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Novel Xanthine Oxidase (XO) inhibitory phenylindanes produced by thermal reaction of caffeic acid.
| Content Provider | Semantic Scholar |
|---|---|
| Author | Fukuyama, Yuya Hidaka, Kayo Masuda, Akiko Masuda, Toshiya |
| Copyright Year | 2018 |
| Abstract | The products from the thermal reaction of chlorogenic and caffeic acids, which is a model process of roasting coffee beans, exhibited xanthine oxidase (XO) inhibitory activity. From caffeic acid, six inhibitory phenylindanes were identified, and a new phenylindane displayed the highest inhibitory activity among them. The activity of these phenylindanes may contribute to XO inhibition-related functions of roasted coffee beverages. |
| Starting Page | 1825 |
| Ending Page | 1828 |
| Page Count | 4 |
| File Format | PDF HTM / HTML |
| DOI | 10.1080/09168451.2018.1491287 |
| PubMed reference number | 29961419 |
| Journal | Medline |
| Volume Number | 82 |
| Issue Number | 10 |
| Alternate Webpage(s) | https://dlisv03.media.osaka-cu.ac.jp/contents/osakacu/journal/13476947-82-10-1825.pdf |
| Alternate Webpage(s) | https://doi.org/10.1080/09168451.2018.1491287 |
| Journal | Bioscience, biotechnology, and biochemistry |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |