Anti-oxidative compounds in barley tea.
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 showed stronger activities than that of BHT (butylated hydroxytoluene) at 400 microM.
Etoh
Hideo
H
Faculty of Agriculture, Shizuoka University, 836 Ohya, Shizuoka 422-8529, Japan. acheto@agr.shizuoka.ac.jp
Murakami
Kazushi
K
Yogoh
Tokiyasu
T
Ishikawa
Hajime
H
Fukuyama
Yoshiyasu
Y
Tanaka
Hitoshi
H
D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D004146:Dioxanes; D016166:Free Radical Scavengers / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D001467:Hordeum / Q000737:chemistry*; D015394:Molecular Structure; D030421:Peroxynitrous Acid / Q000737:chemistry
D000975:Antioxidants; D004146:Dioxanes; D016166:Free Radical Scavengers; C074373:americanol A; D030421:Peroxynitrous Acid