity (6).…”

Section: Introductionmentioning

confidence: 99%

Effect of Roasting on Properties of the Zinc-Chelating Substance in Coffee Brews

许文

Enokizo

Hattori

et al. 2005

J. Agric. Food Chem.

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ApV is a brownish polymer with zinc-chelating activity in brewed coffee. We investigated in this study the effects of roasting on the zinc-chelating, reducing, and antioxidative activities of ApV from light-, medium-, and dark-roasted coffee. We also discuss the effect on the zinc-chelating activity of adding milk to the brewed coffee. The chelating activities of ApVs were evaluated by the tetramethyl murexide method. As the intensity of roasting increased, the yield of ApV increased, and the brown color and molecular weight of ApV respectively became darker and higher. Increasing the degree of roasting also decreased the zinc-chelating activity of ApV. The reducing activities of ApVs estimated by the indophenol method were stronger than those of ascorbic acid. Both the antioxidative activity estimated by the ABTS assay and the reducing activity of ApV increased with roasting. When milk was added to instant coffee and its ApV was prepared, the zinc-chelating activity of ApV was not changed.

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“…Coffee beans have an antioxidative effect due to their polyphenols with radical scavenging and metal chelating activities [27][28][29] (Fig. 4).…”

Section: Coffeementioning

confidence: 99%

Nutritional recommendations for individuals with Flammer syndrome

et al. 2017

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The Flammer syndrome (FS) describes the phenotype of people with a predisposition for an altered reaction of the blood vessels to stimuli like coldness or emotional stress.The question whether such people should be treated is often discussed. On the one hand, most of these subjects are healthy; on the other hand, FS seems to predispose to certain eye diseases such as normal tension glaucoma or retinitis pigmentosa or systemic diseases such as multiple sclerosis or tinnitus. A compromise between doing nothing and a drug treatment is the adaption of nutrition. But what do we mean by healthy food consumption for subjects with FS? The adaption of nutrition depends on the health condition. Whereas patients with e.g. a metabolic syndrome should reduce their calorie intake, this can be counterproductive for subjects with FS, as most subjects with FS have already a low body mass index (BMI) and the lower the BMI the stronger the FS symptoms. Accordingly, while fasting is healthy e.g. for subjects with metabolic syndrome, fasting can even dangerously aggravate the vascular dysregulation, as it has been nicely demonstrated by the loss of retinal vascular regulation during fasting. To give another example, while reducing salt intake is recommended for subjects with systemic hypertensions, such a salt restriction can aggravate systemic hypotension and thereby indirectly also the vascular regulation in subjects with FS. This clearly demonstrates that such a preventive adaption of nutrition needs to be personalized.

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Antioxidative Activity of a Zinc-Chelating Substance in Coffee

Cited by 33 publications

References 23 publications

Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method

Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method

Effect of Roasting on Properties of the Zinc-Chelating Substance in Coffee Brews

Nutritional recommendations for individuals with Flammer syndrome

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