Anti-Oxidative Compounds in Barley Tea

@article{Etoh2004AntiOxidativeCI,
  title={Anti-Oxidative Compounds in Barley Tea},
  author={Hideo Etoh and Kazushi Murakami and Tokiyasu Yogoh and Hajime Ishikawa and Yoshiyasu Fukuyama and Hitoshi Tanaka},
  journal={Bioscience, Biotechnology, and Biochemistry},
  year={2004},
  volume={68},
  pages={2616 - 2618}
}
Five phenolic compounds, p-hydroxyacetophenone, 5,7-dihydroxychromone, naringenin, quercetin, and iso-americanol A, were found first time in the barley tea, together with the known compounds, p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde, p-hydroxybenzoic acid, vanillic acid, and p-coumaric acid. The anti-oxidative properties were evaluated by measuring their peroxynitrite-scavenging activities. Among these compounds, 3,4-dihydroxybenzaldehyde, p-coumaric acid, quercetin, and isoamericanol A… 
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玄麦,焙煎大麦,麦茶の化学成分について検討した.(1) 焙煎処理で玄麦中のタンパク質と繊維含有割合は減少したが,エチルエーテル抽出物の割合は高くなった.焙煎大麦から得た熱水抽出物(麦茶,凍結乾燥物)中のタンパク質量は焙煎大麦中のタンパク質含有割合と同じであった.エチルエーテル抽出物と繊維の含有割合は麦茶で高く,逆に灰分とカルシウムの含有割合は麦茶で低い.(2)
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