title: Chemistry and antioxidative activity of hot water extract of Japanese radish (daikon).
abstract: The comparison of antioxidative activity between the hot water extract and ambient water extract of Japanese radish (daikon) was carried out. The activity of the hot water extract was higher than that of the ambient water extract. One of the antioxidants was isolated as L-tryptophan that should no change in its amount that was determined between the hot water extract and ambient water extract. Moreover, tryptophan changed to 5-hydroxy tryptophan in the rat liver microsome model. This phenomenon may show that tryptophan is changed to another antioxidant in the body.
authors.affiliation: Faculty of Bioresouces, Mie University Tsu, Mie 514-8507, Japan. katsuzak@bio.mie-u.ac.jp
authors.forename: Hirotaka
authors.initials: H
authors.lastname: Katsuzaki
authors.forename: Yoshiyuki
authors.initials: Y
authors.lastname: Miyahara
authors.forename: Masnobu
authors.initials: M
authors.lastname: Ota
authors.forename: Kunio
authors.initials: K
authors.lastname: Imai
authors.forename: Takashi
authors.initials: T
authors.lastname: Komiya
mesh_terms: D006916:5-Hydroxytryptophan / Q000378:metabolism; D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology*; D007564:Japan; D007700:Kinetics; D008862:Microsomes, Liver / Q000187:drug effects / Q000378:metabolism; D010936:Plant Extracts / Q000494:pharmacology*; D031224:Raphanus; D051381:Rats; D014364:Tryptophan / Q000378:metabolism; D014675:Vegetables / Q000737:chemistry; D014867:Water
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D014867:Water; D014364:Tryptophan; D006916:5-Hydroxytryptophan