First isolation of tryptophan from edible lotus (Nelumbo nucifera Gaertn) rhizomes and demonstration of its antioxidant effects.

@article{Jiang2010FirstIO,
  title={First isolation of tryptophan from edible lotus (Nelumbo nucifera Gaertn) rhizomes and demonstration of its antioxidant effects.},
  author={Ying Jiang and T. B. Ng and Chang Rong Wang and Ning Li and Ting Yi Wen and Wen Tao Qiao and De-hua Zhang and Zhao Hui Cheng and Fang Liu},
  journal={International journal of food sciences and nutrition},
  year={2010},
  volume={61 4},
  pages={346-56}
}
Various vegetables were investigated for antioxidant activities in two assays, namely, inhibition of lysis of erythrocytes induced by peroxyl radicals and inhibition of lipid peroxidation. The lotus (Nelumbo nucifera Gaertn) rhizome showed the strongest antioxidant activity in both assays. The crude extract (L) of lotus rhizome was chromatographed on a macroporous adsorption resin named NKA. The resulting three fractions were designated L1, L2 and L3, respectively. L2 showed the highest… CONTINUE READING