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Jeong Ha-Ram Cho Hye-Seung Cho Youn-Sup Kim Dae-Ok 《Food science and biotechnology》2020,29(12):1763-1770
Food Science and Biotechnology - Hardy kiwifruits (Actinidia arguta) contain various bioactive compounds such as vitamin C and phenolics and can withstand cold temperatures. Changes in soluble... 相似文献
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You Jin Lim Chang-Sik Oh Young-Doo Park Seok Hyun Eom Dae-Ok Kim Ung-Jin Kim Youn-Sup Cho 《Food science and biotechnology》2014,23(3):943-949
Five domestic kiwifruit varieties, Bidan (BD), Chiak (CA), Haegeum (HG), Haehyang (HH), and Mansoo (MS), in Korea and two imported varieties, Hayward (HW) and Hort16A (HT), from New Zealand were evaluated main active component groups in the fruit extracts involved in antioxidant and anti-dementia activities. HW, HT, and HH exhibited higher soluble solid content. BD, HG, and HH contained high total phenolics (TP), whereas two imported kiwifruits and green kiwifruits (MS and CA) had low TP content. BD showed the highest antioxidant and antidementia activities among kiwifruits studied. Vitamin C (Vc) in kiwifruit extracts had the highest correlation with antioxidant activities. TP in kiwifruits had the highest correlation with acetylcholinesterase inhibitory activity. Butyrylcholinesterase activity was not significantly correlated with TP or Vc content, but the butyrylcholinesterase activity was significantly correlated with total flavonoids. The results above suggest that domestic varieties have a potential source of Vc and phenolic bioactivities. 相似文献
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Nam Seung-Hee Cho Hye-Sung Jeong Hana Lee Bo-Bae Cho Youn-Sup Rameeza Fatima Eun Jong-Bang 《Food science and biotechnology》2021,30(1):117-127
Food Science and Biotechnology - This research focused on physiochemical and nutritional properties and functional characterization of three cultivars of yuzu—Native, Tadanishiki yuzu, and... 相似文献
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Kim Young-Eun Cho Chi-Heung Kang Hee Heo Ho Jin Cho Youn-Sup Kim Dae-Ok 《Food science and biotechnology》2018,27(5):1503-1511
Food Science and Biotechnology - Kiwifruit is known to contain considerable amount of antioxidative phenolics. The objective of this study was to evaluate the antioxidative, anti-inflammatory and... 相似文献
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Hwang Jeong-Seung Cho Chi Heung Baik Moo-Yeol Park Seung-Kook Heo Ho Jin Cho Youn-Sup Kim Dae-Ok 《Food science and biotechnology》2017,26(1):221-228
Food Science and Biotechnology - Oxidative stress contributes to neurodegenerative disorders such as Alzheimer’s disease. Phenolic antioxidants can efficiently reduce oxidative stress. In... 相似文献
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