Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588981 | Food Chemistry | 2016 | 5 Pages |
Abstract
Dried fruits of persimmon (Diospyros kaki Thunb.) are a traditional food in Japan and contain large quantities of tannins. In this study, we investigated the in vitro and in vivo antioxidant potentials of non-extractable fractions from dried persimmons. Hydrolysed non-extractable fractions showed the highest antioxidant activities in vitro. In subsequent experiments, the plasma oxygen radical absorbance capacity (ORAC) values in rats supplemented with a 5% non-extractable fraction were approximately 1.5Â times higher than those in control rats after 1Â week in vivo. Furthermore, using an in vitro model of the gastrointestinal tract, the ORAC values of the non-extractable fraction were significantly increased with colonic fermentation in the large bowel stage. These data indicate that non-extractable fractions may possess significant antioxidant potential in vitro and in vivo.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yoko Matsumura, Toshihiro Ito, Hisakazu Yano, Eiji Kita, Keiichi Mikasa, Masatoshi Okada, Azusa Furutani, Yuka Murono, Mitsuru Shibata, Yasue Nishii, Shin-ichi Kayano,